Posts Tagged ‘stews’

Nourishing stew will get you through winter

Posted: November 7, 2020 in Recipes

Comfort food

As the days become shorter, it’s time to cook comforting, warming food, and what better than a nourishing stew. Simple to make and usually in just one pot, stews make great use of more economical cuts of meat and root vegetables. There’s little hands-on time, too. All the work is done by slow cooking. Continue to the recipe Plate


Spicy Seafood Stew

Posted: May 10, 2018 in Recipes
Tags: ,

seafood_stewUse your favorite fish in this delicious spicy stew. Pick a combination of firm-fleshed fish that won’t easily fall apart or overcook.

Difficulty: Easy

Hands-on: 30 minutes

Total: 30 minutes

Serves: 6

2 Tbsp. olive oil
½ cup chopped yellow onion
½ cup sliced leeks
1 Tbsp. minced garlic
3 cups canned peeled, chopped tomatoes, undrained
1 cup coconut milk
1 tsp. hot pepper sauce
¼ cup freshly squeezed lime juice
Seasoned salt, to taste
¾ lb. skinless firm-fleshed fish fillets, such as cod, center-cut salmon, and/or halibut
¾ lb. medium-size shrimp, peeled and deveined
½ cup minced fresh cilantro


Step 1

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, leeks, garlic, and tomatoes. Bring to a simmer, stirring occasionally, and cook for 3 to 4 minutes.

Step 2

Add the coconut milk, pepper sauce, lime juice, and seasoned salt. Bring to a simmer and cook for 2 minutes. Add the fish and stir, being careful not to break apart the fillets. Cook until the fish is cooked through, about 8 minutes. Add the shrimp and cook until opaque and cooked through, about 5 minutes.

Step 3

Divide among 4 shallow serving bowls and garnish with cilantro. Serve hot.

Hungarian Beef Stew

Posted: March 30, 2018 in Recipes
Tags: ,

beefstrogThis Hungarian beef and paprika stew, called goulash, is usually served with wide buttered noodles.

Difficulty: Medium

Hands-on: 20 minutes

Total: 2 hours 50 minutes

Serves: 4

2 strips bacon
2 large yellow onions, sliced
1 Tbsp. vegetable oil
2½ lbs. stewing beef, cut into ½" cubes
1 clove garlic, peeled and minced
⅛ tsp. caraway seeds, crushed
1 tsp. fresh thyme, chopped
2 Tbsp. paprika
2 cups beef broth
Water as needed
1 can (15 oz.) diced tomatoes
4 Tbsp. sour cream


Step 1

Add the bacon to a 6-to 8-quart stewing pot; fry over medium-high heat until the fat is rendered, about 7 minutes. Remove bacon but leave fat in pan. Add vegetable oil and increase heat to high. Add beef and sear until browned on all sides, about 7–minutes. Transfer meat to a plate and set aside.

Step 2

Reduce heat to medium-high, add the onions and sauté until transparent, 7–10 minutes. Stir in the garlic, thyme, and caraway seeds; sauté for 30 more seconds, or until fragrant. Stir in the paprika and broth. Add water, if needed to cover the meat by 1 inch. Cover pot and simmer over low heat for 1½ hours.

Step 3

Stir in the tomatoes with juice. Add more water, if needed to cover the beef. Cover and simmer for 1 more hour, or until the meat is tender. Serve with sour cream.