Cold winter days call for a satisfying and hot meal to chase away the chill. Stews are the perfect meal selection–I like to think of them as soup on steroids. They are packed with vegetables and many times a protein like chicken or beef and they have less broth than soup, making them more filling. I’ve gathered a few recipes for you to try that provide a broad range of the wide variety of stews you can prepare.
French Chicken Stew is simple and quick to make. You’ll use chicken thighs with the skin on and begin by browning the chicken on both sides in some olive oil in a Dutch oven. Next, add some cooking sherry and let simmer for a minute before adding minced garlic. Next, you’ll arrange chopped onions, leeks, carrots, and celery around the chicken (these veggies will be in larger chunks). Sprinkle Herbes de Provence over the top and add salt and pepper. Add two cups of chicken broth, cover, and let cook on medium high heat for 50 minutes. Stir every so often to ensure the bottom doesn’t burn. Serve the stew with a spoonful of Dijon mustard to mix into the broth.
Courtesy of The Harvest Kitchen
Vegan Irish Stew is a rich, hearty meal, that uses lots of root veggies and I promise you will not miss the lamb that is made in the traditional version of this dish. In a large pot, heat olive oil and saute chopped celery, onion, and garlic. Sprinkle in flour to coat veggies and then add in two cups of vegetable broth. Add in one can of vegan stout beer, cut carrots, cut parsnips, quartered mushrooms, halved baby potatoes, tomato paste, and spices such as thyme, bay leaf, brown sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes or until the veggies are fork tender.
Courtesy of It Doesn’t Taste Like Chicken
Sausage, White Bean, and Kale Stew is a delicious dinner option. Saute fully cooked sliced sausage (I use turkey sausage) in olive oil in a Dutch oven until browned. Remove sausage to a plate to keep warm. Add chopped onions, carrots, celery, and mushrooms to the pot and cook until they have slightly softened. Add chopped kale and cook for a minute until the greens wilt. Add a can of crushed tomatoes, two cans of chicken broth, two cans of white beans, thyme, marjoram, salt, and pepper. Return the sausage back to the pot and stir all ingredients to combine. Bring to a boil, reduce heat to low, cover, and let simmer for 30 minutes.
Courtesy of Valerie’s Kitchen
I’m back next Monday with a look at the different citrus fruit that are in season right now.