Search results for: stew

Here are the search results for your query. Please use our advanced search page for more specific results.

Sweet and White Potato Stew

Sweet and White Potato Stew

Potato stew. Who wouldn’t love it? But next time when you are up for some, try using sweet potatoes along with the white ones. They will clearly bring something new to the stew! And in order to flavor it further, add leek, beef stock, tomato paste, and herbs.

Sweet and White Potato Stew Read More »

Ingredients Needed for Sweet and White Potato Stew

3 tablespoons olive oil
2-3 onions, minced
1 large sweet potato, diced
1 white potato, diced
1 leek, chopped
1 cup beef stock
salt
pepper
rosemary
thyme
1 tablespoon tomato paste

How to Make Sweet and White Potato Stew

  1. Heat the olive oil in a pot over low-medium heat and add the onion.
  2. Cook and stir until tender.
  3. Stir in the potatoes and leek.
  4. Pour the beef stock, stir in and season with salt and pepper. Toss a few sprigs of rosemary and thyme.
  5. Cover with the lid and boil for 20 minutes.
  6. Stir in the tomato paste. Cook and stir for 5 minutes more.
White Bean Tomato Stew

White Bean Tomato Stew

White beans, tomatoes, carrot, and greenies, all cooked on the stove in beef and vegetable stock, spiked with chili, garlic, and onion, and flavored with fresh basil. This may be your next stew! It is easy on your stomach and if you want to make it vegetarian just ditch the beef stock. That’s all.

White Bean Tomato Stew Read More »

Ingredients Needed for White Bean Tomato Stew

1 tablespoon olive oil
1 onion, minced
1 carrot, minced
2 celery stalks, chopped
2-3 garlic cloves, minced
1 teaspoon chili flakes
1 teaspoon salt
pepper
2 tomatoes, diced
1 kale leaf, torn
1/2 cup beef stock
2 cups vegetable stock
14 ounces canned white beans
fresh basil leaves

How to Make White Bean Tomato Stew

  1. Heat the olive oil in a pan over low heat and add the onion, carrot, and celery.
  2. Cook and stir until tender.
  3. Add the garlic, chili flakes, salt, and pepper to taste. Keep adding the tomatoes, kale, and beef stock. Stir.
  4. Pour the vegetable stock, add the beans and toss a few basil leaves. Cook until reduced and serve warm.
Shrimp, Smoked Sausage and Red Bean Skillet Stew

Shrimp, Smoked Sausage and Red Bean Skillet Stew

Care for a hearty and filling dish? This skillet stew is just what you need in the winter days, not to mention the holiday season. The smoked sausage and the red beans are here to prove it. The shrimp is here to back them up.

Shrimp, Smoked Sausage and Red Bean Skillet Stew Read More »

Ingredients Needed for Shrimp, Smoked Sausage and Red Bean Skillet Stew

1 ounce butter
3 ounces shrimp
salt
pepper
1 tablespoon olive oil
1 red onion, minced
10 ounces smoked sausage, cut into larger chunks
1 cup canned red beans
½ cup tomato paste
½ cup water
1 chili, sliced
salt
pepper
thyme sprigs

How to Make Shrimp, Smoked Sausage and Red Bean Skillet Stew

  1. Melt the butter in a pan over low heat.
  2. Add the shrimp, season with salt and pepper, and cook for 2 minutes.
  3. Heat the olive oil in a saucepan over low-medium heat, then add the onion. Cook and stir until tender.
  4. Add the sausage and red beans. You can also add a little more oil if you feel like it. Cook and stir for 3-4 minutes over medium heat.
  5. Add the tomato paste and water. Stir some more.
  6. Add the chili, season with salt, pepper, and thyme, and stir. Cover with the lid and cook for 15 minutes.
Shrimp Stew

Shrimp Stew

So, shrimp cooks very quickly, everybody knows that. Here, you’ll only need 15 minutes to prepare a special shrimp stew. It is special because of the smooth and richly flavored sauce. The heavy cream makes it soft and milky, vinegar, and tomato juice lend it a tangy touch and the orange juice just makes it unique.

Shrimp Stew Read More »

Ingredients Needed for Shrimp Stew

2 teaspoons olive oil
1 onion, minced
salt
red pepper
1 tablespoon vinegar
¼ cup orange juice
¼ cup tomato juice
¼ cup heavy cream
5 ounces shrimp
salt
pepper
parsley, chopped
chili, finely sliced

How to Make Shrimp Stew

  1. Heat the olive oil in a pan over low heat.
  2. Add the onion, season with salt and red pepper, cook and stir until tender.
  3. Add the vinegar, orange juice, tomato juice, and heavy cream. Cook and stir until it bubbles.
  4. Stir in the shrimp, season with salt and pepper. Cook and stir for 2 minutes.
  5. Serve garnished with fresh chopped parsley and finely sliced chili.
Beef Stew

Beef Stew

Although this beef stew is quite a hearty dish, we’d say it belongs more like to the healthier side of the food spectrum. For one, it’s not so high in calories; actually it’s right under the 400 kcal per serving limit. It’s quite high in proteins and not so high in carbs, although it crosses a little the 20 unit limit. Is this a Keto stew?

Beef Stew Read More »

Ingredients Needed for Beef Stew

1 tablespoon olive oil
4 garlic cloves, crushed
1½ pound beef for stew
2 onions quartered
4 cups beef stock
3 carrots, sliced
2 celery stalks, chopped
½ celery root, diced
2 bay leaves
4 thyme sprigs
⅔ cup tomato paste
salt
pepper
4 ounces snow peas

How to Make Beef Stew

  1. Heat the olive oil in a pot and add the garlic.
  2. Cook and stir until tender.
  3. Turn the heat to high and add the beef.
  4. Cook and stir until it starts browning, then stir in the onions.
  5. Add the beef stock, cover with the lid, and cook for 50 minutes.
  6. Stir in the carrots, celery stalks, and celery root, add the bay leaves and thyme, cover with the lid and cook 30 minutes more.
  7.  Stir in the tomato paste, season with salt and pepper, cover again and cook for 10 more minutes.
  8. Add the snow peas, stir them in, and cook until done or for 10-15 minutes.
Pork and Bean Stew

Pork and Bean Stew

If you ever have a need for a stew you can always come to this page. Here you’ll find this hearty satisfying dish made with pork mince and white beans, mainly. To add it more flavor we used tomatoes, nutmeg, thyme and that’s not all. Take a look at this 40-minute job and bookmark this page.

Pork and Bean Stew Read More »

Ingredients Needed for Pork and Bean Stew

2 teaspoons olive oil
1 onion, minced
3 garlic cloves, minced
1 red bell pepper, diced
1 pound pork mince
thyme
½ cup tomato juice
1 tablespoon tomato paste
nutmeg
2 tablespoons cooked spinach
5 ounces of canned white beans
1 cup vegetable stock

How to Make Pork and Bean Stew

  1. Heat the olive oil in a pan over low heat.
  2. Add the onion and garlic. Cook and stir until tender.
  3. Add the bell pepper and stir it in.
  4. Turn the heat to medium-high, add the pork mince and cook until browned while occasionally stirring. Season with thyme in the process.
  5. Stir in the tomato juice and tomato paste. Season with nutmeg.
  6. Stir in the spinach and beans, then add the vegetable stock.
  7. Cover with the lid and cook for 20 minutes.
Mushroom and Chicken Stew

Mushroom and Chicken Stew

Care for a protein-rich low-carb stew, anyone? Toss chicken breast, brown mushrooms, spices, and some veggies into the pot and from there it’s roughly 1 hour of simmering and occasional stirring which will end up in a meaty and warming dish.

Mushroom and Chicken Stew Read More »

Ingredients Needed for Mushroom and Chicken Stew

1 tablespoon olive oil
10 ounces of chicken breast, chopped
2 cups of water
2 garlic cloves, crushed
1 teaspoon smoked paprika
4 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon allspice
salt
pepper
2 carrots, sliced
1 large parsnip, diced
1 celery stick, chopped
2 small onions, quartered
4 ounces of brown mushrooms, sliced
1 tablespoon cornstarch

How to Make Mushroom and Chicken Stew

  1. Heat the olive oil in a pot over medium-high heat. Add the chicken breast. Cook and stir until golden brown.
  2. Add the water, garlic, smoked paprika, bay leaves, Worcestershire sauce, and all-spice. Season with salt and pepper and mix in.
  3. Cover with the lid and simmer for 30 minutes.
  4. Add the carrots, parsnip, celery, onion, and mushrooms. Stir them in, then cover with the lid and simmer for 20 minutes more.
  5. Quickly mix the cornstarch with a little water, then add it to the boiling pot. Mix it in and remove from heat.
Clam and Mussel Stew

Clam and Mussel Stew

Healthy and flavorful shellfish can become one of your favorite foods if it isn’t already. We know we like it, so we urge you to try the unique taste of mussels and clams in the form of a low-carb chowder stew. Enhance with smoky onion, sharp lemon juice, and cherry tomatoes. A final parsley garnish will complete your work.

Clam and Mussel Stew Read More »

Ingredients Needed for Clam and Mussel Stew

1 medium onion, minced
1 cup chicken stock
2 teaspoons of lemon juice
4 ounces of cherry tomatoes, halved
salt
pepper
8 ounces of steamed mussels
4 ounces of steamed clams
2 tablespoons of fresh parsley

How to Make Clam and Mussel Stew

  1. Heat some oil in a pot over low heat and add the onion. Cook and stir until tender.
  2. Add the chicken stock and simmer for 5 minutes. Add the lemon juice and stir it in.
  3. Add the cherry tomatoes, season with salt and pepper. Stir in.
  4. Add the steamed mussels and clams, stir in, then cover with the lid and cook for 4-5 minutes more.
  5. Garnish with fresh parsley and serve.
Ginger Chicken Mince Stew

Ginger Chicken Mince Stew

Got 20 minutes at your disposal? Because this is all you need to put together a delicious ginger-flavored chicken stew for 4. It’s a one-skillet dish where soy sauce and rice wine vinegar complete its Asian-cuisine feel.

Ginger Chicken Mince Stew Read More »

Ingredients Needed for Ginger Chicken Mince Stew

1 teaspoon olive oil
1 pound chicken mince
2 garlic cloves, crushed
1 medium onion, minced
½ teaspoon soy sauce
1 teaspoon rice wine vinegar
1 tablespoon ginger, shredded
1 spring onion, chopped
salt
pepper

How to Make Ginger Chicken Mince Stew

  1. Heat the olive oil in a skillet over medium-high heat.
  2. Add the chicken mince. Cook and stir until it starts changing color.
  3. Add the garlic and onion and stir them in. Add the soy sauce, vinegar, ginger, and spring onion. Stir them in.
  4. Season with salt and pepper and do the same. Serve garnished with lemon wedges.
White Bean Stew

White Bean Stew

Welcome to a hearty side-dish made with creamy white beans and savory sweet onion. Flavor it with thyme, rosemary, and bay. Serve it as a dish in its own right or as a side to sausages or other meat. Either way, prepare for a warming and filling experience.

White Bean Stew Read More »

Ingredients Needed for White Bean Stew

1 tablespoon vegetable oil
1 medium onion, minced
1 celery, chopped
10 ounces of canned white beans
pepper
salt
1 teaspoon fresh thyme, chopped
1 teaspoon dried rosemary
1 bay leaf
3 cups of water

How to Make White Bean Stew

  1. Heat the vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender.
  2. Add the celery and stir it in. Add the beans and do the same.
  3. Season with salt and pepper, add the thyme, rosemary, bay, and water. Stir in, then simmer for 20 minutes.
Pancetta, Mushroom, and Bean Stew

Pancetta, Mushroom, and Bean Stew

This dish is nutritious, hearty, and warming in a manner befitting a stew. Use pancetta, two types of mushrooms, and two types of beans to get an extra-filling protein-rich result. Flavor with parsley and bay leaves and enjoy.

Pancetta, Mushroom, and Bean Stew Read More »

Ingredients Needed for Pancetta, Mushroom, and Bean Stew

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, minced
2 medium carrots, chopped
1 cup wood ear mushrooms, minced
1 cup black trumpet mushrooms, minced
1 celery stick, chopped
2 garlic cloves, crushed
7 ounces of pancetta, diced
1 cup canned red beans
1 cup canned white beans
1 cup water
2 teaspoons of tomato paste
salt
pepper
4 bay leaves
½ cup fresh parsley, chopped

How to Make Pancetta, Mushroom, and Bean Stew

  1. Add the butter and olive oil to a saucepan over low heat. As the butter melts add the onion. Cook and stir until tender.
  2. Add the carrots and the two types of mushrooms. Cook and stir for up to 1 minute.
  3. Add the celery, garlic, and pancetta. Stir them in, then cover with the lid and cook for 10 minutes.
  4. Add the red and white beans and the water. Stir in. Add the tomato paste, season with salt and pepper and stir.
  5. Add the bay leaves, cover with the lid and simmer for 15 minutes. Add the fresh parsley, stir in and remove from heat.
Scroll to Top