1、Hawaiian Stew

Prep 20 m; Cook 1 h; Ready In 1 h 20 m;
"I make this recipe when I want something hearty but different. Very little preparation time for something so delicious."

Hawaiian Stew recipe

Ingredients

Method

Finish with a layer of cabbage, then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until cabbage is tender and meat is well done. Reduce heat as needed to prevent burning.
  • Meanwhile, rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over rice.

  • https://www.truecookbook.com/recipe/hawaiian-stew-170297/

    2、Hawaiian Ginger-Chicken Stew

  • Makes: 4servings
  • Prep:35 mins
  • Start to Finish:35 mins
  • Carb Grams Per Serving: 7
  • Hawaiian Ginger-Chicken Stew recipe

    Ingredients

    Method

    1. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
    2. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.
    3. Tip:"Cooking sherry" can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

    3、Beef and Barley Stew with Roasted Winter Vegetables

  • Makes: 6 servings
  • Serving Size: 1 1/3 cup
  • Prep: 45 mins
  • Cook: 1 hr 35 mins
  • Roast: 35 mins 375°F
  • Beef and Barley Stew with Roasted Winter Vegetables recipe

    Ingredients

    Method

    1. In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
    2. Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
    3. Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
    4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)
    5. Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)
    6. To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
    7. If desired, stir in fresh parsley.

    4、Beef and Borscht Stew

  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 4 1/2 hours (high), plus 30 minutes
  • Beef and Borscht Stew recipe

    Ingredients

    Method

    1. In a large skillet brown meat, half at a time, in hot oil; drain off fat. In a 4- to 5-quart slow cooker combine beets, potatoes, tomatoes, carrots, onion, garlic, and bay leaf. Add meat to cooker.
    2. In a large bowl combine broth, tomato paste, vinegar, brown sugar, salt, dill, and pepper. Pour over all.
    3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 4 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in cabbage. Cover and cook for 30 minutes more.
    4. Discard bay leaf. If desired, serve with sour cream.

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