Seafood Stew

Beef, Bacon,Beer Stew

Spicy Chicken And Rice Stew

Spiced Chicken and Rice Stew

Your house will smell of savory spices while this stew is cooking, quite a nice way to cheer up a cool, Autumn evening. Serve with a large, raw green or cabbage salad for maximum digestion. When cooking this stew start with the lesser amount of spices and garlic. Taste the stew towards the end of cooking time to determine if it needs more of anything then add them at this time. Add a little extra sea salt to bring up the flavor if needed. If you don't have smoked paprika on hand use regular paprika, they both work well here.

3 to 4 tablespoons 4 to 6 olive oil
1 large onion, chopped
3 to 4 cloves garlic, crushed
2 to 3 teaspoons ground cumin
1 to 2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 teaspoons Herbamare or sea salt
1 to 1 1/2 pounds (raw) organic chicken, cut into cubes
1 red bell pepper, chop
3 carrots, diced
5 cups water or chicken stock
6 tablespoons tomato paste
2 cups cooked short grain brown rice

chopped fresh parsley

Heat a 6-quart pot over medium-high heat. Add the olive oil then the onions and saute until soft and starting to turn color, abut 6 to 7 minutes. Add the garlic and saute 30 seconds more.

Then add the cubed chicken, spices (cumin though black pepper), and Herbamare. Saute for a few minutes. Then add diced red bell pepper and carrots; saute a minute more.

Next add the water or stock, tomato paste, and rice. Add more rice for a thicker stew if desired. Simmer on medium-low heat for about 25 minutes.

Vegetarian Asian Potatoe And Corn Stew

Red Stew

Jambalaya

Crawfish Etouffee

Stewed Collard Greens

Chicken Mushrooms Stew

This Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms.


Ingredients

2 tablespoons Choice oil
2 skinless, boneless chicken breast halves - cut into 1 inch cubes

1 leek, halved lengthwise and thinly sliced crosswise
1 med onion, diced
3 green onions, finely sliced
2 cloves garlic, smashed
1 carrot, thickly sliced
2 stalks celery, strings peeled, finely diced
1 (16 ounce) package fresh mushrooms, quartered


2 cups chicken stock
salt and ground black pepper to taste

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh tarragon
2 sprigs fresh oregano
2 sprigs fresh parsley
2 bay leaves

2 tablespoons all-purpose flour (optional)
3 tablespoons water (optional)

Directions

Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot; cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms; cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes.
Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper.
Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot.
Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce; allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls.

Oyster Stew

Oyster Stew is so creamy and smooth you will love the favor of the Oyster and the vegatables and will be happy to serve it on these cold cold days.

Old Fashioned Southern Brunswick Stew In Slow cooker

Old-Fashioned Southern Brunswick Stew is so full meats and favor you cook it in a slow cooker and I promise you It's really Ole Fashion.

2 pound all ready cook tender Roast beef with liquid
4 pounds of bone-in chicken parts, such as thighs or drumsticks, skin removed
Salt and freshly ground pepper to taste
1 can (14 ounces) tomatoes, including liquid
1 large onion, peeled and chopped
1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen corn kernels
1 large carrot, peeled and sliced
2 medium potatoes, peeled and sliced
2 cups chicken stock or broth
Dash or two of Tabasco or hot sauce.


Have ready a three-quart or larger slow cooker. Rinse chicken parts under cold water; pat dry. Sprinkle chicken with salt and pepper and set aside. Add all vegetables to slow cooker.

Place chicken on top of vegetables and add the broth. Add hot sauce. Cover and cook on low temperature for 8 hours, or until potatoes are tender.Than place the cooked roast beef on top and cook 1 more Hour.



Makes 6 to 8 servings.

Mexican Stew

How To Make Oden Japanses Assorted Stew

"Look One Stew In One" How Good Is That? When You Can Fix One Meal In One Pot.

Persian Peach Stew

This deliciously spiced sweet-and sour stew was adapted from "Persian Cooking With Love.


Ingredients:



1 1/2 lbs chicken Breast
1 large onion, thinly sliced into rings
2 tablespoons olive oil
1/8 teaspoon turmeric
1/4 teaspoon paprika
2 -3 teaspoons rose water
1/2 teaspoon ground cardamom
1/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 cup lime juice (lemon also works)
1/2 cup brown sugar
3 firmpeaches or 3 nectarines
1/4 teaspoon saffron, dissolved in hot water (optional)

Directions:


Trim fat and skin from chicken and chop into bite-sized pieces. Heat in a nonstick pan until lightly browned. Add the olive oil and onions. Cook over medium heat until the onion is transluscent. Add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste. Add 1 cup water and stir. Cover and simmer over low heat for about 30 minutes, stirring occasionally.

Mix the lime juice, sugar and saffron (if using) and stir into the chicken. Cover and simmer 30-45 minutes longer.

Wash the peaches or nectarines. Remove pits and cut into small wedges. Carefully stir into the chicken, cover and simmer 20-30 minutes longer.

Taste and adjust the seasoning. Serve hot with steamed long-grain rice

Slow Cooker Vegetables Stew

Working Hard And Don't Have Time To Cook A Good Stew...Try This Easy Vegetables Stew

2 cans (14.5 oz each diced tomatoes with Italian herbs
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces
3 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can 1 3/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water
In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Shrimp Stew

Nice Bowl of Juicy Shrimp Stew Will Make A Shrimp Lover Sooooooo Happy When You Serve This Tasty Stew With A Salad And Franch Bread...Go Head And Make Their Night!

2 pounds medium-size shrimp, shells and heads on
6 cups water
1 medium-sized yellow onion, quartered
3 bay leaves
1 tablespoon abd 1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne if like or black pepper
2 tablespoons chopped fresh parsley


Directions

Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set the shrimp stock aside. Combine the oil and flour in a large cast iron pot or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, about 15 to 20 minutes. Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 1 1/2 hours. Add the shrimp, the remaining 1/2 teaspoon salt and the cayenne or black pepper and cook for 5 minutes. Sever over cooked Rice

Naymond Glover Hot Dog Stew

My Dad Make This Stew When We Were Growing Up... We love It Today...It Was so Interesting And So Much Fun We Will Count How Many Slices Of Hot Dogs In Our Bowl.

1 lb. hot dogs, cut up
1 lg. onion, chopped
1/2 green pepper, chopped
2 to 3 stalks celery, sliced
1/2 to 1 tsp. minced garlic
Oil
1 (16 oz.) can Stewed tomatoes
1 (16 oz.) can tomato sauce
Parsley flakes
Oregano

Fry vegetable in oil until soft but not brown. Add hot dogs. Cook, stirring until hot dogs start to brown. Add tomato and tomato sauce. Mix all well. Add parsley flakes and a few sprinkles of oregano. Heat through. Serve in soup plates or in flat plates.

Jamaican Chicken Stew

Make your chicken stew island-style with the addition of garlic, allspice, curry, red pepper, and black beans. Serve the chunky chicken stew mixture over steamed rice

Ingredients

2 teaspoons oil of your choice
1 cup chopped onion
1 1/2 teaspoons minced garlic
1 pound boned chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine If you like
2 tablespoons capers
1 (15-ounce) can black beans, rinsed and drained
1 16 can diced tomatoes

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice

Pork And Apple Stew

This pork and apple stew is comfort food.The sweet apple pieces and licorice scented fennel melt together to make a delicious hearty broth for the tender pieces of pork. Your Family Wiii Ask For Seconds.

3 lbs pork butt, cut into 1 inch cubes
3 tbsp canola oil
1 fennel bulb, diced
2 medium onions, diced
½ small head of green cabbage, chopped
½ cup dry white wine If you Like
1 cup apple cider
3 cups chicken broth
3 granny smith apples, peeled and chopped
2 bay leaves
1 tbsp dry rosemary
2 teaspoon Dry parsley
salt and black pepper to taste

Heat the oil over medium high heat in heavy bottom pot. Season the pork with salt and pepper.A little at a time to avoid overcrowding, brown the pork pieces on all sides. Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot. Sauté the veggies in the pork dripping for about 5 minutes. Add the wine to deglaze, scraping up any brown bits off the bottom of the pot. Cook for a few minutes more. Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.

Stewed Okra And Tomatoes

Okra Lover Our Got This Recipes Just For You But I Added Tomatoes To Kick Up!

Ingredients

6 slices bacon
1 cup sliced onion
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoon chicken bouillon
1 teaspoon black pepper
1/4 teaspoon hot sauce
2 pounds sliced okra

Directions

Cook bacon in a large saucepan, cooking until crisp. Remove from pan and cut in bit size pieces, keep drippings in pan. Add onion to the skillet with bacon drippings and saute over medium heat until tender. Add all remaining ingredients, except okra, and bring to a boil, stirring to keep from burning. Turn heat down and simmer 15 minutes, stirring to keep from sticking. Add okra and let stew until the bright green color begins to fade and look done. Serve hot

Oxtail Stew

Hold On ! ! ! You Can Have Oxtail Stew Tonight ...This Is The Most Easy Recipe For Tke Best Oxtail Stew Ever! And All You Need Is One Pan.

Meatless Wild Mushroom Stew

Yum! Isn't This Great Way To Go MeatLess And Eat A Healthy Stew...This Wild Mushroom Stew Taste Like Eating Meat...Great Vegetartans!

MeatBall Stew With Noodles

Meatball Stew With Be A Big Hit At Your Dinner Table With Your Kids....It's So Good And Tasty.... The Kids Will Just Eat It Up ! ! !

New Orleans style Gumbo.....Stew???

Gumbo Is A Stew Too!!

Sweet Potato and Swiss Chard Stew

If you like sweet potatoes and Swiss chard then try making this stew. Click here for recipe. Recipe is from the people at delicioustv.com

Fast and quick tasty Beef Stew video

Look to make a quick and fast Beef Stew? Then watch this video. If you need to see the recipe written down instead, then visit click here for written down recipe. Enjoy this great and fast beef stew find!!!