Best Brazos River Stew Recipes

Brazos River Catfish Stew image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 (10 3/4 ounce) cans condensed tomato soup
1 cup catsup
1/4 pound salt pork, diced
1 onion, chopped
1/2 cup butter
1 teaspoon black pepper
Dash cayenne pepper
6 drops Worcestershire sauce
Salt
6 catfish fillets, cut into small pieces

Steps:

Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.

River Stew image

Provided by Sharon Swomley

Number Of Ingredients 8

2 lb lean hamburger meat
1 can(s) chopped tomatoes*
1 large onion, chopped
1 can(s) whole kernel corn, drained
4-5 medium potatoes, diced
1 tsp salt to taste
1 tsp pepper to taste
1 tsp garlic powder to taste

Steps:

1. In stew pot, brown meat, add spices, onion and tomatoes. Cook for about 30 minutes, add potatoes continue cooking until potatoes are done. Serve with hot buttered corn bread.
2. You can substitute tomatoes for Rotel tomatoes to give a spicy kick.
3. You can go further and add a can of green beans, peas, wedges of cabbage, okra, 2 or 3 stalks of celery, carrots, rice or what ever you like in a vegetable soup

Classic Beef Stew image

Provided by Greg Lofts

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.