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Cheesy Winter Beef Stew

Cheesy Winter Beef Stew

Get ready for the hard winter to come by cooking yourself this savory and cheesy winter beef stew. Buy yourself the best cut of beef tenderloin and braise it in a rich sauce with lots of root veggies, topped with a delicious amount of Cheddar. It may not be fine dining, but it’s comfort food at its best!

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Ingredients Needed for Cheesy Winter Beef Stew

14 ounces of beef tenderloin, chunks
1 cup flour
1 tablespoon olive oil
1 tablespoon vegetable oil
1 onion, chopped
1 small carrot, diced
1 small parsnip, diced
½ cup vegetable stock
½ cup red wine
salt
pepper

For the cheese topping:

½ cup flour
½ teaspoon baking powder
½ cup milk
½ cup cheddar, shredded

How to Make Cheesy Winter Beef Stew

  1. Add the flour in a large bowl and add it in a large bowl. Use the flour to coat the beef chunks.
  2. Heat the oil in a skillet over medium-high heat.
  3. Add the beef chunks and cook it until well browned.
  4. Heat the vegetable oil in a skillet over medium heat.
  5. Add the onion, carrots, and parsnip and pour the vegetable stock.
  6. Add the bay leaf and pour the red wine. Add the beef and season with salt and pepper. Cook for 3-4 minutes.
  7. Preheat the oven to 380 degrees F/190 degrees C.
  8. Add the beef mixture in a round baking dish (or ramekin), around 4 inches (10 cm) in diameter. Slide it into the oven for the next 45 minutes.
  9. Sift the flour through a strainer in a large bowl. Add the baking powder and pour the milk.
  10. Mix with a fork until smooth. Add the cheddar and mix.
  11. Use the topping and add it over the beef. If you want, you can top it with some more Cheddar.
  12. Slide it into the oven for the next 15 minutes, at 360 degrees F/180 degrees C.
Chicken and Pearl Barley Stew

Chicken and Pearl Barley Stew

This one has pretty much everything it needs. The chicken meat mixed with pearl barley make it hearty, but the baby spinach, tomatoes, and dill complete it. As for the aromas, let the spices and herbs do their thing together with a touch of honey sweetness.

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Ingredients Needed for Chicken and Pearl Barley Stew

½ cup pearl barley
1 ½ cups of water
2 tablespoons of olive oil
10 ounces of chicken breast, chopped
salt
pepper
1 red onion, chopped
1 teaspoon garlic powder
1 teaspoon allspice
1 teaspoon chili flakes
2 fresh rosemary sprigs
1 tablespoon honey
14 ounces of canned tomatoes
1 cup chicken stock
3 bay leaves
3 ounces of baby spinach
2 tablespoons of fresh dill

How to Make Chicken and Pearl Barley Stew

  1. Add the pearl barley and water to a bowl. Mix a little then let it soak for 30 minutes.
  2. Heat the olive oil in a saucepan over medium heat. Add the chicken breast. Cook and stir until it starts changing color and season with salt and pepper.
  3. Add the red onion, garlic powder, allspice, and chili flakes. Stir for 2-3 minutes.
  4. Add the fresh rosemary, honey, canned tomatoes, and chicken stock. Stir for 1-2 minutes.
  5. Add the bay leaves, stir them in, cover with the lid, and simmer for 20 minutes.
  6. Pick and remove the rosemary sprigs and the bay leaves. Add the soaked pearl barley and stir it in.
  7. Add the baby spinach and fresh dill, stir them in, cover with the lid, and simmer for 15 minutes.
Buffalo Chicken Stew

Buffalo Chicken Stew

This buffalo chicken stew brings all sorts of flavors to your plate. The tender chicken meat and the hot sauce can make everyone feel complete! Is this Paleo, or what?

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Ingredients Needed for Buffalo Chicken Stew

2 tablespoons of olive oil
1 onion, diced
1 carrot, sliced
2 garlic cloves, sliced
¼ celery root, diced
1 red bell pepper, sliced
10 ounces of chicken breast, cubed
sea salt
pepper
3 cups of chicken stock
⅔ cup hot sauce

How to Make Buffalo Chicken Stew

  1. Heat the olive oil in a large pot and add the onion, carrot, garlic, celery, and bell peppers. Cook until soft.
  2. Add the chicken, season with sea salt and pepper, then cook and stir until the chicken turns opaque-white.
  3. Add the chicken stock and hot sauce and bring to a boil.
  4. Reduce to a simmer and cook on low heat for 30 minutes, until the chicken pieces are cooked through.
Beef Stew Topped with Cheesy Mashed Potato Balls

Beef Stew Topped With Cheesy Mashed Potato Balls

Just when you thought you’ve tried it all, we give you this! Cheesy meets meaty in this stew. The Cheddar-packed mashed potato balls, together with grated mozzarella, pair wonderfully with the tender beef. Feel satisfied with this warming and hearty meal.

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Ingredients Needed for Beef Stew Topped With Cheesy Mashed Potato Balls

2 tablespoons of vegetable oil
1 pound beef for stew, cubed
1 tablespoon butter
1 onion, diced
1 tablespoon garlic powder
salt
pepper
½ cup red wine
4 bay leaves
1 tablespoon cornstarch
2 tablespoons of water
2 tablespoons of tomato paste
3.5 ounces of cheddar, cubed (some 8 cubes)
1 cup low moisture mozzarella, grated
fresh parsley, chopped (optionally, for garnishing)

For the mashed potatoes:

2 medium potatoes
salt
1 tablespoon butter
2 tablespoons of hot milk

How to Make Beef Stew Topped With Cheesy Mashed Potato Balls

  1. Heat the vegetable oil in a skillet over medium heat and add the beef cubes. Cook and stir until it starts browning, or for 4-5 minutes.
  2. Add the butter and onion. Cook and stir for 1-2 minutes, then simmer for 5-6 minutes.
  3. Add the garlic powder and season with salt and pepper. Cook and stir for 1-2 minutes.
  4. Add the red wine and simmer for 4-5 minutes. Add the bay leaves and stir once.
  5. Add the cornstarch and water to a smaller bowl and mix using a teaspoon. Add this mixture to the skillet and stir once. Add the tomato paste and stir until even.
  6. Remove the skillet from heat. Transfer the beef mixture to a 10 x 2 inch (25 x 5 cm) round baking dish (or something equivalent) and evenly spread it.
  7. For the mashed potatoes:

    Peel and cube the potatoes, transfer them to a cooking pot, and cover them with salted water. Bring to a boil, then lower the heat, and gently boil the potatoes for 15-20 minutes. Drain them and return them to the pot. Cook them for 1-2 minutes over very low heat to let any moisture evaporate. Add the butter and milk and mash the potatoes until smooth and even.

  8. Wrap each Cheddar cube with some mashed potatoes and form them into balls. We’ve made 8 of them.
  9. Place the balls in the baking dish. Spread the grated mozzarella between them. Bake for 30 minutes at 400⁰F/200⁰C.
Eggplant, Chickpeas and Couscous Stew

Eggplant, Chickpeas and Couscous Stew

A delicious stew, that almost makes you forget there’s no trace of meat in the plate. That is because we’ve replaced it with chickpeas which is an alternative source of protein. It is paired with eggplant, couscous, and a few other ingredients that give it a nice Middle-Eastern flavor.

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Ingredients Needed for Eggplant, Chickpeas and Couscous Stew

2 tablespoons of olive oil
1 eggplant, small dices
1 onion, chopped
1 teaspoon coriander seeds
1 cup canned chickpeas
4 ounces of couscous
lemon zest
salt
pepper
4 garlic cloves
2 tablespoons of sour cream
¼ cup fresh parsley, chopped
2 teaspoons of pomegranate seeds

How to Make Eggplant, Chickpeas and Couscous Stew

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the eggplant, onion, and coriander seeds. Give it a good stir.
  3. Add the couscous and vegetable stock.
  4. Shred lemon zest, and season with salt and pepper.
  5. Add the garlic, sour cream, and parsley.
  6. Give it a good stir and add the pomegranate seeds.
  7. Cover the skillet with a lid and slide it into the oven.
  8. Bake it for the next 15 minutes at 360 degrees F/180 degrees C.
Sea Bream with Tomato and Red Pepper Stew

Sea Bream With Tomato and Red Pepper Stew

Tomatoes and grilled red peppers make an incredible sweet combo, enriched by garlic, cumin, and paprika powder. Serve it with grilled sea bream to complete the experience!

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Ingredients Needed for Sea Bream With Tomato and Red Pepper Stew

2 red peppers
5 ounces of sea bream, fillets
2 large tomatoes
1 tablespoon olive oil
2 garlic cloves, crushed
½ teaspoon paprika powder
½ teaspoon cumin powder
sea salt
cayenne pepper
½ tablespoon fresh parsley, chopped

How to Make Sea Bream With Tomato and Red Pepper Stew

  1. Heat your grill and lay the red peppers and sea bream fillets on it. Grill them on all sides, for 10-15 minutes total time. Set them aside.
  2. Fill a large saucepan with water and place it on the stove top at medium-high heat. Bring it to a boil. Make a shallow criss-cross cut at the bottom of each tomato, and sink them into the boiling water for a few seconds. Take them out of the water and set them aside to cool a little.
  3. Peel the red peppers and the tomatoes. Chop them.
  4. Heat the olive oil in a skillet and add the crushed garlic and cook it for 30 seconds. Add the tomatoes and grilled peppers. Add the paprika powder, ground cumin, sea salt, and cayenne pepper. Stir and cook until the tomatoes are soft.
  5. Serve the tomato and red pepper stew with grilled sea bream. Garnish with fresh parsley.
Pork Stew Pot Pie

Pork Stew Pot Pie

This pork stew pot pie is full of layers upon layers of flavor. Just to give you a small taste before you try it yourself: you’re going to feel a hint of paprika powder, cinnamon, chili sauce, and fresh dill, everything mixed with pork meat and veggies.

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Ingredients Needed for Pork Stew Pot Pie

2 tablespoons of butter
2 garlic cloves, crushed
1 onion, diced
1 carrot, diced
1 celery, sliced
1 tablespoon vegetable oil
10 ounces of pork mince
2 potatoes, cubed
salt
pepper
1 teaspoon cinnamon
1 teaspoon paprika powder
1 teaspoon chili sauce
2 tablespoons of worcestershire sauce
1 teaspoon dijon mustard
¼ cup beef stock
2 tablespoons of fresh dill, chopped
1 sheet of puff pastry, thawed
1 egg
2 tablespoons of milk

How to Make Pork Stew Pot Pie

  1. Melt the butter in a skillet, then add the crushed garlic, onion, and carrot. Stir and cook until the onion softens, then add the celery, vegetable oil, pork mince, potato, salt, pepper, cinnamon, paprika powder, chili sauce, Worcestershire sauce, dijon mustard, beef stock, and fresh dill.
  2. Cut the puff pastry sheet into two parts. Use one to add on the bottom and edges of a clay pot, then add the meat mixture, and cover with the remaining puff pastry.
  3. Whisk the egg with milk and make some egg wash. Use it to coat the puff pastry crust. Bake for 45 minutes at 350˚F/175˚C.
red wine beef stew with bacon and mushrooms

Red Wine Beef Stew With Bacon and Mushrooms

Sometimes a succulent stew is all you need to recharge your batteries. The tender vegetables and seared meat, all braised together in red wine and heavily flavored, can turn a gloomy day into a sunny one. You can serve it reheated the next day or the day after as we feel it sometimes tastes even better.

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Ingredients Needed for Red Wine Beef Stew With Bacon and Mushrooms

1 tablespoon butter
1 tablespoon vegetable oil
2 ounces of bacon, chopped
1 pound beef tenderloin, chopped
1 onion, chopped
1 large carrot, sliced
3 ounces of mushroom, chopped
1 cup red wine
1 ½ cups of vegetable stock
1 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon soy sauce
1 teaspoon grated nutmeg
4 small new potatoes, halved and quartered
1 cup tomato sauce
2 garlic cloves, crushed
salt
pepper

How to Make Red Wine Beef Stew With Bacon and Mushrooms

  1. Start melting the butter in a skillet over medium heat. Add the vegetable oil and bacon in the process. Stir and cook until the bacon starts releasing fat and changing its color.
  2. Add the pieced tenderloin. Stir and cook until it starts browning. Add the onion and cook more until tender.
  3. Add the carrot, mushrooms, and red wine. Bring to a boil, cover with the lid and simmer for 10 minutes.
  4. Add the vegetable stock, dried oregano, dried thyme, soy sauce, and nutmeg. Stir, cover with the lid and simmer for 20 minutes.
  5. Add the potatoes, cover with the lid, and simmer for 20 minutes.
  6. Add the tomato sauce, garlic, and season with salt and pepper. Stir for 1 minute or so, then cover with the lid and simmer for 10 minutes.
  7. Serve it as is or pair it with some mashed potatoes.
lentil and baby spinach stew with fried eggs

Lentil and Baby Spinach Stew With Fried Eggs

It’s time to make a great vegetarian stew. This simple and tasty dish brings together lentils, fennel, baby spinach, and other goodies to indulge your palate. Make it super-cheesy with grated parmesan if that’s your cooking style. Pair it with sunny-side-up eggs and butter-fried bread to make it even more filling and richer.

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Ingredients Needed for Lentil and Baby Spinach Stew With Fried Eggs


For the vegetable mixture:

2 garlic cloves, chopped
1 carrot, chopped
0.5 fennel, chopped
1 onion, quartered
2 tablespoons of vegetable oil
½ cup tomato sauce
¼ cup tomato juice
⅓ cup red lentil
1 cup water
salt
pepper
1 tablespoon red wine vinegar
1 cup parmesan, grated
3 ounces of baby spinach
3 eggs

For the bread:

1 tablespoon butter
3 slices of bread
salt
pepper
1 garlic clove

How to Make Lentil and Baby Spinach Stew With Fried Eggs

  1. For the vegetable mixture:
    Add the garlic, carrot, fennel, and onion to a food processor. Process for a few seconds until you get finely chopped vegetables.
  2. Heat the vegetable oil to a skillet. Add the veggies and cook them until soft, stirring often. Add the tomato sauce and tomato juice. Stir and cook further 3-4 minutes.
  3. Add the lentil and water, season with salt and pepper, cover with a lid and simmer for 20 minutes on low-medium heat.
  4. Remove the lid and add the vinegar, parmesan, and baby spinach while stirring. Cook until the parmesan melts and the spinach wilts.
  5. Crack the eggs over the cooking stew, cover again with the lid and simmer for 10 minutes. Remove from heat.
  6. For the bread:
    Melt the butter in a skillet over low heat and cook the slices of bread on both sides until golden brown. Season them with salt and pepper in the process. Cut the garlic clove in two and spread its flavor on the bread. Serve the bread together with the stew and fried eggs.
plum, potato and beef stew

Plum, Potato, and Beef Stew

Perfect for cold days, this colorful, sweet stew is a perfect, rich and comforting winter warmer. With its warm colors, the hearty beef, and the sweet, smooth plums this dish is one to remember.

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Ingredients Needed for Plum, Potato, and Beef Stew

1 tablespoon vegetable oil
1 medium onion, diced
1 garlic clove, diced
12 ounces of beef tenderloin cubed into 10 pieces
salt
pepper
1 cup water
½ cup tomato sauce
1 small quince, cubed
1 tablespoon lime juice
6 plums, stoned and halved
1 large potato, cubed

How to Make Plum, Potato, and Beef Stew

  1. Heat the oil in a skillet over low heat, and add the onion and garlic. Cook and stir until onion is tender.
  2. Add the meat, turn the heat to medium-high and sear it on both sides until it starts getting golden brown or for 10 minutes approximately. Season with salt and pepper in the process.
  3. Add the water, cover with a lid, and simmer for 20 minutes.
  4. Add the tomato sauce, quince, lime juice, plums, potato, and stir. Cover with the lid and simmer for 15 minutes.
Chicken White Stew with Fried Polenta

Chicken White Stew With Fried Polenta

If you’re already used to having simple polenta, let’s take it to another level. Fry it with some rosemary and parmesan, then serve it with this delicious white sauce stew, made with chicken and mushrooms.

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Ingredients Needed for Chicken White Stew With Fried Polenta

1 cup instant cornmeal
3 cups of water
salt
2 tablespoons of butter
2 teaspoons of olive oil
2 tablespoons of vegetable oil
6 ounces of chicken breast, cubed
4 garlic cloves, peeled
1 onion, chopped
7 ounces of mushrooms
1 cup chicken stock
fresh thyme
1 ½ cups of heavy cream
fresh parsley
3 ounces of grated parmesan
4 rosemary sprigs

How to Make Chicken White Stew With Fried Polenta

  1. Add the water in a saucepan and place it on the stove. Add some salt and bring the water to a boil. When the water starts boiling, add the cornmeal gradually, while whisking.
  2. When the polenta has thickened, let it cook on low heat for 5 minutes. Add 1 tablespoon of butter and whisk to incorporate it.
  3. Grease 2 ramekins (4-inch/10 cm diameter) with olive oil. Add the polenta into them, then let it cool for 60 minutes.
  4. Meanwhile, heat the vegetable oil in a skillet and add the chicken breast cubes in it. Start frying the chicken, while stirring with a wooden spatula.
  5. Season the meat with salt and pepper. When the chicken cubes turn golden brown, add the whole garlic cloves, onion, and the remaining butter. Stir and cook until the onion softens.
  6. Add the mushrooms and chicken stock, then some fresh thyme. Cook until the stock is boiling and the mushrooms start to soften, then add the heavy cream and combine them all to make a stew.
  7. Add the chopped parsley and grate about one tablespoon of parmesan, stir for one more minute, then set aside.
  8. Heat one tablespoon of olive oil in a skillet and throw in it the rosemary sprigs. Remove the polenta from the ramekins and add the rolls to the skillet, to heat them a little. Grate some more parmesan on each polenta roll, then flip them over and grate parmesan again. If you don’t have enough room in your skillet, heat the polenta rolls one at a time.
  9. Serve the fried polenta with chicken and mushroom stew.
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