Tag: stew

Fall Stew

Fall Stew

So rich with all the rutabaga and turnip, this is a sure pleaser for a stew. Served with fresh baked bread, heaven is at the door. Print Fall Stew Author: Chef Brad   Ingredients 1 large rutabaga 1 large turnip 1 yuca 1 large potato ½ 

Chicken Thigh Stew

Chicken Thigh Stew

This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked yukon potatoes.

Chicken Thigh Stew
Author: 
 
Ingredients
  • 10 skinless chicken thighs
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 large carrots, chopped
  • 3 tablespoons olive oil
  • Fresh rosemary, parsley, and marjoram, chopped
  • 1 large can roasted tomatoes
  • 6 cups water
  • ½ cup cooking wine
  • ½ cup brown rice
  • Salt and pepper to taste
  • Ultra gel for thickening
Instructions
  1. In pressure cooker, saute onions, garlic, celery, and carrots in 3 tablespoons olive oil.
  2. Add cooking wine and saute for 3 minutes.
  3. Add remaining ingredients and place lid on pressure cooker and cook for 12 minutes.
  4. Remove lid and thicken with Ulta gel or corn starch.
  5. Salt and pepper to taste.
  6. Serve over cooked potatoes.

 

Chile Verde Potato Stew

Chile Verde Potato Stew

This stew has won many awards, it is my personal favorite for the depth of flavor and richness of the stew. Print Chile Verde Potato Stew Author: Chef Brad   Ingredients 1 to 2 lbs pork meat 1 to 2 lbs stew meat ½ cup fresh 

Ground Turkey Quinoa Stew

Ground Turkey Quinoa Stew

For a quick filling meal you can’t find a better stew. Print Ground Turkey Quinoa Stew Author: Chef Brad Prep time:  15 mins Cook time:  6 mins Total time:  21 mins   Ingredients 2 lbs.Fingerling potatoes or red potatoes, cut in ½ inch pieces 2 cups 

Chicken Thigh Stew

Chicken Thigh Stew

This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked Yukon tomatoes.

Chicken Thigh Stew
Author: 
 
Ingredients
  • 10 skinless chicken thighs
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 large carrots, chopped
  • 3 tablespoons olive oil
  • Fresh rosemary, parsley, and marjoram, chopped
  • 1 large can roasted tomatoes
  • 6 cups water
  • ½ cup cooking wine
  • ½ cup brown rice
  • Salt and pepper to taste
  • Ultra gel for thickening
Instructions
  1. In pressure cooker, saute onions, garlic, celery, and carrots in 3 tablespoons olive oil.
  2. Add cooking wine and saute for 3 minutes.
  3. Add remaining ingredients and place lid on pressure cooker and cook for 12 minutes.
  4. Remove lid and thicken with Ulta gel or corn starch.
  5. Salt and pepper to taste.