Pete, it was a nice day for a hearty stew/soup and beer........ I did the same and may repeat today. Looking good!
Kielbasa, potatoes, turkey sausage, onion, kidney beans, black beans, black bean sauce, diced tomatoes and tons of seasonings. There was more but I forget now what it was a spur of the moment throw together.
Love these stews. You can make them about anyway you want. Don't know exactly why, but I think they always taste better the next day. Sometimes we add puréed winter squash. It thickens the stew without adding paste.
It looks like what I call leftover soup. When the fridge gets over run wit leftovers I warm up a can of Chicken or beef vegetable soup and start heapin in the leftovers. The meat counters at Campbells Soup Co are mentally challenged when it comes to adding the protein in their concoctions ! A little help please!!
Looks great. I can eat soup or stew any day of the year,but its especially nice when the temps are 60 or less outside. Great to see another Leinie's fan tover the past 17 years since it became available in my area I've tried everyone of their varieties.Some I liked more than others,some didn't sell too well cause they were discontinued but always would at least see what new ones they had. I really miss their Maple Brown Ale,their original Bock was brought back with a different name & the Winter Lager is now Creamy Dark (I think). Berry & Honey Weiss along with Red Lager are at the top of my lists.But if I could only have 1 & nothing else it would probably be their Original Lager.
Stew should not be served the day it is made. It has to be at least three days according to Campinspecter and he is right. It always tastes better later.
Another way to serve it up is, after it has thickened up, put it in a pie crust and bake it off. OMG just too good, esp. with a bit of gravy on top!
We call it war soup, picked it up from a WWI cookbook about scrimping. Freeze every little thing in a resealable tub, when it's full add,water and seasoning and it's soup. That every little thing includes bones and skins to give it more flavour.
Mmmmmmm, that looks great !! Being Italian, I go by the cooking theory of "the more that's in it, the better it tastes"...and I make a mean "gravy" . Cooler weather is here and its high time to clear the freezer of any meats that may be a bit past peak...into the gravy they will go
