Enough mashed potatoes from your favorite recipe to cover the stew (use as much of the mashed potatoes as you’d like) (we used an entire recipe of Skin-On Mashed Red Potatoes).
Pre-heat the oven to 375 degrees.
Take an oven-proof skillet or baking dish out (we used a 9 x 13-inch casserole dish) and spread the stew out in it.
Spoon the mashed potatoes out across the surface of the stew, spreading them out to make sure the surface is covered with the potatoes.
Put the dish in the oven and let it bake until the top of the potatoes look nice and golden brown*.
*We cooked it until the potatoes were golden brown and stiff, about 35 minutes. The stew was also bubbling around the edges.
There’s a lot of different textures in this from the beef stew, the crusty surface of the mashed potatoes and the soft mashed potatoes below the surface. The mashed potatoes also soak up the beef stew liquid which came out tasting delicious !
This was a recipe we got from a Ree Drummond cookbook.
We weren’t paid in any form to promote Ree Drummond.
1 can or bottle of beer (we used 1 bottle of Corona)
4 cups beef broth (we used Swanson reduced-sodium beef broth)
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
½ teaspoon paprika (we used smoked paprika)
1 ½ teaspoons sugar
½ teaspoon Kosher salt
Freshly ground black pepper to taste
4 new potatoes, quartered (we used 5 red potatoes)
4 carrots, roughly sliced
2 tablespoons all-purpose flour
Take a large pot or Dutch oven out and add the butter and olive oil to it, setting the heat to medium-high. Once the butter’s melted and the oil’s hot, add in the meat* to get a quick browning on all sides (original recipe says this should take roughly 5 minutes to achieve).
Take the meat out and leave it on a plate off to the side for now.
Toss the onion into the pot, turning the heat to low afterwards.
Constantly stir the onion until it gets softened, approximately 3 minutes.
Toss the garlic in, continuing to stir for another minute.
Add in the following ingredients to the pot, stirring to combine: beer, broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
Add the meat back into the pot, putting a lid on the pot afterwards. Let the stew simmer over low heat for 1 ½ to 2 hours or until the meat gets really tender. We didn’t need to but if you think the liquid’s getting too low in the pot, then add 1 to 2 cups of hot water in when you need to.
Take the lid off and stir in the potatoes and carrots, putting the lid back on afterwards. Continue to let the stew simmer for another 30 minutes or until the vegetables are tender.
If you think your stew liquid is too thin then take a cup of the liquid out and mix the flour into it.
Pour the flour mixture into the pot and let the stew simmer for 10 minutes or until the stew gets thick (ours never got thick for some reason but it was still enjoyable).
Serve the stew with some crusty bread to soak up the stew liquid with.
*We thought that there was too much meat to get properly seared in our size of pot all at one time so we split the meat into two batches for them to get seared.
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any form to promote Corona, Swanson, or Ree Drummond.
4 pounds boneless beef chuck-eye roast, trimmed and cut into 1 ½-inch cubes
¼ tsp. salt plus salt for seasoning (we used ¼ tsp. of kosher salt and used table salt for seasoning)
Pepper for seasoning (we used freshly ground black pepper)
¼ cup vegetable oil, divided
2 onions, minced (we used yellow onion)
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups low-sodium beef broth
2 (8-oz.) jars prepared horseradish
1 teaspoon dill seed
1 ½ pounds red potatoes, cut into 1-inch pieces
1 lb. carrots, peeled and cut into 1-inch pieces
4 large portobello mushroom caps, cut into ½-inch pieces (the recipe doesn’t say to, but we removed the gills before cutting up the caps*)
2 Tbsp. minced fresh parsley (we used Italian parsley)
Adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees afterwards.
Pat the cubed beef dry with paper towels and season it afterwards with the salt and pepper. Take a large Dutch oven out and pour one tablespoon of the oil into it, setting the heat to medium-high. Once the oil’s hot enough that it’s just starting to smoke, add half of the meat into the Dutch oven, cooking it long enough for it to be well browned on all sides, turning when needed (the original recipe suggests this should take 8 minutes to achieve). Take the meat out of the Dutch oven and place it in a bowl. Return the Dutch oven to medium-high heat and repeat the process with an additional tablespoon of oil and the remaining half of beef.
Now that all the beef is resting in the bowl, pour another tablespoon of oil into the Dutch oven and set the heat to medium. Once the oil’s shimmering, toss in the onions and the ¼ tsp. of salt, stirring occasionally (we had to stir constantly) for 5 to 7 minutes or until the onions have softened. Add the flour in, stirring constantly for one minute. Slowly whisk in both broths, scraping up any browned bits from the bottom of the Dutch oven. Mix in the horseradish and dill seed.
Return the beef and any juice that accumulated in the bowl to the Dutch oven. Bring the dish to a simmer, put a lid on it, and stick it in the oven to cook for 50 minutes. Take the lid off the Dutch oven to mix in the potatoes and carrots, putting the lid back on afterwards and letting the dish cook for 1- 11/2 hours longer in the oven or until the meat is tender.
Closer to the end of the cooking time, take a large nonstick skillet out and pour 1 ½ teaspoons of oil in, setting the heat to medium-high. Once the oil’s shimmering, toss half of the mushrooms in and let them cook, stirring now and then, until they have released their juices and have browned around the edges (original recipe says this should take 7 to 10 minutes). Season the mushrooms with salt and pepper and place them in a bowl. Pour another 1 ½ teaspoons of oil into the skillet and repeat the cooking process with the remaining mushrooms.
Stir the parsley into the stew and season with additional salt and pepper if you think it needs it. Serve the stew and sprinkle the mushrooms over the individual portions.
We love this hearty stew. Horseradish still has a little bit of bite to it but the cooking time really mellows the flavor out. There’s also some sweetness to the dish from the carrots and onions and possibly the horseradish as well. We tried a piece of the beef after it was done being browned since it looked cooked enough and the meat was still kind of firm at that point but after all the time spent in the oven, that meat just fell apart in your mouth as soon as you bit into it. The mushrooms are small by the time they get done cooking but they still add a different texture to the dish when you have them in a bite. Don’t know if the parsley added flavor but it was nice to have that bright pop of green in the dish.
*We found that the easiest way to remove gills is to use a spoon as shown here:
¼ teaspoon pepper (we used freshly ground black pepper)
2 lb. beef stew meat
2 medium onions, sliced
2 tablespoons oil (we used vegetable oil)
1 cup burgundy wine, dry red wine or water (we used red cooking wine)
½ cup water
1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon (we used a bouillon cube)
1 bay leaf
1 cinnamon stick, if desired
4 medium carrots, sliced (we peeled then sliced)
2 stalks celery, chopped
4-oz. can mushroom pieces and stems, undrained (We used to use 2 cans worth but now we use 24 oz. of fresh button mushrooms, stemmed and sliced that we cook ahead of time.)
Take a 1-gallon resealable plastic bag out and mix together in it the flour, salt and pepper. Add in the beef afterwards to the bag, shaking to coat. Take a large skillet or Dutch oven out (we used a Dutch oven) and pour the oil into it. Once the oil’s hot, brown the meat and onions in it. Add in the following ingredients now that the meat and onions are browned: wine, water, bouillon, bay leaf and (if you’re using it) the cinnamon stick. Turning the heat up if necessary, bring the mixture up to a boil. Once boiling, turn the heat down and put a lid on the Dutch oven, letting it simmer for 1 ½ hours. Take the lid off just long enough to stir in the carrots, celery and mushrooms, letting the stew cook for another 30 minutes or until the meat and vegetables tender. Take out the cinnamon stick and bay leaf and serve immediately.
This is such a great comforting dish to eat on a cold day. The whole dish is flavorful but it’s that base of the soup that you won’t be able to get enough of !
1 ½ pounds boneless pork should or pork stew meat, cut into ¾-inch cubes
1 tablespoon cooking oil
3 medium onions, coarsely chopped (1 ½ cups)
2 (14-ounces each) cans reduced-sodium chicken broth or vegetable broth, or 3 ½ cups chicken stock (we used reduced-sodium chicken broth)
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon lemon-pepper seasoning
½ teaspoon salt (we used kosher salt)
¼ cup all-purpose flour
1 (16-ounce) package frozen whole kernel corn
1 pound tiny new potatoes, halved (we used red potatoes and we quartered ours so that each piece could easily fit in our mouth)
2 cups fresh green beans, cut into 2-inch pieces, or frozen cut green beans (we used fresh green beans)
Warm corn bread muffins (optional) (we didn’t use them)
Pre-heat your oven to 325 degrees. Take a 4-quart Dutch oven out and pour the oil in. Once the oil’s hot, add half of the meat in and cook it long enough for it to get browned. Take the meat out and leave it off to the side for now. Add in the remaining pork as well as the onions and cook until the meat’s browned and the onion’s tender. Add the first half of the pork back into the Dutch oven now. Leave ½ cup of the broth off to the side. Mix in the remaining broth as well as the thyme, oregano, lemon-pepper seasoning, and the salt. Turning the heat up if necessary, bring the mixture up to a boil. Take the dutch oven off the heat, covering it tightly (we just put the lid on the Dutch oven) and sticking it in the oven to cook for an hour.
In a small bowl, mix together that ½ cup of the chicken broth as well as the flour together. Once that hour’s passed, take the cover off the Dutch oven just long enough to stir in the flour mixture, followed by the corn, potatoes, and the green beans. Put the cover back on your Dutch oven and let it cook for an additional hour or until the meat and vegetables are both tender and the broth mixture’s thickened. Serve with the muffins (if you’re using them).
We love eating this dish. It’s hearty, filling and is just perfect to eat on a cold day.
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into ½-inch pieces
½ cup coarsely chopped onion (1 medium)
1 fresh jalapeño pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3 cups vegetable broth
1 (15-oz.) can black beans, rinsed & drained
1 (14.5-oz.) can diced tomatoes, undrained
1 cup frozen whole kernel corn
¼ cup snipped fresh cilantro
¼ cup lime juice
Take a large Dutch oven out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the sweet potatoes, red bell pepper, onion, jalapeño pepper, and garlic. Stir now and then for 4 minutes or until the peppers and onion are tender.
Stir in the chili powder, cumin and cayenne pepper, turning the heat down to medium afterwards. Put a lid on the Dutch oven for 7 to 8 minutes or until the sweet potatoes are tender, stirring now and then.
Take the lid off and add in the broth, beans and tomatoes. Wait for a boil to occur, stirring now and then. Add in the frozen corn, stirring to mix it in. Turn the heat down so it’s at a simmer and let it cook for 15 minutes.
Turn off the heat and stir in the cilantro and lime juice. Serve right away.
This is one of mommy’s favorite stews and whether you’re a vegan, vegetarian, or an omnivore, it’s likely this will become one of your favorites as well. The only problem with this dish is that the spices tend to create a burnt bottom to the pot and therefore a few of the vegetables will have a few burnt looking spots but trust us, the stew doesn’t taste burnt. It’s really nice having that sweetness from the sweet potatoes to counterbalance the heat in this stew.
2 lbs. skinless, boneless chicken thighs, cut into 1-inch pieces
½ cup chopped onion (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
½ teaspoon salt (we used kosher salt)
¼ teaspoon ground black pepper and/or cayenne pepper (we used ¼ tsp. of cayenne)
2 (15 oz. each) cans garbanzo beans (chickpeas), rinsed and drained
2 (14.5 oz. each) cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf (we used 2)
2 tablespoons lime juice
1 (9-oz.) package fresh spinach
4 cups hot cooked rice (optional) (we used it)
Take a 6-quart slow cooker out and lightly spray the inside of it with the cooking spray. First add in the chicken, onion, and garlic to the slow cooker, followed by the curry powder, ginger, salt and pepper, tossing everything together until the chicken’s coated in the spices. Add in the beans, tomatoes, broth, and bay leaf, stirring to mix everything together.
Put a lid on the slow cooker and either let it cook on the LOW heat setting for 8 to 10 hours or on the HIGH heat setting for 4 to 5 hours (we went with the LOW heat). Once those hours have passed, stir in the lime juice followed by the spinach afterwards. Let the dish cook for 2 to 3 minutes or until the spinach has wilted. Serve the soup over the rice (if you want to).