Hot Pot Stew Food

HOT POT STEW

Steps:

• In a Dutch oven coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through.

TOP SIRLOIN IN SHIITAKE BEEF BROTH

Steps:

• Heat the oil in a medium, heavy saucepan over medium-high heat until hot. Stir in the mushrooms and cook until golden, about 6 minutes. Stir in the garlic and ginger and cook, stirring until golden, about 5 minutes. Stir in the beef broth, 2 cups water, the soy sauce and 1/2 teaspoon each salt and pepper and bring to a boil.
• Cut the steak into thin strips and divide among 4 serving bowls. Place 1/2 cup rice on top. Season the broth with salt and pepper, and then ladle into the bowls. Divide the cucumbers, scallions, chile and kimchi among the bowls. Serve with lime wedges.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

HUNGARIAN HOT STEW "HUNKY STEW"

Steps:

• Cut meat into 2-3" chunks and put into a large pot or Dutch oven. Sprinkle with hot pepper seeds-to taste.
• Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup. Wiggle the pan so the sauce distributes throughout.
• Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much).
• Cook an additional hour or so on medium-low or until the carrots are done.
• Serve with crusty bread (for sopping-very important!) and salad.

LANCASHIRE HOT POT

Steps:

• Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
• Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

HOT DOG STEW

Steps:

• Put everything except hot sauce into large pot, cover with water and cook until done.
• May add tomato juice if desired instead of some of the water (I usually do).
• Add hot sauce during the last 15 minutes of cooking.

HOT DOG STEW

Steps:

• In a large nonstick saucepan, brown hot dogs over medium heat. Add the next seven ingredients. Cover and cook over low heat until heated through. Stir in milk; heat through.