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Turkey Peanut Stew

Turkey Peanut Stew

This one originates from Western Africa and depending on its thickness it wavers between thick soup and stew. If you like peanut butter, you’ll love this creamy stew. Make it meaty, too, with turkey mince, and spike it with curry powder and chili.

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Ingredients Needed for Turkey Peanut Stew

2 tablespoons of vegetable oil
1 pound turkey mince
1 small onion, minced
2 garlic cloves, crushed
1 tablespoon curry powder
⅔ cup canned tomatoes
1 teaspoon chili flakes
2 cups of sweet potato, cubed
1 cup chicken stock
1 ½ cups of coconut milk
pepper
1 teaspoon brown sugar
⅔ cup chunky peanut butter

How to Make Turkey Peanut Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the turkey mince and break it into smaller chunks. Cook for 7 minutes or until it brown, While occasionally stirring. Set aside.
  2. Heat the other tablespoon of oil in a sauce pan over low heat and add the onion. Cook and stir until tender. Add the garlic and stir it in.
  3. Add the curry powder and stir it in. Add the canned tomatoes, chili flakes, sweet potatoes, chicken stock, and coconut milk and do the same for each one.
  4. Season with pepper and brown sugar, stir, then cover with the lid and simmer for 20 minutes.
  5. Add the peanut butter and cooked turkey mince, stir them in and simmer for 5 minutes.
Pork and Chickpea Stew

Pork and Chickpea Stew

A classic and comforting meaty filling stew may be all you need to fight the cold outside. It’s a nutritious and warming way to fill yourself up. Let the cubed pork leg and chickpeas, flavored with tomatoes, thyme, and onion satisfy your appetite.

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Ingredients Needed for Pork and Chickpea Stew

1 tablespoon vegetable oil
1 onion, minced
2 garlic cloves, crushed
10 ounces of pork leg, cubed
½ medium red bell pepper, diced
salt
pepper
1 teaspoon dried thyme
½ cup canned tomatoes
½ cup water
1 ½ cups of canned chickpeas
fresh parsley for garnishing

How to Make Pork and Chickpea Stew

  1. Heat the vegetable oil in a skillet over low heat. Add the onion and garlic. Cook and stir until tender.
  2. Add the pork leg and turn the heat to medium. Cook and stir until browned.
  3. Add the bell pepper and stir it in. Season with salt and pepper, add the thyme and canned tomatoes. Stir in.
  4. Add the water and stir in. Cover with the lid and simmer for 10 minutes.
  5. Add the canned chickpeas and stir them in. Season with fresh parsley and remove from heat.
Beef and Beer Stew (Carbonade Flamande)

Beef and Beer Stew (Carbonade Flamande)

It’s cold. A filling stew, extra-meaty with beef and bacon, is all you need. Toss some flour into the pan for a thicker sauce and flavor it with beer. Any kind of beer that is, which will influence the overall taste to your liking. Plenty other flavors and tastes are competing in this stew, just so you can pass the winter easier.

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Ingredients Needed for Beef and Beer Stew (Carbonade Flamande)

3 tablespoons of olive oil
1 pound beef for stew, cubed
7 ounces of bacon, chopped
2 medium onions, sliced
2 garlic cloves, crushed
2 teaspoons of mustard
1 teaspoon apple cider vinegar
3 tablespoons of flour
330 fluid ounces of beer
1 tablespoon brown sugar
salt
4 thyme sprigs
3 bay leaves
pepper
¼ cup fresh parsley, chopped

How to Make Beef and Beer Stew (Carbonade Flamande)

  1. Heat the olive oil in a skillet over medium-high heat, then add the cubed beef. Sear and stir until brown-crusted. Set aside.
  2. Use the same skillet with the drippings to stir and fry the bacon over medium heat. Cook it until translucent.
  3. Add the onion and turn the heat to low. Cook and stir until tender.
  4. Add the garlic, mustard, and cider vinegar. Stir them in.
  5. Add 2 tablespoons of flour and the beer. Stir in, add the brown sugar, thyme sprigs, and bay leaves. Season with salt and pepper. Add the remaining tablespoon of sugar and stir in.
  6. Add the cooked beef, stir it in and bring to a simmer. Cover with the lid and cook for 2 hours.
  7. Stir in the chopped parsley, remove from heat and serve.
Hearty Pork and Bean Stew

Hearty Pork and Bean Stew

Give this stew texture with pork tenderloin cubes and red beans and enrich this combination with delicious fried bacon. What you get, is a warming dish, rich, and fully-flavored: truly winter food.

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Ingredients Needed for Hearty Pork and Bean Stew

3 ounces of bacon, chopped
1 pound pork tenderloin, cubed
salt
1 tablespoon maple syrup
1 tablespoon vegetable oil
1 medium onion, diced
1 teaspoon fennel seeds
⅓ cup tomato paste
3 cups of chicken stock
8 ounces of red beans
1 tablespoon garlic powder
1 spring onion, chopped

How to Make Hearty Pork and Bean Stew

  1. Add the bacon to a skillet over medium heat. Fry and stir until it turns translucent.
  2. Add the cubed pork meat and season with salt. Cook and stir until it starts browning. Add the maple syrup, stir it in. Fry for 8 minutes while occasionally stirring. Set aside.
  3. Heat the vegetable oil in a saucepan over low heat. Add the onion and stir it in. Add the fennel seeds. Cook and stir until onion is tender.
  4. Add the tomato paste and stir it in. Add the cooked meat and the chicken stock. Stir in. Cover with the lid and simmer for 15 minutes.
  5. Add the red beans, season with salt and garlic powder. Stir them in. Cover again with the lid and simmer for 10 minutes.
  6. Serve garnished with spring onion.
Spicy Chicken with Red Bean Stew

Spicy Chicken With Red Bean Stew

Learn to prepare this because you will definitely hear the call of this spicy chicken and stew dish, especially in cold weather. It is a warming and nutritious comfort dish which you can make by combining hot and spicy chicken with creamy red beans and sweet corn. All enhanced with acidic tomatoes and lime. Serve with a pan-fried tortilla.

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Ingredients Needed for Spicy Chicken With Red Bean Stew

1 whole chicken (around 3 pounds)
1 teaspoon dried red chili
10 garlic cloves
1 tablespoon fresh parsley
1 teaspoon cinnamon powder
1 teaspoon cumin powder
3 cups of water
2 medium onions, sliced
salt
pepper
1 teaspoon paprika
2 teaspoons of sugar
1 cup canned tomatoes
½ cup sweet corn
½ cup canned red beans
2 teaspoons of lime zest
1 tablespoon lime juice
4 tortillas, cut into wedges

How to Make Spicy Chicken With Red Bean Stew

  1. Place the chicken into a roomy baking pan. Add the red chili, garlic cloves, parsley, cinnamon, and cumin.
  2. Pour the water over it, cover with the lid, and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes.
  3. Remove the chicken from the pan and set it aside. Strain the cooking liquid into a bowl. Set this chicken stock aside, too.
  4. Heat 1 tablespoon of vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender and season with salt, pepper, paprika, and sugar, in the process.
  5. Add the canned tomatoes. Cook and stir until it bubbles.
  6. Add the chicken stock and stir it in. Cover with the lid and simmer for 20 minutes.
  7. Add the sweet corn and red beans and stir them in. Season with lime zest and lime juice. Cook and stir for 30 seconds, then remove from heat and set aside.
  8. Heat 1 teaspoon of vegetable oil in a skillet over low heat. Cook the tortilla wedges until golden brown.
  9. Carve the chicken and serve it with a bowl of stew and 5 – 6 tortilla wedges.
Flemish Stew

Flemish Stew

Also known as “carbonade flamande” this stew is so meaty and hearty. And so tasty. The main ingredient is beef, which you must flavor with onion, mustard, bay, and thyme. You must cook all these in dark beer! Serve with potatoes, be they fried or boiled.

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Ingredients Needed for Flemish Stew

1 tablespoon butter
1 medium red onion, sliced
2 medium white onions, sliced
2 ¼ pounds of beef for stew, cubed
pepper
1 teaspoon paprika
salt
2 garlic cloves, thinly sliced
3 bay leaves
8 fresh thyme sprigs
1 dark beer
3 toast bread slices
1 tablespoon mustard

How to Make Flemish Stew

  1. Melt the butter in a skillet over low heat. Add the red and white onion. Cook and stir until tender.
  2. Turn the heat to medium, add the beef meat and stir it in. Season with paprika, salt, and pepper. Cook and stir until beef starts browning.
  3. Add the garlic, bay leaves, thyme, and dark beer. Stir them in. Turn the heat lower.
  4. Spread the mustard on the 3 slices of toast. Place them upside down into the cooking stew. Cover with the lid and simmer for 2 hours.
Cheesy Polenta Medallions with Sausage Stew

Cheesy Polenta Medallions With Sausage Stew

Let’s bring together polenta with a deliciously meaty stew made from sausage meat and mildly sweet butternut squash. All covered with gooey parmesan. We encourage you to make your own polenta because there’s no better one than the one you toiled for. So, follow our steps and then get playful by cutting the polenta in rounds. You can choose any cutter form or size, actually.

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Ingredients Needed for Cheesy Polenta Medallions With Sausage Stew

1 tablespoon olive oil
1 small red onion, minced
8 ounces of sausage meat
7 ounces of butternut squash, cubed
½ cup canned tomatoes
salt
pepper
2 cups of water
⅔ cup cornmeal
3 ounces of butter (6 tablespoons)
½ cup parmesan, grated
6 ounces of baby spinach
2 shallots, minced
2 teaspoons of balsamic vinegar

How to Make Cheesy Polenta Medallions With Sausage Stew

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the sausage meat and turn the heat to medium. Cook and occasionally stir until it browns.
  3. Add the butternut squash and stir it in. Do the same with the canned tomatoes. Season with salt and pepper, add 1/4 cup of water, cover with the lid and simmer for 15 minutes. Set aside.
  4. Pour 2 – 2.5 cups of water in a medium cooking pot over low heat. Salt it and bring it to a simmer.
  5. Gradually add the cornmeal while continuously whisking. Cook and whisk for 15 minutes.
  6. Transfer the polenta to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish and spread it evenly. Let it cool.
  7. Cut polenta medallions using a 3-inch cookie cutter. We’ve got 6 of them. Place 5 of them in a roomy round baking pan. Cut the 6th one so that it fits right in the middle of them.
  8. Top each one with 1 tablespoon of butter and bake for 8 minutes at 360⁰F/180⁰C.
  9. Remove from oven and top with the sausage-squash stew and grated parmesan. Bake for 10 minutes at 360⁰F/180⁰C.
  10. Add the baby spinach, shallot, and balsamic vinegar to a bowl. Season with salt and mix. Serve with polenta rounds.
Pork and Cannellini Bean Stew (Cassoulet)

Pork and Cannellini Bean Stew (Cassoulet)

Let’s give a try to the “cassoulet”, a hearty dish inspired by the French cuisine. Its main ingredients are the pork sausage and the white beans. This makes it both meaty and creamy. Cooking these two with fried bacon and vegetable goodies just renders this already delicious dish, ultra-delicious.

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Ingredients Needed for Pork and Cannellini Bean Stew (Cassoulet)

1 tablespoon vegetable oil
3 ounces of bacon, chopped (5 – 6 strips)
2 garlic cloves, crushed
1 small onion, minced
1 small carrot, chopped
8 ounces of pork sausage, sliced
1 teaspoon dry herbs
1 cup canned cannellini beans (6 ounces)
¾ cup canned tomatoes
⅔ cup vegetable stock
salt
pepper

How to Make Pork and Cannellini Bean Stew (Cassoulet)

  1. Heat the vegetable oil in a skillet over medium heat and add the bacon. Cook and stir until it starts becoming translucent and changing color.
  2. Add the garlic, onion, and carrot. Stir them in. Add the pork sausage. Cook and stir until it starts browning.
  3. Add the dried herbs, Cannellini beans, canned tomatoes, and vegetable stock. Cook and stir for up to 2 more minutes.
  4. Season with salt and pepper, stir them in and simmer for 20 minutes. Garnish with chopped parsley and remove from heat.
Beef and Mushroom Winter Stew

Beef and Mushroom Winter Stew

Inspired by one of our favorite winter recipes – beef bourguignon – this beef and mushroom stew is sure worth the hustle. It’s got strong, earthy flavors, that mushrooms and tomato sauce emphasize. It is also flavored with bay leaves, peppercorns, and thyme.

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Ingredients Needed for Beef and Mushroom Winter Stew

1 tablespoon vegetable oil
1 pound beef for stew, chunks
1 tablespoon olive oil
2 onions, chopped
2 carrots, sliced
7 ounces of mushroom
2 tablespoons of tomato sauce
salt
pepper
2 cups of beef stock
5 bay leaves
2 fresh thyme
1 teaspoon peppercorns
2 tablespoons of flour

How to Make Beef and Mushroom Winter Stew

  1. Heat a teaspoon of oil in a skillet over medium heat. Add the beef and season it with salt.
  2. Cook it until browned.
  3. Heat the olive oil in a skillet over medium heat. Add the onions, carrots, and mushrooms. Cook for 8 minutes.
  4. Mix the veggies with the browned beef, add the tomato sauce, and season with salt and pepper.
  5. Give it a good stir, pour the beef stock and add the bay leaves and thyme.
  6. Add a few peppercorns and the flour. Cook for 8 minutes.
  7. Move everything in a baking dish and cover with a lid.
  8. Slide the dish into the oven and cook for 90 minutes at 380 degrees F/190 degrees C.
Lentil and Kale Stew

Lentil and Kale Stew

Use protein-rich green lentils and cashews for this comforting and warming vegan stew. While soaking the cashews in water will need about 2 hours, you’ll prepare this one-pot stew in just 40 minutes, so be prepared in advance with the cashews. Flavor this combo with thyme, cumin, and turmeric.

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Ingredients Needed for Lentil and Kale Stew

¼ cup cashews
½ cup water
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon cumin powder
2 teaspoons of turmeric
salt
pepper
1 medium carrot, sliced
2 medium celery sticks, chopped
2 medium tomatoes, peeled
½ cup green lentils
4 cups of vegetable stock
1 teaspoon balsamic vinegar
4 ounces of kale, chopped

How to Make Lentil and Kale Stew

  1. Add the cashews and water to a smaller bowl and let them soak for 2 hours.
  2. Transfer them to a blender. Blend until smooth.
  3. Heat the olive oil in a cooking pot over low heat and add the onion. Cook and stir until tender.
  4. Add the garlic, season with thyme, cumin, turmeric, salt, and pepper. Stir all in.
  5. Add the carrot, celery, and tomatoes. Stir them in. Add the lentils. Cook and stir for 1 minute.
  6. Add the vegetable stock and balsamic vinegar. Stir in, then simmer for 30 minutes.
  7. Add the cashew blend and stir it in. Do the same for the chopped kale. Remove from heat and serve warm.
Chicken, Bacon and Potato Stew

Chicken, Bacon and Potato Stew

You just stumbled upon a warming and satisfying stew for the whole family. You need to first sear the chopped chicken breast before cooking it with the veggies. Pan-cooking all the ingredients together until the beef stock is reduced will let the aromas and flavors mingle. The result is a meaty savory dinner.

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Ingredients Needed for Chicken, Bacon and Potato Stew

1 tablespoon vegetable oil
10 ounces of chicken breast, chopped
salt
pepper
1 tablespoon butter
1 teaspoon fennel seeds
1 medium onion, diced
2 garlic cloves, finely chopped
4 ounces of bacon, diced
2 tablespoons of tomato paste
2 medium carrots, sliced
1 small red bell pepper, chopped
1 celery stick, chopped
1 tablespoon dried oregano
1 cup canned tomatoes
2 tablespoons of fresh parsley, chopped
3 medium potatoes
4 cups of beef stock
1 tablespoon parmesan, grated
1 tablespoon fresh dill

How to Make Chicken, Bacon and Potato Stew

  1. Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat and add the chicken breast. Cook and stir until it starts changing color.
  2. Season with salt and pepper. Turn the low to medium and fry for 5 minutes more. Set aside.
  3. Start melting the butter in a skillet over low heat. Add the remaining teaspoon of vegetable oil and the fennel seeds. Cook and continuously stir until the butter melts.
  4. Add the onion. Cook and stir until tender. Add the garlic and bacon. Stir them in.
  5. Add the tomato paste and stir it in. Add the carrot, bell pepper, and celery. Stir them in. Add the dried oregano and stir it in.
  6. Add the canned tomatoes, and 1 tablespoon of fresh parsley. Season with salt and pepper. Crush the tomatoes using the spatula.
  7. Add the potatoes and beef stock. Bring to a boil, then cover with the lid. Simmer for 25 minutes.
  8. Remove the lid, add the cooked chicken breast, parmesan, the remaining tablespoon of parsley, and the dill. Stir them in, cover again, with the lid, and simmer for 5 more minutes.
Shrimp Stew with Polenta

Shrimp Stew With Polenta

We picture winter stews to be made with beef, pork, those kinds of meats, but here we have tried a different take. We’ve made a delicious winter stew with shirmp, and we’ve served it with savory parmesan polenta. This dish has lots of other delicious flavors like butter, wine, or chili.

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Ingredients Needed for Shrimp Stew With Polenta

3 cups of water
salt
1 cup cornflour
1 tablespoon butter
¼ cup parmesan, shredded
1 tablespoon vegetable oil
3 garlic cloves, crushed
½ teaspoon chili flakes
1 spring onion, chopped
6 cherry tomatoes, halved
8 ounces of shrimp
fresh thyme
pepper
½ cup white wine
½ cup vegetable stock
1 tablespoon heavy cream

How to Make Shrimp Stew With Polenta

  1. Add the water in a saucepan and place it over medium heat. Bring it to a boil.
  2. Add the cornflour and start whisking.
  3. Add a bit of butter and reduce the heat.
  4. Cook for 15 minutes, while stirring vigorously into the process.
  5. Add the parmesan and incorporate it into the polenta.
  6. Next, heat the vegetable oil in a skillet over medium heat.
  7. Add the garlic, chili flakes, and spring onion.
  8. Add the shrimp, fresh thyme, salt, and pepper.
  9. Pour the wine, vegetable stock, and heavy cream.
  10. Simmer for 8 minutes.
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