Best Afgan Stew In A Slow Cooker Recipes

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SABZI (SPINACH AND LAMB STEW)

Sabzi (Spinach and Lamb Stew) image

Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb - you can as well - but the stovetop version below doesn't take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.

Provided by Naz Deravian

Categories dinner, soups and stews, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup sunflower or grapeseed oil
1 large yellow onion, finely chopped
2 large garlic cloves, finely chopped
1 fresh, long red chile (such as Holland), thinly sliced
2 1/4 pounds boneless lamb stew meat (preferably shoulder or leg), cut into 2-inch chunks
Salt
1 large bunch cilantro, leaves and tender stems finely chopped (1 1/2 cups)
1 bunch garlic chives or scallions, green parts only, finely chopped (1/2 cup)
2 1/4 pounds spinach (about 4 bunches), stems removed, finely chopped (see Tip)
Challaw, for serving

Steps:

In a large Dutch oven or similar pot, heat 1/2 cup oil over medium-high. Add the onion, garlic and chile, and cook, stirring frequently, until golden brown, 8 to 10 minutes. Push the vegetables to one side and add the lamb to the other. Cook until lightly browned on all sides, 3 to 8 minutes total. Add 2 tablespoons kosher salt (or 1 tablespoon coarse kosher salt or fine salt) and 4 cups water, then stir and bring to a gentle boil, skimming any scum that rises to the surface. Cover, reduce heat to low and cook until the lamb is tender, 1 hour and 5 minutes to 2 hours.
Meanwhile, in a kettle or a small saucepan, bring 1/2 cup water to a boil, and keep at a simmer.
In a very large skillet with a lid, heat the remaining 1/2 cup oil over medium. Add the cilantro and garlic chives, and fry, stirring occasionally, to bring out all the flavors, about 5 minutes. Transfer the mixture to a small bowl.
Place the same skillet over medium-high heat (no need to wash), add the chopped spinach and the just-boiled water, and cover partially. Cook, stirring occasionally, until all the liquid is gone, about 20 minutes.
Add the lamb, 1 cup of its cooking liquid (any remaining broth can be refrigerated or frozen for another use) and the cilantro mixture to the spinach. Stir to combine well, then reduce the heat to low and simmer, uncovered, until all the flavors mingle, about 15 minutes. Taste, season with salt if desired and serve with challaw.

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What is Afghan Stew?

Afghan Stew, also known as Qorma, is a traditional dish from Afghanistan. It is a slow-cooked stew that is typically made with meat, vegetables, and spices. The key ingredients in this dish are beef or lamb meat, onions, garlic, and a variety of spices like turmeric, coriander, and cumin. There are many variations of this dish, some of which include spinach, potatoes, tomatoes, and other vegetables.

The Benefits of Cooking Afghan Stew in a Slow Cooker

Slow cooking is one of the best methods for making Afghan Stew because it allows the meat to become tender and the flavors to meld together. The slow cooker does all the work of cooking the stew, which means that you can set it and forget it. This makes it a great option for busy families or people who don't have a lot of time to spend in the kitchen.

Some of the benefits of cooking Afghan Stew in a slow cooker include:

The flavors have time to develop and become more complex
The meat becomes tender and falls off the bone
You can set it and forget it - no need to constantly monitor the stove or oven
You can save time by preparing the stew in advance and letting it cook while you go about your day
You can make a large batch of stew and freeze the leftovers for later

Ingredients in Afghan Stew

Afghan Stew is typically made with a combination of meat, vegetables, and spices. Here are some common ingredients used in this dish:

Beef or Lamb - this is the main protein in the dish
Onions - used as a base for the stew
Garlic - adds flavor and depth to the dish
Tomatoes - provides a sweet and tangy flavor to the stew
Potatoes - adds bulk to the stew and makes it more filling
Carrots - adds sweetness and color to the stew
Spinach - this is an optional ingredient, but it adds a nice green color to the stew and provides a boost of nutrition
Spices - a combination of turmeric, coriander, cumin, and other spices are used to flavor the stew

How to Make Afghan Stew in a Slow Cooker

The exact recipe for Afghan Stew will vary depending on who you ask. However, here are some general steps you can follow to make Afghan Stew in a slow cooker:

Heat some oil in a skillet and brown the meat on all sides. Add the onions and garlic and cook until softened.
Transfer the meat mixture to the slow cooker and add the tomatoes, potatoes, carrots, and any other vegetables you want to use.
Add the spices and stir everything together.
Add enough water or broth to cover the ingredients, then cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
If using spinach, add it to the slow cooker during the last 30 minutes of cooking.
Once the stew is done cooking, serve it over rice or with naan bread.

Final Thoughts on Afghan Stew in a Slow Cooker

Afghan Stew is a delicious and comforting dish that is perfect for cold weather or any time you want a hearty meal. Using a slow cooker to make this dish is a great option because it allows you to easily prepare the stew in advance and then let it cook while you go about your day. With a little effort and the right ingredients, you can create a flavorful and satisfying Afghan Stew that your family will love.

Slow cookers have become increasingly popular in the last few years, and for good reason. They are a convenient and time-saving way to make delicious meals with little effort. One of the most beloved slow cooker recipes is the Afghan stew. This hearty and flavorful dish is perfect for cold winter nights or when you need a warm and satisfying meal. In this article, we will share valuable tips on how to make Afghan stew in a slow cooker, including the ingredients you need, how to prepare them, and cooking methods to ensure your stew is delicious every time.

Ingredients

Some of the key ingredients needed to make a delicious Afghan stew in a slow cooker include the following:

1. Meat

Traditionally, lamb is the meat of choice for Afghan stew. However, you can also use beef or chicken. If you do decide to use lamb, ask your butcher for a shoulder or leg cut as they are the best cuts for slow cooking.

2. Spices

Afghan stew is all about the spices. The combination of cumin, coriander, turmeric, and cinnamon gives the dish its distinctive flavor. To make your stew extra zesty, consider adding some ginger and garlic as well.

3. Vegetables

You can add any vegetables to your Afghan stew that you like, but the traditional recipe calls for onions, carrots, and potatoes. Make sure you cut them into bite-sized pieces so that they cook evenly in the slow cooker.

4. Broth or Water

You'll need some kind of liquid to help cook your stew. A beef or chicken broth is the best choice as it adds depth of flavor. However, if you don't have any broth on hand, you can use water instead.

Preparation

Once you've gathered all of your ingredients, it's time to prepare them for the slow cooker. Here are a few tips to get you started:

1. Brown the Meat

Browning the meat before you add it to the slow cooker will give your stew a deeper and more complex flavor. To do this, heat some oil in a pan and cook the meat until it's brown on all sides.

2. Saute the Vegetables

Sauteing the vegetables before adding them to the slow cooker can also help to bring out their natural sweetness. Saute them in a pan with oil until they are slightly browned and tender.

3. Layer Your Ingredients

When adding your ingredients to the slow cooker, it's important to layer them properly to ensure even cooking. Place your vegetables at the bottom, followed by the browned meat, then the spices, and finally, the broth or water.

Cooking Method

Now that you've prepared your ingredients and added them to the slow cooker, it's time to start cooking. Here are a few tips to make sure your stew is perfect:

1. Cook on Low Heat

Slow cookers are designed to cook food slowly over a low heat. For best results, cook your Afghan stew on low heat for 8-10 hours. This will allow the meat to become tender and the flavors to meld together perfectly.

2. Add Liquid Sparingly

When cooking with a slow cooker, it's important to remember that the moisture doesn't evaporate as much as with traditional methods. For this reason, it's best to add the liquid sparingly. You can always add more later if needed.

3. Don't Stir Too Much

While you may be tempted to stir your Afghan stew during cooking, it's best to leave it alone. Stirring can cause the ingredients to become mushy and lose their texture.

4. Adjust Seasonings Before Serving

Before serving your Afghan stew, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or spices to make it just right.

Conclusion

Making a delicious Afghan stew in a slow cooker is easy and convenient. With these valuable tips, you'll be able to create a flavorful and satisfying meal that your family and friends will love. Remember to choose the right ingredients, prepare them properly, and cook on low heat for best results. With a little practice, you'll become an expert in making this classic dish.