|Mediterranean Kale, Cannellini and Farro Stew|
Via Cooking Classy
Looking for something to help chase the winter chill away? There is nothing better than a hot and hearty meal to warm you up from head to toe. Scrumptious stews are just the thing! We have found some mouth-watering recipes for you to try. Yum!
Mediterranean Kale, Cannellini and Farro Stew
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
2 Tbsp olive oil
1 cup carrots diced (about 2 medium)
1 cup chopped yellow onion (1 small)
1 cup chopped celery (about 2)
4 cloves garlic, minced
1 (32 oz) carton low-sodium vegetable broth
1 (14.5 oz) can diced tomatoes
1 cup farro, rinsed
1 tsp dried oregano
1 bay leaf
Salt, to taste
1/2 cup slightly packed parsley sprigs (stems included)
4 cups slightly packed chopped kale, thick ribs removed
1 (15 oz) can cannellini beans, drained and rinsed
1 Tbsp fresh lemon juice
Feta cheese, crumbled, for serving
Heat oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer. Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste. Lay parsley in a mound on top of soup and bring soup to a boil. Reduce heat just below medium. Cover and cook 20 minutes, then remove parsley, stir in kale and cook 10 - 15 minutes longer, adding in cannellini beans during last few minutes of cooking, until both farro and kale are tender.
Remove bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired (the farro will absorb more liquid as the soup rests). Serve warm topping each serving with feta cheese.
|Beef Stew Recipe|
Via Natasha's Kitchen
Beef Stew Recipe
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serving: 6-8 servings
6 oz thick sliced bacon, chopped into 1/4" wide strips
Olive Oil to Sautee
2 - 2 1/2 lbs boneless beef chuck or good quality stew meat, trimmed and cut into 1" pieces
Salt and ground black pepper to taste
1/4 cup all-purpose flour, divided
2 cups good red wine such as Soft Red, or Pinot Noir
1 lb mushrooms, thickly sliced
4 large carrots, peeled and cut into 1/2" thick pieces
1 medium yellow onion, diced
4 garlic cloves, chopped
1 Tbsp tomato paste
4 cups low sodium beef broth or beef stock
2 bay leaves
1 tsp dried thyme
1 lb small potatoes (new potatoes, or fingerling), halved or quartered
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
While bacon is cooking, place beef in a large mixing bowl and season with ½ Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and ½ tsp pepper to the pot. Stir to combine and bring to a low boil.
Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.
A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.
|Tomato Basil Chicken Stew|
Via Gimme Some Oven
Tomato Basil Chicken Stew
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
1 Tbsp. olive oil
1 small white onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic
2 (28 oz.) cans whole tomatoes (with their juices)
1 (14 oz.) can cannelinni beans
3 cups shredded cooked chicken
2 handfuls baby spinach
1/4 cup roughly chopped fresh basil
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes
Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly-grated Parmesan cheese.
**Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**
For home tours, home tips and more visit homechanneltv.com.