Warm Up This Winter and Lose Weight With These Simple Stew Recipes

It can be one of the most comforting parts of winter—a delicious and healthy stew! Though you might think that stew is a fattening food, these recipes are healthy and well balanced. So you can enjoy a comfort food that helps warm you upon a cold winter’s day without any of the guilt.

By focusing on healthy, nutritious, and balanced ingredients such as these you can enjoy a truly delicious stew all around. You can make these in advance and enjoy them on the coldest of winter days—delicious and well balanced!

Southwest Shrimp Stew

  • 1 potato, peeled and cubed
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 2 cups frozen corn, thawed
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3/4 pound small shrimp, peeled and deveined
  • dash of ground red pepper
  • 1/4 cup chopped fresh cilantro leaves

DIRECTIONS

1. Cook the potato in water in a medium covered saucepan for 15 minutes, or until tender. Drain. Add 1 cup of the broth. Mash with a fork, potato masher, or hand-held immersion blender until free of lumps.

2. Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell peppers. Cook, stirring frequently, for 5 minutes, or until the vegetables are soft.

3. Add corn, cumin seeds, salt, potato mixture, and remaining 1 cup broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the milk and return to a simmer. Add the shrimp and simmer, stirring occasionally, for 1 to 2 minutes, or until opaque. Stir in the ground red pepper and cilantro.

Lamb and Rice Stew

  • 1 cup basmati or long-grain rice
  • 1 tablespoon olive oil
  • 1 pound cubed lamb
  • 2 cans (14 ounces each) stewed tomatoes, cut into pieces
  • 1/4 cup dry red wine
  • 4 cloves garlic, minced
  • 2 teaspoons dried chives
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried italian seasoning
  • 1/2 teaspoon hot-pepper sauce

DIRECTIONS

1. Prepare the rice according to package directions.

2. Meanwhile, heat the oil in a large saucepan over medium high heat. Add the lamb and cook, stirring occasionally, for 5 minutes, or until browned.

3. Add the tomatoes (with juice), wine, garlic, chives, rosemary, and Italian seasoning. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the lamb is tender. Add the hot-pepper sauce. Serve over the rice.

Beef Burgundy

  • 1/4 cup unbleached all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds beef stew meat
  • 2 tablespoons olive oil
  • 1/2 pound pearl onions
  • 1 pound mushrooms, quartered
  • 3 cloves garlic, minced
  • 3 cups burgundy wine
  • 4 cups beef broth
  • 1/4 cup tomato paste
  • 1 teaspoon cocoa
  • 2 bay leaves
  • 1 bunch baby carrots, halved
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh italian parsley

DIRECTIONS

1. In a resalable plastic bag, combine the flour, salt, and pepper. Add the beef, seal the bag, and toss to coat well.

2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the beef in batches to prevent overcrowding, and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with remaining beef.

3.Add the remaining 1 tablespoon of oil to the pan. Add the onions, mushrooms, and garlic. Cook, stirring often, for 10 minutes, or until lightly browned.

4. Add the wine, broth, tomato paste, cocoa, bay leaves, and beef. Bring to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours.

5. Add the carrots and simmer, covered, for 40 minutes, or until the beef and vegetables are tender. Add the peas and cook for 5 minutes. Discard the bay leaves. Sprinkle with the parsley.

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