Stew is winter comfort food. Even if the temperature is 8 below it makes you feel all warm and cozy. Everyone is familiar with beef vegetable stew as every family has their own favorite recipe. If you don’t have one - find it here. Hungarian Beef Barley Stew is hearty and you won’t get hungry for a long time after eating it. Mexican Chicken Stew is scientifically warming to the body with jalapeños in the ingredients, but it is also warming to the soul.
Beef Vegetable Stew
This is an old fashion stew that is just as good today as it was in the yesteryears. If you aren’t satisfied with the cut up stew beef at the grocery store, purchase a round steak. Pound it with a mallet and then cut it into strips or chunks.
Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and crushed
- 1 medium onion, peeled and chopped
- 1-1/2 to 2 pounds stew beef
- 3 – 14 ounce cans beef broth
- 1 packet onion soup mix
- 4 to 5 cups of water
- ¾ cup celery, chopped
- 1 cup carrots, sliced
- 3 potatoes, peeled and cut in ½ inch pieces
- 1 medium white turnip, cubed
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 4 tablespoons flour
- 4 tablespoons cold water
Directions:
- In a Dutch oven or stock pot heat oil.
- Add garlic and onion and sauté until onion is transparent.
- Add beef and brown all pieces on all sides.
- Add broth, onion soup packet, water, and celery and simmer for 10 minutes.
- Cover and cook for about 30 more minutes.
- Add carrots, potatoes, turnip, salt, pepper, thyme and rosemary.
- Cover and simmer 1 hour.
- Combine flour and cold water in a cup and pour into stew.
- Stir this in and cook, stirring occasionally 10 more minutes or until thickened.
- Serve hot. Serves 4 to 6.
Hungarian Beef Barley Stew
This one will stick to your ribs and it is really delicious. It is a heavy stew with tomatoes, beef and barley along with Paprika that combine to make a delectable dinner. Try to use Hungarian Paprika if you can. It is a little more spicy that regular paprika.
Ingredients:
- 2 tablespoons vegetable oil
- 1 clove garlic, crushed
- 1 cup onion, chopped
- 1-1/2 pounds beef cut in small pieces (use stew beef or round steak as above)
- 1 – 28 ounce can whole tomatoes, undrained
- 3 cups water
- 2/3 cups barley
- 1 teaspoon sugar
- 1 tablespoon paprika
- 1/2 teaspoon salt
- ¼ teaspoons caraway seed
- Sour Cream
Directions:
- In a Dutch oven heat oil.
- Add garlic and onion and sauté until onions are transparent.
- Add beef and brown each piece on all sides.
- Add undrained tomatoes and water.
- Bring to a boil and reduce heat to simmer.
- Add barley, sugar, paprika, and salt. Cover and simmer about 1 hour stirring occasionally.
- Add caraway seed and simmer 10 more minutes.
- Top individual servings with sour cream.
- Serves 4 to 6.
Mexican Chicken Stew
Make this in your crock pot for a quick and easy supper after work.
Ingredients:
- 2 tablespoons vegetable oil
- 1 cup onions, peeled and sliced
- 1 cup combination of red and green peppers
- 3 medium sized chicken breasts
- 2 – 14 ounce cans chicken broth
- 2 – 14 ounce cans diced tomatoes
- 1 small can sliced jalapenos
- 1 package taco seasoning
- Sour Cream
- Shredded Cheddar
Directions:
- In a frying pan heat oil.
- Add onions and peppers and sauté until softened.
- Remove vegetables from pan and set aside.
- Add chicken breasts and cook until cooked through. Turn off heat and let cool.
- Refrigerate vegetables and chicken if you are going to make stew in the morning to put in crock pot.
- Pull chicken apart in strips and place in crock pot.
- Add broth, tomatoes, jalapenos, taco seasoning and vegetables.
- Set crock pot on low and let go 8 to 10 hours.
- Serve over cooked rice if desired or in a bowl with cheddar cheese sprinkled on top and sour cream served on the side.
- Serves 4 to 6.
Serve these stews with warmed crusty bread for winter comfort food.
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