Hearty Winter Stew Recipes

Steps:

• Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
• Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
• Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Steps:

• Combine the flour, salt, and pepper in a large bowl.
• In a large, deep nonstick frying pan over med-high heat, warm 3 tablespoons of the olive oil.
• Dust the beef with the flour, shaking off any excess.
• Add the beef to the pan in batches and brown evenly on all sides, 5-7 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the remaining 2 tablespoons oil to the pan over med-high heat.
• Add the onions and saute until softened, about 5 minutes.
• Add the vinegar and continue sauteing until caramelized, about 15 minutes.
• Add the carrots and saute until nearly tender, about 3 minutes.
• Add the garlic and saute for 1 minute more.
• Add the broth, wine, tomato paste, thyme, and sun-dried tomatoes.
• Increase the heat and bring to a boil.
• Return the beef to the pan, decrease the heat to low, cover, and simmer, stirring occasionally, until the meat is almost tender, about 1 1/2 hours.
• Add the parsnips and potatoes, cover, and continue to simmer until both the vegetables and the meat are tender, about 15 minutes longer.
• Add the pearl onions and cook until tender, about 5 minutes longer.
• Adjust the seasonings.
• If the sauce is too thin, increase the heat and reduce for a few minutes.
• Spoon the stew into a large serving bowl or platter; garnish with the parsley and serve.

Steps:

• Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.
• Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).
• Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.
• Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).
• Degrease stock and bring to a boil in dutch oven.
• Cut chicken and beef into small (1/2 inch) pieces and add to stock.
• Add vegetables (potatoes- tomatoes) to pan.
• Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).
• Season with salt, pepper, and pepper sauce.
• Garnish with cilantro or parsley, if desired.