Red Stew Recipes

RED BEEF STEW

Steps:

• Over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. Drain, and rinse under cold water for 1 minute. Set aside.
• In a small bowl combine next 5 ingredients (onion - star anise). Set aside.
• In another small bowl or cup combine next 5 ingredients (soy sauce - salt). Set aside.
• Over high heat heat hot chili oil in a wok or large skillet.
• Add onion mixture to wok and stir-fry 2 minutes.
• Stir in beef and stir-fry 3 minutes.
• Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil.
• Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. You may need to add more water.
• Stir in carrots. Cover and simmer until tender (20 minutes), stirring occasionally.
• Remove chilies and star anise - discard.
• Increase heat to high.
• In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes.
• Transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

VEGAN RED LENTIL STEW

Steps:

• Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
• Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
• Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
• Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.