Best Super Stew Recipes

SUPER EASY SLOW COOKER CHICKEN STEW

Steps:

• 1. Place chicken breasts in slow cooker. Sprinkle with salt & pepper. Top with pats of butter equaling to 1/4 cup.
• 2. Add carrots, celery and onion to pot. Pour in 1 can chicken broth. Stir in 2 cans cream of chicken soup.
• 3. Slow cook on high for 4 hours or on low for 8 hours.
• 4. Remove chicken to plate. Shred chicken and add back into slow cooker along with frozen peas and corn. Slow cook another 20 minutes or until frozen peas and corn are thawed and hot.
• 5. Serve over hot biscuits, egg noodles, white rice, or mashed potatoes! Sprinkle with a bit of fresh parsley before serving!

SUPER SIMPLE BEEF STEW

Steps:

• Place meat in the bottom of a 4 quart crock pot. Lightly season with salt and pepper.
• Add veggies in layers, season each layer.
• Cover meat and veggies with the sauce.
• Cover and cook on low for 8-10 hours.
• If stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. This can be done up to 1/2 hour before serving.

SUPER EASY CANNED BEAN STEW

Steps:

• Sautee the onion and carrots in some cooking spray.
• Add the broth, the drained beans, and the canned tomatoes.
• Season with spices (add different things as the mood strikes you).
• Simmer for 10 minutes.

CROCKPOT SUPER EASY BEEF STEW

Steps:

• 1. Take a non-stick skillet, add stew meat, add garlic salt and Lowery's seasoning salt. Brown meat (about five minutes).
• 2. While the meat is browning, add to the crock pot: cloves of garlic,stewed tomatoes, celery, carrots,green bell pepper, beef or chicken stock, brown gravy (I whisked the brown gravy with a bit of water; to eliminate lumps), beef or chicken stock, and onions.
• 3. Put lid on slow cooker. Place temperature on low and cook for 8-10 hours. Your time will depend on how your cooker heats. I have three pots and they each cook different.
• 4. Now, take your cubed potatoes (washed of course) and place in a very large bowl, sprinkle your dry ranch packet over potatoes. Take a large spoon and stir until every potato is coated well. Place coated potatoes in a zip lock bag and place in refrigerator overnight.
• 5. Now it's morning and you will pre-heat oven to 350 and bake your ranch covered potatoes until tender (20-30 minutes. Ovens vary so you might want to watch after about 20 minutes to make sure you don't burn them. Once done, add them to your stew and ENJOY!!

SUPER BOWL STEW

Steps:

• Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy.
• Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley.
• Bring to a boil. Add meat.
• Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl.
• Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
• Pour over meat and vegetables.
• Serve with a crusty French bread.

BULGUR, VEG CHICKPEA AND BEAN GREEK SUPER FOOD STEW

Steps:

• Preheat oven to gas mark 4,.
• In a heavy based pan, heat half the oil and sauté the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
• Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.
• Use remaining olive oil to lightly grease a casserole dish. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
• Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.

SUPER SIMPLE LENTIL STEW

Steps:

• 1. Heat oil over medium to medium high heat, then add onion, celery, and carrots. Stir often and cook until onion is translucent.
• 2. Add flour to the vegetables and stir for 1-2 minutes.
• 3. Combine beef broth or base with water, then slowly incorporate into vegetable mixture, stirring well to keep mixture from lumping.
• 4. Rinse lentils well in water, checking for rocks or other debris. Add lentils to pot and bring to boil. Simmer on low heat for 30-45 minutes depending on the age of the lentils. Make sure to check the pot often to ensure that liquid does not cook out of the lentils. Add liquid as needed.
• 5. When done, remove the pot from the heat and cover for 5-10 minutes. This helps the liquid absorb better into the lentils.
• 6. Add salt and pepper to taste. Apple cider or red wine vinegar may be added to lentils for a slightly tangy flavor.

"SUPER DELICIOUS" VENISON STEW

Steps:

• *Marinate sliced or cubed venison in 1 Tb. frozen white grape juice mixed with 5 oz. water in a lg. container (*large enough for meat & marinate). The venison should be in marinate for 3 days, in refrigerator, to remove the strong game taste.
• After 3 days, Remove venison from *marinate & rinse off. Place prepared venison in cold Crock Pot. Add dry Italian seasoning, stir. Cook venison on high for 1 hr. Half way through hour, add liquid Italian seasoning, stir. Continue cooking on high.
• Meanwhile, cut veggies & put into large bowl. Set aside. Season with salt & pepper to taste.
• Cook venison for 2 hours. Add cut potatoes & carrots to Crock Pot. Continue cooking on high for additional hour. Add remaining veggies & turn crock pot on low. Cook until veggies are tender.
• **Venison will make a small amount of gravy. If more gravy is desired, add packaged gravy (mixed according to package directions).
• Serve hot with **gravy, your favorite bread, & applesauce!

SUPER STEW

Steps:

• In a large saucepan or pot or electric skillet, brown the stew beef in the oil.
• Add water, 1 small onion, salt, Worcestershire, and pepper.
• Cover and simmer 45 minutes or until beef is almost tender, stirring occasionally.
• Add potatoes, carrots, and onion.
• Cover and simmer 30 minutes or until vegetables are tender.
• Stir in ketchup and wine. You can eliminate the wine form the recipe if need be, just add 1/4 cup more water instead.
• Cover and simmer for 15 minutes.
• Stir in the peas.
• Cover and simmer for 5 more minutes.
• If desired, you can thicken the sauce with a flour/water mixture.

SUPER-FAST PRESSURE COOKER BEAN STEW

Steps:

• Put the stuff in the pressure cooker. cook 25 minutes