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The Hearty Stew Cookbook

The Hearty Stew Cookbook

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The Hearty Stew Cookbook

111 pages
49 minutes
Sep 24, 2019


Stews are the one-pot wonders for families in search for a hearty meal. They are also great for leftovers and another meal. You'll find a great collection of the best easy, healthy and delicious international stew recipes in The Hearty Stew Cookbook. Stews are the perfect winter meal and can be served year round. Discover over 50 recipes from across the globe and a number of regional greats.

Sep 24, 2019

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The Hearty Stew Cookbook - Samantha Schwartz



African Chicken & Peanut Stew

Prep Time: 10 minutes

Cooking Time: 1 hour & 30 minutes

Servings: 8


2 pounds chicken, boneless, cubed

½ teaspoon ground coriander

1 onion, chopped

¼ cup celery, chopped

1 yam or1 sweet potatoes, cubed

½ teaspoon curry powder

2 garlic cloves, minced

½ teaspoon red pepper flakes, crushed

1 bay leaf

½ teaspoon ground ginger

2 cups chicken broth

¼ teaspoon cinnamon

1 tablespoon tomato paste

¼ cup carrot, chopped

3 tablespoons lemon juice

½ teaspoon ground cumin

1 bell pepper, any color, cut into 1" pieces

¼ cup cilantro, chopped

1 tablespoon peanut oil

2/3 cup creamy or crunchy peanut butter

2 roma tomatoes, seeded & chopped

1 teaspoon salt


On medium-high heat in a large, heavy pot; heat the oil. When hot, cook & stir the onions & sweet potatoes for a couple of minutes, until onions are soft & translucent.

Add in the chicken pieces, cook until opaque. Stir in the garlic, coriander, curry powder, crushed red chiles and cumin; cook for a minute more.

Add in the cinnamon, carrots, ginger, chicken broth, celery, tomato paste, bay leaf, and salt. Bring to a boil; cover & let simmer for 45 minutes on low-heat.

Add the peanut butter; give everything a good stir and cook for a couple of more minutes, uncovered. Stir in the chopped bell pepper and tomato. Let simmer for 3 to 5 minutes, until the pepper and tomatoes are softened.

Stir in the fresh lemon juice. Top with chopped cilantro and more of red pepper flakes on the side. Serve this stew on top of some hearty brown rice and enjoy.

American Booyah Stew

Prep Time: 10 minutes

Cooking Time: 1 hour

Servings: 6


1-pound beef stew meat (preferably chuck roast)

1 Spanish onion, large, medium dice

1 rotisserie chicken, cooked, skin discarded, meat pulled & chopped

14 ounces Polish kielbasa, medium dice

1 tablespoon flour

1 tablespoon Italian seasoning

1 red bell pepper, seeded & medium dice

6 celery ribs, medium dice

1 cup green pea, frozen

1 cup pearl barley

1 can chicken broth (48 ounce)

2 carrots, large, peeled & medium dice

1 turnip, large, peeled & medium dice

1 cup corn, frozen

2 red potatoes, large & medium dice

1 teaspoon red pepper flakes

1 can diced tomatoes with juice (14 ½ ounce)

8 ounces beer

1 teaspoon ground black pepper

Olive oil, as required

1 teaspoon salt


Remove the entire meat from the cooked chicken; discard the skin, reserve the bones and then chop into bite size pieces. Refrigerate until ready to use.

Cut the beef chuck roast into 1" cubes & put them into a large-sized resalable plastic bag. Add 1 tablespoon of flour to the bag; shake until well coated. Now, over moderate heat in 8-quart pot; Heat 2 tablespoon of oil. When hot, work in batches and cook the coat meat pieces until brown on all sides. Using a large slotted spoon; remove & reserve; repeat with the leftover beef cubes.

Cut the kielbasa into strips & ½" cube. Add to the hot pot & cook over until browned, medium high heat. Using a slotted spoon; remove and add to the beef. Don’t drain the fat from pot.

Add celery, onion, red bell pepper, turnip and carrots to the pot. Heat the vegetables until the onions are translucent, over medium high heat. Add in the hot pepper flakes and Italian spice blend; stir well and cook for a couple of minutes more.

Add a can of diced tomatoes; give everything a good stir & continue cooking for 5 to 7 more minutes. Add in the chicken broth; bring everything together to a simmer.

Add in the reserved beef, chicken & sausage to the pot. Bring to a simmer. Cover & let simmer for 10 minutes.

Drain the diced potatoes & add them along with barley to the pot. Cover & let simmer for 10 minutes more.

Add in the frozen corn and peas. Add pepper and salt to taste. Let simmer for a minute. Taste & adjust the amount of

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