Stew Recipes

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Gypsy Stew

1 whole chicken; cut up
1 can plum tomatoes; crushed
1 can green chile; chopped
1 large onion; sliced
4 garlic cloves; minced
4 cup chicken stock
3 cup sherry
salt and pepper; to taste
oregano; to taste
monterey jack cheese; shredded

Slice onions in rings, mince garlkic and cut whole chicken in pieces. Place chicken in large pot* ; add chicken stock. Simmer over medium heat. Add onion, garlic, tomatoes, green chilies, 2 cups of sherry, salt, pepper, and oregano. Simmer in uncovered pot for one hour. Remove chicken pieces, let cool. Remove meat from the bones and return meat to the soup pot. Add last cup of sherry and continue to simmer uncovered for another 30 minutes. Add shredded Monterey Jack cheese to individual bowls.

Hkatenkwan (Groundnut Stew)

1 chicken (4-5 lbs)-- cut into pieces
1 inch ginger
1/2 onion
2 tablespoon tomato paste
1 tablespoon peanut oil
1 cup onion -- well chopped
1 cup tomatoes -- chopped
2/3 cup peanut butter
2 teaspoon salt
2 hot chili peppers -- crushed
1 medium eggplant -- peeled and cubed
2 cup okra

Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers.
Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
Recipe By : African News Cookbook-African Cooking for Western Kitchens

Moroccan Lamb And Fruit Stew

1 tsp crushed dried red pepper
3/4 tsp ground turmeric
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp salt
2 lb boneless leg of lamb; cut into 1 cubes
2 tblsp olive oil
2 large onions; chopped
3 cloves garlic; minced
14 1/2 oz beef broth
1 tblsp cornstarch
2 tblsp cold water
1 cup pitted dates
1 cup dried apricot halves
1 orange peel; optional
1/4 cup toasted slivered almonds

In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3 1/2 or 4-quart crockery cooker. Add onion and garlic, stir to combine. Pour beef broth over all.
Cover and cook on low heat setting for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours or till meat is tender. Skim fat from the surface of the juices in the crockery cooker. Stir cornstarch into the cold water and stir into crock pot.
Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes or until mixture is slightly thickened and bubbly.
To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.

Shitake Stew With Crisp Polenta


1 cup cornmeal
1/2 cup water, cold
2 cup water, boiling
1 cup parmesan cheese, grated
1 salt and pepper, to taste
1 red pepper flakes, to taste
1 flour, for dusting board
1 olive oil, for frying
----Mushroom Stew----

2 tablespoon olive oil
1 shallot, minced
8 large shiitake mushrooms, stems removed,; thinly sliced
4 sun-dried tomatoes, drained and diced
1/4 cup brandy
1 teaspoon worcestershire sauce
1 teaspoon thyme
1 dash nutmeg
1 salt and pepper, to taste
1 cup heavy cream
2 cup spinach, raw and chopped

For the Polenta: In a large mixing bowl, stir together the cornmeal and cold water to make a smooth paste. Add to boiling water and stir vigorously with a wooden spoon. The polenta will thicken and form a ball. Add the cheese, salt, and black pepper and beat by hand for 1 minutes until elastic and smooth. Place the polenta in a loaf pan lined with plastic wrap, cover, and chill for at least 4 hours or overnight.
Remove the polenta from the loaf pan by inverting it onto a cutting board. Slice it into 1/4 inch thick squares or triangles. Roll the top edge (and sides, if you like it hot!) of each polenta slice in red pepper flakes, then dust the entire surface with flour. Heat the olive oil in a saute pan over moderate heat, and brown and crisp the polenta slices on each side. Transfer to a serving platter or individual soup plates.
For the Stew: To make the stew, heat the oil in a saucepan over moderate heat and add the shallot, stirring while sauteing until lightly browned. Add the mushrooms and sun-dried tomatoes, sauteing until the mushrooms have absorbed the oil and the pan is dry. Remove pan from stovetop, and add the brandy. Lower heat and return pan to the stovetop, being wary of flames. Cook on low for 1 minutes, then add the Worcestershire sauce, thyme, nutmeg, salt, pepper, and cream. Bring to a simmer and reduce heat. Simmer for 20 minutes, or until the cream has reduced by half. Add the spinach just before serving and stir until just wilted. Serve stew over the polenta.
Recipe from: Jump Up & Kiss Me by Jennifer Trainer Thompson, the author says, "In the small town where I live, chef Scott Avery at Savories Restaurant serves this rich shitake stew, which is satisfying on a winter night by the restaurant's roaring fire." She also says that this will serve six as an appetizer.

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