Simple One-Pot Stews: Delicious, Satisfying Stews from Around the World, for the Stove Top or Slow Cooker

by Maria Robbins

Overview

Whether beef, vegetable, chicken, or seafood, nothing pleases and satisfies like a delicious pot of stew. Simple ingredients, minimal preparation, and hearty, delicious results are just a few of the reasons that stews of endless variety have found their way into cuisines throughout the world--and why they're more popular than ever.

Veteran cookbook author Maria Robbins has brought together enticing, appealing, and easy-to-prepare stew recipes from cuisines as varied as French, Basque, Greek, Hungarian, Belgian, Irish, Cajun, Chinese, and others.

These appealing, easy recipes can be prepared on the stove or, in many cases, in a slow cooker, and they require no special techniques or obscure ingredients. Perfect for making ahead of time, they are great for entertaining, and they freeze well, allowing you to have hearty homemade meals ready in minutes. They are also easily adaptable, which means you can improvise to suit your taste and whatever's on hand.

Featuring many of the world's classic stews along with some creative and delectable newcomers, the book's 55 recipes include:

-Flemish Beef Stew with Beer
-Moroccan Chicken Stew with Apples
-Lamb Stew with Chiles and Cilantro
-Lentil, Potato, and Spinach Stew
-Monkfish and Scallop Stew with Corn and Tomatoes
-Seafood, Sausage, and Chicken Gumbo
-Hungarian Goulash
-Chicken Cacciatore
-And many more.

When life's hectic pace leaves you time-strapped and longing for a satisfying home-cooked meal, treat yourself to the delights of Simple One-Pot Stews.

Product Details

ISBN-13:	9781466875937
Publisher:	St. Martin's Publishing Group
Publication date:	07/15/2014
Sold by:	Macmillan
Format:	eBook
Pages:	144
File size:	2 MB

About the Author

Maria Robbins is the author of more than a dozen cookbooks, including The One-Dish Vegetarian, Biscotti and Other Low-Fat Cookies, and The Dumpling Cookbook. She lives in East Hampton, New York.

Maria Robbins is the author of more than a dozen cookbooks, including Biscotti and Other Low-Fat Cookies, Baking for Christmas, and The Dumpling Cookbook. She lives in East Hampton, New York, with her husband, photographer Ken Robbins, and their red standard poodle, Misha.

Read an Excerpt

Simple One-Pot Stews

Delicious, Satisfying Stews from Around the World, for the Stove Top or Slow Cooker

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By Maria Robbins

St. Martin's Press

Copyright © 2004 Maria Robbins
All rights reserved.
ISBN: 978-1-4668-7593-7

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CHAPTER 1

Vegetable Stews

Spring Vegetable Stew

This lovely springtime stew is based on a recipe in Deborah Madison's wonderful book Vegetarian Cooking for Everyone. One thing to keep in mind when making this recipe is that the blanching times are approximate, and you should blanch the vegetables to the doneness that you like. Most people like their vegetables to be slightly crispy, just underdone. But some like their vegetables to be completely cooked through. Just don't overcook them too much. Serve the stew with a loaf of crispy crusted French bread and some good butter.

Serves 6

18 baby carrots
9 radishes, including ½ inch of stems, cut in half through the stems
24 3-inch asparagus tips
9 scallions, including green stems, cut into 3-inch lengths
3 broccoli stems, thickly peeled and sliced on the diagonal
4 small turnips, peeled and cut into sixths
1 cup fresh or frozen peas, thawed
4 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon chopped chives
1 tablespoon finely chopped parsley
1 tablespoon chopped tarragon
10 sorrel leaves, thinly sliced (optional)

1. In a large pot bring 3 quarts of water to a boil together with 1 tablespoon of salt. Add the carrots, blanch them for 3 to 4 minutes, and remove them with a slotted spoon to a bowl. Blanch the remaining vegetables, one type at a time: radishes, 2 to 3 minutes; asparagus tips 2 to 3 minutes; scallions, 1 minute; broccoli stems, 2 to 3 minutes; turnips, 3 to 4 minutes; and peas, 1 minute. Reserve 1½ cups of the cooking water and discard the rest.

2. In a large deep-sided skillet, melt the butter together with the thyme leaves and the reserved cooking liquid over medium-high heat.

3. Add the vegetables and simmer, uncovered, over medium heat until the vegetables are completely warmed through, 3 to 5 minutes. Add the lemon juice and season to taste with salt and pepper. Add the sorrel (if using) and the remaining herbs, and cook for 1 minute more. Serve hot or at room temperature. Do not refrigerate.

Summer Vegetable Stew

Here I bring together a simple succotash with some other summer vegetables to make a delicious stew. It is perfect for late summer, when fresh corn, peppers, and ripe tomatoes are readily available.

Serves 4 to 6

1 quart water
2 cups fresh shelled cranberry beans, or 1 10-ounce package frozen baby lima beans, thawed
4 tablespoons unsalted butter
2 medium red onions, finely chopped
1 red bell pepper, cored, seeded, and diced
1 zucchini, quartered lengthwise and diced
3 cups fresh corn kernels from 4 ears of shucked corn
1 large tomato, peeled, seeded, and diced
¼ cup heavy cream or crème fraîche
Salt and freshly ground black pepper

1. Bring the water to a boil in a medium pot and add the fresh or frozen beans. Cook for 5 to 10 minutes until the beans are tender and drain.

2. Melt the butter over medium-high heat in a large deep-sided skillet. Add the onions and red pepper and sauté for 5 minutes, until softened. Add the zucchini, corn, tomato, and cream or crème fraîche. Cook, stirring frequently, for about 10 minutes, until all vegetables are cooked. Season with salt and pepper to taste. Serve hot or at room temperature. Do not refrigerate.

Autumn Vegetable Stew

The most time-consuming element of this recipe is the need to cut the vegetables into ¼-inch pieces. But it's worth the effort. Serve with crusty bread and butter.

Serves 6

2 large carrots, peeled
2 medium turnips, peeled
2 medium parsnips, peeled
2 large leeks, dark green ends and outer skins removed, and washed
8 scallions, outer skins removed, and washed
1 large butternut squash, outer peel and seeds removed, cut into large chunks
1 small celery root, outer skin cut away, placed in water to cover with lemon juice
2 medium kohlrabies, about ½ pound, outer skins peeled away (optional)
1½ pounds Yukon Gold potatoes, peeled and placed in water to cover
6 tablespoons unsalted butter
Salt and freshly ground black pepper
¼ cup finely chopped inner light green celery leaves
1 quart chicken broth or vegetable stock
2 garlic cloves, finely chopped
½ cup fresh marjoram leaves
1/3 cup chopped Italian parsley

1. Cut all the vegetables into ¼-inch pieces.

2. In a large deep-sided skillet or sauté pan, melt the butter over medium-high heat until it foams. Add the carrots, turnips, parsnips, leeks, scallions, squash, celery root, and kohlrabies, stir, and cook, covered, until vegetables are a little soft, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped celery leaves, add the chicken broth, and simmer uncovered, for 5 minutes.

3. Add the potatoes and the garlic and simmer 15 minutes longer, until the potatoes are cooked through. Add the marjoram and parsley. Taste for seasoning and adjust. Serve hot or at room temperature. Do not refrigerate.

Winter Vegetable Stew

This hearty, satisfying stew is full of deep, sweet flavors balanced by the slight bitterness of the greens and the tangy flavor of the lime juice.

Serves 6

1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
8 medium shallots, peeled
1 tablespoon olive oil
Salt and freshly ground black pepper
6 medium parsnips, peeled and cut into 2-inch pieces
4 small turnips, peeled and quartered
4 medium carrots, cut into 2-inch pieces
½ pound small Yukon Gold or red-skinned potatoes, peeled and quartered
2 large leeks, dark green ends removed, cut in half lengthwise and sliced across into 2-inch pieces
1 large bunch Swiss chard, washed, leaves cut away from stems, stems cut across into
1-inch slices, and leaves cut across into ¼-inch-wide strips
3 cups chicken broth
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves
2 tablespoons freshly squeezed lime juice

1. Preheat the oven to 400º F.

2. Place the butternut squash and shallots into a shallow roasting pan and toss with the olive oil. Season with salt and pepper and roast for about 30 minutes, until both vegetables are tender.

3. In a large sauté pan or Dutch oven combine the parsnips, turnips, carrots, potatoes, leeks, Swiss chard stems, chicken broth, butter, and thyme. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 10 minutes.

4. Stir in the chard leaves, add a little water if necessary, cover, and continue to simmer until all vegetables are tender, about 10 to 12 minutes.

5. Add the roasted squash and shallots to the stew, season to taste with salt and pepper, sprinkle with lime juice, and serve.

Lentil, Potato, and Spinach Stew

The lentils, potatoes, and spinach make a rich and very tasty combination. The carrots add a little sweetness and the mint and lemon juice add a lightness to the stew. You can make it a day before serving without any loss of flavor or freshness.

Serves 4

3 tablespoons olive oil
6 garlic cloves, finely minced or pushed through a garlic press
6 cups chicken broth
2 cups lentils, picked over and rinsed
1 pound Yukon Gold or red-skinned potatoes, cut into ½-inch pieces
2 medium carrots, cut into ½-inch pieces
12 ounces fresh spinach leaves, washed, dried, and torn into pieces
2 tablespoons freshly squeezed lemon juice
½ teaspoon grated lemon peel
¼ teaspoon cayenne
1 tablespoon chopped fresh mint
Salt and freshly ground black pepper

1. Put the oil in a large Dutch oven and place over medium heat. Add the garlic and sauté, stirring for 1 minute. Add the chicken broth and lentils and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

2. Add potatoes and carrots, raise the heat to medium, and simmer, uncovered, until lentils and vegetables are tender, 15 to 20 minutes.

3. Stir in the spinach leaves, lemon juice, lemon peel, and cayenne. Cover and simmer over medium-low heat for 2 to 3 minutes, until the spinach has wilted. Stir in the mint and season with salt and pepper to taste.

Green Bean, Chickpea, Potato, and Zucchini Stew

This recipe is based on a Greek vegetable stew. It can be served hot or at room temperature. Feta cheese and crusty bread are great accompaniments.

Serves 6

¼ cup olive oil
1 large yellow onion, finely chopped
1 pound fresh green beans, trimmed and cut in half crosswise
½ pound Yukon Gold or red-skinned potatoes, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 1-inch slices
1 28-ounce can Italian-style tomatoes, drained and chopped
¾ cup chopped parsley
¼ teaspoon cayenne
2 cups chicken broth
2 cups canned, drained, and rinsed chickpeas
Salt and freshly ground black pepper

1. Place the oil in a large deep-sided skillet or sauté pan over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the green beans and sauté another 3 minutes, until the onion is translucent.

2. Add the potatoes, zucchini, tomatoes, parsley, cayenne, and chicken broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes, stirring frequently. Stir in the chickpeas, cover, and simmer another 10 minutes, until the potatoes are tender.

3. Season to taste with salt and pepper. Remove from heat and serve.

Black Bean Chili

I based this recipe on one of the favorites from my book Chili!, which was published many years ago and is out of print. The addition of chocolate may sound strange, but it gives this vegetarian chili a rich depth of flavor that will make even the most ardent carnivore forget about meat. The bulgur provides a background texture similar to that of ground beef. It is an excellent dish to serve at a party where you'll be hosting both vegetarian and nonvegetarian friends.

Serves 8 to 10

¼ cup olive oil
2 large onions, coarsely chopped
6 garlic cloves, finely minced or pushed through a garlic press
2 large red bell peppers, cored, seeded, and coarsely chopped
1 large yellow bell pepper, cored, seeded, and coarsely chopped
1 fresh jalapeño chili, cored, seeded, and finely chopped
2 tablespoons ancho chili powder
1 tablespoon ground cumin
4 cups vegetable broth or water
½ cup bulgur
1 ounce (1 square) unsweetened chocolate, grated
1 28-ounce can tomatoes, drained and coarsely chopped
4 15-ounce cans (about 8 cups) black beans, rinsed and drained
2 cups fresh or frozen corn kernels, thawed
Salt and freshly ground black pepper

For Red Onion Salsa:
4 red onions, finely chopped
4 tablespoons coarse salt
1 cup finely chopped cilantro
2 jalapeño chilies, cored, seeded, and finely chopped
2 to 3 tablespoons freshly squeezed lime juice

1. Prepare the chili: Heat the oil in a large Dutch oven over medium heat. Add the onions and garlic and cook, stirring, for 5 minutes, until the onions have wilted. Add the bell peppers, jalapeño, chili powder, and cumin and cook, stirring, for 3 to 5 minutes longer, until the peppers have softened.

2. Add the vegetable broth or water, bulgur, grated chocolate, tomatoes, and beans. Bring to a boil, lower the heat, and simmer gently for 25 minutes. Add the corn kernels, stir, and simmer for 5 minutes longer. Season to taste with salt and pepper. Remove from the heat and let rest.

3. Prepare the Red Onion Salsa: Place the onions in a large bowl and toss together with the salt. Add enough ice water to just cover the onions. Let stand for 30 minutes.

4. Drain the onions and place in a dry mixing bowl. Add the cilantro, jalapeño chilies, and lime juice. Mix well and serve as a topping for the chili.

CHAPTER 2

Fish and Seafood Stews

Catalan Seafood Stew

A friend introduced me to this stew twenty years ago, and it has been in my dinner party repertoire ever since. The Pernod and pine nuts in this recipe add an intense aroma and flavor, and you don't need more than some rice to sop up the juices and a green salad to accompany it.

Serves 4

¼ cup olive oil
4 garlic cloves, finely chopped
1½ tablespoons all-purpose flour
1 cup clam juice or fish stock
½ cup Pernod
1 cup chopped fresh or canned tomatoes
½ cup chopped fresh parsley
1 bay leaf
¼ teaspoon red pepper flakes (or more to taste)
½ cup pine nuts, toasted in a skillet and pulverized in a food processor
1½ pounds monk, tile, or blackfish (or a combination), cut into bite-size pieces
1 pound shrimp or scallops
Salt and freshly ground black pepper

1. Place a Dutch oven or other stew-type pot over medium heat and add the olive oil and garlic. Sauté the garlic, stirring, for 1 minute but don't let it color. Add the flour and cook, stirring, until the mixture begins to color, 8 to 10 minutes.

2. Gradually pour in the clam juice and Pernod and cook, stirring constantly, for 2 minutes. Add the tomatoes, parsley, bay leaf, and red pepper flakes. Simmer, stirring occasionally, for 5 minutes.

3. Place the ground-up pine nuts into a small bowl and add a few tablespoons of the broth to make a paste. Stir the paste back into the clam juice broth, and bring to a simmer over medium heat. Add the shrimp or scallops and simmer gently for 10 minutes. Add the fish and continue simmering for another 10 minutes. Taste and adjust the seasoning, and serve.

Leslie Revsin's Seafood Stew

I adapted this recipe from Leslie Revsin's wonderful book Great Fish, Quick. The combination of shrimp, clams, mussels, scallops, and oysters is a great one, but feel free to replace any one of these ingredients with an equal amount of one of the others, or even some firm-fleshed fish. Serve with boiled potatoes and a salad.

Serves 4

4 tablespoons butter
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 red bell pepper, cored, seeded, and coarsely chopped
1 teaspoon herbes de Provence or a combination of some of the following: thyme,
rosemary, basil, fennel seed, and marjoram
1 bay leaf
2 tablespoons flour
2 cups hot chicken broth
8 littleneck clams, scrubbed, rinsed, and drained
1 pound mussels, scrubbed, rinsed, and drained
½ pound shrimp, peeled
¾ pound bay scallops or sea scallops, cut in half, rinsed, and dried on paper towels
1 dozen shucked oysters with their liquor
¼ cup half-and-half or milk
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

1. Put the butter in a large Dutch oven with a lid over medium-high heat. When the butter has melted add the onion, garlic, bell pepper, dried herbs, and bay leaf. Sauté, stirring frequently, for 10 minutes, until the onions are wilted. Reduce the heat to low and stir in the flour. Cook, stirring constantly, for 1 minute. Whisk in the hot chicken broth, raise the heat to medium-high, and bring to a boil, then reduce heat to a low simmer. The sauce will be rather thick at this point.

2. Add the clams to the sauce, cover the pot, and simmer over medium heat for 5 to 7 minutes, or until the clams begin to open. Add the mussels, stir, cover, and simmer for 2 minutes. (The stew will still be very thick at this point.) Add the shrimp and scallops, cover the pot, and simmer for another 2 minutes. Remove the cover and stir the stew. The clams and mussels should have started to open and release their juices into the stew. Cover and simmer for another 2 minutes, until the shrimp and scallops are cooked through. Add the oysters, with their liquor, cover, and cook 1 minute more.

3. Transfer the seafood to a warm, large serving bowl or to individual bowls. Pour the half-and-half or milk into a small saucepan and heat it through, then pour it into the sauce and stir well. Season to taste with salt and pepper. Pour over the seafood. Sprinkle with chopped parsley and serve.

Note

If the clams are not yet fully open when the rest of the seafood is cooked, remove the cooked seafood with a slotted spoon into a large serving bowl, or divide among individual bowls. Cover the pot with the clams in it and cook for another 3 to 5 minutes, until the clams have opened. Remove them with a slotted spoon and add to the seafood in the bowl(s). If there are still any unopened clams or mussels, remove them from the pot and discard them.

Monkfish Stewed in Red Wine

Fish stewed in red wine is no longer seen as unusual. In this stew, a good Burgundy and monkfish, which has a lobster-like texture, make for a wonderfully rich combination. Serve the stew with boiled or mashed potatoes. This recipe is adapted from The Modern Seafood Cook, by Edward Brown and Arthur Boehm.

Serves 4

4 tablespoons olive oil
2 pounds monkfish fillet, cut into 2-inch pieces
5 leeks, white and pale green parts only, washed and cut into 1-inch pieces
2 medium carrots, peeled and sliced ¼ inch thick
2 celery stalks, peeled and sliced ¼ inch thick
4 garlic cloves, finely minced or pushed through a garlic press
1 pound mushrooms, trimmed and quartered
¾ cup clam juice or fish stock
2 cups dry red wine
2 bay leaves
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1½ teaspoons cornstarch
Salt and freshly ground black pepper

1. Place a Dutch oven or other stew-type pot over medium-high heat and add 2 tablespoons of the oil. When the oil starts to shimmer, add the monkfish in two batches and sauté until the fish is lightly colored on both sides. Transfer the fish to a warm platter.

2. Add the remaining oil to the pot, and when it is hot, add the leeks, carrots, celery, garlic, and mushrooms. Sauté, stirring, for 5 minutes, then add the clam juice, wine, bay leaves, and thyme. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes, until the carrots are almost tender.

3. Return the monkfish to the pot and simmer over low heat for 10 to 12 minutes, until the fish is tender.

4. Put the cornstarch in a small bowl and stir in a tablespoon of the red wine sauce. Raise the heat under the stew to medium-high, stir in the starch mixture, and cook until the sauce has thickened a little, about 1 minute. Taste and adjust the seasonings and serve.

(Continues...)

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Excerpted from Simple One-Pot Stews by Maria Robbins. Copyright © 2004 Maria Robbins. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Introduction,
one Vegetable Stews,
two Fish and Seafood Stews,
three Chicken Stews,
four Veal Stews,
five Beef Stews,
six Lamb Stews,
seven Pork Stews,
Index,