What do to do with a freezer full of left-over cooked meats and sausages? Make a gumbo! I won’t be so bold to say that this is a traditional gumbo, but I will say that this left me and scraping the bowl!
Kimchi jjigae (kim-chee gee-gay) is a spicy Korean stew made with kimchi and pork belly. This recipe was given to me to by a friend who introduced me to Korean food.
Beef stew is one of my dad’s favorite American comfort foods. There are pre-made seasoning packets that you can buy, but if you have red wine, tomato paste, bay leaves and beef broth, you don’t need all the extra sodium!
The Basics
- Beef chuck roast – Cut into hearty 1″ inches.
Lamb cassoulet is a French white bean and lamp stew. When it comes to lamb, I usually like to season it with rosemary, salt and pepper and grill it. However, I got some lamb shanks on sale so I thought it might be a good time to try something new.
This is an updated recipe (see the original). The main difference is that I played with recipe by adding more seasoning. I think most people tinker with recipes when cooking at home. I just wanted to post this update because I think it worked out really well!
