>https://www.pardonyourfrench.com/smocked-ham-hock-bean-cabbage-soup-garbure/

>https://www.allrecipes.com/real-lasagna-soup-recipe-7967799

>https://cooking.nytimes.com/recipes/1021459-mapo-tofu

>https://www.allrecipes.com/real-lasagna-soup-recipe-7967799

>>21427441 (OP)
Love me some stews. Should I get some caldo de res or birria de res?

>>21428043
birria de res

>>21427486
wtf

>>21427477
I think calling mapo tofu a soup or stew is a stretch

I'm making some lamb shank stew

>>21427441 (OP)
I use this recipe from a 4 qt Staub discount thread years ago. I frequently use this recipe and usually change ingredients a little. Base on this image, what else can I do step up my stew game? What techniques or ingredients could I add to elevate this?

I recently tried my beef stu recipe with allbief meatballs. Wasn't quite as sumptuous as tender beef chuck but was pretty good

>>21428335
Nice little sear on the lammies

>>21428347

>>21428352
heheh

Rough chop on the mirepoix, it's a lazy stew. Saute on high heat until there's some nice color, then in with the tomato paste and garlic

>>21428345
Make your own beef stock if you aren't already doing that, homemade stock is way better than the watery stuff out of a carton.

>>21428363
and then deglaze with some beer

>>21428368
After the beer is reduced by about half, add back the shanks, plus bay leaf, black pepper, and rosemary. Filled with water until the shanks are almost covered, put the lid on leaving a little gap, and into a 300°F oven for a few hours before the potatoes go in.

>>21428368
I currently use better than bullion for my stock solutions. Would home made be even better than that?

>>21428378
w-would bouillon be better than better than bouillon?

>>21428335
what did I make, /ck/?

>>21428378
Absolutely. Get some meaty bones and simmer them for as long as you can, at least 8 hours. You can use a pressure cooker but I don't have one, I just simmer it on the stovetop.
Since it takes so long and freezes well I suggest making as much of it as you can at once. I bought a 24 liter stock pot from a restaurant supply store just for stock.
Homemade stock definitely takes your soups/stews and pan sauces up a level.

>>21428404
cock oven?

>>21428404
Chicken soup

>>21428404

>>21428371
Diced the potatoes and added them with about 45 mins left on the lamb, then when they were done, removed the lamb from the bones and cut it into bite sized pieces.
And wa la, lamb shank stew.

>>21428506
fucking fantastic, anon

>>21427441 (OP)
Looks delicious OP. I love a ham filled bean soup. But, my own #1 will probably be a homemade (pressure cooker stock) chicken tortilla azteca. Having a toppings covered soup w/squeeze of lime is heavenly balanced with so many flavors. Ideal toppings are cilantro, fried strips of ancho chilies, crema and shredded cotija.

>>21428378
>I currently use better than bullion for my stock solutions. For gravies and pan sauces, it's just fine.
>Would home made be even better than that?
pressure cooker chicken stock can't be beat. It'll have the gelatin lusciousness that adds flavor and mouthfeel to soups.

>>21427441 (OP)
Stews? In this heat? As much as I love stews I'd die if I'd eat them in this weather.

>>21428539
a-are you in the nawthern hemisphere? us down south are freezing our tits off rn! for me, this is stew season and roast season.

enjoy your long days and harvests of plenty while they last summer-anon

>>21428550
OP posted Florida chain Publix image. I also have no clue how beef is priced for you Aussies. I would imagine the lamb is the bargain choice.

>>21428552
eh, it's hard to tell anymore. beef and lamb both used to be handily cheaper here than US prices, but the Covid™ gouge has ruined everything, seemingly permanently. now I just afford mince, and the occasional whole chook for roasting purposes which is at least a couple meals

>>21428511
Thanks. This has been a go to recipe of mine ever since I tried the lamb stew at McGuire's a few years back.

>>21428550
Yeah currently gets somewhere between 30C(86F) and 36C(96F) nights aren't much better and he thunderstorms don't help either.
I can only pray until fall shows up so my food can start stewing instead of myself.

>>21428612
Most of the US is in a heat wave the past few weeks. Here in Florida, it's essentially 100F daily, and you can count on a couple hours of extreme weather, aka the afternoon thunderstorm, since the clouds fill up daily, if not twice daily. It's like steam outside 24/7. Floridians are like *boggle* at those idiots walking around theme parks in this kind of heat. Locals are playing golf right as the sun is coming up before it gets too hot. We swim in our pools only after dark. I have the disco light floaties. Last weekend, I took a nearly-at-death's-door water break at a local bar in the outlet mall, just to escape the heat for an hour, and not battle a mega line at Starbucks. Summer heat food that day? Bahn mi w/lychee bubble tea. Refreshing.

>>21428624
Here in central yuro it's only slightly better, a few degrees cooler and not permanently as humid.
>Summer heat food that day? Bahn mi w/lychee bubble tea. Refreshing.
That does sound very nice, maybe I should make that one of these days. I've been stuck making veggie heavy salads, like shopska lately.

>>21428550
You lucky son of a bitch we're being baked alive over here

>>21428612
>>21429202
I'm in Maine and it was over 90 for 2 days.

>>21428060
>birria de res
Was an excellent suggestion thanks! I need to use cloves more often in soups, really like that flavor

>>21429202
>>21429210
yeah I don't miss summer. winter's manageable and I sleep so much goddamn better. plus my house always smells of roast and fireplace

What's a good book for soups and stews?
I don't really care about the seasonality of soups and stews, I make them whenever I like and heat them up at work.

>>21429924
I like anons who collect books. The internet is so goddamn soulless and everything feels devalued by it. I however cannot assist with your query but am also interested

>>21428506
that's not stew

i make some swamp soap with chanterells osså bacon! ^^

>>21432973
not any swamp butter goose with massa bake?

they taste so god

chicken soup with kale onions celery garlic and steel-cut oats cooked in a broth of chicken better than bouillon apple cider vinegar and olive oil, God bless

Rate my chicken beef stew

BLANCH YOUR CHICKEN WINGS

>>21433104
Chicken and beef stew? How does that work? Did you use breast or dark meat? I once tried to make pork roast and beef, but the pork came out too chewy and dry when the stew was done.

A few days ago someone made a cholent thread and it inspired me to make some. Luckily I can get beef shanks at my local HEB so I didn't need to get marrow bones separately. It was pretty good, I used this recipe:
>https://toriavey.com/cholent/
I didn't peel the potatoes because I like potato skins. Mostly I was shocked at how well the eggs held up to being cooked for so long. Of course I used more onion and garlic than the recipe calls for, I also browned my meat.

>>21427441 (OP)
Does my balti count? It ended up too thin so it's closer to a soup than a stew or a curry.

>>21435222
>Does my balti count?
NO.

I don't think you understand what a Balti is?
>t.curry loving Bong.

>>21435227
Apparently it's meant to be cooked on one of those jet engines that the Chinese use for their woks but well, it's tomato and spice slop so it's close enough for me. I'm open to suggestions for what to call it.

>>21435231
>Apparently it's meant to be cooked on one of those jet engines that the Chinese use for their woks
You don't need to go to that extreme but Baltis are cooked quickly, as opposed to regular curries.

I'm not quite sure what you have made but if it's very thin then you could go down one of two routes.
Thicken it up or thin it down even more with say, some coconut milk and go down the Keralan curry route, I always found them to be thin. I don't know what they use to add a sour touch, you may need to google it.

>>21435237
>I don't know what they use to add a sour touch, you may need to google it
My church is actually doing a "Keralan families dinner" thing where I guess they all bring over their homemade curries, if I weren't such a gigasperg I'd go and ask them. Sorry sir, but today /ck/ will not get shit done.

>>21435241
>My church is actually doing a "Keralan families dinner" thing where I guess they all bring over their homemade curries
Wow, that sounds good.
I on the other hand would ask and have no shame in it. (maybe it's an age thing?)
If it's your regular church, I wouldn't miss the opportunity to give it a go.