The winter months are nearing. So this will be the right time to share the ideas on top 10 dishes to stew. These stew dish recipe ideas are just perfect for the cold and winter evenings. In a snowy evening, nothing can be more heavenly than the warm stew-smelling home. The word ‘stew-smelling’ can sound little dramatic, but if you are a real stew-lover like me then you will get the exact meaning of this word. After a chilling and hectic day, when you step into your warm home and take a deep breath to smell the aroma of warm, boiling stew in the kitchen – you will definitely know what I mean to say.

Top 10 Dishes To Stew

Winter Stew – In a saucepan sauté the onion slice along with the pork cubes. Add beef broth to the pan and slowly bring the pork cubes to a boil. Cook for at least 45-50 minutes until the meat become tender. Now add chicken broth, tomato sauce, caraway seeds and sauerkraut. Cover and cook for another 30 minutes. Before removing from heat, stir in the blend of sour cream and flour. Season with salt and pepper and serve steaming.

Boeuf Bourguignon – This classic and traditional beef stew is a hot favorite for the coldest evenings of winter. To prepare this, first you need to cook bacon slices until they turn brown and crispy. In the same pan, brown the beef chunks after removing the bacon. To the browned beef chunks add the garlic to sauté for a while. Next add tomato paste, beef stock, onions, mushrooms, carrots, bacon slices, salt, pepper and bouquet garni. In low heat, cook the stew for couple of hours or until the meat becomes soft and tender. Garnish with crispy, brown bacons and parsley to serve.

Sausage and Shellfish Stew – Take a non-stick pot to cook the sausage, onion and celery along with garlic, peppercorn, salt and saffron. Add juicy tomatoes, clam juice, white wine and water to the pot and allow it to cook in low heat for around 5-6 hours. In between cooking, stir in shrimp, green pepper and paprika. Finally, layer the stew with mussels on top. Cover and cook for another half an hour, until the mussels open up. Garnish with parsley to serve.

Chicken and Root Vegetable Stew – In an oven-safe pot; you should cook the onion, garlic, carrots and celery over medium heat. Add chicken chunks to this to cook for few more minutes before adding white wine. Stir in the other root vegetables of your choice to the stew and cook for about half an hour. Thicken the stew with cornstarch. Prepare the biscuit dough by mixing flour, baking soda, baking powder, oil, buttermilk and salt. Over the simmering stew, drop the biscuit dough with a tablespoon. Remove from heat and bake the stew at 375F preheated oven. Sprinkle grated cheddar cheese and cover for few minutes to get it melt down.

Seafood Stew – In a heavy pot, sauté onion, leeks, garlic and fennel and then add potato cubes, tomatoes, fish stock, white wine, thyme, bay leaves and oregano. Let it cook for half an hour and after that, blend all the ingredients smoothly in the blender. Strain the liquid back to the cooking pot and allow it to boil. Season this with saffron, orange zest, salt and pepper. Now add fish chunks, crab meat and clams to the boiling stew. Garnish with parsley to serve warm.

Irish Stew – In a baking casserole, place the lamb, potatoes, onions and carrots in layers. Add thyme and bay leaves in between the layers. Pour sufficient amount of lamb stock, cover and bake for at least an hour in 325F preheated oven. Check occasionally, whether the meat chunks have turned to be soft or not.

Spaghetti Squash Stew – Bake the spaghetti squash halves after cleaning the seeds for about half an hour or until it becomes tender. Scrape out the spaghetti-like flesh with a fork for preparing the stew. In a soup pot, sauté onion and garlic and then add the scraped out squash, tomatoes, mushrooms, water, thyme, oregano and stew seasoning. Cover and simmer for 20-25 minutes. While serving the stew, top it with sautéed turnip and snow peas.

Veal Stew – In a oven-safe non-stick pot cook the veal until it turns to brown. Add the garlic and sauté for a while. Now sprinkle some flour and herbes de Provence on top of the veal and pour white wine and water to the pot. Cover and bake for an hour in 300F preheated oven. Add potatoes and baby carrots to the stew, while it is being cooked in the oven. Occasionally check for the softness of the meat. Season the stew with salt and pepper and serve hot.

Garbanzo Beans and Potatoes Stew – This is a delicate non-meat stew, seasoned with Indian spices. Prepare the garbanzo beans to be tender by soaking overnight and then boiling in water. Take a cooking pot to sauté onions and garlic. To this add, cumin powder, coriander powder, turmeric powder, mustard seed, chopped ginger, chopped green chilies and cayenne. Stir the spices and then add potatoes and beans along with the cooking liquid. Allow this to boil for 15 minutes and then add fresh lemon juice, cilantro leaves, tomato wedges and chutney. Season with salt and serve hot.

Pork Stew – Take a saucepan to combine pork cubes, fish sauce, vinegar, garlic, ginger, bay leaves, pepper, cinnamon, shallots, turmeric and cloves. Bring this to a boil and cook until the meat is tender. Into the simmering stew, add squash, fresh peas and celery to cook. Thicken with cornstarch and serve by garnishing with fresh mint or parsley.

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