Hearty Fall Stews

by Michele Cheplic | More from this Blogger

15 Oct 2009 09:10 AM

Say bye-bye to boring beef stew. The fall favorite is a dinner classic, especially this time of year. When the days get shorter and the temperatures drop, nothing is more warm and inviting than a hearty bowl of stew. However, a person can only eat so much traditional beef stew before he longs for something new.

Enter the following culturally kicked-up stews. Not only are they easy to make, but their unique ingredients will put a spring in your step on a chilly autumn night:

AFRICAN VEGETABLE STEW

Ingredients:

1 tablespoon margarine

1 cup onion, chopped

1/2 cup parsley, chopped

2 garlic cloves, minced

1 teaspoon cinnamon

1/2 teaspoon turmeric

1/2 teaspoon pepper

1/4 teaspoon ginger

5 cups water

1 cup carrot, sliced

1/2 cup dried lentils, rinsed

1 cup long grain rice, uncooked

15 ounces whole tomatoes, undrained, chopped

10 ounces frozen green peas

9 ounces frozen green beans

Salt and pepper

Directions:

Melt the margarine over medium heat in a large saucepan; add onion, parsley, garlic, cinnamon, turmeric, pepper and ginger; stir occasionally until the onion is tender.

Stir in water, carrot and lentils; boil, then reduce heat and cover and let simmer for 25 minutes.

Stir in rice, and undrained tomatoes; boil, then reduce heat, cover and let simmer for 20 minutes.

Stir in peas, beans and salt and pepper to taste; boil, then reduce heat and simmer for 5 minutes.

Serves 6.

HAWAIIAN STEW

Ingredients:

1/4 cup flour

1/2 teaspoon salt

Dash pepper

2 pounds stew meat

2 tablespoons vegetable oil

1 onion, chopped

1 small piece ginger root, crushed

1 clove garlic, crushed

2 chili peppers, seeded and minced

1/2 teaspoon peppercorns

5 cups water

2 large carrots, pared

2 pounds taro, pared

1 cup chopped green onions

1 teaspoon salt

Directions:

Combine flour, salt and pepper. Dredge meat in flour mixture. Heat oil in large saucepan; brown meat.

Stir in onion, ginger, garlic, peppers and peppercorns.

Add water; cover and simmer 2 hours or until meat is tender.

Cut carrots and taro into 1-inch pieces. Add to stew; cover and simmer 30 to 40 minutes.

Add green onions and salt just before serving.

Serves 6.

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More Hearty Winter Soup Recipes: Turkey and Rice and Tropical Chicken

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Hearty Homemade Winter Soup Recipes

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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