Winter Delight Stew Recipes
BUDDHA'S DELIGHT (JAI, CHINESE VEGETARIAN STEW)
An epic vegetable stew that features colorful vegetables, tender vermicelli noodles and fried tofu braised to perfection in a savory earthy sauce. Whether you're making this as the centerpiece of your dinner party or Chinese New Year celebration, or you simply want something hearty and healthy for dinner, this is the dish for you! {Vegan, Gluten-Free Adaptable}
Provided by Maggie Zhu
Categories Main
Time 1h5m
Number Of Ingredients 21
Steps:
- Prepare the dried lily flowers, shiitake mushrooms and wood ear mushrooms: Place each ingredient in a separate medium-sized bowl and pour boiling water on top to cover by at least 1" (2.5 cm). Press the ingredients down to submerge into the water. Rehydrate for 20 minutes, until they turn soft throughout.
- After the lily flowers turn soft, remove the tough ends if needed (*Footnote 1). If the lily flowers are very long, cut them in half lengthwise. Drain and set aside. Measure out 3/4 cup of the soaking water for later use.
- For the shiitake mushrooms, gently squeeze the water from the mushrooms, then slice into halves. Measure out 1/4 cup of the soaking water and pour into the same bowl with the lily flower rehydrating water.
- For the wood ear, mushrooms, once rehydrated, cut into small bite-sized pieces.
- Place the vermicelli noodles in a medium-sized bowl and add boiling water to cover. Let sit for 3 to 5 minutes (or according to the package instructions), until the noodles turn al-dente. Drain and set aside.
- Combine the sauce ingredients in a medium-sized bowl, stir to mix well and set aside.
- Mix the ingredients in a small bowl and set aside.
- Heat the oil in a large skillet (at least 13 inches) or a large dutch oven over medium-high heat. When oil turns hot but not smoking hot, add ginger and green onion. Stir a few times until fragrant.
- Add the carrot, lily flowers, and dried shiitake mushrooms. Stir and cook for 1 minute.
- Add bamboo shoots and wood ear mushrooms. Stir and cook for 1 minute.
- Add fried tofu and pour in the sauce. Add the napa cabbage and bok choy. Cover and cook over medium heat for 3 to 5 minutes, until the vegetables are cooked through. Uncover and stir in between, to mix the vegetables with the sauce.
- Add bean thread noodles and let them soak in the liquid. Stir and cook for another 30 seconds. Stir the cornstarch slurry again to dissolve completely and pour into the pan. Stir until the sauce thickens. Transfer everything to a large platter. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 22.6 g, Protein 9.8 g, Fat 10.5 g, SaturatedFat 1.8 g, Sodium 726 mg, Fiber 4.1 g, Sugar 5.3 g
WINTER DELIGHT STEW
This home-style stew is loaded with sausage, beans and vegetables. It wins rave reviews from everyone who tries it.-Lee Sauers, Mifflinburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 10
Steps:
- In an ovenproof Dutch oven, cook the sausage over medium heat until no longer pink; drain. , Stir in the remaining ingredients. Cover and bake at 350° for 1-1/2 to 2 hours or until vegetables are tender.
Nutrition Facts : Calories 212 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 653mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
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- Old-Fashioned Beef Stew. This one-pot recipe is what you need for a last-minute yet filling dish. With this simple recipe, you’ll have a classic savory stew in just 20 minutes!
- Roasted Cream of Cauliflower Parmesan Soup. Can’t think of anything to do with leftover cauliflower? Check out this recipe! Creamy, cheesy, and healthy, roasted cream of cauliflower parmesan soup is a winning cold-weather meal.
- Broccoli, Cheese, and Potato Soup. Don’t you just love cheese in a soup? I do! Here’s another recipe that features cheesy goodness and more. The only difference here is that you’ll use broccoli florets, medium-sized potatoes, and two types of cheese — cheddar and American.
- Stuffed Pepper Soup. This stuffed pepper soup can comfort everyone’s tummy with its combination of lightly sweet and beefy flavors. The soup also calls for white or brown rice, which adds great texture and bulk to the meal.
- Pappa al Pomodoro. Bring the definitive taste of Italy to your table with this Pappa al Pomodoro recipe. Serve this thick, Tuscan delight as the main meal, or as a side dish for roasted vegetables, meat, or fish.
- Baked Potato Soup. Baked potato soup is a fully loaded meal packed with oh-so-dreamy mashed potatoes infused with flavorful chicken broth. When topped with crispy-fried bacon, green onions, sour cream, and cheddar cheese, it’s a sure-fire hit at home!
- Ajiaco (Colombian Chicken and Potato Stew) Ajiaco is wildly popular in Bogota, the capital of Colombia. If you’re looking for an international taste, here’s a must-try recipe!
- Greek Drunken Pork Stew. Pork tenderloin is cut into small cubes and cooked in white wine until wonderfully tender and flavor-packed. Greek drunken pork stew isn’t only for the drunkards!
- Beef Bourguignon. If you have a slow cooker and you want to make a French-style beef stew, this recipe is yours to take. All you need are the basics — carrots, mushrooms, beef stock, and onions.
- Roasted Carrot Ginger Soup. Have an abundance of carrots at home? Whip up a batch of this roasted carrot ginger soup. The trick for the creamiest dish is to roast the carrots.
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- Instant Pot Beef Stew. Consider this beef stew, with thick chunks of carrot, potatoes and peas, an Instant Pot winter essential. While there’s no denying that a pot of stew bubbling away on the stovetop makes the kitchen smell amazing, the Instant Pot can get you from pulling ingredients out of the refrigerator to sitting down to dinner in just about an hour.
- Vegetable-Heavy Beef Stew. Classic beef stew is all about, well, the beef — with a few basic veggies thrown in for good measure. But this version takes the opposite approach.
- Slow Cooker Beef and Kabocha Squash Stew. If there’s a soft spot in your heart for winter squash, you cannot let the season pass by without trying this stew.
- Slow Cooker Curried Vegetable and Chickpea Stew. While I happily make this stew all year round, it’s a staple in my meal plan line up during the winter months.
- Pork, Poblano, and Pumpkin Stew. Inspired by classic chile verde, this hearty, spiced stew changes things up with tomatoes (both paste and canned) plus a blend of fragrant, warm spices, and of course, winter squash.
- Tofu-Miso Stew Casserole with Sage Biscuits. This plant-based stew is made of veggies doused in a rich miso gravy. It tastes and feels almost like a chicken pot pie.
- Kale and Cannellini Bean Stew. Like any good stew, this one leans hard on a plentiful mix of white beans, a medley of hearty vegetables, and a generous addition of winter greens.
- Slow Cooker Chile Verde Stew. Chile verde is more than a stew. Pork shoulder is rendered into supple, tender meat after a slow simmer in a flavorful sauce of roasted tomatillos, peppers, cilantro, and oregano.
- Slow-Cooker Beef and Barley Stew. On the next snow day, this is the stew to make. Taking inspiration from beef and barely soup, this winter essential is the best of both worlds.
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- Dublin Coddle. The ultimate comfort food must be a classic Dublin coddle. In this hearty stew, you will find salty bacon, sausage, and heaps of potatoes.
- Welsh Cawl. A classic stew from the tiny country of Wales is this Welsh cawl. It stands out from the rest because it is both a stew and a soup—two dishes in one.
- English Beef Stew and Dumplings. The English also know a thing or two about stews. Their famous offering of English beef stew and dumplings involves lots of beef, vegetables, and rib-sticking dumplings.
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- Traditional Irish Stew. A traditional Irish stew is Ireland's national dish and a favorite on St. Patrick's Day. Traditionally, the classic stew was made with mutton, but that is becoming increasingly hard to find.
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- Temper the oil with cumin seeds, hing, bay leaves and red chillies. Lower the heat and tip in the pea-corainder paste.
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