Stews for the soul: Enjoy the savory magic of the versatile stew this winter
As this Midwest weather chills our bones, the perfect way to warm your spirits and your home is with stew. Not only are stews so versatile, but they’re also perfect for easy meals that taste like a lot of effort. There’s something about throwing various ingredients together and smelling the aroma as it turns into savory magic. As the ingredients meld together over hours of slow cooking, flavors deepen and intensify, offering a symphony of taste with every bite.
These three recipes are my all-time favorites: Golden Mushroom Beef Stew, Chicken Brunswick Stew and Black Bean Sausage Stew. Each is packed with flavor, tastes rich and hearty, and will keep you full and satisfied. I must have had blinders on because I hadn’t heard of Campbell’s Golden Mushroom soup until a few months ago. That’s the special ingredient in my beef stew that adds a layer of richness that was previously missing. Chicken Brunswick Stew is a family recipe that my dad worked tirelessly on. It’s an adaptation of a canned soup that he grew up with, and it’s perfection in a bowl. The chicken is so tender that it falls apart, and the vegetables pair well with the tomato and chicken broth base. My Black Bean and Sausage Stew showcases how simple ingredients can shine when married with the right seasonings.
As we wait for warmer weather, cozy up with a savory bowl of stew. Whether enjoyed solo by the fireside or shared with loved ones around the dinner table, these hearty meals will banish the winter blues and leave you feeling nourished, content and cozy.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.
Golden Mushroom Beef Stew
1 1/2 cups beef stew meat
1/4 cup flour
14 ounces crushed tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 can golden mushroom soup
3 cups beef broth
2 cups carrots, peeled and chopped
2 cups potatoes, peeled and diced
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch (for slurry)
2 tablespoons water (for slurry)
1 tablespoon avocado oil (for searing meat)
- In a bowl, combine the flour, salt, pepper and paprika. Toss the beef stew meat in the flour mixture until evenly coated.
- In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the coated beef stew meat and brown on all sides. This will help seal in the flavors.
- Once the beef is browned, add the crushed tomatoes, golden mushroom soup, beef broth, garlic powder, celery seed and Worcestershire sauce to the pot. Stir well to combine.
- Bring the stew to a simmer and then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- Add the chopped carrots and diced potatoes to the pot. Continue to simmer for an additional 30 minutes or until the vegetables are tender.
- In a small bowl, mix the cornstarch and water to create a slurry. Slowly add the slurry to the stew while stirring continuously. This will help thicken the stew.
- Continue to simmer for an additional 10-15 minutes until the stew has thickened to your desired consistency. Taste the stew and adjust the seasoning if necessary.
Serves 9 (1 cup servings)
— Biz Velatini
Chicken Brunswick Stew
1 1/2 pounds boneless, skinless chicken breasts
8 cups chicken broth
28-ounce can diced tomatoes
1 1/2 cups white corn
5 carrots, peeled and diced
2 pounds red potatoes, peeled and diced
1 teaspoon Worcestershire sauce
2 teaspoons Italian seasoning
Salt and pepper to taste
Optional: Tabasco for a little heat, onions if desired
- Add everything to a large stock pot over low heat. I leave the chicken breasts whole to poach in the broth. After an hour, you'll be able to shred the chicken right in the pot.
Note: I recommend letting this sit on low heat for at least 2 hours, but it’s even better when it cooks down for longer. Be sure to leave the lid off, as this will help thicken the stew as it cooks down.
Serves 6 (1 1/2 cup) servings
— Biz Velatini
Black Bean and Sausage Stew
8 ounces turkey sausage, chopped
2 slices center cut bacon , chopped
2 tablespoons garlic
2 tablespoons tomato paste
1 1/2 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon crushed red pepper
3 cups black beans, canned and drained
- Bring a large stock pot to medium heat.
- Add bacon and let cook until golden. Add in minced garlic and stir until fragrant. Throw in the tomato paste and stir until combined.
- Add in all other ingredients and let simmer on low for about 45 minutes to 1 hour.
- Serve over rice and enjoy.
Serves 10 (1/2 cup servings)
— Biz Velatini