Caribbean Stew Over Pierogies Recipes

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CARIBBEAN BEEF STEW (CARNE GUISADA)



Caribbean Beef Stew (Carne Guisada) image

Let your taste buds relish this recipe for carne guisada, Caribbean beef stew, with tender beef that will melt on your tongue along with juicy veggies.

Provided by Hector Rodriguez

Categories     Dinner     Entree     Lunch

Time 3h

Yield 6

Number Of Ingredients 18

2 pounds beef stew meat cut into 1-inch chunks
1 tablespoon olive oil
1 large cubanelle or green bell pepper, seeded and chopped
4 ajíes dulces, small sweet peppers, seeded and chopped
1 large onion, chopped
4 garlic cloves , chopped
2 cups cilantro leaves, chopped
2 tablespoons white distilled vinegar
1 teaspoon dried oregano
1/2 cup tomato sauce
2 bay leaves
1 tablespoon salt, more to taste
3 large carrots, chopped
1 15-ounce can peas
1/2 pound potatoes, peeled and diced
12 Spanish pimento-stuffed olives
1 tablespoon capers
Pepper to taste

Steps:

  • Gather the ingredients.
  • Brown the stew meat in the olive oil for about 20 minutes in a large soup pot over medium heat.
  • Add the cubanelle pepper , ajíes dulces , onion, garlic, cilantro, vinegar , oregano, tomato sauce, 1 cup water, bay leaves, and salt.
  • Reduce the heat to medium-low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You can add more water if the sauce seems to be getting too thick.
  • Turn the heat to medium after 1 hour. Add the last seven ingredients: the carrots, peas, potatoes, olives, capers, salt, and pepper to taste.
  • Reduce the heat to low when the stew begins to boil. Continue cooking over low heat for 1 more hour.

Nutrition Facts : Calories 469 kcal, Carbohydrate 33 g, Cholesterol 150 mg, Fiber 8 g, Protein 56 g, SaturatedFat 5 g, Sodium 1377 mg, Sugar 11 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

PIEROGIES



Pierogies image

Provided by Food Network

Time 45m

Yield about 24 pierogies

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
3/4 cup milk (soy or whole)
Kosher salt
2 cups mashed potatoes (white or sweet)
1 stick butter or margarine
1 small onion, chopped

Steps:

  • Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
  • Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
  • Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
  • While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

CROCK POT CHICKEN AND PIEROGIES



Crock Pot Chicken and Pierogies image

Easy, delicious and healthy Crock Pot Chicken and Pierogies recipe from SparkRecipes. See our top-rated recipes for Crock Pot Chicken and Pierogies.

Categories     Poultry     Kids     Kids Poultry     Other     Other Poultry     Dinner     Poultry Dinner

Yield 6

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken
18 potato and cheese filled pierogies
2 C mushrooms, sliced
1 1/2 C sliced onion
1/4 C butter
2 T fresh rosemary
2 T fresh sage
salt and pepper to taste

Steps:

  • In sauce pan, saute onions and mushrooms in butter until onions are clear.
  • Place chicken in bottom of crock pot. Sprinkle with rosemary, sage, salt and pepper. Top with frozen pierogies. Pour vegetable and butter mixture over the pierogies. Cook on high 3-4 hours or low 4-6 hours.
  • Serve with your favorite vegetable on the side or a salad.
  • Makes 6 servings, 3 pierogies and 4 oz. chicken per serving.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

CARIBBEAN STEW OVER PIEROGIES



Caribbean Stew Over Pierogies image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet green bell pepper, chopped (1-1/4 cups)
1 medium onion, chopped (3/4 cup)
1 medium sweet potato, peeled, cut in small cubes (1-1/2 cups)
1 (14.5-ounce) can ready-to-serve chicken broth (see Note)
1 teaspoon Caribbean jerk seasoning (see note)
1 (16.9-ounce) box frozen potato & onion pierogies
1 (15-ounce) can black beans, rinsed, drained

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add pepper and onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning. Bring to a boil. Reduce heat; simmer until potato is tender, about 15 minutes.
  • Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
  • Drain the pierogies and divide among warm dinner plates; keep warm. Add black beans to the vegetable mixture and heat through. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce. Spoon over the pierogies.

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