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Creamy Turkey and Mushroom Stew

Creamy Turkey and Mushroom Stew

Make this stew meaty and creamy with turkey thighs and crème fraiche. An interesting fruity touch comes from cooking everything in apple cider and then tossing some cranberry sauce into the pan.

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Ingredients Needed for Creamy Turkey and Mushroom Stew

3 tablespoons of flour
2 teaspoons of dried parsley
2 pounds of turkey thighs, cubed
2 shallots, halved
4 ounces of mushrooms, halved
1 cup apple cider
salt
pepper
1 tablespoon cranberry sauce
½ cup crème fraîche
1 tablespoon fresh parsley, chopped

How to Make Creamy Turkey and Mushroom Stew

  1. Add the flour and dried parsley to a bowl. Mix them until even.
  2. Add the turkey meat and mix to cover it with the mixture.
  3. Heat 1 – 2 tablespoons of vegetable oil in a saucepan and add the coated meat. Cook and stir for 7 – 8 minutes.
  4. Add the shallots and mushrooms. Stir them in. Add the apple cider, season with salt and pepper, cover with the lid and simmer for 40 minutes.
  5. Add the cranberry sauce and creme fraiche. Stir them in. Garnish with fresh parsley and serve.
Nile Perch Stew with White Wine and Garlic Mayonnaise

Nile Perch Stew With White Wine and Garlic Mayonnaise

30 minutes is not that long of a time. This is all you need for cooking a delicious Nile perch stew. Cut the fish into cubes and cook it in white wine, onion, garlic, and tomato sauce. These, together with thyme and bay leaf, will concur in creating a finely-textured, and savory composition.

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Ingredients Needed for Nile Perch Stew With White Wine and Garlic Mayonnaise

2 teaspoons of vegetable oil
1 medium onion, diced
2 garlic cloves, crushed
2 tablespoons of tomato sauce
½ cup white wine
1 bay leaf
1 fresh thyme sprig
12 ounces of nile perch fillet, cubed
salt
pepper
1 tablespoon garlic mayonnaise
fresh parsley, chopped (for garnishing)

How to Make Nile Perch Stew With White Wine and Garlic Mayonnaise

  1. Heat the vegetable oil to a skillet over low heat, then add the onion. Cook and stir until tender.
  2. Add the garlic and tomato sauce. Stir for up to 1 minute.
  3. Add the white wine, bay leaf, and thyme sprig. Stir once and cook until it starts boiling. Add the cubed fish, and season with salt and pepper. Simmer for 15 minutes.
  4. Add the garlic mayonnaise, mix until even, and remove from heat. Serve garnished with chopped fresh parsley.
lamb stew with garlic and bell peppers

Lamb Stew With Garlic and Bell Peppers

For this hearty warmer, team the savory lamb with garlic sharpness and other nutritious veggies. Complement the buttery lamb with acidic and zesty lemon, salty olives, and refreshing parsley. Omega-3, B vitamins and other goodies on a plate.

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Ingredients Needed for Lamb Stew With Garlic and Bell Peppers

2 ounces of butter
10 ounces of lamb shoulder, cubed
1 red onion, chopped
3 garlic cloves, sliced
2 bell peppers, chopped
1 cup vegetable stock
2 cups of tomato sauce
2 ounces of olives, pitted
2 spring onions, chopped
1 tablespoon fresh parsley
1 tablespoon lemon juice
lemon zest
salt
pepper

How to Make Lamb Stew With Garlic and Bell Peppers

  1. Melt the butter in a skillet over medium heat and add the lamb cubes. Cook and stir until golden brown or for about 10 minutes.
  2. Turn the heat to low, add the red onion and stir for about 2-3 minutes, until the onion softens. Add the garlic and bell pepper and stir again for about 1 minute.
  3. Add the vegetable stock, tomato sauce, olives, spring onion, fresh parsley, lemon juice, and some lemon zest while stirring occasionally. Season with salt and pepper and stir for 4-5 minutes more.
  4. Optionally, you can serve it with some sour cream.
canned white bean stew

Canned White Bean Stew

This is a simple and healthy dish. Beans are considered brain-food. Use canned beans and cook this undemanding food with onion, garlic, and tomato sauce. Just remember that canned foods are pretty high in sodium, so don’t overdo it with the salt. Pair it with rice if you want, just to remain on the healthy side.

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Ingredients Needed for Canned White Bean Stew

2 tablespoons of vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 teaspoon paprika powder
salt
pepper
6 ounces of canned white beans
1 bay leaf
1 cup vegetable stock
¼ cup tomato sauce
1 cup cooked rice for garnishing (optional)
fresh parsley for garnishing (optional)

How to Make Canned White Bean Stew

  1. Heat the vegetable oil in a skillet over low heat, add the garlic and onion and cook until tender. Add the paprika, season with salt and pepper and stir.
  2. Add the canned beans, bay leaf, vegetable stock and bring to a simmer. Add the tomato sauce and remove the bay leaf.
  3. You can serve the beans paired with parsley garnished cooked rice.
Coconut Pork Stew

Coconut Pork Stew

Let the vegetable goodies’ aromas, together with the beef stock and meaty pork chops work together for your palate in this comfort food dish. Coconut oil greatly enhances the tender pork, giving the whole combo a creamy texture. The cold weather clearly calls for this warming and nutritious stew.

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Ingredients Needed for Coconut Pork Stew

1 tablespoon sesame oil
1 medium onion, quartered
1 small turnip, sliced
12 ounces of pork shoulder, chopped
1 fresh chili, sliced
4 ounces of coconut milk
¼ cup beef stock
3 tablespoons of lime juice
1 tablespoon soy sauce
pink himalayan salt
pepper
2 ounces of asparagus, chopped
2 spring onions, chopped

How to Make Coconut Pork Stew

  1. Heat the sesame oil in a skillet over low heat. Add the onion. Cook and stir for 30 seconds. Add the turnip and stir for 30 seconds more.
  2. Add the pork and turn the heat to medium. Cook and stir until slightly browned. Add the chili and stir it in.
  3. Turn the heat back to low. Add the coconut milk and beef stock. Cook and stir until it bubbles.
  4. Add the lime juice and soy sauce. Stir them in. Season with Himalayan salt and pepper and stir them in.
  5. Add the asparagus and spring onion. Stir them in and simmer for 20 minutes.
lamb and vegetable stew

Lamb and Vegetable Stew

When you want a hearty meal, lamb is always a winning bet. First, cook it on its own in a skillet, then gradually add and cook onion, carrot, and bell pepper. Take care to season it with chili and peppercorn, because lamb asks for it and you may want to drop a bay leaf in there, too.

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Ingredients Needed for Lamb and Vegetable Stew

2 teaspoons of vegetable oil
12 ounces of lamb, chopped
1 red onion, sliced
1 carrot, sliced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 red chili, sliced
1 green chili, sliced
½ teaspoon peppercorn
salt
1 bay leaf

How to Make Lamb and Vegetable Stew

  1. Heat the vegetable oil in a skillet over medium heat, then stir and cook the lamb until golden brown.
  2. Add the onion and carrots. Cook and stir until tender. Keep stirring and cooking as you add the red and yellow bell pepper, the red and green chili. Season with salt and peppercorn and add the bay leaf. Cook and stir just a little more.
  3. Serve with cooked rice.
Lamb Breast and Potato Stew

Lamb Breast and Potato Stew

We think you should cook this potato-based stew with hot and flavored chopped lamb breast. Alongside the potatoes, add carrots and a good helping of beef stock. This one will be a subtle change of the lamb flavor you know. Then add some white wine which will also help with toning down the heaviness of lamb.

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Ingredients Needed for Lamb Breast and Potato Stew

2 tablespoons of vegetable oil
1 onion, diced
12 ounces of lamb breast, chopped
5 garlic cloves
1 tablespoon tomato sauce
1 teaspoon dried oregano
1 teaspoon chili flakes
1 ounce butter
1 cup white wine
4 rosemary sprigs
3 bay leaves
4 medium-sized potatoes
2 carrots sliced
2 cups of beef stock
salt
pepper
1 tablespoon fresh parsley, chopped
fresh parsley for garnishing

How to Make Lamb Breast and Potato Stew

  1. Heat the vegetable oil in a cooking pot over low heat and cook the onion until tender.
  2. Increase heat to medium, add the lamb breast and cook it until golden brown. Add the garlic, tomato sauce, dried oregano, chili flakes, and butter and stir more.
  3. Add the white wine, rosemary, and bay leaves, stir a little, cover with the lid and simmer for 20 minutes.
  4. Add the potatoes, carrots, and beef stock, season with salt and pepper, cover with the lid and simmer for 20 minutes. Add the fresh parsley and stir a little.
  5. Serve garnished with parsley.
potato and beef tenderloin stew

Potato and Beef Tenderloin Stew

A classic and traditional stew never gets obsolete. Nor do its benefits. A meal so appropriate for the cold days asks to be enjoyed together with friends and family. So, first cook the meat, then simmer it together with potatoes, spring onion, and carrot. Also add some rosemary to the pot, for a bonus flavor.

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Ingredients Needed for Potato and Beef Tenderloin Stew

1 tablespoon vegetable oil
10 ounces of beef tenderloin, cubed
1 spring onion, chopped
1 large carrot, sliced
4 medium-sized potatoes
2 tablespoons of tomato sauce
salt
½ teaspoon red peppercorns
1 rosemary sprig

How to Make Potato and Beef Tenderloin Stew

  1. Heat some vegetable oil in a skillet over medium heat, then cook the cubed meat until golden brown.
  2. Add the spring onion and carrot, stir a little, then add the potatoes and tomato sauce. Season with salt and red peppercorns, add the rosemary sprig, cover with the lid and simmer for 20 minutes.
Honey-Glazed Chicken and Apple Stew

Honey-Glazed Chicken and Apple Stew

Chicken goes excellent with sweet flavors, and this recipe perfectly exemplifies that. Cook it in a honey and vinegar sauce, next to a few sauteed apples. If you want to bring the dish to new heights, add a touch of sage, which brings its distinct flavor.

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Ingredients Needed for Honey-Glazed Chicken and Apple Stew

2 tablespoons of vegetable oil
12 ounces of chicken breast, sliced
salt
pepper
1 cup chicken stock
1 tablespoon honey
1 teaspoon white wine vinegar
1 red onion, chopped
1 large apple, thinly sliced
sage

How to Make Honey-Glazed Chicken and Apple Stew

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the chicken breast and season with salt and pepper.
  3. Cook it for 12-15 minutes until golden on all sides.
  4. Pour the chicken stock into a large bowl. Add the honey, white wine vinegar and mix well.
  5. Heat the remaining oil in a skillet over medium heat. Add the red onion and apple. Cook them for 1 minute.
  6. Pour the chicken stock mixture and the sage leaves.
  7. Cover the pan with a lid and simmer for 20 minutes.
Pork and Potato Stew

Pork and Potato Stew

There are dishes that are refined, and then there are those who lean more towards the simple, comfort food. This dish below is a perfect example of the second. Add enough veggies, spices, and a few potatoes, to make the dish even more savory. You can spice up the dish with some coriander seeds, chili, thyme, and dill.

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Ingredients Needed for Pork and Potato Stew

1 tablespoon vegetable oil
10 ounces of pork shoulder
salt
pepper
1 teaspoon coriander seeds
1 onion, chopped
1 carrot, thinly sliced
1 small green chili, thinly sliced
1 tablespoon tomato paste
2 thyme sprigs
2 bay leaves
2 cups of beef stock
3 potatoes, small dices
1 red bell pepper, chopped
1 spring onion, chopped
1 tablespoon butter
fresh dill (optional)

How to Make Pork and Potato Stew

  1. Heat the vegetable oil in a skillet over medium heat. Add the pork and season it with salt and pepper.
  2. Crush the coriander seeds and add them over the pork. Add the onion and a bit more vegetable oil if needed.
  3. Cook the meat until evenly cooked on all sides. Add the carrots, chili, tomato paste, and give it a good stir.
  4. Season with fresh thyme, bay leaves, and half of the beef stock. Cover it with a lid and simmer for the next 10 minutes.
  5. Add the potatoes, bell pepper, spring onion, butter, and season with salt and pepper.
  6. Pour the remaining stock and simmer for the next 20 minutes.
  7. Serve the dish with some fresh dill on top!
Red Bean and Sweet Corn Stew

Red Bean and Sweet Corn Stew

Welcome to a warming and simple stew. It is so easy to put together. Just toss everything into the pan and cook until reduced. It’s mainly kidney beans and sweet corn flavored with onion and tomato sauce, all with a hot chili touch. And you won’t get enough of it.

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Ingredients Needed for Red Bean and Sweet Corn Stew

1 tablespoon vegetable oil
1 small red onion, chopped
1 cup canned red beans
¼ cup sweet corn
salt
pepper
1 red chili, sliced
1 green chili, sliced
½ cup tomato sauce

How to Make Red Bean and Sweet Corn Stew

  1. Heat the oil in a skillet over low heat. Add the onion, red beans, and sweet corn. Stir for a few seconds and season with salt and pepper.
  2. Add the red and green chili and the tomato sauce. Cook and stir until reduced. Serve hot.
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