Best Peasant Stew Recipes

PEASANT PASTA STEW

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

FRENCH PEASANT CHICKEN STEW

Steps:

• In 4-quart saucepan, mix all ingredients except peas and chicken.
• Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover; simmer about 20 minutes or until vegetables are tender.
• Stir in peas and chicken. Cover; simmer about 5 minutes or until peas are tender.

PEASANT PASTA STEW

Steps:

• 1. In skillet, brown pork till no longer pink, drain and set aside.
• 2. In dutch oven/large pot combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat and simmer for 5 min or so till veggies are crisp-tender. Stir in V8 juice, tomatoes, tomato paste, pork and spices. Simmer for approx 1 1/2 hours, add the beans during the last half hour of cooking.
• 3. Stir in the pasta just before serving and sprinkle with parmesan cheese. Serves approx 8.

PEASANT STEW

Steps:

• Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
• Place chicken in an electric slow cooker.
• Stir in onion, tomatoes, broth and wine.
• Cover with lid; cook on high-heat setting for 3 hours.
• Stir in beans.
• Cover; cook on high-heat setting 1 hour.
• Place 1/3 cup brown rice in each of 3 soup bowls.
• Next, place 1 chicken thigh on top of brown rice in each soup bowl;
• Ladle 1 1/4 cups stew into each bowl.
• Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.

PEASANT STYLE MONKFISH STEW

Steps:

• Preheat your oven to 350 degrees.
• Sprinkle Creole seasoning on all sides of the monkfish.
• In a large stock pot, heat the oil over medium-high heat.
• Add the monkfish and sear, about 2 minutes per side.
• Remove from the pan and set aside.
• Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
• Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
• Add the shallots and garlic, and cook, stirring, for 30 seconds.
• Add the tomato paste and cook until slightly browned.
• Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
• (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
• Reduce wine for a couple minutes add then add your tomatoes.
• Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
• Finally, add the shrimp stock and stir well.
• Bring to a boil.
• Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
• Remove from the oven.
• Divide the monkfish and pan juices among 4 large, deep bowls.
• Sprinkle each portion with the cheese and parsley if desired.
• Serve immediately.
• I always serve with lots of crusty bread to mop up the juice.

PEASANT STEW

Steps:

• 1. Brown hamburger meat over medium heat. Add the dash of sage, ground black pepper, onion powder, thyme, 1/4 teaspoon garlic salt rosemary and 1/4 teaspoon of seasoning salt to the hamburger while it is cooking. Drain off any grease.
• 2. In a large pot pour your can of Hartford House Beef Stew, carrots, green beans, and corn. Heat over medium low heat. Mix these ingredients well. Add to this the ground cayenne red pepper, rest of coarse black pepper, chopped chives, rest of garlic salt and drained cooked hamburger meat. Add one can of Campbell's tomato soup to this mixture. Use your empty soup can to add one can of water.
• 3. You can add more water to your stew if you would like it a little thinner or add less water to have it thicker. serve with some hot homemade cornbread with butter and enjoy.

PEASANT STEW

Steps:

• Combine cumin, salt, and pepper; sprinkle over chicken. Place tempeh in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour. Ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.