Beenzen Buzzard Stew Recipes

BELIZEAN CHICKEN STEW

I learned how to make this when I dated a Belizean man for about a year. He is long gone, but I still make his stew and I love it! This is a very healthy dish but the limes and the hot sauce make it very flavorful. Serve with corn or flour tortillas. Each person may want to spice it up with more hot sauce as they prefer.

Provided by JRAKAUSKI

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h25m

Yield 8

Number Of Ingredients 15

Belizean Chicken Stew image

Steps:

Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
Ladle stew into bowls and top each with a piece of chicken.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 15.5 g, Cholesterol 64.6 mg, Fat 8.1 g, Fiber 5.3 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 277.2 mg, Sugar 7.9 g

Ingredients

3 tablespoons olive oil
2 pounds skinless, boneless chicken breast halves
seasoned salt to taste
6 cups chicken broth
1 head green cabbage, shredded
1 large onion, chopped
1 cup chopped carrots
1 green bell pepper, chopped
2 stalks celery, chopped
½ cup chopped cilantro
1 (6.5 ounce) can tomato sauce
2 limes, juiced
4 cloves garlic, minced
1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste
salt and ground black pepper to taste

BEENZEN BUZZARD STEW

I created this recipe on a day I needed to use up some leftover fresh green beans and zucchini. Even our pickiest eaters - 11 and 13 year-old granddaughters - ate it and asked for more! Practically endless in its flexibility, you can make a lot of changes to this recipe according to what you have on hand. You can use green Zucchini or yellow summer squash. Green beans can be canned, frozen, or fresh. Bell peppers can be green, yellow, or red. Seasoning can be chili powder or Mrs. Dash. Only the butter beans are an absolute, as they add a unique flavor and just a tad of thickening to the broth.

Provided by trudywschuett

Categories < 4 Hours

Time 1h10m

Yield 3-4 quarts, 4-6 serving(s)

Number Of Ingredients 12

BEENZEN BUZZARD STEW image

Steps:

Saute cut- up chicken, onion, peppers and celery in 4 qt saucepan or soup pot with olive oil until celery is soft.
Add zucchini and green beans.
Drain white beans and add to pot. Add Butter Beans without draining.
Add chicken stock and seasonings.
Bring to just to a boil, turn down heat and simmer 30-60 minutes until chicken is completely cooked.

Nutrition Facts : Calories 659.8, Fat 20.2, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1143.7, Carbohydrate 70.3, Fiber 17.8, Sugar 6.5, Protein 50.9

Ingredients

1 cup bell pepper, chopped
1/2 cup onion, roughly chopped
20 inches celery ribs, cut in 1/2 ' slices
2 cups zucchini, cubed
1 lb chicken breast, in bite-sized pieces
2 cups green beans
4 cups chicken broth
2 tablespoons olive oil
1 (15 ounce) can butter beans
2 (15 ounce) cans white beans
1 tablespoon chili powder
1 teaspoon seasoning salt

EASY BRUNSWICK STEW (MAKE-AHEAD FREEZER MEAL)

Comforting and full of flavor, this easy stew is the perfect meal for busy winter weeknights. This dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Think of this the next time you need to take a meal to a friend-it sure beats a boring casserole! Serve with garlic Texas toast or cornbread.

Provided by NicoleMcmom

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h50m

Yield 8

Number Of Ingredients 11

Easy Brunswick Stew (Make-Ahead Freezer Meal) image

Steps:

Combine chicken, pork, tomatoes, corn, lima beans, barbecue sauce, onion, garlic, salt, and pepper in a large, resealable freezer bag. Seal the bag and mix the contents until well combined. Freeze for up to one month.
When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
Empty the bag into a Dutch oven and add chicken stock; bring to a boil. Reduce heat to a low simmer and cook, uncovered, until the stew has thickened slightly and the meat shreds easily with a fork, about 1 1/2 hours.
Remove meat and shred with a fork. Return meat to the pot and serve immediately or keep warm until ready to serve.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 43 g, Cholesterol 87.9 mg, Fat 7.1 g, Fiber 6.3 g, Protein 30.2 g, SaturatedFat 2.1 g, Sodium 1478.5 mg

Ingredients

1 pound boneless, skinless chicken thighs, cut into large pieces
1 pound boneless pork chops, cut into large pieces
1 (28 ounce) can crushed tomatoes
1 (15 ounce) package frozen corn
1 (15 ounce) package frozen lima beans
1 cup hickory-flavored barbecue sauce
1 cup diced onion
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (32 ounce) container chicken stock

LAZY DAY STEW

This will cook merrily away while you go shopping or take a nap. It's also good if you have the flu and can't face the kitchen.

Provided by Countrywife

Categories Stew

Time 4h10m

Yield 2-4 serving(s)

Number Of Ingredients 11

Lazy Day Stew image

Steps:

Grease a casserole dish.
Put into it crumbled burger, carrots, celery, soup, water, spices, potatoes, onion, green beans and mushrooms.
Cover and bake at 275 degrees for 4 hours, adding a litle more water if necessary.

Nutrition Facts : Calories 518.3, Fat 7.4, SaturatedFat 2.8, Cholesterol 32.5, Sodium 1242.8, Carbohydrate 96, Fiber 18.6, Sugar 28.4, Protein 25.6

Ingredients

1 lb lean hamburger
2 large carrots, sliced lengthwise and cut into chunks
1 celery rib, sliced
1 can tomato soup
1/2 can water
1 bay leaf
1 teaspoon celery seed
2 medium potatoes, cut into chunks
1 onion, thinly sliced
1 can green beans
1 (6 ounce) can mushrooms

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Old-Fashioned Beef Stew image

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

LEFTOVER MEATLOAF SOUP

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I'm really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Provided by JesseandRayye

Categories Clear Soup

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Leftover Meatloaf Soup image

Steps:

Sauté onions and garlic in a small amount of oil.
Add carrots and potatoes, and cook for another minute.
Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
Add stock and bring to a boil.
Add frozen vegetables, barley and pasta, and meatloaf.
Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
Toss in a few handfuls of baby spinach leaves (optional).
Add salt and pepper to taste.

Ingredients

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

LAZY DAY STEW

Make and share this Lazy Day Stew recipe from Food.com.

Provided by Miss Nancy

Categories Stew

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 7

Lazy Day Stew image

Steps:

Mix all but vegetables in deep casserole.
Bake at 300 degrees for 3 hours.
Add carrots after 1 hour.
Add potatoes after 2 hours.
Add more water if needed.
I have also just put all ingredients into a crock pot on low all day.

Ingredients

2 lbs beef stew meat
1 (10 ounce) can cream of celery soup
1 (10 ounce) can condensed golden mushroom soup
2 (10 ounce) cans water
1 (1 ounce) package dry onion soup mix
2 cups diced potatoes
1 cup diced carrot

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Beenzen Buzzard Stew Recipes

BELIZEAN CHICKEN STEW

BEENZEN BUZZARD STEW

EASY BRUNSWICK STEW (MAKE-AHEAD FREEZER MEAL)

LAZY DAY STEW

This will cook merrily away while you go shopping or take a nap. It's also good if you have the flu and can't face the kitchen.

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

LEFTOVER MEATLOAF SOUP

LAZY DAY STEW

Make and share this Lazy Day Stew recipe from Food.com.

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