Best Chunky Stew Recipes

CHUNKY SIRLOIN BEEF STEW

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

CHUNKY LOBSTER STEW

Steps:

• 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
• 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
• 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
• 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
• 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.

CHUNKY STEW

Steps:

• In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
• Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.

CHUNKY LOBSTER STEW WITH TOMALLEY CROUTONS

Steps:

• Bring enough water to the boil to cover the lobsters when they are added. Add salt and the lobsters and cook exactly four minutes after the water has returned to boiling.
• Drain the lobsters immediately. Make a small half-inch crack in the solid shell that covers the head of each lobster. Make the crack slightly below the eyes of each lobster. Place the lobsters tail-side up, heads down, so that the liquid drains from the heads.
• When the lobsters are cool enough to handle, tear off the tails and claws of each. Let the tomalley -the inner soft portion of the bodies-empty into a mixing bowl. Put the shells in a kettle.
• Place the lobster tails on a flat surface and cut lengthwise with a sharp knife or cleaver. Pull away and discard the intestinal tract of each tail. Remove the tail meat and put the shells into the kettle.
• Crack the claws and remove the meat. Put the claw shells into the kettle. Cut the claws and tail meat into bite-size pieces. There should be about three cups. Set aside.
• To the lobster shells in the kettle add 10 cups of water, the two cups of coarsely chopped onion and the bay leaves. Bring to the boil.
• Meanwhile, cut away and reserve the firm outer flesh of the peeled tomato. Set aside. Chop the inner portion of the tomato and add it to the kettle. Cut the reserved portion of the tomato into half-inch cubes. Set aside.
• Pull away the leaves of the chervil. Set the leaves aside. Toss the remaining sprigs into the kettle. Cook the lobster broth about one hour, then add the heavy cream. Let simmer briefly.
• To prepare the garnish for the stew, put four tablespoons of the butter into a saucepan. Add the garlic and finely chopped onion to the butter and cook about three minutes, stirring. Add this to the reserved tomalley and beat thoroughly to blend. Refrigerate.
• Meanwhile, heat the remaining eight tablespoons of butter in a heavy saucepan and add the leeks and carrots. Cook about five minutes, stirring occasionally without browning. Add the cubed lobster meat, the tomato cubes and cook, stirring briefly, until heated through.
• Strain the liquid from the kettle, discarding the solids. There should be about six cups. Pour this into the saucepan containing the lobster meat. Bring to the simmer and add salt and a generous grind of black pepper. Finely chop the chervil leaves and add them.
• Meanwhile, preheat the broiler and toast the French bread slices on both sides. Spread one side of each with a thin layer of the tomalley mixture. Run briefly under the broiler until the tomalley mixture starts to bubble. Serve the hot soup with the pieces of tomalley toast on the side.

CHUNKY BEEF STEW

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Cover and simmer for 30 minutes. Add macaroni; simmer 10 minutes longer or until heated through.

QUICK CHUNKY HAM STEW

Steps:

• Combine onion, celery, carrots, broth, ham, and seasoning in Dutch oven.
• Cover and cook over medium high heat for 20 minutes or until carrots are almost tender. Stir in peas.
• Mix water and cornstarch; add to stew. Stir constantly until stew comes to a boil and thickens.

POTATO PANCAKES WITH CHUNKY VEGETABLE STEW

Steps:

• For vegetable stew:
• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
• For potato pancakes:
• Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
• Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

CHUNKY BAKED BEEF STEW

Steps:

• In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes. , Add the meat, potatoes, carrots, celery, onion and bread crumbs. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 1-1/4 hours. , Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender.

CHUNKY HAM STEW

Steps:

• 1. In a dutch oven, combine onion, celery, carrots, broth, ham and seasonings then cover and cook over med-high heat for 20 minutes or until carrots are almost tender, then stir in the peas.
• 2. Mix 1/2 cup water and then corn starch and add to the stew.
• 3. Stir constantly until stew thickens... and if desired garnish with celery

CHUNKY BEEF STEW - INSTANT POT

Steps:

• 1. Turn Instant Pot on to Saute and add the butter. Once the butter is melted add the onions and saute for 3 minutes - stirring frequently. Toss in the mushrooms and continue to stir and cook for another 3 minutes.
• 2. Add the meat to the pot and stir for 2 minutes then hit cancel to stop the saute.
• 3. Toss in the carrots, celery, potatoes and then sprinkle with Montreal Steak Seasoning. Pour the beef consomme over all and stir. Add the tomato paste and 1 soup can of water and stir again to incorporate. The contents should be almost - but not entirely - covered by the liquid.
• 4. Attach the lid and set the the vent to seal. Set the Instant Pot control to pressure cook then set the timer for 24 minutes.
• 5. Once the stew is finished stir in the optional frozen peas and the corn if you are using those allow to set for 5 minutes.
• 6. If you prefer your stew to have a thicker sauce/gravy then now is the time to prepare the package gravy by using only half of the liquid on the instructions. Whisk together then add the liquid from the stew. Once you have it well blended pour over the stew and stir. If you are making your own roux use the liquid from the stew to complete your sauce/gravy.
• 7. Serve hot and season with salt and pepper to taste.

GARRISON'S RED CLAM CHOWDER (A CHUNKY STEW)

Steps:

• 1. Open the 51 oz can of clams. Strain, reserving 2 cups of clam juice. Refrigerate the drained clams until ready to add to the stew. Set the juice aside (reserve until later). Any excess juice can be frozen for later use.
• 2. In a large pot, add the tomatoes and their juices, tomato sauce, halved onion, halved garlic head, red pepper flakes, olive oil and bay leaf. Bring to a boiling point over med/hi heat. Reduce heat and simmer (uncovered) on the lowest heat for 1 hour and 15 minutes. Stir occasionally.
• 3. After reduction, fish out the bay leaf, garlic, and onion, and discard. Add the reserved 2 cups of clam juice and the clam base. (Clam Base) is found at a commercial type store like Smart and Final. Bring to boiling point again and simmer (uncovered) on the lowest burner for 30 minutes more.
• 4. At this point, you can cool the tomato base for your chowder and assemble the next day...or you can proceed by adding the strained clams and basil. Heat just until steam point and serve with hearty bread or garlic toast.

CHUNKY BEEF STEW

Steps:

• 1. Over medium high heat, lightly coat a 4 quart pot with cooking spray; add beef. Cook 4 - 5 min. stirring frequently. Remove beef from pot using a slotted spoon. Set aside. 2. Add potatoes, green beans, carrots, onion, broth, worcestershire sauce, italian seasoning, and pepper to pot. Bring to a boil; reduce heat and simmer, covered for about 15 min, or until vegetables are are tender. 3. Add tomato sauce to pot. Return to a boil; reduce heat and simmer, covered for 10 min. Add beef; heat throughly and serve.

CHUNKY RATATOUILLE STEW

Steps:

• In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
• Add in the mushrooms, eggplant, and zucchini; stir.
• Add the beef broth and wine; bring the mixture to boiling; reduce heat.
• Simmer, covered, for 8-10 minutes or until vegetables are tender.
• Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
• Ladle stew into individual bowls; sprinkle with provolone cheese.

CHUNKY VEGETABLE STEW

Steps:

• 1. In a 2 1/2 -quart saucepan over medium heat, saute onion and garlic in oil until onion is almost tender. Drain off fat.2. Add tomatoes with juice, tomato sauce, tomato juice, zucchini and herb seasoning. Bring to a boil reduce heat to low, cover and simmer for 15 minutes or until vegetables are almost tender.3. Stir in frankfurters and mushrooms. Cover and cook for 10 minutes or until eggplant is tender and frankfurters are plumped. If making ahead, uncover and cool completely, then cover and refrigerate up to 24 hours.4. To reheat, cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

CHUNKY BEEF STEW

Steps:

• Dust meat with 1 tablespoons flour. Brown in oil in a large pot. Sprinkle with 1/4 cup flour, salt and pepper. Stir to combine.
• Stir in onion, garlic, tomato paste, thyme, and bay leaf. Add water. Bring to a boil. Reduce heat and simmer, covered, for 2 1/2 hours.
• Add carrots and turnip. Simmer, covered, for 25 minutes. Add more water, if needed.
• Add potatoes. Simmer, covered, for 20 minutes, or until vegetables are done. About 15 minutes before this is done, taste broth and adjust seasonings to suit your taste.

CHUNKY VEGETABLE STEW

Steps:

• Heat oil in heavy large saucepan over medium high heat. Add onion, saute until tender, about 5 minutes. Add next 4 ingredients, stir 1 minute. Add zucchini & tomatoes with juices, bring to a boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add chick peas and olives. Simmer 3 minutes