You Have to Try One of These Three Stew Recipes

By
Mona R
-
Beef Stew
Photo by Nathan Dumlao on Unsplash

As the new season takes hold and the mercury drops, many of us begin craving warmer, comforting food. One of the best options is a hearty stew, one packed with vegetables, a tasty gravy and some healthy protein. Read on for three of the best stew recipes to try this fall.

Chicken, Plum and Potato:

Ingredients (to serve 4):

  • 6 chicken thighs or breasts
  • 1 cup of potatoes
  • ½ cup of sliced plums
  • 2 onions
  • 1 tablespoon of vegetable stock powder
  • 3 tablespoons of butter
  • A sprig of fresh tarragon
  • Salt and pepper

Instructions:

  1. Heat the oven to 350◦F. Lightly prick the chicken pieces with a fork, place on a roasting tray, drizzle with oil, and pop into the oven.
  2. Meanwhile, peel and boil the potatoes.
  3. After 10 minutes, remove the chicken from the oven. Add the plums and sliced onions to the roasting tray and return to the oven.
  4. Heat the butter in a pan, as it melts stir in the stock powder and the tarragon.
  5. Add the potatoes to this pan, coat them in the butter.
  6. Once the chicken has had 20 minutes in total in the oven, remove the roasting tray and put its contents in the pan with the potatoes. Add some water to loosen if needed.
  7. Simmer the stew for a further 10 minutes, season with salt and pepper, and serve.

Sweet Potato, Coconut and Black Bean:

Ingredients (to serve 4):

  • 2 large sweet potatoes
  • 1 tin of coconut milk
  • 1 tin of black beans
  • 1 chilli
  • 1 cup of water
  • 2 onions
  • Oil

Instructions:

  1. Slice the onions and then cook them in the oil on a medium heat for 10 minutes.
  2. Add the sliced sweet potato and sliced chilli to the pan.
  3. After 5 minutes, add the beans and coconut milk to the pan.
  4. Simmer for 20 minutes, season with salt and pepper, and serve.

Beef, Mushroom and Potato

Ingredients (to serve 4):

  • 1 cup of beef chunks
  • 1 cup of potatoes
  • 1 cup of mushrooms
  • 1 onion
  • ½ cup of red wine
  • ½ cup of vegetable stock

Instructions:

  1. Slice the onion, place into a pan, and add the wine and stock.
  2. After 5 minutes, add the beef and potatoes.
  3. Simmer for 20 minutes, adding more water if needed
  4. Add the mushrooms, cook for a further 10 minutes, then serve.

Stew is heart, warming and comforting, so if you have time over the weekend or over an evening, try one of these for yourself.