How To make End Of Summer Stew
1 1/2 lb Beef stew meat, trimmed and
- cubed 1 T Cooking oil
12 md Fresh tomatoes, peeled and
- cut up 2 c Tomato juice or water
2 md Onions, chopped
1 ea Garlic clove, minced
1/2 t Pepper
2 t Salt
6 md Potatoes, peeled, quartered
5 ea Carrots, sliced
2 c Cut corn
2 c Fresh cut green beans
2 c Peas
3 ea Celery stalks, sliced
1 c Summer squash
1/4 c Snipped fresh parsley
1 t Sugar
In a Dutch oven, brown meat in oil over medium heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.
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CHICKEN STEW | CHICKEN STEW CURRY RECIPE | CHICKEN STEW WITH VEGETABLES
Chicken Stew | Chicken Stew Curry Recipe | Chicken Stew Recipe | How To Make Chicken Stew At Home | Chicken Stew With Vegetables | Chicken Stew Comfort Food | Healthy Chicken Stew | Easy Chicken Stew Recipe
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Ingredients for Chicken Stew:
Chicken, curry cut pieces with bones- 500 gms
For marination:
- Salt-1 tsp
- Crushed pepper - 1/2 tsp
Other Ingredients:
- Onions, fine chopped- 2 nos.(150 gms)
- Dry red chilli, fine chopped- 2 nos.
- Green chillies, fine chopped- 2 nos.
- Ginger garlic paste- 2 tsp
- Tomatoes, chopped- 2 medium (150 gms)
- Potatoes, diced- 2 medium ( 150 gms)
- Coconut milk- 200 ml
- Salt- 1/4 tsp
- Pepper powder- a pinch for seasoning
- Lemon juice- 1 tsp
- Coriander chopped- 2 tbsp
- Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
- Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
- Peel and dice the potatoes. Soak it in water to avoid darkening
- Prepare coconut milk or alternatively use store bought ready coconut milk.
Process:
- Heat oil in a pan and add chopped onions.
- Fry on medium heat for 3-4 mins till yellow (just soft) in color.
- Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
- Now add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone.
- Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
- Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins.
- Now cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
- Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
- Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
- Mix well and simmer for 2-3 mins till oil separates.
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Make this stew before summer ends #shorts
This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you'll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.
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