Frogmore Stew (Low Country Boil) — The name Frogmore is the namesake of an old fishing community on St. Helena Island, South Carolina. According to legend, a fisherman developed this recipe when he couldn't find fish for stew. He scavenged for leftovers, added what shrimp and crab he did catch. This recipe has become a hallmark recipe of the Low Country.
Hearty Pork Stew with Walnut Breadcrumb Topping
— Stews taste even better the next day which offers a great excuse for cooking a large batch to serve later in the week. It's also easy to double the recipe and
freeze some. You can use thick-cut, boneless, loin chops, trimmed of all the fat for a dish elegant enough for a dinner party.
— Hobo stew,
Refrigerator Stew, Stone Soup — even Garbage Soup: this recipe of sorts has
been around as long as mothers and cooks have been using up leftovers to
create tempting and economical dinners. Use whatever veggies and meats you
have on hand (note that the ones suggested here are just that: suggestions),
plus a little help from prepared tomato juice, and in no time you'll have a
savory supper for a crowd.
Milwaukee Beer Beef Party Stew — This stew can easily be made a day ahead for a party, and will be all the better as the flavors will have a chance to mellow.
Milwaukee Pork Stew
— This sweet and sour stovetop stew boasts flavors from Milwaukee—beer, caraway and onions, all close to German culinary hearts. Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.