Stew

Slow Cooker Hearty Elk & Vegetable Stew

March 5, 2016 by The Partial Ingredients

Hearty Elk & Vegetable Stew

For those who have game meat available to them, this is the recipe for you! I am lucky to have a local butcher that supplies all sorts of meats, including elk and bison. This one is lovely for ground elk but if that is not available to you, ground beef works just fine. This is a very nice recipe for St. Patrick’s day since meat and potatoes is the perfect entree for the holiday. Flavored with fresh oregano and sage, paprika and garlic, this is a fragrant blend for your holiday stew. I thickened up the soup a bit with a little flour but that is an optional step. I also added balsamic vinegar and worcestershire for a little acid to flavor the stock. Throw everything in the slow cooker to cook all day and you will have a lovely stew for the evening! Garnish each bowl with a little aged Irish white cheddar and fresh parsley to perfect the recipe.
…

Moroccan Lamb & Couscous Stew

September 22, 2015 by The Partial Ingredients

Well it’s almost October and it’s time to gear up for colder weather and warmer food! This stew is perfect for the time of year since it’s hearty, spicy, and a perfect belly warmer. The stew is seasoned with coriander, turmeric, cumin, fresh thyme, fenugreek and cinnamon which makes a lovely blend of spices. I used Israeli couscous for this dish and it has a pretty great texture. It almost reminds me of a smaller, savory version of those tapioca balls in bubble tea. The lamb I chose was ground lamb which breaks apart in tender pieces. If desired the lamb can be rolled into meatballs as well. Preserved lemons also add a bit of savory sweetness that enhances the flavor of the lamb and curry. The nice thing about this dish is that it is filling but doesn’t sit too heavy either. This stew goes great with a generous spoon of plain yogurt, chopped cilantro and lemon for garnish.
…

Slow Cooker Moroccan Chicken Stew

July 7, 2015 by The Partial Ingredients

It goes without saying that slow cookers are an excellent way to get a great meal together without a lot of time and effort. I’ve made all sorts of Moroccan inspired food but I had never tried using a slow cooker to cook them. This recipe combines a whole chicken, fragrant chili paste, chickpeas and spices together in one flavorful dish. If a whole chicken isn’t on hand, you can always use about 4 lbs of bone-in thighs, drumsticks, etc. I would recommend using bone-in varieties, that way you can make a flavorful stock later! I’ve found that some of my best stocks come from Indian and Moroccan spiced dishes. The slow cooker really allowed the flavors from the chili paste, preserved lemons, garlic and spices to merge together. You can make the Harissa paste a while in advance before you get started and that will help save time. If you don’t have chickpeas on hand, you can easily substitute potatoes in for them. Serve with rice and plain yogurt to cool things down. Garnish with chopped parsley or cilantro.
…

African Chicken and Peanut Stew with Yams

March 1, 2015 by The Partial Ingredients

This stew is a simple and flavorful recipe that combines savory, peanuty flavors with chicken and yams. My favorite part is the gravy that is flavored with peanut butter, toasted red chilis, garlic and fresh ginger. It reminds me a bit of an Indian curry gravy and has a similar consistency to a Massaman Curry. I would suggest using chicken meat on the bone (thighs or drumsticks) to get some of that lovely flavor into the sauce as well. You just have to fish out the chicken after its cooked and shred the meat. If you’re short on time, you can always get boneless/skinless thighs instead. The meat tends to fall of the bone after cooking it slowly for over an hour so it pretty much does the work for you. The combination of the spicy and peanuty gravy with the slow cooked chicken and yams was perfect for a chilly February day! Serve with a side of white or brown rice and garnish with cilantro.
…