Tag Archives: stew

Spicy Pork Stew with Peppers and Potatoes

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If you have a long, lazy afternoon ahead of you in the coming days, consider making this hearty stew by one of our favorite chef/authors, Molly Stevens. The inclusion of chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

The original recipe produces a thin, watery liquid as the base while we prefer a thicker sauce. To accomplish this, you can either dredge the meat chunks in seasoned flour before browning them, and/or add a cornstarch slurry at the end, after degreasing (if necessary), but before adding cilantro.

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.

Spicy Pork Stew with Peppers and Potatoes

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 3 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbsp. grapeseed oil or vegetable oil, more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp. chipotles in adobo, minced
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 cup beer (any kind)
  • 2 1/2 cups homemade or lower-salt store-bought chicken broth
  • 2 cups peeled diced white potatoes (1-inch dice)
  • 2 cups halved or quartered shallots (leave whole if small)
  • 2 cups chopped roasted, peeled red peppers (1-inch pieces)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Position a rack in the bottom third of the oven and heat the oven to 325°F.
  2. Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  3. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
  4. Pour all but 2 tablespoons of the fat from the pot. (If there is not enough, add oil to equal 2 tablespoons) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  5. Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
  6. Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  7. Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  8. After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
  9. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels.
  10. Thicken with a cornstarch slurry if desired. Stir in the cilantro. Season to taste with salt and pepper and serve.

http://www.lynnandruss.com

Original recipe by Molly Stevens

Creamy Spinach-Artichoke Stew

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This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, NYTimes Cooking also has a slow-cooker version of this recipe.

Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish. Delicious and packed with flavor, that is even better the next day!

Some changes we made included adding olive oil with the butter and browning the chicken thighs on both sides to render some of the fat and add that extra layer of flavorful fond for the base. A parm rind was incorporated at the time the wine and stock are added to the pot. The original amount of 1/2 cup of fresh dill just seemed overpowering, so we cut by half, to a quarter cup, plus more for garnish.

Creamy Spinach-Artichoke Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter
  • 3 Tbsp. olive oil
  • 2 to 2¼ lbs. boneless, skinless chicken thighs
  • 1 large yellow or red onion, finely chopped
  • Kosher salt and black pepper
  • 3 celery stalks, chopped
  • 8 garlic cloves, smashed and chopped
  • 2 cups chicken stock, preferably homemade
  • ¾ cup white wine
  • Parm rind
  • ½ lemon, juiced (about 1½ Tbsp.)
  • 1 tsp. red-pepper flakes
  • 1 10-oz. package frozen cut spinach
  • 1 12-oz. jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  • ½ cup cream cheese (about 4 oz.)
  • 1⁄4 cup finely chopped fresh dill, more for garnish
  • 4 to 6 scallions, thinly sliced, for topping
  • Grated Parmesan cheese, for topping

Directions

  1. In a large Dutch oven over medium-high heat, add the olive oil and melt the butter. Add the seasoned chicken thighs, and brown for a few minutes on both sides. Remove to a platter and cut in half.
  2. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  3. Pour in the stock and wine and add the parm rind, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  4. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  5. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  6. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary. Remove the parm rind.
  7. Divide the stew among bowls, and top with scallions and Parmesan.

http://www.lynnandruss.com

Adapted from a recipe by Sarah DiGregorio for NYTimes Cooking.

Frite de Cordero (Lamb Stew)

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Like all traditional recipes that pre-date cookbooks, it’s difficult to trace this recipe’s origins, but like many of its kind, it has a legend that goes with it. In this case, the legend says that King Alfonso XIII first tasted it in a hunting lodge in Extremadura and liked it so much that he sent his chef there to learn how to make it so he could prepare it at the palace. Lends a little intrigue to the recipe, right?

Another typical aspect of such traditional recipes is that each family prepares them with whatever variations they like. In this case, the different schools appear to be “tomato and peppers, yes or no”, whole cloves of garlic versus mashed with or without almonds, or with or without the lamb liver depending on which household you consult (not in my house).

The only non-negotiable thing is having a good quality loaf of crusty bread to avoid leaving a drop of the delicious sauce, although one can add some “snapped” potatoes to the pot about 25 minutes before the stew is ready. Or, alternatively, serve it over noodles or mashed potatoes.

As with most stews and braises, it tastes even better the second time around.

Frite de Cordero (Lamb Stew)

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. boneless lamb leg or shoulder, cut into 1 1/2 to 2-inch pieces
  • 1 lamb liver, (optional)
  • 1 head garlic, all cloves peeled and left whole
  • 2 Spanish onions, peeled and chopped
  • 3 Italian-style green peppers, seeded and roughly chopped
  • 3/4 cup canned crushed tomatoes, or passata
  • 1 bay leaf
  • 1 1/2 heaping tsp. smoked paprika, sweet, hot, or a mix
  • 1 tsp. dried oregano, or 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tsp. dried thyme, or 1 tablespoon fresh thyme leaves
  • 3 Tbsp. olive oil
  • Kosher salt, to taste
  • 1 cup dry white wine
  • 1 cup beef, veal, or lamb broth
  • Finely chopped fresh parsley, for garnish (optional)

Directions

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Pat the lamb pieces and liver (if using) dry with paper towels, then salt and pepper generously. Brown them well on all sides, then remove them from the pot and set aside.
  3. Add more oil to the pot if necessary, then add the onion and saute until it becomes transparent about 7 minutes. Add the peeled garlic cloves, the green pepper, and a bit of salt, and saute the mixture a few minutes more until the peppers are tender. (If using the lamb liver, remove 4 of the whole cloves of garlic from the pot and mash them along with the liver in a mortar or grind them in a blender or food processor until smooth. Set aside.)
  4. Add the crushed tomatoes or passata to the pot and cook for about 10 minutes, stirring from time to time. Remove the pot from the heat, add the smoked paprika, oregano, thyme, and bay leaf, and mix well. Return the pot to the stove over medium heat. Return the lamb pieces and any juices to the pot. Add the wine and broth and bring the mixture to a boil, then reduce the heat to low and cover.
  5. Cook the stew until the lamb is tender, about 1 1/2 hours. After 45 minutes of cooking, check the pot from time to time. If the mixture is becoming dry, add more broth or water. If the stew is too watery, remove the lid and allow the stew to continue cooking uncovered until the mixture thickens to your liking.
  6. When the stew is about 10 minutes from being ready, add the mixture of garlic and liver and stir well.
  7. Serve the stew hot, garnished with the chopped parsley.

http://www.lynnandruss.com

Recipe by Mónica Escudero of El País, 17 Nov 2024

Hungarian-Style Sheperd’s Stew with Potatoes and Sausage

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This rich Hungarian stew recipe hails from a recent Milk Street Magazine. With the temps below freezing, and the winds howling, it was a perfect evening to make this dish and warm our insides.

Without easy-to-source options for Hungarian sausage, Cajun andouille is used for its spiciness and smokiness that pair well with the other flavors in the stew. Don’t forget to cover the pot when cooking the pasta. If too much liquid evaporates, the stew will be overly thick and starchy—not an appealing result.

For a bit more fiber and flavor, we used whole wheat pearl couscous, and some chicken broth in place of the two cups of water. The cubanelle peppers weren’t large at time of purchase so we included three smaller ones.

Surprisingly, the potatoes were not tender after the 20 minute allotment time, so we added an additional 10 minutes. Believe it or not, many of those small spud pieces were still not totally tender! But the dish had a lot of depth of flavor—we gave it two thumbs up!

Hungarian-Style Sheperd's Stew with Potatoes and Sausage

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1/2 cup drained roasted red peppers, patted dry
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white vinegar
  • 1 1/2 Tbsp. sweet paprika
  • 1/8 to 1/4 tsp. cayenne pepper
  • Kosher salt and ground black pepper
  • 2 Tbsp. grapeseed or other neutral oil, divided
  • 1/2 cup fregola or pearl couscous
  • 1 large yellow onion, cut into 1/2-inch pieces
  • 1 large banana pepper or cubanelle pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 8 to 12 oz. Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
  • 8 oz. andouille sausage, quartered lengthwise and cut into 1/2-inch chunks
  • Chopped fresh dill, to serve
  • Sour cream, to serve

Directions

  1. In a blender, combine the roasted peppers, tomato paste, vinegar, paprika, cayenne, and 1/2 teaspoon salt. Purée, scraping the blender jar as needed, until smooth, about 30 seconds. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and blend with an immersion blender until smooth.)
  2. In a Dutch oven over medium-high, combine 1 tablespoon of the oil and the fregola/pearl couscous. Cook, stirring until golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.
  3. In the same pot over medium-high, heat the remaining 1 tablespoon of oil until shimmering. Add the onion, banana/cubanelle pepper, potatoes and a 1/2 teaspoon each salt and black pepper. Cook, stirring until the vegetables are browned at the edges, 4 to 5 minutes.
  4. Add the pepper purée and cook, scraping up any browned bits, until the mixture begins to stick to the bottom of the pot, 1 to 2 minutes. Stir in 2 cups water and simmer.
  5. Stir in the fregola/pearl couscous, then cover, reduce to medium-low and cook, stirring occasionally until a pairing knife inserted into the potatoes meets no resistance, 15 to 20 minutes.
  6. Stir in the sausage. Cook uncovered, stirring until heated through and thickened, 3 to 5 minutes. Taste and season with salt and pepper. Serve sprinkled with dill and with sour cream on the side.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Hearty Tuscan Bean Stew with Sausage and Cabbage

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In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special, perfect for hunkering down on a cool weather afternoon/evening. But you want to avoid tough, exploded beans in this Tuscan bean stew recipe. Therefore, soak the beans overnight in salted water, which softens the skins.

Gently cooking the beans in a 250-degree oven produces perfectly cooked beans that stay intact. To complete the bean stew recipe, add tomatoes toward the end of cooking, since their acid keeps the beans from becoming too soft.

Please note: The creamier texture of beans soaked overnight are preferred for this recipe. If you’re short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. For a more substantial dish, serve the stew over toasted bread. This variation has much more meat than the Hearty Tuscan Bean Stew and is made with crinkly Savoy cabbage.

Hearty Tuscan Bean Stew with Sausage and Cabbage

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • Table salt
  • 1 lb. dried cannellini beans (about 2 cups), rinsed and picked over
  • 1 Tbsp. extra virgin olive oil, plus extra for drizzling
  • 1 ½ lbs. sweet Italian sausage, casings removed
  • 1 large onion, chopped medium (about 1 1/2 cups)
  • 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
  • 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
  • 8 medium garlic cloves, peeled and crushed
  • 4 cups chicken broth, preferably homemade
  • 3 cups water
  • 2 bay leaves
  • ½ medium head savoy cabbage, cut into 1-inch pieces
  • 1 (14.5-oz.) can diced tomatoes drained and rinsed
  • 1 sprig fresh oregano leaves
  • Ground black pepper
  • 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove, (optional)

Directions

  1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and sausage in large Dutch oven over medium heat. Cook, breaking meat into small pieces with wooden spoon until it loses its raw color, about 8 minutes. Transfer sausage to paper towel-lined plate and place in refrigerator. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
  3. Remove pot from oven and stir in greens, sausage, and tomatoes. Cover pot, return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
  4. Remove pot from oven and submerge oregano sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and oregano sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Jamaican-Style Chili-Lime Fish Stew

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This dish truly showcases the wonderful fruitiness of habanero and the heat* is a lovely combination with the rest of the ingredients. This simple skillet stew is rich with Caribbean flavors. It’s inspired by a dish called Jamaican run-down, which simmers mackerel in coconut milk, along with tomatoes, thyme and aromatics.

The cooking liquid reduces to a luxurious sauce with spiciness and fruity notes from the habanero chili, tropical flavor from the coconut and brightness from the lime juice. Instead of mackerel, which can be difficult to source and also has an assertiveness that’s polarizing, (and we just flat out don’t like it) mild, firm sea bass or cod fillets are used. Serve with steamed jasmine rice, fried plantains or rice and beans.

TIP: Don’t touch your face if you’ve handled the habanero with bare hands, as there will be residual capsaicin on your fingers. If you have food-safe gloves, consider slipping them on before prepping the chili. And don’t use light coconut milk, as its flavor and consistency are too lean and watery.

*Word to the wise: Do not substitute a Carolina Reaper chili for the Habanero (a Serrano would be an OK choice). The supermarket didn’t have habaneros at the time so we just grabbed a reaper chili and didn’t bother looking at how they compared with the habanero heat-wise on the Scoville Heat Unit Scale. As we ate dinner, while The Hubs was sweating, had teary eyes and a flushed face, I quickly Googled only to find out while habaneros rate between 100,000 and 350,000, the Carolina Reaper clocks in at 2.5 million!! (Luckily when I was prepping the ingredients, I wore food-safe rubber gloves.)

A few changes that we made included adding a 1 1/2-inch piece of ginger cut into fine slices, increasing the coconut milk to one cup and reduced the water to a 1/2 cup.

Jamaican-Style Chili-Lime Fish Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 1/2 inch piece of fresh ginger sliced into thin circles
  • 2 medium garlic cloves, minced
  • 1 habanero chili, stemmed and sliced into thin rings
  • 1/4 tsp. ground allspice
  • 12 oz. ripe tomatoes, cored and chopped
  • 3/4 cup coconut milk
  • 2 large thyme sprigs
  • Kosher salt and ground black pepper
  • 1 1/2 lbs. skinless sea bass or snapper fillets, about 1 inch thick, cut into 1½-inch chunks (we used cod, much more economical)
  • 2 Tbsp. lime juice, plus lime wedges to serve
  • 3 scallions, thinly sliced

Directions

  1. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and ginger slices and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the garlic, habanero and allspice; cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes and cook, stirring occasionally, until they begin to break down and release their liquid, 3 to 4 minutes.
  2. Add the coconut milk and 1⁄2 cup water; scrape up any browned bits. Add the thyme, ½ teaspoon salt and ¼ teaspoon pepper, then bring to a simmer. Cover and simmer, stirring occasionally, until the tomatoes have fully broken down and the sauce is slightly thickened, about 10 minutes.
  3. Nestle the fish into the sauce. Bring to a gentle simmer and cook, stirring gently and occasionally, until the fish is opaque throughout, 4 to 5 minutes. Off heat, remove and discard the thyme, then stir in the lime juice. Taste and season with salt and pepper. Serve with lime wedges.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Beef Tagine with Green Beans and Olives

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Even though it is labeled a tagine, it’s not cooked in one. This hearty tagine is a staple family meal in many Moroccan homes, cooked in the traditional m’qualli style with garlic, ground ginger and ground turmeric. The comforting, earthy flavors of the meat, spices and green beans create a satisfying dinner perfect for sharing or meal prepping.

The cozy, fragrant stew is packed with pops of flavor from tangy preserved lemon and briny olives. The green beans are added towards the end when the meat is almost cooked. For a variation, consider substituting or adding peas and/or chopped carrots (see Tip). We added both peas and carrots.

This dish is supposed to take 2 1/4 hours from start to finish. *We decided to use our pressure cooker and therefore cut the total time down to one hour. What we neglected to do was reduce the amount of liquid, because when you use a pressure cooker, none of the moisture evaporates. Next time we will add less liquid to start with, then remove the ingredients with a slotted spoon to another bowl. Add a cornstarch slurry to thicken the sauce and pour it over the meat and vegetables in the bowl.

In addition, we would brown the seasoned (salt and pepper) meat chunks on all sides in shimmering oil in the Dutch oven first; in batches so as not to steam the beef. Remove the beef to a side plate, turn the heat to medium-low and add the onions, garlic and seasoning…

TIP: If making a variation on this recipe using peas and carrots, add the carrots about the same time as the green beans, and add the peas when the other vegetables are tender, cooking them for a few minutes.

To enhance the Moroccan profile, serve over couscous, We decided on garlicky mashed potatoes, because we needed to use up our spud supply. All of our changes are noted in the recipe below.

Beef Tagine with Green Beans and Olives

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 2 medium onions, diced (about 3 cups)
  • 3 garlic cloves, minced or pressed
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 small pinch saffron (optional)
  • Fine sea salt and black pepper
  • 2½ lbs. boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 2-inch pieces
  • ¾ cup vegetable or beef stock, or water, plus more if needed
  • 1 cup cilantro leaves and tender stems, finely chopped, plus more for serving
  • 1½ lbs. green beans, trimmed
  • 2 carrots peeled and cut into 1/2-inch rounds
  • 2 to 3 Tbsp. seeded and finely chopped preserved lemon (about ½ lemon), plus more to taste
  • ½ cup pitted Castelvetrano or Kalamata olives, and peas (if using)
  • Bread, for serving

Directions

  1. Heat oil in a large Dutch oven over medium. Add the beef, cook, stirring occasionally, until the meat is lightly browned on all sides, about 7-8 minutes. Remove to a plate.
  2. Add onions, garlic, turmeric, ginger, saffron (if using), ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the onions begin to soften, 5 to 7 minutes.
  3. Return meat to pot, add stock (or water) and cilantro, and bring to a boil over high heat.
  4. Cover the pot, adjust heat to low and simmer for about 1½ hours, until the beef has partially softened (when pressed with a fork it should feel soft but not fall apart).
  5. Stir in the green beans, carrots and preserved lemon, adjust heat to high and bring to a boil. The green beans should be partially submerged in the liquid; add stock or water as needed. Turn down to low, cover and simmer until the green beans and carrots are tender, 15 to 20 minutes. Stir occasionally to make sure the beans cook evenly.
  6. Taste and add more preserved lemon or salt as necessary. Garnish with olives and more cilantro, and serve with bread.

http://www.lynnandruss.com

Recipe by Nargisse Benkabbou for NYTimes Cooking

Stewed Lentils With Sausage

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For this one-pot preparation, sausage is fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated when desired.  

While the recipe calls for hot or sweet Italian sausage, we used up some red pepper and provolone we had on hand. Most reviewers emphasized removing the casings on the sausage if they are in links, so that is noted that below.

Truly tasty, and then for even more flavor, we topped ours with some grated pecorino and a shake of red pepper flakes, which would be most welcome if not using hot Italian sausage.

Interesting tidbit. In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. We can run with that… although we ate much earlier than midnight…

NOTE: While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.

Stewed Lentils With Sausage

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. large (sweet or hot) Italian sausages, casings removed; or bulk sausage
  • 2 garlic cloves, thinly sliced
  • 2 medium carrots, peeled and cut into ¼-inch dice
  • 2 celery stalks, cut into ¼-inch dice
  • 1 small yellow onion, cut into ¼-inch dice
  • 1 Tbsp. tomato paste
  • Kosher salt and black pepper
  • 3 cups vegetable stock
  • 1 (15-oz.) can tomato purée; or 1 3/4 cup passatta
  • 2 cups dried brown lentils (about 14 oz.), rinsed and picked over
  • 2 dried bay leaves
  • Red pepper flakes, optional
  • ½ cup finely grated Pecorino Romano cheese, for garnish

Directions

  1. In a large heavy pot or Dutch oven, heat oil over medium. Break the sausages into 1-inch pieces and add to the pot. Allow the chunks to sear and brown on all sides for 3 to 4 minutes, occasionally smashing with a wooden spoon to break into smaller pieces. Leaving the oil and brown bits behind, transfer the sausages to a dish layered with paper towel to soak up excess oil.
  2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
  3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
  4. Cover the pot and simmer gently for 45 to 50 minutes (ours took 60 min.), stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

http://www.lynnandruss.com

Recipe by Anna Francese Gass for NYTimes Cooking

Hearty Hungarian-Style Stew with Pork and Cabbage

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This hearty stew is made for cool weather. It is an investment in time, but will be at the ready to eat anytime of day or night with a quick warm up on the stove top or in a microwave. To bulk it up even more, serve with a slice of nice toasted garlic bread.

Think of all the healthy veggies that add nutrients and fiber. Take cabbage for example. Cabbage’s impressive advantages stem from its nutritional composition, which includes a diverse range of antioxidants and phytochemicals. The high levels of folate, antioxidants, fiber, and anti-inflammatory properties aid in the battle against cancer and that’s just to get started!

Your beans will have a creamier texture if soaked overnight for this recipe. If you’re short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2.

Don’t forget to add the last two items, apple cider vinegar to brighten the dish, and the thyme bundle for an added depth of flavor.

Hearty Hungarian-Style Stew with Pork and Cabbage

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 lb. dried cannellini or other white beans, rinsed and picked over
  • 1 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 1 1/2 lbs. pork shoulder, trimmed of excess fat and cut into 1-inch pieces
  • 1 large onion, chopped medium (about 1 1/2 cups)
  • 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
  • 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
  • 8 medium garlic cloves, peeled and crushed
  • 4 cups chicken broth
  • 4 cups water
  • 2 bay leaves
  • 1/2 medium head savoy cabbage, cut into 1-inch pieces
  • 1 can diced tomatoes, (14.5-oz.)
  • 1 tsp. hot Hungarian paprika
  • 2 Tbsp. sweet Hungarian paprika, or more to taste
  • 2 tsp. dried marjoram
  • 1 tsp. dried dill
  • 5 sprigs fresh thyme, tied into a bundle
  • 2 Tbsp. apple cider vinegar
  • Ground black pepper, to taste

Directions

  1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil in large Dutch oven over medium-high heat. Add pork shoulder and brown on all sides, about 8 minutes. Transfer pork to a plate and place in set aside.
  3. Reduce heat to medium. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes.
  4. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, pork (along with any juices on the plate), and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), about 1 hour.
  5. Remove pot from oven and stir in cabbage, tomatoes with their juices, hot and sweet paprika, marjoram, and dill. Cover pot, return pot to oven and continue to cook until beans and greens are fully tender, 45 minutes to one hour longer.
  6. Remove pot from oven and stir in the apple cider vinegar, and submerge thyme bundle in stew. Cover and let stand 15 minutes. Discard bay leaves and thyme bundle and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew.

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Loosely adapted from an America’s Test Kitchen recipe

Chicken Stew

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In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings like paprika, oregano, and coriander bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in under an hour and freezes exceptionally well.

Sautéing the chicken and vegetables until golden, then gently simmering them with aromatic spices is a quick and easy way to build big flavor in under an hour. The original recipe did not cut up the chicken thighs, but rather left them whole. We decided cutting the poultry into about one-inch pieces made more sense.

In addition, we added a bay leaf and two red finger peppers (such as Thai or Fresno, seeded and chopped). This added minimal heat but contributed to the depth of flavor.

In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in about an hour and freezes exceptionally well.

Chicken Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. boneless skinless chicken thighs
  • Kosher salt
  • Black pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 potato, chopped
  • 2 red finger peppers such as Thai or Fresno, seeded and chopped
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 1 28 oz. can whole tomatoes
  • 2 cups chicken broth, peferrably homemade
  • 2 sprigs fresh thyme
  • 1 Tbsp. white wine vinegar
  • 1 cup chopped parsley leaves

Directions

  1. Pat the chicken dry and cut into about one-inch pieces. Season on one side with a good pinch of salt and pepper.
  2. In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt and pepper, then cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.
  3. With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, finger peppers, zucchini and potato. Season with the paprika, coriander, oregano, a pinch of salt and pepper and the bay leaf. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.
  4. Use a wooden spoon to break up the tomatoes, pushing down until they burst into chunks.
  5. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 20 to 30 minutes.
  6. Turn the heat off and remove the thyme sprigs. Stir in the vinegar and fresh parsley and serve.

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Adapted the recipe from Suzy Karadsheh

Italian Sausage and Lentils with Fennel

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Our pantry is full of different grains and a variety of lentils, which are all part of a healthy diet. Lentils, like beans, soak up whatever flavor they are cooked with. Here, it is Italian chicken sausage and sweet fresh fennel with other aromatics like onions and garlic for a perfectly hearty lentil stew!

If you’re worried about the amount of fennel in the recipe, just know that the licorice-y taste of fresh fennel will mellow quite a bit once cooked, resulting in a slightly sweet flavor that is well balanced with the saltiness of the sausage.

Parboiling basically means partially cooked, so you’ll cook the lentils for about 10 minutes, they will start to become tender but will still have a firm bite (don’t worry, they will finish cooking later with the rest of the ingredients). Do NOT discard the lentil cooking water, you’ll need it for the stew.

The dish is easily customizable. Use whatever type of sausage you prefer and adjust the amount according to your preferences—we used a full pound of sausage. Add in more variety of veggies, such as mushroom and/or peas.

Italian Sausage and Lentils with Fennel

  • Servings: 4+
  • Difficulty: easy
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Ingredients

  • 1 cup green lentils, black lentils will work as well
  • Extra virgin olive oil
  • 8 oz. chicken or pork sausage, casings removed (about 2 to 3 sausages)
  • 1 fennel bulb large or 2 small, thinly sliced
  • 1 to 2 large cloves garlic, grated
  • 1 yellow onion, finely chopped
  • 1 carrot, grated
  • ½ tsp. fennel seeds
  • ½ cup chicken broth
  • 2 Tbsp. red wine vinegar

Directions

  1. In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
  2. In a large 12″ skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
  3. Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
    Alternatively, remove the sausage from the pan to a plate and cover, then add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar. Cook until the fennel is soft, about 8-10 minutes.
  4. Add the par-boiled lentils and the sausage (If they were removed) to the fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
  5. Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread.

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Recipe by Suzy Karadsheh

Beef and White Bean Stew With Cumin

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A perfect cool weather dish, this stellar, hearty meal is great for double-date night, Sunday supper, Shabbat and Rosh Hashanah, just to name a few options. It could even work for a weeknight if made ahead of time, and then reheated for dinner.

A homey one-pot stew, it’s a mix of tender beef and white beans swimming in a velvety sauce, and is much brighter than its short ingredient list might indicate. That’s all thanks to the technique of slowly building layered flavor with beef fond, aromatics, spices, and acidic tomatoes. 

Make sure to brown the beef in at least two batches, the pieces need room around them in order to brown properly, not steam. In the final hour after the beans go in, remove the lid entirely for the last 30 minutes, to thicken the stew nicely.

There are several serving suggestions, such as, couscous (we used whole wheat pearl), a loaf of crusty bread, sautéed greens, or a crisp side salad (our side dish), all of which work well to offset the stew’s richness. As far as garnishes go, try harissa or sambol oelek—although we didn’t feel any was necessary.

Beef and White Bean Stew with Cumin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 lb. boneless beef chuck roast, excess fat trimmed, cut into 2″ pieces
  • 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
  • 2 Tbsp. (or more) extra-virgin olive oil
  • 1 large onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 Tbsp. plus 1½ tsp. Hungarian hot paprika or ½ tsp. crushed red pepper flakes
  • 2 tsp. ground cumin
  • Freshly ground pepper
  • 3 Tbsp. double-concentrated tomato paste
  • 2 15-oz. cans cannellini (white kidney) beans, rinsed
  • 1 cup tomato purée
  • Steamed couscous and finely chopped parsley (for serving)

Directions

  1. Pat 3 pounds of boneless beef chuck roast dry with paper towels, excess fat trimmed, cut into 2″ pieces, and season generously with kosher salt. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Working in batches and adding more oil between batches if pot looks dry, cook beef, turning occasionally, until golden brown, about 5 minutes. Transfer to a plate.
  2. Reduce heat to medium and add 1 large onion, finely chopped, and 5 garlic cloves, finely chopped, to pot. Cook, stirring often, until onion is softened and golden, 6–8 minutes. Add 1 tablespoon plus 1½ teaspoon Hungarian hot paprika or ½ teaspoon crushed red pepper flakes, 2 teaspoon ground cumin, and 1½ teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until spices are fragrant, about 1 minute. Stir in 3 tablespoons double-concentrated tomato paste.
  3. Return beef along with any accumulated juices to pot. Pour in 4 cups water and bring to a boil. Immediately reduce heat to low, partially cover pot, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is tender and liquid is slightly thickened, about 2 hours.
  4. Uncover pot and stir in two 15-ounce cans cannellini (white kidney) beans, rinsed, and 1 cup tomato purée. Bring stew back to a simmer. Reduce heat to low, partially cover, and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until beef is very tender and stew is thick, 60 minutes. Remove the lid entirely for the final 30 minutes to thicken the stew. Taste and season with more salt and black pepper if needed.
  5. Divide steamed couscous among shallow bowls and ladle stew over. Top with finely chopped parsley.

Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

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Recipe by Leah Koenig for Bon Appétit

Spanish Braised Chickpeas with Tuna and Olives

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This simple and rustic Spanish recipe shows what a perfect match chickpeas and tuna are. Both ingredients have been eaten and enjoyed together throughout Spain for centuries. In this hearty dish they’re combined in a smoky tomato sauce made with garlic and onion, with a healthy measure of extra virgin olive oil to add depth and texture.

Robust ingredients commonly used in Spanish cooking are added, including sliced stuffed olives and red wine vinegar to heighten, but not overpower, the natural flavors of the other ingredients. The pairing of tuna and chickpeas isn’t only flavorsome, it also makes a very filling and nourishing meal that’s rich in both protein and fiber.

Serve this braise with crusty bread on the side to mop up every last bit of the luscious sauce, but you could also serve it with rice instead. Another accompaniment is crispy, golden pan-fried sliced potatoes, which is kind of like another classic Spanish recipe, Patatas Bravas. You could also use this mixture to stuff a baked potato, as a tasty empanada filling, or even served as a pasta sauce.

A rustic and flavorful Spanish dish of chickpeas cooked in a smoky tomato sauce, with canned tuna, and stuffed olives provided two hefty portions. Easily doubled for more diners. Our initial apprehension of too little tuna, was unfounded. We kept the ingredients the same as the original recipe and it was a perfect balance of flavors and textures.

Variations: Instead of canned chickpeas use white beans, or add some chorizo (cooked with the onion) in place of canned tuna. Serve with rice or potatoes instead of crusty bread.

Spanish Braised Chickpeas with Tuna and Olives

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra virgin olive oil
  • 1 red onion, finely diced
  • 3 cloves garlic, finely chopped
  • 14 oz. canned diced tomatoes
  • 1 Tbsp. tomato paste
  • ½ cup water
  • 1 tsp. red wine vinegar
  • ½ tsp. Spanish smoked paprika (or use 1 tsp. regular paprika)
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 14 oz. can chickpeas, rinsed and drained
  • 6 o.z can tuna, drained and broken into chunks
  • 10 pimento-stuffed olives, sliced into thin rounds
  • 1 Tbsp. finely chopped fresh flat-leaf parsley

Directions

  1. Heat 3 tablespoons of the oil in a frying pan over medium heat and cook the onion for 6 minutes, stirring occasionally.
  2. Add the garlic and cook 2 minutes.
  3. Add the tomatoes, tomato paste, water, vinegar, paprika, salt and pepper. INCREASE the heat to high and bring to a boil, then cover with a lid, reduce the heat and simmer for 10 minutes.
  4. Add the chickpeas, stir to combine, cover and simmer for 10 minutes, stirring occasionally.
  5. Stir in the tuna, olives, parsley and reserved tablespoon of oil.

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Original receipe by Trudy for Mediterrasian

Eintopf: Braised Short Ribs with Fennel, Squash and Sweet Potato

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It’s a German thing. Although, after reading the ingredients, it seems to be a mash-up of Italian, Asian and German. Typically this traditional German stew includes bratwurst and sauerkraut, but most notably is how it’s cooked. Eintopf translates to “one pot”—a magic word to most home chefs.

This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel — fresh bulb and dried seeds — stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle.

Using Japanese white sweet potatoes was a new one on us, and we were surprised to see them at our local supermarket. However, they were on the small side so we bought, and used, two.

Now, we made one major alteration. And that is after you drain out the vegetable solids from the pot DO NOT discard the flavorful veggies, blasphemy! Use an immersion blender on the solids and add them to the liquid broth after you discard the surface oil. This not only enhances the flavor profile, but also gives the stew some heft instead of a brothy base.

And you just might about faint when you go to buy the short ribs, the cost had us shell-shocked, and may be prohibitive for some. So go ahead and use chuck roast in its place if necessary.

Eintopf: Braised Short Ribs with Fennel, Squash and Sweet Potato

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 lbs. meaty, bone-in short ribs, cut into single-bone portions
  • Salt
  • 1 Tbsp. neutral oil, such as grapeseed, canola or vegetable oil
  • 1 small fennel bulb, trimmed and chopped (about 2¼ cups), top with fronds separated from bulb and thinly sliced
  • 6 shallots, peeled and halved lengthwise
  • 6 garlic cloves, smashed and peeled
  • 1 tsp. fennel seeds, crushed
  • ½ tsp. ground turmeric
  • 1 (28-oz.) can whole peeled tomatoes
  • 4 cups chicken stock
  • 1 white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
  • ½ small butternut squash (about 1 lb. 3 oz.), seeds removed, peeled and cut into 2-inch pieces
  • 1 14½-oz. can full-fat coconut milk
  • 1 tsp. freshly ground black pepper
  • 1 1-inch piece fresh ginger, scrubbed and grated
  • 4 cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
  • Warm crusty bread, for serving

Directions

  1. Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
  2. Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes.
  3. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes.
  4. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2½ hours.
  5. Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard (or not, see note above about using an immersion blender), reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.)
  6. Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
  7. On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.

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Recipe by Yewande Komolafe for NYTimes Cooking

Hungarian Pepper Stew

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In lecsó—the Hungarian version of ratatouille or shakshuka—paprika is the star and not merely a seasoning. The end result is a tangle of tender peppers, hunks of sausage, juicy tomatoes, and lightly caramelized onions all bathed in a sauce that builds itself—rich, piquant and vibrantly red.

To emulate robustly smoky and savory Hungarian sausage, use two grocery store staples: bacon for rich smokiness and kielbasa for texture and spice. Sweet and subtly hot, Hungarian wax peppers are the traditional go-to, though hard to find in the U.S. In their place, an easier-to-source blend of yellow bell peppers and mildly spicy banana, cubanelle or Anaheim peppers are used.

Paprika’s earthy-sweet notes complement both the peppers and sausage, while giving the stew an especially luscious consistency. To round out the meal, serve with crusty bread, but it also is delicious spooned over rice, mashed potatoes or nokedli, Spätzle-like Hungarian dumplings.

TIP: Don’t add the tomatoes until the end of cooking. Their freshness and bright acidity balance the richness of the stew.

In the end, it seemed a bit “watery” to us, and given that a lot of the vegetables release moisture, the amount of water at 1 1/2 cups is too much and could be scaled back to 3/4 cup. But the overall flavors were delicious! We served ours with cooked spaetzle, but you could also serve over rice or mashed potatoes.

Hungarian Pepper Stew

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 8 oz. kielbasa or other smoked sausage, halved lengthwise and sliced into ¼-inch half-moons
  • 1 Tbsp. grapeseed or other neutral oil
  • 2 oz. bacon, chopped
  • 1 medium yellow onion, halved and thinly sliced
  •   Kosher salt
  • 2 medium yellow bell peppers (about 1 lb. total), stemmed, seeded and cut into ¾-inch pieces
  • 4 banana peppers or 3 cubanelle or Anaheim peppers (about 1 lb. total), stemmed, seeded and cut into ¾-inch pieces
  • 2 medium garlic cloves, minced
  • 4 tsp. sweet paprika, divided
  • ¾ tsp. hot paprika or ¾ tsp. sweet paprika plus ¼ tsp. cayenne pepper
  • 1 lb. ripe tomatoes, cored and chopped

Directions

  1. In a large Dutch oven over medium-­high, combine the sausage and oil. Cook, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate; set aside.
  2. Reduce to medium, add the bacon and cook, stirring occasionally, until lightly browned, 3 to 4 minutes.
  3. Add the onion and ¼ teaspoon salt; cook, stirring often, until lightly browned, about 5 minutes.
  4. Add both types of peppers, the garlic, 1 teaspoon of the sweet paprika, the hot paprika and ½ cup water. Scrape up any browned bits, then cook, uncovered and stirring occasionally, until the peppers begin to soften, about 3 minutes.
  5. Stir in 1½ cups water, cover partially, and bring to a simmer. Cook, stirring occasionally, until the peppers are fully softened, 12 to 15 minutes.
  6. Stir in the tomatoes, sausage and remaining 1 tablespoon sweet paprika. Cook, partially covered, until the tomatoes release their juices but have not broken down, 3 to 5 minutes. Taste and season with salt.

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Recipe adapted by Courtney Hill for Milk Street