When the temperature drops outside there’s nothing quite like a hearty stew to warm you up. Stews are like a meal-in-one; just add some bread and maybe a salad, and you have a meal that will bring comfort and stick to your ribs for hours. Here are five delicious stews that will satisfy your cravings. Enjoy!
Lentil Tomato Stew1
- 1 cup dry lentils
- 3 cups water
- 1 can diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, sliced
- 1 tsp. dried basil
- ½ cup quick-cooking brown rice
- ½ tsp. salt, or to taste
- Bring lentils and water to a boil in a large saucepan. Turn to low heat and simmer for 30 minutes.
- Add remaining ingredients and simmer an additional 15 to 20 minutes.
- Add water if more “soup” is desired.
- 4 medium size potatoes, cubed
- 3 carrots, cut in 1” pieces
- 1/3 medium head cabbage, cut in large chunks
- 2 medium onions, cut in large pieces
- 2 stalks of celery, cut in 1” pieces
- 1 bell pepper, cut in strips
- 1 tsp. paprika
- 1/3 tsp. turmeric
- 1 ¾ tsp. salt
- 2 tsp. sweet basil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. oregano (optional)
Place vegetables in layers in baking dish, in order of ingredients. Sprinkle seasonings on top. Cover and bake at 450 to 500 degrees for one hour. May stir once. Serves 4-6.
Rustic Tomato, Rice & Kale Stew3
- 1 ¼ cups brown rice, cooked
- 1 (28-oz.) can fire-roasted tomatoes
- 3 cups vegetable broth, divided (low-sodium preferred)
- ¾ cup nutritional yeast flakes
- 1 bunch kale, ribs removed and julienned
- 3 red potatoes, diced
- 2 cups frozen vegetable blend
- 2 bay leaves
- 1 tbs. chili powder
- 1 tsp. garlic powder (or 2 cloves minced fresh garlic)
- Cayenne pepper, to taste
- Salt, to taste
- Blend fire-roasted tomatoes and 1 cup of vegetable broth, on low until smooth.
- Pour the mixture into a large pot. Add the potatoes, and 2 cups of vegetable broth to the pot and boil until the potatoes fork tender, about 10-15 minutes.
- Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic powder/garlic, cayenne and salt), and reduce the heat to a simmer, until vegetables are thoroughly cooked.
- Add the kale and cooked rice.
- Season to taste, adding more spice and salt if desired.
- Simmer on low until the kale is tender, at least 10 minutes.
- Remove the bay leaves and serve.
Feijoada (Brazilian Black Bean Stew)4
- 7 cups water
- 5 (15-oz.) cans black beans, drained and rinsed
- 1 (15-oz.) can stewed tomatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- ½ tsp. dried oregano
- 1 tsp. ground cumin
- Salt to taste
Add all ingredients to a large pot over medium heat. Stir occasionally, until the celery and bell pepper are tender, then serve.
Where Have You Bean? Stew5
- 1 15 oz. can tomatoes, cut with juice
- ½ cup small pasta shells, uncooked
- 1 onion, chopped
- ½ cup green pepper, chopped
- 2 tsp. basil
- 2 cloves garlic, crushed
- 2 15 oz. cans kidney beans, drained (or 2 ½ cups)
- 1 15 oz. can garbanzo beans (or 1 ¼ cup)
- Chick-it Seasoning
- Cook pasta separately until almost tender.
- Mix ingredients.
- Heat of boiling in a post, stirring occasionally.
- Reduce heat.
- Cover and simmer 15 minutes.
- Stir periodically until pasta is fully tender
- Add more tomatoes or a little water, as needed.
Makes 8 1 cup servings
- Amazing Health Cookbook, Watson, Barbara, p. 78, Review and Herald Publishing Association, 2012
- A Taste of Nature Cookbook, LaVonne Hoover, p. 94, Hoover, LaVonne 1992
- From Plant to Plate, Bivens, Tami, pp. 188-189, Life and Health Network, 2013
- Ibid, pp. 102-193
- Guilt-free Gourmet, Griffin, Vicki B.; Griffin, Gina M, p. 82, Vicki B. Griffin, and Gina M. Griffin, 1999
Photo by: Dan Hussey