Indulge in the hearty and comforting goodness of our chunky stew recipes, a culinary symphony of flavors that will warm your soul on a chilly day. From the classic beef stew, brimming with tender chunks of beef, vegetables, and a rich, savory broth, to the vegetarian delight of our vegetable stew, packed with an array of colorful vegetables and a flavorful broth, our collection caters to every palate. For a taste of international flair, try our Moroccan lamb stew, where succulent lamb is slow-cooked with aromatic spices and dried fruits, or embark on a Mexican adventure with our chicken tortilla stew, a fiesta of flavors with tender chicken, corn, and a hint of spice. Each recipe is a culinary journey, promising a satisfying and memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHUNKY SIRLOIN BEEF STEW
You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 306mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CHUNKY LOBSTER STEW
Provided by Jasper White
Categories Soup/Stew Appetizer Thanksgiving Dinner Lobster Summer Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 5 as a main course or 10 as a starter
Number Of Ingredients 12
Steps:
- 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
- 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
- 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
- 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
- 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.
CHUNKY STEW
A very simple and delicious stew that will keep you warm in the winter.
Provided by Mike Ziegler
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 6
Steps:
- In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
- Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 27.1 g, Cholesterol 128.6 mg, Fat 40.3 g, Fiber 4.1 g, Protein 28.9 g, SaturatedFat 16.4 g, Sodium 493.2 mg, Sugar 5.9 g
CHUNKY BEEF STEW
I'm fortunate to have a husband who loves to cook; He's always digging through cookbooks in search of new recipes. We enjoy grocery shopping and coming home to spend time together in the kitchen. - Miriam Wages, Arnoldsville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Cover and simmer for 30 minutes. Add macaroni; simmer 10 minutes longer or until heated through.
Nutrition Facts : Calories 101 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 525mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
QUICK CHUNKY HAM STEW
Make and share this Quick Chunky Ham Stew recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, celery, carrots, broth, ham, and seasoning in Dutch oven.
- Cover and cook over medium high heat for 20 minutes or until carrots are almost tender. Stir in peas.
- Mix water and cornstarch; add to stew. Stir constantly until stew comes to a boil and thickens.
CHUNKY HAM STEW
Steps:
- 1. In a dutch oven, combine onion, celery, carrots, broth, ham and seasonings then cover and cook over med-high heat for 20 minutes or until carrots are almost tender, then stir in the peas.
- 2. Mix 1/2 cup water and then corn starch and add to the stew.
- 3. Stir constantly until stew thickens... and if desired garnish with celery
GARRISON'S RED CLAM CHOWDER (A CHUNKY STEW)
I'll admit, New England Clam Chowder is undoubtedly the Clam Chowder that first comes to most people's minds......but, the cousin to the white chowder, is a red chowder. Most refer to the red as Manhattan Clam Chowder. My red chowder differs from most Manhattan Chowder recipes, in that is does not include potato or bacon. In fact...
Provided by Garrison Wayne
Categories Fish Soups
Time 2h30m
Number Of Ingredients 10
Steps:
- 1. Open the 51 oz can of clams. Strain, reserving 2 cups of clam juice. Refrigerate the drained clams until ready to add to the stew. Set the juice aside (reserve until later). Any excess juice can be frozen for later use.
- 2. In a large pot, add the tomatoes and their juices, tomato sauce, halved onion, halved garlic head, red pepper flakes, olive oil and bay leaf. Bring to a boiling point over med/hi heat. Reduce heat and simmer (uncovered) on the lowest heat for 1 hour and 15 minutes. Stir occasionally.
- 3. After reduction, fish out the bay leaf, garlic, and onion, and discard. Add the reserved 2 cups of clam juice and the clam base. (Clam Base) is found at a commercial type store like Smart and Final. Bring to boiling point again and simmer (uncovered) on the lowest burner for 30 minutes more.
- 4. At this point, you can cool the tomato base for your chowder and assemble the next day...or you can proceed by adding the strained clams and basil. Heat just until steam point and serve with hearty bread or garlic toast.
Tips:
- Choose the right meat: Beef chuck roast is a classic choice for stew, but you can also use other cuts of beef, such as brisket or short ribs. Lamb or venison are also good options.
- Brown the meat before stewing: This will help to develop flavor and color.
- Use a variety of vegetables: This will add flavor, texture, and color to your stew. Some good choices include carrots, potatoes, celery, onions, and parsnips.
- Use a good quality broth: This will make a big difference in the flavor of your stew. You can use beef broth, chicken broth, or vegetable broth, depending on the type of stew you are making.
- Season the stew well: Salt, pepper, and garlic powder are good basic seasonings. You can also add other spices, such as paprika, cumin, or chili powder, to taste.
- Simmer the stew for a long time: This will allow the flavors to develop and the meat to become tender.
- Serve the stew with a variety of sides: Some good choices include mashed potatoes, rice, or bread.
Conclusion:
Stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover meat and vegetables. With a little planning and effort, you can make a delicious stew that your family and friends will love.
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