stew

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Beef Stew with Carrots & Potatoes

beef

salt

black pepper

yellow onions,

garlic,

balsamic vinegar

all-purpose flour

dry red wine

beef broth

water

bay leaf

thyme

sugar

carrots,

potatoes

Fresh chopped parsley, for serving (optional)

Preheat the oven to 325°F and set a rack in the lower middle position.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Inspired by a traditional Mexican mole, this Spicy Mexican Lamb Stew is full of warming spices and just a touch of cocoa. With less than 15 minutes prep time, this recipe is perfect for busy weeknights.

Spicy Mexican Lamb Stew

onion

garlic (grated

chilli flakes (or

cumin seeds

smoked paprika

cocoa powder

lamb leg

tomatoes

pepper

kidney beans, black beans or pinto beans

Salt and pepper (to taste)

coriander (plus extra for garnish (optional))

lime juice ((optional))

((optional))

Salsa, guacamole, extra limes, sour cream etc. to serve ((optional))

lime

g cherry tomatoes

coriander

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.

Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.

Add the garlic, chilli, cumin, paprika and cocoa. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.

Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.

Bring the stew to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the beans and red/yellow pepper and continue cooking for another 45 minutes (1 hour 30 in total).

While the stew is in the oven, make your salsa by combining all the salsa ingredients in a small bowl and setting it aside to allow the flavours to develop.

When the stew is ready, remove from the oven and stir through the chopped coriander and lime juice, if using. Serve with tortillas or rice and the salsa.

One of the easiest recipes I have ever made - and it&#039;s super hearty and filling! This also can be made into a freezer meal and is so nice to pull out of the freezer on a day when you don&#039;t have time to cook.

The Best Slow Cooker Beef Stew Recipe

beef stew cubes

carrots ((sliced))

dry onion soup mix ((about 1 ounce packet))

cream of mushroom soup ((10.75 ounces each))

tomato sauce ((8 ounces))

green peas ((10 ounces))

Spray slow cooker with non-stick cooking spray.

Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on top.

In a separate bowl, mix remaining ingredients and pour over beef and veggies.

Cover with lid and cook on low 7-10 hours (you could cook it on high for 6-7 hours, but I highly recommend the low and slow method).

German Goulash with Red Bell Pepper ('Gulasch mit Paprika')

For the goulash:

black pepper,

salt,

lard

(500 g) white onions, chopped

garlic cloves,

caraway seeds

sweet paprika powder

spicy paprika powder,

rosemary

For the bell peppers:

butter

(200 g) red bell pepper, cut into bite-sized pieces, about 2 cups

For serving:

chervil

Hearty, delicious Peruvian pumpkin stew with plenty of color. Learn how to make this lunch or dinner crowd-pleaser

Locro de Zapallo

pumpkin

butternut squash

rice

corn

red onion (finely chopped)

ají amarillo yellow chilli paste

garlic (minced from garlic cloves)

green peas

beans

water (optional)

(white cheese (queso fresco), cut in cubes)

evaporated milk

olive oil (or vegetable oil)

eggs (optional)

huacatay (or cilantro, chopped)

Salt and pepper

Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes.

Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes.

Monitor the stew and if you feel it’s drying up too much, add a cup of water.  (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.)

Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now.

Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.)

Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!

Quick Chicken Tikka Masala recipe | Epicurious.com

(2 1/2") piece ginger, peeled

chicken breasts

kosher salt, divided,

garam masala, divided

vegetable oil

unsalted butter

turmeric

cayenne pepper

(10-ounce) package frozen peas, thawed

plain full-fat or low-fat yogurt (not Greek)

lemon juice

cilantro leaves

Naan (Indian flatbread; for serving)

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

rice,

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

Cozy up to a bowl of Venison Stew, made with lean protein, red wine, and lots of winter vegetables. If you’re lucky enough to have venison on hand, it’s definitely not to be missed.

Venison Stew Recipe

(3 pound) venison

Salt and black pepper

olive oil (divided)

onions (diced)

celery (finely chopped)

garlic (minced)

dry red wine (see notes)

chicken broth

bay leaves

carrots

peas

Pat venison pieces dry with paper towel and season with salt and pepper.

Heat 1 tablespoon oil in a Dutch oven or large stockpot over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.

Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining venison until browned. Transfer to bowl.

Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.

Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned venison with accumulated juices, scraping up any browned bits on the bottom of the pan.

Bring to a simmer, cover, and cook for 1 hour.

Stir in potatoes and carrots. Return to a simmer, cover, and cook 1 hour longer, until venison is tender.

Remove bay leaves and any thyme stems. Off the heat, stir in peas and cover for 5 minutes. Season to taste with salt and pepper.

https://content.jwplatform.com/videos/h2qjDB5U.mp4

Venison Stew - Culinary Hill.mp4

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

Guinness

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

Make Ahead: This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

The polenta is spread onto a large board with a mound of stew in the middle. People sit around the table, armed with forks, and tuck in – it’s a really sociable meal. 

Slow-cooked family stew with polenta

100 milliliters/3½fl oz olive oil

celery stalks, very finely diced

onion,

carrots, very finely diced

meat

200 milliliters/7fl oz red wine

tbsp juniper berries

black peppercorns

sage leaves

tbsp rosemary needles

tsp nutmeg

tomato purée

salt and black pepper

tsp salt

quick-cook polenta

250 grams/9 ounces fontina cheese (or taleggio), freshly grated

grams/3½oz parmesan, freshly grated

A delicious and comforting Southern American dish. For a thicker stew, try adding okra at the same time as the butter beans and sweetcorn. Delicious served with <a href="http://www.bbc.co.uk/food/recipes/wild_garlic_cornbread_82867">cornbread</a>

Succotash

celery sticks, diced

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