Soulful Stew Recipes

THE 35 BEST STEWS

The 35 BEST Stews image

This great collection of easy Stew Recipes will keep you warm and cozy when the temperatures start to fall. One of our favorites is this Guinness beef stew:

Provided by GypsyPlate

Number Of Ingredients 16

Ingredients

2.5 lbs chuck roast, cut into 1.5 in chunks
1 lb baby potatoes
4 carrots, roughly chopped
1 small onion, chopped
4 celery stalks, chopped
5-6 garlic cloves, chopped
1 12oz bottle Guinness stout
2 cups beef broth
1/2 cup balsamic vinegar (or red wine vinegar)
1 Tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 2 tsp dried)
7-8 sprigs fresh thyme (or 2 tsp dried)
3 bay leaves
Salt & pepper to taste
2 Tbsp cooking oil
2-3 Tbsp flour

Steps:

In a skillet over medium high heat, add oil then beef chunks. Give a quick sear to all sides. Don't overcrowd, work in batches if necessary.
In slow cooker, add half of veggies, then meat, herbs, and chopped garlic then remaining veggies. Add liquids. Everything should be submerged. If needed add additional water or broth.
Cover and cook on low for 8 hours or high for 4 hours.
Mix 2-3 tablespoons of flour with cold water. Gradually stir into cooked stew until you get your desired consistency.

CHICKEN STEW FOR THE SOUL

Chicken Stew for the Soul image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 chicken or 4 chicken breasts
2 1/2 to 3 quarts water
2 chicken bouillon cubes
1/2 onion, chopped
4 cups unbleached white flour
1 teaspoon salt
Dash of mace
1 tablespoon cold butter
2 eggs
1 cup milk

Steps:

In a large pot, cover the chicken with water, and bring to a full boil. Reduce heat, add chicken bouillon cubes and onion, and continue cooking chicken at a low boil until chicken is done, but not quite falling off the bone, approximately 30 minutes. Turn off the heat; remove the chicken from broth and remove skin and bones. Cut up and return to the broth-heat still off. Mix flour, salt, and mace in a large bowl. Crumble the butter into the flour with a fork, and add the eggs and milk. Mix with a strong wooden spoon until the dough is smooth. Divide dough into four portions to make it easy to work with. On a well-floured surface, roll the dough to a 1/4-inch thickness. Put the broth back on the heat and bring to a rolling boil. Cut the rolled-out dough into 2 to 3-inch squares and drop them into the boiling broth. Stir occasionally to keep the dough from sticking together as it boils. After all the dough has been dropped in the pot, turn the heat down to low, and simmer the "pop-eye", lid on, for about 20 minutes. When it becomes irresistibly creamy and thick.

SOULFUL STEW

Soulful Stew image

Here's a stew that comes and goes on our menu, rotating with a couple of other meat stews. It's lighter than the others and is simmered with ten different vegetables. It's healthy food for your meat-lovin' soul.

Yield feeds 10 to 12

Number Of Ingredients 23

Ingredients

10 ounces fresh spinach
2 pounds boneless, skinless chicken thighs or breasts
1/2 cup flour
Kosher salt and black pepper
1/2 cup olive oil
2 cups chopped onion
1 1/4 cups chopped green pepper
1 cup chopped celery
1 jalapeño pepper, seeded and minced
1 pound baked ham, diced
4 to 6 cloves garlic, minced
1 bay leaf
1 cup chicken broth or stock (to make your own, see page 168)
1 can (14 1/2 ounces) diced tomatoes
1 cup Mutha Sauce (page 165)
1 tablespoon Worcestershire sauce
2 cups sliced carrots
1 can (15 ounces) black-eyed peas, drained
1 can (15 ounces) corn kernels, drained
1 teaspoon ground cumin
1 teaspoon dried thyme
1 tablespoon dried oregano
Tabasco sauce

Steps:

Strip any large, tough stems from the spinach and give it a good washing. Dry the leaves in a salad spinner or pat dry. Stack 10 leaves on top of one another and roll them up like a cigar. Slice into wide ribbons. Continue til all the leaves are sliced; set aside.
Cut the chicken into 1 by 3/4-inch strips. Season the flour with salt and pepper, and toss the chicken in it. Set a large Dutch oven on the stove and heat 6 tablespoons of the olive oil over medium-high. Add the chicken in batches and brown lightly. As the chicken gets done, scoop it out of the pot into a bowl. Set aside.
Add the remaining 2 tablespoons of oil to the pot if it looks dry, and toss in the onions, green peppers, celery, and jalapeños, seasoning them with a pinch of salt and pepper. Stir in the ham and garlic and cook for 2 minutes more. Dump the chicken back in, along with its juices. Add the bay leaf, broth, tomatoes, Mutha Sauce, Worcestershire, and carrots. Cover the pot and bring everything to a boil; then crack the lid, turn down the heat to low, and simmer til the carrots are soft, 15 to 20 minutes.
Uncover the pot and throw in the blackeyed peas, corn, and spinach. Season the stew with the cumin, thyme, and oregano, and let everything simmer for another 15 minutes to blend the flavors. Take out the bay leaf and taste the stew to see if it needs some salt and pepper; then spice everything up with Tabasco.
Serve the stew steamin' hot in great big soup bowls.

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