Vegetarian Curry Stew

Vegetarian Curry Stew
From BiggestLoserClub.com

Serve this fragrant and robust stew over steaming brown rice or whole grains for a hearty meal. You can also experiment with different beans or try substituting lentils or tofu.

1 tablespoon olive oil
2 cups finely chopped red onions
2 tablespoons finely chopped, peeled fresh ginger
1 tablespoon minced garlic
1 cup diced fire-roasted tomatoes or chopped, seeded, peeled fresh tomatoes, or tomato sauce
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3 cups fat-free, low-sodium vegetable or chicken broth
1 (12-ounce) sweet potato, peeled and cut into 1/2" cubes (about 2 cups)
1 cup cooked black beans (see note)
1 cup cooked chickpeas (see note)
Salt and pepper, to taste
1/3 cup chopped fresh cilantro, without stems
Fresh lime wedges

In a large, heavy pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, or until tender but not brown. Add the ginger and garlic and cook for about 1 minute or until fragrant. Do not brown the garlic.

Add the tomatoes and simmer for 5 minutes. Add the coriander, cumin, cardamom, and cinnamon and cook for about 1 minute, or until very fragrant. Add the broth and bring to a boil. Stir in the sweet potato and simmer for about 4 minutes. Add the beans and chickpeas and simmer for about 5 minutes, or until cooked through. Season with salt and pepper. Serve hot, sprinkled with cilantro and a squeeze of lime juice.

Note: For chicken curry, add 1 pound boneless, skinless chicken breasts, cut into 1/2" cubes, in place of the beans and chickpeas.

Yield: 8 (1-cup) servings

Beef Stew

Beef Stew
From the Kitchen of Donna Rowell

Stew Meat
Pam
1 onion (minced)
Lawry's Beef Stew seasoning pkt
1 can Campbell's Beef Consomme
1 can beef broth (I usually use 1.5 to 2 boxes of broth, organic of course)
2 cups water
Potatoes, peeled and diced (as many as you want...I usually use 2-3 Large potatoes)
Carrots, peeled and diced (as many as you want...I usually use 1/2 to 3/4 of a bag of fresh carrots)
1 small bag of frozen peas
3T cornstarch + 1/4 cup of water

Directions:

For the stew I buy stew meat from Costco or I buy a round steak or even a chuck roast and cut up the meat into chunks. Then I spray my pan with Pam and add some olive oil and brown the meat with a cut up onion.
Next I add the Lawry's Beef Stew seasoning packet and add a can of Campbell's Beef Consomme and a can of beef broth and two cups of water and cover and cook for about an hour. Next I add cut up potatoes (when I am in a hurry I even use canned cut up potatoes) and carrots and cook till tender. If I need to, I add more water. Then I add frozen peas to the top and allow them to kind of "steam". Then I thicken with cornstarch ( I put about 1/4 cup of water with 3 T of cornstarch mixed together). Stir and thicken - allow to cook for 5 mins and serve...


Stephanie's Modifications:
***I now omit the beef consomme and add a box of beef broth in it's place....I just add a bit more cornstarch to help thicken it at the end. When all is said and done, I use three boxes of beef broth. I also use two of the Lawry's seasoning pkts. I am working on trying to make my own seasoning mix, but for now I still use these pkts b/c they've removed the msg and this brand has less bad stuff than the others.

Broke Bean Stew

Broke Bean Stew
From The Biggest Loser: 6 Weeks to a Healthier You

Beans offer a great, inexpensive source of protein and fiber in this recipe from The Biggest Loser: 6 Weeks to a Healthier You:

Makes 10 1-cup servings

1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped garlic
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper flakes (optional)
1 can (28 oz) diced fire-roasted tomatoes
3 cans (15.5 oz each) chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 1/2 cups cooked beans)
4 cups fat-free low-sodium chicken or vegetable broth
¼ cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard

Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

Per Serving: 160 calories, 8 g protein, 26 g carbohydrates, 7 g fiber, 3 g fat, 0 g saturated fat, 0 mg

Tangy Beef Stew

Tangy Beef Stew – Erica McNicoll

1 lg onion cut into 1 inch pieces
1 lb boneless beef chuck cut into 1 inch cubes
1 Tbsp. ground ginger
¼ t. salt
3 med. Sz. Carrots 1 inch chunks
2 lg celery cut into 1” pieces
1 large beef bullion cube
2 cups water
2 Tbsp. red wine vinegar
¼ Cup raisins
¼ t. black pepper
2 Tbsp. cornstarch
Cooked Egg noodles (optional)
Layer onions, beef, ginger, salt, carrots, and velery in slow cooker. Add bullion cube, water, vinegar, and rasins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles if desired.

Mexican Chicken Stew (crockpot)

Mexican Chicken Stew Recipe
Submitted by: Shiloh, Washington USA
cdkitchen.com

Serves/Makes: 4


Ingredients:
3 boneless chicken creasts, cut tnto 1" cubes
1 onion, coarsely chopped
1 green bell peppers, coarsely chopped
2 cups zucchini, thickly sliced
1 1/2 cup plum tomatoes, chopped
1/2 cup frozen corn
1 can low sodium chicken broth
1 tablespoon chili powder
1/2 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon garlic powder

Directions:

Place onion in the bottom of a crockpot. Cover with chicken and then vegetables.

Stir spices into broth and pour over.

Cook on low 8-10 hours or on high 4-5 hours.

International Beef Stew (Dairy Free)

International Beef Stew
SUBMITTED BY: GRIZZLY_JIMM
(allrecipes.com)

PREP TIME 20 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 20 Min
Recipe yield: 5 servings

INGREDIENTS
1-3/4 pounds cubed beef
1-1/2 onions, sliced
3 carrots, sliced
1-1/4 cups cubed potatoes
1-1/2 stalks celery, sliced
1/4 pound fresh mushrooms, quartered
1/2 (16 ounce) package frozen mixed vegetables
1/2 (28 ounce) can crushed tomatoes
2-1/2 cloves garlic, pressed
1 teaspoon dried rosemary
1 teaspoon dried sage
1-1/2 teaspoons dried basil leaves
salt and pepper to taste
4 cups water

DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C).
In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.

Irish Beef Stew

Irish Beef Stew
SUBMITTED BY: ONEHOTMAMA9 (allrecipes.com)

"I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor."

PREP TIME 30 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

About scaling and conversions
INGREDIENTS
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon cold water
1 tablespoon cornstarch

DIRECTIONS
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Better Beer Beef Stew (crockpot)

Better Beer Beef Stew
by: cdkitchen

Serves: 6

1 tablespoon vegetable oil
1 3/4 pound beef stew meat, cut into 1 1/2 inch pieces
1/2 cup all-purpose flour
1 large potatoes, chopped
1/2 cup chopped carrots
3/8 cup chopped celery
3/8 cup chopped onion
1 1/2 clove garlic, chopped
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 cup chili sauce
1/2 cup beer
1/8 cup brown sugar

Directions:

Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat.

Transfer coated meat to the skillet, and cook about 1 minute, until browned.

Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.

In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.

Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Nutrition Info: Amount Per Serving Calories: 548 Total Fat: 31g Cholesterol: 116mg Sodium: 403mg Total Carbs: 27.2g Dietary Fiber: 2.2g Protein: 37.1g

All Day Beef Stew (Crockpot)

All Day Beef Stew (Crockpot)
by: cdkitchen

Serves: 7 (can easily be doubled for large crowd)

Ingredients:
3 potatoes, peeled and cut into bite size pieces
4 carrots, peeled and sliced
1 1/2 medium onions, coarsely chopped
1 pound stew beef
1/2 can (15 oz. size) diced tomatoes
1/2 can (15 oz. size) tomato sauce
1/2 green pepper, coarsely chopped
1/2 tablespoon minced garlic
Salt and pepper to taste
1/2 cup water


Directions:

Combine all ingredients in crock and cook on high setting for 1 hour then turn to low and cook all day. You should give the stew a good stir when you turn it to low.