Porky Potatoy Beard Yogurt Stew Recipes

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
• Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

HEARTY BEEF & SWEET POTATO STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

PORK STEW WITH PEARS AND SWEET POTATOES

Steps:

• If using bone-in ribs, cut away the bones and set aside. Cut pork into 1-inch cubes, sprinkle the ribs evenly with the salt and allow to stand, refrigerated, for at least 1 hour and no more than 12 hours. Move oven rack to middle position and heat oven to 325 degrees.
• Dry pork cubes well and sprinkle generously with pepper. Heat oil over medium-high heat in Dutch oven or other large, heavy pot until shimmering. Working in batches to avoid crowding, brown the pork well (including bones if you have them), transferring to a platter as browned, adding more oil in between batches if needed.
• Add the onions and fennel to the pot and cook, stirring frequently, until onions are transparent, 7 to 10 minutes. Add the wine and bring to a simmer, stirring to dissolve any fond on the bottom of the pot. Add the pork (and bones if you have them), sweet potatoes, caraway seeds, allspice, bay leaves and enough chicken stock to just cover the meat. Bring to a simmer, cover and place in oven for 1 hour. Add the pears to the pot, then continue to cook until meat is very tender, about 30 to 45 minutes more.
• Remove bones from pot, stir in lemon juice, then serve stew in bowls, passing mustard separately so people can put a dollop on their stew if desired.

TRIPLE POTATO BEEF STEW

Steps:

• Place carrots, mushrooms, red potatoes, yellow potatoes, onions, sweet potatoes, and green onions into a large pot. Place beef on top of the vegetables; add beer, broth, bay leaves, parsley, salt, and pepper. Cook over medium heat for 30 minutes.
• Mix cold water and flour together in a bowl and stir into the pot. Reduce heat to medium-low and let simmer, stirring often, until stew reaches desired consistency and beef is no longer pink, at least 2 1/2 hours.

SWEET POTATO AND PORK STEW

Steps:

• In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.

ZESTY PANTRY POTATO STEW

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
• In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
• Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
• Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.

CLASSIC BEEF STEW WITH PEAS AND CREAMY HORSERADISH YOGURT SAUCE

Steps:

• In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high. In a medium bowl, toss beef with flour; season with salt and pepper. Working in two batches, sear beef, turning a few times, until deep golden brown all over, about 8 minutes per batch. Add an extra tablespoon of oil with second batch. Using slotted spoon, transfer beef to a plate.
• Pour off residual fat from pot, if necessary, and discard. Return pot to medium and add remaining tablespoon of oil along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add tomato paste and cook, stirring, 1 minute. Pour wine and worcestershire into pot and bring to a boil, scraping up brown bits from bottom of pan. Pour stock into pot and return beef to pot along with any juices and add bay leaf. Bring to a boil. Partially cover and reduce to a gentle simmer. Simmer for 1 hour 30 minutes.
• Uncover pot and add potatoes, carrots, and parsnip, partially re-cover, and return to a gentle simmer. Cook until beef and vegetables are tender, about 1 hour. Stir in the peas and season with salt and pepper.
• In a small bowl, combine yogurt, horseradish, and a pinch of cayenne. Sprinkle with more cayenne. In another small bowl, combine the parsley with lemon zest and garlic. Remove bay leaf from stew and serve warm with yogurt sauce and gremolata.

PORKY POTATOY BEARD-YOGURT STEW

Steps:

• Peel and chop onion.
• Peel and dice potatoes.
• Heat the oil in pot and fry the spices for a moment.
• Add the pork and brown the meat.
• Add water and tomato passata.
• Rinse and drain the beans.
• Add half of the beans to the stew.
• Add soy sauce, if using.
• Cover and let simmer for 25-30 minutes.
• Add potatoes and simmer until potatoes are tender (appr. 20-25 mins).
• Add pepper and check seasoning.
• Stir in yougurt and simmer for few 1.2 minutes or until yougurt is dissolved.