So, I’m been on a stew craze. I love these one pot wonders for dinner because I can prep at night and cook a few hours before dinner. I usually freeze a portion and have it for as a backup dinners on days I don’t have time to cook a yummy meal. These recipes made the cut so hope you enjoy them too!
White Bean & Kale Soups
Ingredients
2 tablespoons extra-virgin olive oil
½ cup (or more) dried white beans
1 diced yellow onion
3 chopped carrots
3 chopped celery stalks
4 large garlic cloves, smashed
1 (32-ounce) box chicken or veg broth
1 bunch of chopped kale
1 (14.5-ounce) can diced tomatoes
Instructions
Day of cooking, rinse the beans in cool water. Cover the beans in approximately an inch of water and let them soak until you are ready to cook. About 2 or more hours before serving: In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add the carrots and celery and cook for 3 more minutes. Add garlic and cook 2 minutes longer. Add the broth and beans with their soaking water. Bring to a rapid/big boil. Boil for 5 minutes, then cover and simmer on low (see how low you can go and still get the occasional simmer bubble). Simmer for approximately 2 or more hours and the beans are tender. Add kale and tomatoes and cover. Cook 5 minutes or until kale is tender. Serve hot.
- Sunshine’s favorite out of all the stews we have tried .. White Bean and Kale.
Cod Chowder with Kale and Yukon Gold Potatoes
Ingredients:
4 thick-cut slices bacon, chopped
1 large onion, chopped
2 bay leaves
1 teaspoon minced fresh thyme
¼ teaspoon paprika
3 8-ounce bottles clam juice
½ cup water
1 pound Yukon gold potatoes, peeled, but into ½-inch pieces
¾ cup whipping cream
Coarse kosher salt and freshly ground pepper
1½ pounds Pacific cod, cut into 1-inch pieces
1 medium bunch kale (about 5 ounces), finely chopped (about 2 cups)
Instructions
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion, bay leaves and thyme to the pot. Sauté until the onion is tender, about 5 minutes. Stir in the paprika. Add the clam juice, ½ cup water, and then the potatoes. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes. Add the cream and drained bacon to the chowder. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.
Autumn Lamb Stew
Ingredients
1/2 tablespoon brown sugar
1/2 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1 1/2 pounds lamb stew meat, preferably cut from the shoulder
2 tablespoons extra virgin olive oil
2 tablespoons tomato sauce
2 cups small new red potatoes, halved
2 large carrots, roughly chopped
1 medium parsnip, roughly chopped
1 medium white turnip, roughly chopped
1 yellow onion, cut into 8 wedges
1/2 cup frozen cut green beans, thawed
1 cup frozen green peas, thawed
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1 1/2 pounds lamb stew meat, preferably cut from the shoulder
2 tablespoons extra virgin olive oil
2 tablespoons tomato sauce
2 cups small new red potatoes, halved
2 large carrots, roughly chopped
1 medium parsnip, roughly chopped
1 medium white turnip, roughly chopped
1 yellow onion, cut into 8 wedges
1/2 cup frozen cut green beans, thawed
1 cup frozen green peas, thawed
Instructions
In a small bowl, mix the sugar, cumin, pepper, rosemary, paprika, and salt together with your fingers. Spread the mixture on a large plate. Roll lamb in spice mixture, coating well on all sides.In a large heavy pot, heat oil over medium high heat. Working in batches if needed, add lamb and brown well on all sides. Add 2 cups water and tomato sauce. Bring to a boil. Cover and simmer for 1 hour. Add potatoes, carrots, parsnips, turnips, and onions. Cover and continue to simmer for another hour. Add green beans and peas. Simmer another 5 minutes, just until beans and peas are tender. Ladle stew into bowls and serve.
