Hearty Winter Stew Recipes

Steps:

• Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.
• Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).
• Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.
• Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).
• Degrease stock and bring to a boil in dutch oven.
• Cut chicken and beef into small (1/2 inch) pieces and add to stock.
• Add vegetables (potatoes- tomatoes) to pan.
• Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).
• Season with salt, pepper, and pepper sauce.
• Garnish with cilantro or parsley, if desired.

Steps:

• Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
• Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
• Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

Steps:

• Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
• Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
• Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
• Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
• Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
• Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
• Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
• Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
• Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
• Cook on low for approximately 6-8 hours.
• Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
• While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
• When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!