Winter Comfort Food: 4 Small Batch Stews You Need (For 1–2 People)
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Recipes in this Video
4 recipes
Ingredients
- ●2 lbs chicken pieces (thighs, drumsticks, or breasts)
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 medium tomatoes, chopped
- ●1 cup chicken broth
- ●1 tsp ground cumin
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1 bay leaf
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the chopped onion and garlic, sauté until the onion is translucent.
- 3Add the bell pepper and cook for another 2-3 minutes.
- 4Stir in the chopped tomatoes and cook until they soften, about 5 minutes.
- 5Add the chicken pieces to the pot, browning them on all sides.
- 6Sprinkle in the cumin, oregano, salt, black pepper, and paprika, stirring to coat the chicken.
- 7Pour in the chicken broth and add the bay leaf.
- 8Bring the mixture to a boil, then reduce heat to low and cover the pot.
- 9Let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- 10Remove the bay leaf and adjust seasoning if necessary.
- 11Garnish with fresh cilantro before serving.
Equipment
large potwooden spoonknifecutting board
Ingredients
- ●2 lbs lamb shoulder, cut into 1-inch pieces
- ●4 cups beef or lamb broth
- ●4 medium potatoes, peeled and diced
- ●3 carrots, sliced
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 bay leaf
- ●Salt and pepper to taste
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the lamb pieces and brown them on all sides, about 5-7 minutes.
- 3Remove the lamb and set aside. In the same pot, add the onion and garlic, sauté until softened, about 3-4 minutes.
- 4Return the lamb to the pot and add the broth, thyme, rosemary, bay leaf, salt, and pepper.
- 5Bring to a boil, then reduce heat to low and cover. Simmer for 1 hour.
- 6Add the potatoes and carrots to the pot, stir well, and cover again.
- 7Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the lamb is cooked through.
- 8Remove the bay leaf before serving.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot with crusty bread.
Equipment
large potwooden spoonknifecutting board
Ingredients
- ●1 lb beef chuck, cut into 1-inch cubes
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 medium carrots, sliced
- ●2 medium potatoes, diced
- ●1 cup beef broth
- ●1 cup red wine
- ●1 tsp dried thyme
- ●1 bay leaf
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp Worcestershire sauce
- ●1 tbsp tomato paste
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the beef cubes and brown on all sides, about 5-7 minutes.
- 3Remove the beef and set aside. In the same pot, add the onion and garlic, sauté until softened, about 3 minutes.
- 4Add the carrots and potatoes, stirring for another 2 minutes.
- 5Return the beef to the pot, then add the beef broth, red wine, thyme, bay leaf, salt, pepper, Worcestershire sauce, and tomato paste.
- 6Bring the mixture to a boil, then reduce heat to low and cover.
- 7Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
- 8Remove the bay leaf before serving.
- 9Serve hot, garnished with fresh herbs if desired.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
Red Beans and Rice is a traditional dish from Louisiana, particularly associated with Creole and Cajun cuisine. It is often prepared on Mondays, using leftover meat from the weekend. The dish reflects the resourcefulness of the region's cooking, utilizing inexpensive ingredients to create a hearty meal. Its popularity has spread beyond Louisiana, becoming a staple in Southern cooking.
Ingredients
- ●red beans
- ●rice
- ●onion
- ●bell pepper
- ●celery
- ●garlic
- ●sausage
- ●bay leaves
- ●thyme
- ●cayenne pepper
- ●salt
- ●black pepper
- ●water
Instructions
- 1Soak the red beans overnight in water.
- 2In a large pot, sauté chopped onion, bell pepper, and celery until soft.
- 3Add minced garlic and cook for another minute.
- 4Stir in the soaked beans, water, bay leaves, thyme, and sausage.
- 5Bring to a boil, then reduce heat and simmer for about 1.5 hours until beans are tender.
- 6Season with cayenne pepper, salt, and black pepper to taste.
- 7Serve over cooked rice.
Ingredient Alternatives
sausage
Healthier: turkey sausage
Cheaper: smoked sausage
Turkey sausage is lower in fat, while smoked sausage can be more budget-friendly.
white rice
Healthier: brown rice
Cheaper: white rice
Brown rice is more nutritious and has a lower glycemic index.
Techniques
sautéingsimmering
Equipment
large potcutting boardknifemeasuring cupsstirring spoon
🌶️🌶️🌶️Medium
Also Known As
Red Beans and Rice with SausageLouisiana Red Beans and Rice
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