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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