Best Alaskan Blue Stew Recipes

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ALASKAN BLUE STEW



Alaskan Blue Stew image

I copied this recipe off the wall of Sourdough Sal's restaurant in Soldotna, Alaska in 1980 when I lived nearby. I have not fixed this yet. I don't know enough people to eat it

Provided by Toby Jermain

Categories     Stew

Time P13D

Yield 32767 serving(s)

Number Of Ingredients 13

1 (242000 lb) blue whale meat, boned and skinned
512 cups unbleached flour
olive oil, for sauteing
2092 medium onions, quartered
8242 lbs potatoes, peeled and cut in 1 inch cubes
1365 lbs matanuska cabbage, coarsely chopped
2147 lbs carrots, sliced diagonally
862 lbs celery, sliced diagonally
540 lbs turnips, washed,drained and halved
5742 cloves garlic, minced
25 lbs msg
salt & freshly ground black pepper
water, as needed

Steps:

  • Cut whale in bite size pieces (including blubber).
  • Dust with flour.
  • Brown in hot olive oil in very large skillet.
  • Add vegetables, and saute until translucent.
  • Add water to cover.
  • Add MSG and salt and pepper to taste.
  • Cook over moderate heat until thickened.
  • Reduce heat and simmer until meat is tender, about 6 days.
  • Serve with hot French bread and a green salad.
  • Serves 401,851.

ALASKAN WHALE STEW



Alaskan Whale Stew image

For a very large group. From an old local church cookbook. I haven't tried this yet, but I'm sure I will some day.

Provided by MathMom.calif

Categories     Stew

Time P14DT30m

Yield 5000 serving(s)

Number Of Ingredients 7

whale meat, cut into bite-size pieces (from 1 medium-sized whale)
5 tons alaskan potatoes
17 gross ostrich eggs
6 (55 gallon) drums chili peppers
1 ton salt (add to taste)
2 truckloads carrots
1 snowshoe rabbit

Steps:

  • Mix ingredients (except eggs) in an Olympic size pool filled with non-chlorinated water.
  • Heat to boiling.
  • Simmer 2 to 3 weeks, or until tender.
  • If it appears that the stew may not serve the entire group, add snowshoe rabbit. This requires caution, however, as some people dislike hare in their food.

Nutrition Facts : Calories 16.3, Fat 0.2, Cholesterol 0.7, Sodium 3.8, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.8

ALASKAN STEW



Alaskan Stew image

This dish isn't from Alaska and I don't have any idea why we called it that, we just did. My kids loved this soup and there were very few ways to get them to love vegetables, so I made it often. It's a little bit like Weight Watcher's soup, but with more potatoes. I add the brown sugar to take the acid out of the tomato sauce.

Provided by BabushkaBlue

Categories     Vegetable

Time 1h45m

Yield 10 cups, 4-6 serving(s)

Number Of Ingredients 11

1 lb very lean hamburger
salt
1 (64 ounce) can v-8 vegetable juice
3 tablespoons brown sugar
3 tablespoons ketchup
3 dashes Worcestershire sauce
3 carrots, chopped
10 potatoes, peeled and chopped
1/2 head cabbage, chopped
1/2 teaspoon chili powder
water

Steps:

  • Brown hamburger, add chopped onion and bell pepper.Season with chili powder,salt and black pepper.Add chopped carrots and potatoes and V - 8 vegetable juice. Add ketchup, brown sugar and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done.

Nutrition Facts : Calories 637.3, Fat 3.7, SaturatedFat 1.3, Cholesterol 16.2, Sodium 1460, Carbohydrate 137.5, Fiber 19.4, Sugar 37.8, Protein 20.9

EASY FISH STEW WITH MEDITERRANEAN FLAVORS



Easy Fish Stew With Mediterranean Flavors image

This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 13

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

  • Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
  • Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams

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Alaskan Blue Stew Recipes: A Unique Take on Stew

Stew is a favorite among many people during the cold, winter months, but what about giving it an Alaskan twist? Alaskan blue stew recipes are a unique take on this comforting dish that incorporates ingredients inspired by the state's unique landscape and culture.
The Inspiration Behind Alaskan Blue Stew Recipes
Alaska is home to various indigenous cultures, and their culinary traditions have had an enormous impact on the state's cuisine. Many Alaskan dishes contain ingredients like salmon, reindeer, and berries, all of which are staples in indigenous cuisine. What sets Alaskan blue stew recipes apart is the focus on blueberries. Blueberries are one of Alaska's most abundant wild berries, and the state's residents have found various ways to incorporate them into their meals.
The Ingredients and Preparation
One of the standout ingredients in any Alaskan blue stew recipe is, of course, the blueberries. Generally, the recipe includes hearty vegetables like carrots, celery, onions, and potatoes, which blend well with the blueberry's sweetness. Additionally, proteins like beef, chicken, or salmon can be added to make the stew more filling. To prepare the Alaskan blue stew, the vegetables are sautéed in a pot until they start to caramelize, and the meat is added next. Once it has browned on all sides, the blueberries are thrown into the mix along with some broth or stock. The stew is then left to simmer while the flavors meld together.
The Health Benefits of Alaskan Blue Stew
Aside from being a delicious and unique dish, Alaskan blue stew has several health benefits. Blueberries are loaded with antioxidants that help reduce inflammation in the body, and the vegetables provide essential vitamins and minerals. Additionally, adding lean protein to the stew can help maintain muscle mass and aid in weight loss.
Some Variations of Alaskan Blue Stew
While the core ingredients in Alaskan blue stew stay the same, there are several variations of the recipe one can experiment with. For instance, substituting the protein source could lead to something entirely new. Instead of beef or chicken, reindeer meat can be used to give the stew a truly Alaskan feel. Vegetarians can make their version using meatless alternatives or mushrooms instead. Another variation of Alaskan blue stew includes adding a touch of spice to the broth. Chiles or chili powder can be used to add a subtle heat that balances out the sweetness of the blueberries. Finally, some Alaskan blue stew recipes incorporate other berries like cranberries or huckleberries to add depth to the dish's flavor profile.
The Final Thoughts
Alaskan blue stew recipes are a fantastic way to add a unique twist to a classic dish. The combination of savory vegetables, hearty protein, and sweet blueberries makes for a perfect balance of flavors. Additionally, the recipe's versatility provides ample room for experimentation and improvisation, making it an even more exciting option in the kitchen. The next time you're looking to switch things up in the kitchen, try your hand at an Alaskan blue stew recipe for a delicious, unique, and healthy meal.

Valuable Tips When Making Alaskan Blue Stew Recipes

Alaskan Blue Stew is a delicious and nutritious dish that is perfect for cold winter days. This stew is made with tender chunks of beef, potatoes, carrots, onions, and celery. The blue color of the stew comes from a unique ingredient called Alaskan Blue Potatoes. These potatoes are not only beautiful but also packed with vitamins and minerals. When making Alaskan Blue Stew, you want to ensure that you follow some tips to make sure the stew turns out to be delicious and satisfying. Here are some valuable tips when making Alaskan Blue Stew Recipes.
1. Choose the Right Meat
When making Alaskan Blue Stew, it's important to choose the right type of meat. You want to choose tender and flavorful cuts of beef, such as sirloin or chuck roast. Avoid using tough cuts of beef, such as stew meat, as they tend to be chewy and stringy when boiled. Cut the beef into small, bite-sized pieces to ensure that it cooks evenly.
2. Use Fresh Vegetables
Alaskan Blue Stew is a hearty dish that contains plenty of vegetables. It's important to use fresh vegetables to ensure that the stew is flavorful and nutritious. Use potatoes, carrots, onions, and celery to add depth of flavor to the stew. You can also add other vegetables to the stew, such as parsnips, turnips, or mushrooms.
3. Use Alaskan Blue Potatoes
The key to making Alaskan Blue Stew is using Alaskan Blue Potatoes. These unique potatoes are grown in Alaska and have a blue tint to their skin and flesh. They are rich in antioxidants and vitamin C, making them a great addition to any recipe. When cooking Alaskan Blue Potatoes, make sure to wash and scrub them thoroughly and cut them into small chunks so that they cook evenly.
4. Add Flavorful Spices
To enhance the flavor of Alaskan Blue Stew, it's important to add spices and herbs. Use a combination of bay leaves, thyme, and rosemary to add depth and complexity to the stew. You can also use smoked paprika, cumin, or chili powder for a bit of heat.
5. Slow Cook the Stew
Alaskan Blue Stew is best cooked slowly over low heat. This allows the ingredients to meld together and develop flavor over time. Use a slow cooker or Dutch oven to cook the stew for several hours until the beef is tender and the vegetables are soft and flavorful. You can also cook the stew on the stovetop over low heat for several hours, stirring occasionally.
6. Serve with Bread
Alaskan Blue Stew is a comforting and filling dish that is perfect for cold winter nights. Serve the stew with a warm and crusty bread, such as a baguette or sourdough, to soak up the flavorful broth. You can also serve the stew over rice or with a side salad for a complete meal.
7. Store Leftovers Properly
If you have any leftover Alaskan Blue Stew, store it properly to ensure that it stays fresh and delicious. Allow the stew to cool completely before transferring it to an airtight container. Store the stew in the refrigerator for up to three days or in the freezer for up to three months. When reheating the stew, make sure to do so slowly over low heat to prevent the beef from becoming tough or rubbery. Alaskan Blue Stew is a delicious and hearty dish that is perfect for cold winter nights. With these tips, you can make a flavorful and satisfying stew that is sure to become a family favorite.

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