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COOKING > STEW recipes
STEW RECIPES
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PiJo:
Author's page : https://www.realsimple.com/food-recipes/recipe-collections-favorites/seasonal/speedy-savory-soups-and-stews/
Bean and Chicken Sausage Stew
Serves 4
Hands-On Time 15 min
Total Time 15 min
Nutritional Information
Per Serving
Calories 309 calories
Calories 28 calories from fat
Fat 11 g
Sat Fat 3 g
Cholesterol 72 mg
Sodium 1,039 mg
Protein 23 g
Carbohydrate 28 g
Fiber 7 g
Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
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Quick Beef Bourguignonne
Serves 4
Hands-On Time 20 min
Total Time 20 min
Nutritional Information
Per Serving
Calories 525 calories
Calories 22 calories from fat
Fat 13 g
Sat Fat 3 g
Cholesterol 91 mg
Sodium 922 mg
Protein 34 g
Carbohydrate 42 g
Sugar 3 g
Fiber 7 g
Ingredients
1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1-inch pieces
kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 10.75-ounce can Campbell’s Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)
Directions
Heat the oil in a large saucepan over medium-high heat.
Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.
Add the mushrooms and onions to the pan and cook until the liquid has evaporated.
Add the wine and simmer until reduced by half, 5 to 6 minutes.
Stir in the soup and ¼ cup water and bring to a boil.
Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.
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Quick Spring Lamb and Vegetable Stew
Hearty, satisfying, and warming, this lamb and vegetable stew is prepared in a single large pot. First, you’ll cut the lamb steaks into small pieces and brown the meat, then transfer it to a plate. Next, you’ll cook the carrots and onion, before adding a tablespoon of flour, which helps to thicken the brothy stew as it cooks. Simmer the remaining ingredients for about 10 minutes more, stir it all together, and you’re done. Since our recipe boasts carrots, green beans, and tomatoes, you won’t feel guilty about this all-in-one meal. On a chilly night, it’s the ideal simple supper.
Serves 4
Hands-On Time 15 min
Total Time 30 min
Nutritional Information
Per Serving
Calories 372 calories
Calories 41 calories from fat
Fat 17 g
Sat Fat 5 g
Cholesterol 98 mg
Sodium 731 mg
Protein 35 g
Carbohydrate 16 g
Sugar 7 g
Fiber 4 g
Iron 4 mg
Calcium 79 mg
Ingredients
2 tablespoons olive oil
1½ pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
salt and black pepper
4 carrots, cut into 3-inch sticks
1 onion, sliced
1 tablespoon all-purpose flour
½ cup dry white wine
2 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes, drained
4 ounces green beans, cut into small pieces (about 1 cup)
1 cup fresh flat-leaf parsley, chopped
Directions
Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
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Chicken and Pepper Stew With Olives
Serves 8
Hands-On Time 30 Mins
Total Time 1 Hour
Nutritional Information
Calories 563
Calories from fat 179
Protein 34g
Carbohydrate 61g
Sugar 9g
Fiber 4g
Fat 20g
Sat fat 5g
Calcium 67mg
Iron 5mg
Sodium 713mg
Cholesterol 100mg
Ingredients
1/2 cup all-purpose flour
1 teaspoon paprika, preferably smoked
kosher salt and black pepper
16 boneless, skinless chicken thighs (about 6 pounds), halved
3 tablespoons olive oil
3 red bell peppers, sliced
3 green bell peppers, sliced
4 cloves garlic, smashed
2 cups low-sodium chicken broth
2 cups pitted olives
1/2 cup golden raisins
2 cups long-grain white rice
How to Make It
Step 1
In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat.
Step 2
Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.
Step 3
Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.
Step 4
Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.
Step 5
Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew.
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Jalapeño Pork Stew With Pickled Onions
Serves 8
Hands-On Time 30 Mins
Total Time 3 Hours 45 Mins
Ingredients
4 tablespoons olive oil
5 pounds boneless pork shoulder or butt, cut into 2-inch pieces
2 teaspoons ground cumin
kosher salt and black pepper
3 tablespoons all-purpose flour
1 cup orange juice
1 14.5-ounce can diced tomatoes, drained
12 cloves garlic, peeled
1 to 2 jalapeños, seeded and sliced
1 large red onion, thinly sliced
1/4 cup red wine vinegar
1 1-pound package frozen cut okra
1 1/2 cups grits
How to Make It
Step 1
Heat oven to 325° F. Heat 2 tablespoons of the oil in a large pot over medium-high heat. Season the pork with the cumin, 1½ teaspoons salt, and ½ teaspoon pepper. In batches, brown the pork, turning, 6 to 8 minutes; transfer to a plate as it browns.
Step 2
Add the flour and the remaining 2 tablespoons of oil to the pot and cook, stirring, for 1 minute. Add the orange juice, tomatoes, garlic, jalapeños, and 4 cups water and bring to a boil. Return the pork to the pot. Cover the pot, transfer to oven, and cook until the pork is tender, 2½ to 3 hours.
Step 3
Meanwhile, in a bowl, toss the onion, vinegar, ½ cup water, and ½ teaspoon salt. Let sit, tossing occasionally, for at least 30 minutes and up to 3½ hours.
Step 4
Skim and discard any fat from the stew. Add the okra. Cover the pot, return it to oven, and cook until the okra is tender, about 15 minutes. If the stew is too thin, place the pot on the stove and simmer, uncovered, until thickened, 5 to 10 minutes more.
Step 5
Fifteen minutes before the stew is done, cook the grits according to the package directions. Serve with the stew and onions.
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Many other stew recipes HERE
Useful Links :
http://www.recipes100.com/recipe+stew
https://www.bbc.com/food/stew
https://www.foodandwine.com/slideshows/beef-stew
https://www.bordbia.ie/consumer/recipes/lamb/pages/irishstew.aspx
https://panlasangpinoy.com/stew-recipes/
https://www.rachaelrayshow.com/recipe/15324_Sicilian_Chicken_Stew
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