Ingredients:

• 1.5 lb chicken thighs
• ½ cup tomato sauce
• 1 red bell pepper, chopped
• ½ cup peanut butter
• ¼ cup olive oil
• ½ onion, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon bouillon powder
• 2 cups chicken stock or water
• 1 teaspoon black pepper
• 1 teaspoon salt, or to taste

Directions:

1. Wash and pat dry the chicken thighs.
2. Season with salt and pepper.
3. In a skillet, brown the chicken in olive oil over medium-high heat, then set aside.
4. Sauté onions and red bell pepper in a soup pot with olive oil.
5. Add tomato sauce and spices, excluding salt.
6. Simmer for a few minutes.
7. Pour in chicken stock, add chicken, and simmer for 10 minutes.
8. Adjust salt to taste.
9. Stir in peanut butter until well mixed and cook until the stew thickens.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 420 | Servings: 4

Ingredients:

• 1kg meat (of your choice), cubed
• 3 tablespoons butter
• 3 onions, chopped
• 3 cloves garlic, minced
• Salt, to taste
• Paprika, to taste
• Black pepper, to taste
• 2 tomatoes, chopped
• 200ml water
• 7 potatoes, boiled and cubed
• 1 carrot, boiled and sliced
• Pepper, to taste
• Parsley, chopped, to taste

Instructions:

1. Begin by cutting the meat into cubes if it’s not already done.
2. In a large pan, melt the butter over medium heat.
3. Add the cubed meat to the pan and fry until golden brown.
4. Once cooked, remove the meat from the pan and set it aside.
5. In the same pan, add the chopped onions.
6. Sauté until they turn golden brown.
7. Return the cooked meat to the pan with the onions.
8. Mix well to combine.
9. Add the minced garlic, salt, paprika, and black pepper to the pan.
10. Stir until the spices are well incorporated.
11. Toss in the chopped tomatoes and mix everything together.
12. Pour in the water, cover the pan, and let it simmer for about 5 minutes to allow the flavors to meld.
13. Add the boiled potatoes and sliced carrots to the pan.
14. Mix gently to combine.
15. Season with additional pepper to taste.
16. Allow the dish to simmer for another 5 minutes, allowing the vegetables to absorb the flavors.
17. Finally, sprinkle chopped parsley over the dish and mix well.
18. Serve hot and enjoy this hearty and flavorful meat and vegetable stew!
19. This dish pairs well with rice or crusty bread.
20. Add the boiled potatoes, boiled carrots, pepper and mix everything.
21. Let it cook for another 5 minutes.
22. Add the parsley and mix well.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Directions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot and cook until softened, about 2-3 minutes.
4. Pour in the beef broth and water, and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 1 hour.
6. After 1 hour, add the sliced carrots, cubed potatoes, bay leaves, and dried thyme to the pot.
7. Season with salt and pepper to taste.
8. Cover and continue to simmer for an additional 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
9. Discard the bay leaves and adjust seasoning if necessary.
10. Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 1 hour 55 minutes

Ingredients:

• 1 lb (450g) beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 4 medium carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1 can (15 oz / 425g) kidney beans, drained and rinsed
• 4 cups (960ml) beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Chopped fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the cubed beef and cook until browned on all sides.
3. Transfer the beef to the slow cooker.
4. Add the diced potatoes, sliced carrots, diced onion, minced garlic, diced tomatoes (with their juices), and drained kidney beans to the slow cooker.
5. Pour the beef broth over the ingredients in the slow cooker.
6. Add the dried thyme, dried rosemary, salt, and pepper.
7. Stir to combine.
8. Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, or until the beef is tender and the vegetables are cooked through.
9. Once cooked, taste and adjust seasoning if necessary.
10. Serve the stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 7-8 hours on low or 3-4 hours on high | Total Time: 7-8 hours 15 minutes (low) or 3-4 hours 15 minutes (high) | Servings: 6

Tips:

Customize the stew by adding your favorite vegetables or using different herbs and spices.
Make a large batch and freeze leftovers for quick and easy meals later on.
Serve the stew with crusty bread or over cooked rice for a complete meal.

Serve the Potatoes on the Side of This Amazing Stew Recipe
No potatoes in this easy beef stew recipe. This rich, flavorful stew recipe can be made in a slow cooker or on the stovetop. Serve mashed potatoes, herbed boiled potatoes or fried potatoes on the side.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 to 8 hours (slow cooker) and 2 to 3 hours (stovetop)
Total Time: 7 to 8 hours or 2 to 3 hours
Servings: 8

Ingredients
1 tablespoon olive oil (more if needed)
2 pounds stew meat
2 cans (15 ounces each) stewed tomatoes
1 can (6 ounces) tomato paste
2 cans (14 ounces each) beef broth
1 tablespoon Worcestershire sauce
1 onion, chopped
4 carrots, diced
3 ribs celery, chopped
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf

Here’s how to make it:
To make in the slow cooker, heat the olive oil in a skillet.
Add the beef, in batches, and cook until well browned on all sides.
Put into a slow cooker along with the remaining ingredients.
Cook on low heat for 7 to 8 hours.
To make on the stovetop, heat the olive oil in a large soup pot.
Add the beef, in batches, and cook until well browned on all sides.
Add the remaining ingredients, bring to a boil, reduce heat, cover and simmer about 2 to 3 hours.

Cuisine: American/Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2

Ingredients
2 teaspoons olive oil
18 ounces boneless skinless chicken breast, cubed
1 1/2 cups kabocha squash, cubed
1 1/2 cups eggplant, cubed
2 tablespoons chopped red onion
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon ground turmeric
1/2 cup water

Here’s how to make it
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add chicken and cook until browned and no longer pink in the center, about 5 minutes.
Add kabocha squash and onion.
Cook and stir until onion is translucent, 2 to 3 minutes.
Add eggplant, garlic, ginger, and turmeric.
Cook until fragrant, about 1 minute.
Add water and cook until thickened, about 20 minutes.

2 uie, gekap
3kg bees of skaapskenkel
1 kg wortels, gesny
1 blik tamaties
12g tamatiepuree
1 koppie bruinsuiker
3 naeltjies
sout na smaak

Braai uie in kastrol met botter en olie tot bruin.
Haal uit.
Braai vleis tot bruin en voeg uie en wortels by.
Laat dit stadig prut totdat wortels sag is.
Voeg die res by en laat dit prut tot vleis sag is.
Bedien op bruinrys met beetslaai.

Tomato Stew

2 onions, chopped
3 kg beef or sheep shank
1 kg carrots, cut
1 tin tomatoes
12g tomato puree
1 cup of brown sugar
3 cloves
saIt to taste
Braai onions in pot with butter and oil to brown.
Take out.
Braai meat to brown and add onions and carrots.
Let it simmer slowly until carrots are soft.
Add the rest and let it simmer until meat is soft.
Served on brown rice with beetroot salad.