15 Oct Weekly Recipes – Fall Stews
The leaves are changing…The air is cooling down…I’m busting out my sweaters and boots…so…that means it’s Fall, y’all!!!
And that means it’s time to get some stews cookin’ on the stove! I LOVE having soup for dinner – add some homemade paleo bread, brown rice or quinoa (depending on the soup) or a side salad and you have a delicious and nutritious meal!
And…do you know what makes great leftovers for lunch??? Soup from the night before!
So, here you go…here are some clean-eating Fall Stew recipes for you!
Coconut Curry Chili
Makes: 10 cups
Hands-on time: 10 minutes
Total time: 27 minutes
- 1 1/2 tsp red curry paste
- 1 tsp ground cumin
- 4 cups low-sodium vegetable broth, divided
- 1/2 cup uncooked bulgur
- 1/2 medium sweet potato, peeled and cubed (2 cups)
- 1 large green bell pepper, chopped (2 cups)
- 3 cups cooked kidney beans or BPA-free canned kidney beans, drained and rinsed well
- 1/2 cup light coconut milk
- 2 cups jarred or boxed tomato purée (aka passata)
- 2 scallions, chopped
- Fresh ground black pepper, to taste
- In a 4-qt pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
- Add beans, coconut milk and tomato purée to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.
Country Style Beef and Green Pepper Soup
Hands-on time: 20 minutes
Total time: 55 minutes
- 2 1/2 tbsp olive oil, divided
- 12 oz extra-lean ground beef
- 2 medium green bell peppers, diced
- 1 cup chopped yellow onion
- 1 lb fresh tomatoes, chopped
- 4 oz fresh green beans, trimmed and broken into 1-inch pieces
- 1 cup frozen whole-kernel corn, thawed and patted dry
- 2 cups coarsely chopped green cabbage
- 3 cups low-sodium beef broth
- 2 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- Heat 1 tsp oil in a Dutch oven on medium-high, tilting Dutch oven to coat bottom lightly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
- Heat 1 tsp oil in Dutch oven on medium-high. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
- Remove Dutch oven from heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
Slow Cooker Stout and Chicken Stew
Cook Time: 4 hours
- 6 tablespoons plus 1/2 cup all-purpose flour, divided
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed
- 4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
- 1 2/3 cups Guinness beer or other stout (14-ounce can)
- 1 pound whole baby carrots or large carrots cut into 1-inch pieces
- 1 8-ounce package cremini or button mushrooms, halved if large
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 cup reduced-sodium chicken broth
- 2 cups frozen baby peas, thawed
- Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
- Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
- Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
- Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
- Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.
Squash, Chickpea and Red Lentil Stew
- 3/4 cup dried chickpeas (or canned)
- 2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon saffron
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
- 1/2 cup chopped roasted unsalted peanuts
- 1/4 cup packed fresh cilantro leaves, chopped
- If you are using dry chickpeas, make sure to soak them overnight in at least two inches of water. If you are using canned chickpeas, skip this step.
- Combine all ingredients EXCEPT the peanut, cilantro leaves and lime juice into the slow cooker
- Cook on low for 51/2 to 6 hours
- Stir in lime juice. Sprinkle with peanuts and cilantro
I hope you enjoy these recipes as much as my family and I do!! Please share these with others AND comment on which one is your favorite! I’d love to hear from you!!