Best Hangover Stew Recipes

Hangover Soup image

Provided by Guy Fieri

Time 1h40m

Yield 8 servings

Number Of Ingredients 20

4 strips bacon, chopped
1 cup finely chopped pork loin
1 small onion, finely chopped
1 1/2 cups crushed tomatoes
1/2 cup finely chopped mushrooms
2 tablespoons shredded celery root
4 stalks celery, chopped
2 medium carrots, peeled and chopped
Salt and black pepper
3 cups cubed potatoes
1/2 cup chopped Polish sausage
2 tablespoons finely chopped leek
1 teaspoon allspice
1 teaspoon bay leaves
1 teaspoon Hungarian paprika
1 cup diced pickles
3 cloves garlic, finely chopped
1 tablespoon Eastern European seasoning, such as Vegeta, optional
3 tablespoons chopped fresh dill
1 cup heavy cream

Steps:

Fill a soup pot with 8 cups water and set on medium-high heat.
In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot.
In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes.
Next, add the potatoes, sausage, leeks, allspice, bay leaves and Hungarian paprika and cook for another 15 minutes.
Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream and season with salt and pepper. Guten Appetit!

Hangover Stew image

Provided by Olha7397

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2-3 lbs oxtails, cut in 2-inch pieces
1 teaspoon salt
1/4 teaspoon black pepper
2 (12 ounce) cans beer
1 teaspoon brown sugar
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
1 garlic clove
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 (8 ounce) can pearl onions
1 (8 ounce) can carrots, sliced
1 (8 ounce) can small whole potatoes
1 tablespoon flour
2 -3 tablespoons cold water

Steps:

Trim excess fat from oxtails. Fry a few pieces of fat in a heavy kettle or Dutch oven for drippings. Add oxtails and brown slowly. Pour off excess fat and season with salt and pepper. Add beer, brown sugar, Worcestershire sauce, and Tabasco. Crush garlic and herbs and stir them into stew. Cover stew and slowly simmer about 2 hours, or until meat is tender. About 30 minutes before serving add undrained onions and sliced carrots or whole carrots. DRAIN canned potatoes, and add them or 8 to 10 frozen potatoes to stew. Simmer until vegetables are thoroughly heated and potatoes cooked.
Blend flour with 2 or 3 Tablespoons cold water and stir into stew. Cook until stew is simmering and thickened. Serve with hot biscuits or fresh bread, and plenty of paper napkins, for this stew tastes better if you pick up the pieces of oxtail with your fingers and eat the meat from the bones. Makes about 4 servings.
Soups and Stews The World Over.

Nutrition Facts : Calories 180.2, Fat 0.3, SaturatedFat 0.1, Sodium 677.2, Carbohydrate 30.4, Fiber 3.9, Sugar 7.3, Protein 3.1