Best 2 Thick And Hearty Stew Recipes

Immerse yourself in the culinary realm of hearty, thick stews, where flavors dance and blend to create a symphony of comfort and satisfaction. With the right balance of ingredients, spices, and cooking techniques, you can elevate your stew from ordinary to extraordinary. Whether it's a classic beef stew brimming with tender chunks of meat, a vegetarian chili bursting with a medley of vegetables, or a creamy chicken stew that warms you from the inside out, discover the secrets to crafting a thick and hearty stew that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THICK AND HEARTY SOUTHWESTERN BEEF STEW

Thick and Hearty Southwestern Beef Stew image

Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was published in Taste of Home magazine! I'm a midwestern meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". (Actually really...

Provided by Kelly Williams

Categories Beef Soups

Time 1h20m

Number Of Ingredients 20

Ingredients

2 1/2-3 lb chuck, arm or blade roast, trim all fat, cut into large bite-sized pieces (i usually use chuck, though i've also used these other cuts and they work just fine, too)
2 Tbsp flour
1 Tbsp paprika
1 tsp chili powder
1 tsp garlic powder
2 tsp salt
4 Tbsp butter flavored crisco
2 onions, diced large
28 oz can stewed tomatoes with the juice, i use del monte original
1 Tbsp chili powder
1 large bay leaf, or 2 smaller ones
10 3/4 oz can beef broth
1/4 tsp cayenne powder, can add more but be careful! start with this amount ;)
1 Tbsp butter
1 tsp sugar
4 carrots peeled and sliced thickly, or about 16-20 baby carrots cut into thirds or fourths if larger
4-5 medium-sized red or yukon gold potatoes unpeeled and diced large bite-sized
11 oz can corn, drained, i ususally use white shoepeg (del monte is best)
1-2 Tbsp cornstarch, *optional to thicken to preference
1-2 Tbsp cold water, *optional to thicken to preference

Steps:

1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. Add corn, heat through. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;). *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired. **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 TbL. each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added. Some like it thin, though. So just make to your own preference.
2. Serve with warm crusty french bread for sopping. Enjoy!! :D

THICK AND HEARTY STEW

Thick and Hearty Stew image

My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this.

Provided by Cindy Lynn

Categories Stew

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb cubed pork roast (or beef roast, or venison roast, or stew meat--I use left-over)
1 (8 ounce) can tomato sauce
salt (to taste)
2 teaspoons beef bouillon granules
1/2 teaspoon fresh ground pepper
1 clove minced garlic (or more if desired)
1 medium onion, chopped
1 cup baby carrots, rinsed
2 large potatoes, peeled and sliced 1/2 inch thick
3 stalks celery, sliced thin
1/2 cup lentils
1 cup frozen lima beans
1/2 cup frozen peas
5 cups water

Steps:

Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
Simmer while preparing celery and potatoes, approximately 10 minutes.
Add celery and potatoes to soup stock.
Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
It may be necessary to add more water.
Serve.

Tips:

Choose the right cut of meat. Stew meat is typically made from tougher cuts of meat, such as chuck roast or beef brisket. These cuts are less tender than other cuts of meat, but they become tender when cooked slowly in a stew.
Brown the meat before stewing. Browning the meat before adding it to the stew helps to develop flavor and color. It also helps to seal in the juices, making the meat more tender.
Use a variety of vegetables. Stews are a great way to use up leftover vegetables. You can add almost any type of vegetable to a stew, including potatoes, carrots, celery, onions, and peas.
Add some flavorings. Stews are typically seasoned with a variety of herbs and spices. Common seasonings include thyme, rosemary, garlic, and pepper.
Simmer the stew for at least 1 hour. Stews need to be cooked for a long time in order for the flavors to develop. The longer you simmer the stew, the more tender the meat and vegetables will become.
Serve the stew with a side of bread or rice. Stews are typically served with a side of bread or rice to soak up the delicious broth.

Conclusion:

Stews are a hearty and flavorful dish that is perfect for a cold winter day. They are also a great way to use up leftover meat and vegetables. With a little planning, you can easily make a delicious stew that your family and friends will love.

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