Tips and tricks for stew

I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!

easy to make,basic recipe,can add carrots and green pepper,goes well with white rice,pasta,boiled beans and even as a pizza sauce or bread spread.the whole family loved it,its a hearty soulful comfort food.enjoy!!!!.

Who says the sweetest way to enjoy tomatoes stew is fried 😏 that’s clearly a lie join me as I show you another way of enjoying your tomatoes stew

Tasty 👌😋

Warm and filling. Comfort food for a chilly fall day.

Vegetables are fun to cut. They add a lot of color and beauty to food.😘🥂

When you want to eat bread!About this recipeThis stew is simpler and lighter than Burgundy-style beef stew, making it easy for kids to enjoy. I like it so much that I make it often, so I decided to share it.Day 1: Tear-apart Bread Recipe ID: 19999311Day 2: Focaccia Recipe ID: 18182351

A low sodium recipe that's great for cleaning out a ton of leftover ingredients in your fridge.

Potato stew with monkfish and a sauté of onion, garlic, peppers, and carrots, paprika, bay leaf, and white wine.

Diabetic n high blood pressure cooking for the husban

After our trip to Ireland I longed to make a Guinness stew that was similar to what we had there. This stew has a wonderful beefy flavor and it fantastic anytime of the year. Guinness bread is a wonderful compliment to this dish as well.

Tasty and versatile

I like to add some quinoa-cauliflower pancakes on top

I made a creamy stew version of chicken simmered in a creamy tomato sauce.I recommend using baking or russet potatoes because they don't fall apart easily.Soak the potatoes in water after peeling.Don't add the garlic when you're simmering. Cook the stew with a lid over low heat. Recipe by KaoRi

One of the traditional dishes for Sunday lunch in my family

I love that I can make this how sweet or tangy I want tomatoes are wonderful. :chef :ohyeaah

Out of all the attempts I've made, this is the one that my entire family has settled on.The flavor blends in and it tastes even better if you don't eat it right away but let it sit overnight.If you use a high quality red wine, as expected, the flavor will remarkable and high class. If there are any leftovers, mix it with boiled pasta, or use it as a topping for rice omlette! Recipe by alohasweet

My GF Denise had us over for dinner and served this dish. Everyone raved over how amazing it tasted, and she laughed and said it was so easy to make it was ridiculous! She was right. Can also be prepared in a slow cooker.

incredible recipe for a one pot chorizo and potato stew. With a real deep, rich broth... it's basically a BIG HUG in a bowl. Served with a hunk of bread, what more can you ask for?https://www.youtube.com/watch?v=i8p5UtV4GqY&t=13s

The weather is getting colder and this is a tasty, smokey beef stew which will warm your cockles!

Sue Li published this recipe in The New York Times years ago and it has become one of the most popular among its readers. It’s quick, forgiving, and delicious.#GlobalApron #soup #supper #dinner #lunch

The origins of beans (Phaseolus spp.) are ancient, dating back to the dawn of time in Central America, particularly in Mexico, where they were cultivated as early as 5000 BC. These species arrived in Europe during the first ocean crossings and quickly found an ideal growing environment on the old continent, gradually replacing European bean crops belonging to the Vigna genus. From that moment on, beans began to conquer the palates and arable lands from Europe to the Far East, and over this five-century journey, a variety of beans developed, even very different from each other. This led to the red bean, which is simply a common bean (Phaseolus vulgaris) characterized by a red skin of varying intensity, sometimes mottled. In Italy, we have many typical varieties of legumes, and among these, we can find at least two types of red-skinned beans, which are world-renowned excellences, such as the red bean of Lucca and the Lima bean.

Running out of time to make lunch or dinner? Try this very simple yet delicious stew.