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Super Sunday, Super Stew

Super Sunday, Super Stew

Munch on a fabulous meal while you watch the big game.

If you're a football fan, you'll sure as heck tune into the Super Bowl. Even folks who don't know a pigskin from a punt somehow end up in front of the tube with a group of friends, playing amateur referee and enthusiastic cheerleader. Unfortunately, Super Sunday doesn't always prove to be super―there have been times when there was so little action on the field that you might as well turn the channel to something more riveting, like "Wild Kingdom." But you can be sure that no matter what the score is, who is (or isn't) in the half-time show, and whether the commercials hold up to the pre-kick-off hype, you can salvage the evening with this great spread. We've provided a full menu of dishes that can be completely (or partially) made ahead.

Take the main dish: Our Chunky Sausage and Hominy Chili. Load it in the slow cooker on Saturday, and warm up Sunday. Even the Santa Fe Wraps: Prepare the filling a couple of hours before game-time, and assemble just before the guests arrive. The dip and party mix can also be made a day or two ahead; and the desserts as well.

Eating healthy should still be delicious.

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Depending on the size of your guest list, pick and choose from the menu as you please. With this low-maintenance spread, when it's all over, there won't be a loser in the crowd.

Super Sunday Menu

Iceberg Lettuce Wedges With Thousand Island Dressing:
This salad is definitely a no-brainer. The dressing can be prepared few days in advance and refrigerated until the dinner. When you're ready to eat, delegate someone to cut up the iceberg lettuce and put the dressing into an appropriate container. It's an easy self-serve recipe.

Focaccia Garlic Bread:
This is best made and served right as it comes out of the oven. One person can do it since all that's involved is sprinkling a few ingredients over a Boboli and baking it for about 10 minutes.

25 Southern Sunday Suppers the Whole Family Will Love

Sundays in the South are sacred. Whether you're at church, in the garden, or swinging on the links, the last day of the week (or first, depending on how you look at it) is a time for restoration and preparation. And that includes the meals we eat. Indeed, the Southern Sunday dinner is still revered as one of the few opportunities a family (both immediate and extended) can gather to see one another and really slow down enough to enjoy a meal. Here, we've collected 25 Southern dinners, from classic favorites like country fried steak to newer trends like barbeque-topped totchos, so your family will never be without a delicious meal to look forward to.

Sunday Night Stew

Piping hot, flavorful, gorgeous, thick stew is perfect with mashed potatoes on Sunday night. or any night!

beef stew meat (chuck roast cut into chunks)

low sodium beef stock or broth, more if needed for thinning

Several dashes Worcestershire

whole carrots, peeled and diced

whole turnips, peeled and diced

package (8-ounce) cream cheese, softened

  1. Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
  2. Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
  3. Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
  4. After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
  5. When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
  1. Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
  2. Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
  3. Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

Yesterday was cold and windy and shivery and frigid, and to psychologically withstand such things, I made Sunday Night Stew and mashed potatoes for dinner.

Now, Sunday Night Stew is very different from any other kind of stew. It&rsquos different from any other kind of stew in that it can only&mdashand this is absolutely vital&mdashbe made on Sunday night. If it is made on Monday night, then it automatically becomes Monday Night Stew, which, by virtue of the Law of Stew Weekday Exclusivity, would nullify its Sunday Night Stew status.

I exhaust myself sometimes. Sorry. Let me start over:

I made stew last night.
I also made mashed potatoes.
When I took my first bite, I experienced bliss.
I hope you&rsquoll give it a try this week.
It was oh, so very good.

(Only please do keep in mind that you will not be able to make the stew until next Sunday night. And if you do make it before next Sunday night, you will not be able to call it Sunday Night Stew.)


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In Italian-American households across the country, Sundays culminate in platters of pasta, cutlets covered in bubbly cheese, and rich, meaty mains&mdashall bound by a mother tomato sauce and lots of love. Try our fresh spins on classic recipes, and your family will hurry home for supper any night of the week.

The starting point for these mouthwatering recipes is our All-Purpose Red Sauce. As it's name suggests, it's a versatile marinara that plays well with meatballs and pasta and could also top pizza. We're sure you'll find myriad other uses for this soon-to-be back pocket recipe.

Gather the family (or famiglia!) for a big beefy dinner of braciola. Braciola can come from a few different cuts, often its top or bottom round or rump. Most stores sell it already thinly sliced, and sometimes pounded. You'll fill the slices with a zesty stuffing of olives and raisins and cook them in our mother sauce, enhanced with red wine and broth.

The red sauce also stars in our revelatory take on spaghetti and meatballs. No ground chuck here! These balls are made with eggplant and white beans. Thin pork cutlets are breaded and fried for a tasty new take on the classic cutlet Parmesan. They're topped with red sauce and mozzarella before a quick turn under the broiler.

A few of our inspired takes on classic Italian-American recipes don't use the All-Purpose Red Sauce. There's a quicker, lighter version of the classic beef and pork Bolognese sauce. It subs in ground turkey and mushrooms for a substantial sauce that doesn't need to simmer on the stove for hours like Nonna's recipe. Our lightest and fastest dinner recipe is a creamy but creamless take on shrimp Alfredo with fettucine made with a clever technique that makes the most of pasta water. There's no tomato in Chicken Scarpiello, a chicken stew that's made with sweet Italian sausage and pickled peppers. It's a dish that deserves more attention. When you make it, the aroma will have everyone gathering in the kitchen ready to eat.

Recipes and food styling by Greg Lofts. Prop styling by Tanya Graff.

“This truly is a great salad which I will certainly make again. I got rave reviews from the company on this one.”

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43 Super Bowl Recipes for Game Day

It’s not exactly like I am a football aficionado. I don’t actually think football fans use the word aficionado very much. But my guys are all big, big fans (how big of course depends who is playing), and I am a person who likes to cook for people while they are doing something they enjoy, so it all works out nicely.

Here are some recipes you will want to consider for Super Bowl Sunday, no matter who makes it to the big game, and who ends up in front of the tv with you. We’ve got chili, we’ve got dips, we’ve got wings, we’ve got subs, we’ve got quesadillas, we’ve got pizza…we’ve got you!

43 Recipes for the Super Bowl and Game Day: Exactly what you want to eat while you are rooting for your team.

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Sunday Supper: Greek Drunken Pork Stew in Red Wine

Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor.

Although you might be inclined to use white wine in this hearty, one-pot dish—what with pork being "the other white meat"—stick with a nice, dry red. It really works wonders for this flavorful, fragrant stew. The tomato base contains a heady mix of cayenne, nutmeg, and oregano, offering just a bit of kick—not to mention a certain je ne sais quois. That's in no small part due to the addition of Dijon mustard, which coats the meat before it's initially browned.

You can make this dish more quickly using a cut like pork loin, but it'll be drier and less nuanced. I'd recommend using pork shoulder and investing the time since this humble, simple dish translates into something much more complex with slow and low cooking.

The Vefa's Kitchen recipe that inspired it features accompanying trahana, a thick, yogurt-grain mixture with several variations. Instead, I just serve it with a dollop of yogurt on top or eat it as-is ladled over orzo or rice.

Ingredient Notes

  • Flour: Dusting the beef with flour before browning helps to thicken the stew as it simmers.
  • Beef chuck roast: I always recommend using a beef chuck roast for stew, but the price can vary quite wildly especially around the holidays. Keep an eye on the price and stock your freezer when you see it at a good one.
  • Vegetables: Onions, carrots, and celery are my classic go-to stew veggies, but feel free to add whatever veggies sound good to you!
  • Red potatoes: I prefer the flavor and texture of red potatoes for stew, but you can also use Russet potatoes if that’s what you have on hand.

What is a good meat for beef stew?

For the best (and usually cheapest) stew meat, skip the package of cut up “stew meat” in the meat department (you never know what odds and ends you are getting in those) and buy a cheap 2-pound chuck roast.

Trim the roast of silverskin (the thin silvery-blue membrane that sticks tightly to the meat) and any large pieces of fat, and then cut it into 1 to 2-inch cubes. It takes a bit of extra time, but you will end up with tender chunks of meat that practically melt in your mouth after cooking, so I think it’s so worth it.

If you’re in a hurry, you can also use boneless beef short ribs (NOT bone-in short ribs) in your stew. Boneless short ribs are just chuck that has already been trimmed and processed. They’re usually pricier than a chuck roast but much less work.

Lazy Sunday Dinner Ideas

16. Baked Spaghetti

There is definitely nothing wrong with the classic spaghetti. So you might wonder, why do some people go the extra mile of baking it? Well, there&rsquos one simple answer: cheese.

Just imagine the goodness of the classic spaghetti, but with an added layer of ooey-gooey mozzarella on top! The additional cheese just makes everything so much better.

Give your hearty baked spaghetti a light contrast by pairing it with roasted broccoli. And of course, you also can&rsquot go wrong with the classic toasted bread with garlic and butter.

17. Shepherd&rsquos Pie

The traditional shepherd&rsquos pie is complicated to make, so while I love it to death, I don&rsquot make it often.

But, when I learned that you can make shepherd&rsquos pie in an instant pot, I have since served it all the time! The instant pot makes cooking so much easier without sacrificing the flavor.

Serve this tasty dish with dinner rolls and buttered vegetables for an unforgettable dinner.

18. Easy One-Pot American Goulash

The American goulash is another classic that&rsquos bursting with wonderful flavors and textures. The combination of al dente macaroni noodles, flavorful beef, tangy tomato sauce, and gooey cheese is just to die for.

It&rsquos one of the richest, creamiest dishes there ever was! The flavor might be too overpowering, so I suggest you pair it with bread, which is perfect for sopping up the gravy.

A side of salad and roasted veggies will also do a fine job at cutting through the richness of the goulash.

19. Meatloaf

Meatloaf: it&rsquos the epitome of comfort! There&rsquos nothing like sinking your teeth in that tender and savory meat bursting with so much flavor. One bite is sure to delight your taste buds and uplift your spirits.

Turn your meatloaf into a fantastic feast by pairing it with equally beloved comfort foods: mashed potatoes and mac and cheese! End the meal with a sweet, tangy, and fluffy lemon cake for dessert.

20. Homemade Sloppy Joes

Sloppy Joes are not just tasty, but are affordable and easy to make as well.

Who can say no to this meaty, messy, and nostalgic sandwich? One bite is more than enough to bring back fond memories from childhood.

And that&rsquos why I love making it for Sunday dinner. With this meal, I get to share my best memories with my loved ones.

Sloppy Joes are rich and savory, so pair it with pasta salad and corn on the cob to balance things out.

21. Baked Ziti

Let&rsquos end this list with another Italian-American comfort food that&rsquos sure to satisfy your palate. Complete with al dente noodles, savory sausage, herby tomato sauce, and gooey cheese, this dish is a certified crowd-pleaser.

And it&rsquos a quick and easy dish to make, to boot! Serve with garlic bread, green salad, or roasted broccoli and you&rsquove got yourself a heavenly dinner.

Watch the video: Baptazia - Super Sunday - Master x. Rhymes u0026 Noisia - 1 of 3 (December 2021).