Stews That Will Last You the Whole Week
Homemade stews are classic winter comfort foods. They refrigerate, freeze, and reheat well, so make one in a bigger time-saving batch based on your family’s needs. Its healthy, satisfying goodness will last you well into the week. Take it to work in a microwaveable container, serve a small bowl for lunch, and pair it with rice, pasta, salad, or crusty bread for dinner. Here are three easy, one-pot, one-dish recipes to take you through the week.
Chickpea and Vegetable Stew:
Here’s a perfect stew for meatless meal nights. To make it, sauté 1 cup of chopped onion and 1 cup of cleaned, trimmed, sliced leeks. Add in 1/2 teaspoon ground coriander, 1/2 teaspoon crushed caraway seeds, 1/8 teaspoon ground cumin, 1/8 teaspoon ground red pepper, and 1 clove of minced garlic. Cook and stir the mixture for a minute or two. Add 3 cups of vegetable stock and bring to a boil. Add 2 cups of cubed butternut squash, 1 cup of sliced carrots, 1 cup of cubed Yukon potatoes, 1 tablespoon of harissa seasoning, 1 1/2 teaspoons tomato paste, and 1 15-ounce can of drained chickpeas. Bring the pot to a boil, simmer for 20 to 30 minutes, and stir in 1 1/2 teaspoons honey. Serve over a bed of couscous or your favorite pasta. This recipe makes 8 servings.
A healthy stew like this doesn’t need pasta, just a side of crusty bread for dipping into the broth. Begin by sautéing 1 chopped onion for 4 minutes. Add 3 minced cloves of garlic, 1 medium chopped tomato, and 2 teaspoons of tomato paste. Cook on low for about 10 minutes. Add an 8-ounce can of clam juice, 1/2 cup dry white wine (optional), and 1 1/2 pounds of cubed firm white fish (such as halibut, cod, or sea bass). Simmer until the fish easily flakes apart — about 3 to 5 minutes. Season to taste with oregano, dry thyme, hot sauce, pepper, and salt. This recipe makes 4 servings.
Slow Cooker Pork Stew
Cut 2 pork tenderloins into large chunks. Season them well with salt and pepper, and put them into your slow cooker. Add in 2 large sliced carrots, 2 chopped celery ribs, and 1 medium chopped onion. Separately, whisk 3 cups of beef broth with 2 tablespoons of tomato paste and a dash of dried rosemary. Add in 1/3 cup pitted, dried chopped plums and 1/3 cup Greek olives. Cover and cook on low for 5 to 6 hours. Serve over mashed potatoes. This recipe makes 8 servings.
Cooking stews makes your house fragrant, so simmer away. Feel free to experiment by adding leftover bits of vegetables, meats, and beans to add a little more bite to your hearty stew. Log onto Foodlion.com to find more stew recipes, including beef stew, to get you through the chilly season.