Sunday Night Stew Recipes

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SUNDAY CHICKEN STEW



Sunday Chicken Stew image

I love this recipe because I can prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in the slow cooker before I go to church. I can spend time with my family while Sunday dinner cooks.-Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed
2 tablespoons canola oil
3 cups chicken broth
6 large carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large sweet onion, thinly sliced
1 teaspoon dried rosemary, crushed
1-1/2 cups frozen peas
DUMPLINGS:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 large egg, lightly beaten
1/2 cup 2% milk

Steps:

  • In a large shallow dish, combine the flour, salt and pepper; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil., In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low until chicken and vegetables are tender and stew is bubbling, 6-8 hours. , Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas. , For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 420 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 1403mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 5g fiber), Protein 33g protein.

SUNDAY NIGHT STEW



Sunday Night Stew image

Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.

Categories     comfort food     dinner     main dish     meat     soup

Time 3h15m

Yield 8 servings

Number Of Ingredients 19

3 tbsp. olive oil
1 tbsp. butter
2 lb. beef stew meat (chuck roast cut into chunks)
Salt and pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 oz. tomato paste
4 c. low sodium beef stock or broth, more if needed for thinning
Several dashes Worcestershire
1/2 tsp. sugar
4 whole carrots, peeled and diced
2 whole turnips, peeled and diced
2 tbsp. minced fresh parsley
5 lb. russet potatoes, peeled
1 package (8-ounce) cream cheese, softened
1 stick butter, softened
1/2 c. heavy cream
1 tsp. seasoned salt
Salt and pepper, to taste

Steps:

  • Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
  • Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
  • Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
  • After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
  • When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
  • Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
  • Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
  • Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

SLOW-COOKER SUNDAY STEW



Slow-Cooker Sunday Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 25

4 slices thick-cut bacon
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut into quarters, keeping the root end intact
One 10-ounce container plain white button mushrooms, wiped clean
4 medium carrots, cut into 2-inch chunks
4 medium red potatoes, unpeeled, quartered
4 cloves garlic, minced
1 jalapeno pepper, halved and partially seeded
1 cup beer
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
About 2 cups beef broth
2 sprigs fresh parsley
1 sprig fresh rosemary
Buttery Lemon Parsley Noodles, recipe follows, for serving
2 tablespoons fresh parsley leaves, for garnish
1 pound pasta (fettuccine, linguine, angel hair)
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1/4 cup finely minced fresh parsley
1 tablespoon minced garlic
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.
  • Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.
  • Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.
  • Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours.
  • Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion.
  • Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
  • Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

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