Recipes for "stew"

1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker.

2. To the slow cooker, add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries.

3. To make the polenta. Heat the butter, garlic, and rosemary in a medium saucepan over medium heat. Cook until the garlic is golden and the rosemary is crisp and "fried", about 3 minutes. Remove the rosemary and reserve. To the pan, add 4 cups water and bring to a boil. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Season with salt and pepper. If the polenta thickens too much, thin with additional water or cream for an extra luscious polenta.

4. To serve, remove the thyme and bay leaves from the stew. Serve the stew and gravy over the polenta. Top with crisped rosemary. Enjoy!

1. Preheat the oven to 325 degrees F.

2. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the shallots and carrots, cook 5 minutes or until the shallots begin to caramelize. Add back the beef. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Sprinkle the cranberries overtop. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.

3. Make the polenta and finish as directed above.

1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.

2. To the instant pot, add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Seal the instant pot and cook on high pressure for 35 minutes.

3. Switch the instant pot to sauté. Add the cranberries and bring the sauce to a boil. Boil 8-10 minutes until the cranberries burst and the sauce thickens slightly.

4. Make the polenta and finish as directed above.

Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

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Simply Recipes / Elise Bauer

Just leave em out. Your gravy may be a little less thick, but it will still be delicious.

Toss the beef in 1/3 cup flour, shake off excess and add to the Instant Pot as normal. If you do this and you have a newer Instant Pot, you will likely need additional liquid (I’ll often do a second can of tomato juice) to avoid the burn warning on the Instant Pot.

Make a slurry of 2 tablespoons corn starch and 1/4 cup water. Add the slurry to everything in the Instant Pot after it’s cooked.

Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder.

If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat.

Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.

Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan.

Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown.

Add the chopped garlic and cook for another minute.

Add the pork, the sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste.

Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.

Remove the sausages from the pot and cut them into chunks, then return them to the pot.

Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.

Excellent served with crusty bread and red wine.

1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker.

2. To the slow cooker, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Cover and cook on low for 6-8 hours. During the last hour of cooking, add the beans, spinach, cilantro, parsley, dill, and chives. If you would like a thinner consistency, add the remaining 1 cup broth.

3. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.

2. To the instant pot, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Seal the instant pot and cook on high pressure for 35 minutes.

3. Switch the instant pot to sauté. Add the beans, spinach, cilantro, parsley, dill, and chives. Boil 8-10 minutes until the the sauce thickens slightly. If you would like a thinner consistency, add the remaining 1 cup broth.

4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

1. Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute.

2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.

3. Remove from the oven and place over low heat. Stir in the beans, spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.

4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.

1. In the bowl of your instant pot, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Seal the instant pot and set to the meat/stew setting for 35 minutes. Preheat the broiler to high.

Preheat the broiler to high.

2. Once the instant pot has finished cooking, Transfer the stew to an oven safe pot. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy!

1. Preheat the oven to 325 degrees F.

2. In a  large oven safe dutch oven, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Transfer to the oven and cook 2 1/2-3 1/2 hours or until the meat is fork tender and falling apart. Preheat the broiler to high.

Preheat the broiler to high.

3. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy!

In a large bowl, add the cubed beef, onion, scallion, garlic cloves, thyme, ginger, scotch bonnet pepper, hot sauce, Kosher salt, freshly ground black pepper, allspice and sugar. Combine with your hands to thoroughly coat the meat in the marinade. Cover and refrigerate one hour and up to overnight.

Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil. Use a slotted spoon or your hands remove the meat from the beef marinade leaving any large pieces of onion, scallion, garlic, ginger or thyme in the bowl. Reserve the marinade. You will use it later.

Sear the beef in batches on all sides, 4-5 minutes per side, setting the browned pieces aside in a clean bowl or on a plate as you go. You want to do this in batches so you can get a good sear. If you overcrowd the pan the beef won’t brown properly.

The sugar from the seasoning will make the brown bits on the bottom of the pan very dark brown, almost burning — don’t worry! This is the color we want. As long as you don’t have an unappetizing burnt smell, you’re still in good shape.

If it looks like it’s turning almost black, reduce your heat. You can even deglaze the pan between batches with a bit of the chicken stock and remove that liquid to the bowl with the seared meat before searing the remaining pieces.

Once all of the beef has browned, add the marinade to the pot and turn off the heat. Use a wooden spoon, and the residual heat, to scrape up the brown bits from the bottom of the pot.

Once all of the bits have been scraped from the bottom, add the beef back to the pot along with the stock, ketchup, soy sauce, and bay leaves. If you had trouble removing all of the bits, the stock will help you scrape up any last pieces.

Turn the burner on to medium heat and bring the stew to a simmer. Cover the pot, reduce heat to low or medium low and simmer gently until beef is tender, about 1 hour and the beef is tender.

Once the beef is tender, remove bay leaves and thyme sprigs. Add the carrots and potatoes, stir well. Cover the pot. Simmer on low to medium low until the vegetables can be easily pierced with a fork, about 30 minutes.

Add the remaining scallion, red pepper, and onion and cook uncovered for 5-10 minutes or until tender.

To thicken the stew, you can remove the lid and reduce the cooking liquid until you reach your desired consistency or take a few of the tender potatoes and use a fork to smash against the side of the pot. This will give the stew body.

Taste and adjust the seasoning with more salt and pepper. Garnish with additional chopped scallions and serve alone or over rice. This stew tastes even better the next day!

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Pull or cut off any excess fat on the meat and discard. Trim away any silvery connective tissue and discard. Cut the meat into 1-inch chunks and place in a Dutch oven or large oven-safe pot. Alternatively, use stew meat.

Add the flour, herb blend, salt, pepper, and garlic powder to the beef and toss to coat.

Tuck the onion and carrots into the pot around the beef. Add the potatoes on top but don’t stir them in. Whisk together the boiling water, beef base, and tomato paste in glass a measuring cup. Pour over the ingredients in the pot. Bring to a simmer over high heat.

Cover the pot and transfer the stew to the center rack of the oven. Bake until the meat is nearly tender, 2 hours. Remove the lid and continue to bake until the stew has thickened and the meat is very tender (fish out a piece of beef and cut it in half with a fork, it should yield easily), 1 hour.

This produces a very thick stew. If you prefer a soupier stew, cook with the lid on for 30 to 40 extra minutes, removing the lid for the last 20 to 30 minutes.

Remove the Dutch oven from the oven. Stir in the peas and vinegar to taste and replace the lid to let the peas defrost, about 5 minutes.  Garnish with fresh herbs, if desired. Taste for seasoning, adding salt and pepper if needed.

Let leftover stew cool completely in the refrigerator uncovered. Once cooled, store in an airtight container for up to 5 days or transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently in a saucepan over low heat, adding water to loosen the broth, if necessary.

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Place bacon strips in a large (5 to 6 quart), thick-bottomed Dutch oven. Set the heat to medium and cook the bacon until much of the fat has been rendered. Remove bacon to a paper-towel lined plate.

Pour off all but 1 tablespoon of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.)

While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.

Add the short ribs to the pot with the bacon fat, taking care to not crowd the pot (work in batches if necessary). Brown on all sides, about 3 to 5 minutes per side.

If you want to get good browning, do not move the short ribs except to turn them.

While the short ribs are browning, chop the bacon and set aside.

Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl. Add the chopped onions to the pot. Sprinkle with 1/2 teaspoon of salt. Cook until translucent, about 4 minutes.

Add the garlic and cook for an additional minute.

Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan.

Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil.

Return the short ribs to the pot, cover, put in the 300°F oven, and cook for 2 hours. (Alternatively, you can do the cooking on the stovetop, just lower the heat to the lowest setting and cover.)

Peel the potatoes, turnips (if using), and carrots, and cut into 1-inch pieces. Add to the pot, cover, and cook until the vegetables are tender and meat pulls away easily from the bone, about 30 to 45 minutes. Add salt and pepper to taste.

Some short ribs take longer to break down than others. If your short ribs are still tough, keep stewing them until they are fall-apart tender.

Spoon off the excess fat (it helps if you have a fat separator). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.

For easy removal of the fat, let the stew cool, chill it in the refrigerator, and then remove and discard the solidified fat cap. As a bonus, the flavors of the stew will have melded better by then.

Salt cod typically comes either in dry fillets, already boned and skinned, or it comes whole. The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changes of the water.

If you are using a whole fish, not prepared fillets, it needs to be soaked in water for up to 48 hours, also with several changes of water, and the bones and the skin removed and discarded after soaking.

If you plan to bake the bacalhoada, instead of simmering it on the stove, preheat the oven.

Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.

Parboil the potatoes for 20 minutes (you can boil them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.

In a large Pyrex casserole or Dutch oven (use a Dutch oven if making on a stove-top), generously coat the bottom with olive oil. Place a layer of sliced onions over the bottom of the pan.

Place a layer of sliced potatoes over the onions.

Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes. Taste the fish for saltiness. After a day of soaking and further cooking, there should be just a hint of saltiness in the fish. If most of the salt was soaked out of the fish, and the fish doesn't taste at all salty, you may need to sprinkle some salt back onto the fish as you place the layers down.

Generously pour some olive oil over the fish. Sprinkle with freshly grated black pepper.

Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed).

Then finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.

Place on stovetop on medium heat, and cook, covered, for 30 minutes. Or bake, covered in a preheated 350°F oven for 30 to 40 minutes, or until everything is completely cooked through.

Serve with sides of rice and salad, or some crusty bread.

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Pat the beef dry with paper towels, then season well with salt and pepper. On the stovetop, heat 2 tablespoons of the butter in a large, heavy-bottomed Dutch oven over medium-high heat.

Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well).

Transfer the browned beef to a separate bowl.

Add the remaining 2 tablespoons butter to the Dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until the onions are browned, about 15 minutes.

Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

Stir in the broth and scrape the bottom of the Dutch oven to loosen any browned bits. Stir in the beer, thyme, bay leaf, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2 to 3 hours until beef is fork tender. (Alternatively, you can cook in the oven at 300°F.)

Stir occasionally, scraping up anything that is sticking to the bottom of the pan.

About 30 minutes before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

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Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Transfer with a slotted spoon to a medium heatproof bowl and set aside.

Add the poblano peppers, onion, and 1/2 teaspoon of the salt to the fat remaining in the Dutch oven. Cook over medium heat, stirring often, until starting to soften, about 4 minutes.

Push the onions and peppers to the edges of the pot, then add the ground beef to the empty space. Cook, undisturbed, for 3 minutes. Break up the beef with a wooden spoon and continue to cook, stirring often, until almost cooked through, about 2 minutes.

Add the chili powder, garlic, and remaining 1/2 teaspoon salt to the beef and vegetable mixture and cook, stirring constantly, until fragrant, about 1 minute.

Add the diced tomatoes, beef broth, and beans and bring to a boil over high heat. Once boiling, add the potatoes and the reserved sausage.

Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender and stew has started to thicken slightly, about 30 minutes.

Remove the stew from the heat and stir in the corn. Serve, topping with the cheddar and/or scallions, if using.

Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 weeks.

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Spread chopped mushrooms, carrots, and potatoes on a baking sheet in three separate rows, keeping each vegetable separate from the others—this will come in handy later when you have to add them to the soup in separate steps.

Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle with 3/4 teaspoon of salt, 3/4 teaspoon freshly ground pepper, and 1/2 teaspoon harissa. Toss each individual row to coat.

Roast veggies in oven for 20 to 25 minutes. When they are fork tender, set them aside while you finish the soup base. (Note: You don't actually want the veggies to brown too much for this recipe; you want the colors to stay vibrant.)

While the vegetables roast, cook the chicken and begin assembling the stew.

Heat 2 tablespoons oil in Dutch oven or large heavy-bottomed soup pot set over medium heat. Trim the chicken of excess fat and skin. Sprinkle the four chicken thighs with 3/4 teaspoon salt and 3/4 teaspoon freshly ground pepper.

Once the oil begins to shimmer, add the thighs skin side down. Cook the thighs for 7 minutes, until the skin has a nice golden brown color.

Flip the chicken and cook for another 5 minutes. A few bits of skin may stick to the pan when you flip. That’s ok.

After cooking, the skin should be crisp and golden, and you should have about a 1/4 cup of fat in the pan. (Just eyeball it; you’ll be fine!) The chicken will not be completely cooked, which is ok; transfer it to a plate.

Sprinkle 1/4 cup all-purpose flour over the chicken fat. Use a sturdy wooden spoon to stir continuously and scrape the brown bits (the fond) off the bottom of the pan.

Continue cooking until the color deepens and it looks like golden paste, about 6 minutes. This is the roux that will thicken your soup.

Add the chopped onion, minced garlic, turmeric, and cumin to the pan with the roux. Continue to stir and scrape the bottom of the pan. The roux will get crumbly, and the color will continue to deepen. That’s ok.

Keep stirring and scraping the bottom of the pan for about 5 minutes until the onions are cooked through.

Slowly add 1/3 cup of white wine, scraping the bottom of the pan to release any brown bits, and stir for another minute.

Slowly pour in the stock, you guessed it, while stirring! Add the bay leaves and bring it to a gentle simmer.

Remove the skin from the chicken thighs and discard. Add the thighs to the pot of simmering stock.

Cover with a lid, but leave it slightly ajar. Continue to simmer over medium low heat for 25 minutes, stirring occasionally. Don’t let it boil.

Use tongs to remove bay leaves and chicken from the pot and transfer to a plate.

Add half of the roasted potatoes and half of the carrots to the pot (reserve the mushrooms). Use an immersion blender to puree the vegetables into the soup.

After pureeing, add the remaining vegetables, including all of the mushrooms, and let them warm through.

When the chicken has cooled enough to handle, use two forks to shred it into bite-sized pieces. Discard the bones. Add the chicken back to the pot.

Stir in the kale. Let everything warm through over low heat for a couple of minutes and make sure the kale is wilted.

Ladle into bowls and serve with fresh crusty bread. Leftovers will keep in the refrigerator for about a week, or up to 1 month frozen.

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Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5 to 7 minutes until blackened in spots. Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended.

If you make ahead, refrigerate until needed.

Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them.

Working in batches so as not to crowd the pan, brown the chicken pieces on two sides. Add more olive oil when necessary.

When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side.w

Then, use tongs or a metal spatula to turn them over. And don't move them again until they are browned on the other side. Do not cook through, but only brown.

Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Add the onions to the pan, and a tablespoon or two more olive oil, if needed (likely).

Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Add the garlic and cook for 30 seconds more, until fragrant.

Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer.

Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream, if needed to offset the heat from the chiles. The stew will thicken as it cools.

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Rinse the rice in a strainer under running water to remove the excess starch from the outside. In a large bowl, mix the reserved liquid from the pigeon peas with the water for soaking. Add the rice to the bowl and soak for 45 minutes.

When the rice has finished soaking, drain the water into a large pot on the stovetop, and turn the heat to medium-low. Keep it at a low simmer; you'll add this liquid to the asopao later.

In a 3-quart Dutch oven or similar large pot, heat the olive oil over medium-high heat. Add the ham and brown it, about 3 minutes.

Reduce the heat to medium. Add the onion, peppers, tomato, garlic, and recaito to the pot and simmer, stirring occasionally, for 6 to 8 minutes; or until the vegetables have softened and begin to form a thick, chunky paste.

Stir the tomato sauce, olives, capers, sazón, oregano, salt, and pepper into the paste, and cook for 2 minutes.

Add the rice into the pot and stir to thoroughly coat the grains in the sauce. Add the pigeon peas and the warmed, reserved soaking water.

Bring the stew to a gentle simmer and continue to cook, uncovered, for 15 minutes.

After 15 minutes, stir the shrimp into the asopao and continue cooking, uncovered, for an additional 5 minutes.

Serve promptly, as the stew will thicken the longer it’s left to sit. Thin the stew as needed with hot water or with chicken stock to maintain consistency and flavor, especially when reheating leftovers.

Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.

Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.

Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.

Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while it browns.

Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.

Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.

Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.

After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.

To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Cover the beans with water and soak for 4-12 hours.

Heat the bacon, onion, and garlic over medium high heat. Sauté until everything is very soft and flavorful, about 10 minutes.

Add the beans and herbs to the pot, and place the whole chicken on top of everything. Cover with water. Throw in the salt, put a lid on, and let it simmer for about an hour.

After an hour, take the chicken out and transfer to a large plate or cutting board to cool. Skim the top of the soup pot for any weird-looking foam. Pull out the herbs. Add carrots and cabbage and let the whole thing keep cooking to get those veggies softened.

When the chicken is cool enough to handle, pull the chicken meat off and cut / shred into bite-sized pieces. I usually add half of the chicken back to the pot and then save the other half for something else delicious later in the week. Squeeze a little lemon juice in there or hit it with a splash of red wine vinegar to finish. Serve with extra herbs if you want, and definitely get a piece of hot crusty bread slathered with that amazing garlic herb butter ready for some dunking. Oh my goodness, what a beauty. You’ve arrived.

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Preheat broiler, top with cheese, and broil until soft and melty!

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.

2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.

3. Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.

4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.

4. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.

2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.

3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.

4. Finish as directed above through step 4.

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes. Add the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute.

2. Carefully remove 1 cup of chickpeas and reserve for topping, only if desired.

3. To the chickpeas, add 3 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed. If you would like a thinner consistency, add the remaining 1 cup broth.

4. To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint.

To prepare the stew: Debone rotisserie chicken; cut meat into chunks or shred. Set aside.

Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery in hot butter until soft, about 10 minutes. Sprinkle in flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in broth, whisking to remove any lumps. Add potatoes, frozen vegetables, salt, black pepper, basil, and thyme. Cover and cook over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.

Meanwhile, make the dumplings: Combine flour, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk and dill until dough comes together.

Drop rounded tablespoonfuls of dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until dumplings are tender, 8 to 10 minutes more.

Gather all ingredients.

Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.

Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.

Serve piping hot in bowls garnished with fresh parsley.

Enjoy!

Gather all ingredients.

Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes.

Heat half-and-half in a large pot over medium-high heat. Add celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper.

Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately.

Pat the pieces of beef dry with a paper towel, then season them on all sides with the salt and pepper.

Select the high “Sauté” setting on the electric pressure cooker and heat the butter or oil. Brown the beef in the butter in two batches, searing the pieces for 4 minutes per batch and flipping them halfway through cooking.

Don’t worry about trying to sear every side of the beef—you’re just trying to get some browning on the beef and some flavor developing in the pot. Use a pair of tongs to transfer the meat to a dish.

Add the onions and celery to the now-empty pressure cooker. Cook until the onions begin to soften and turn translucent, about 4 minutes. Stir in the tomato paste and cook for another minute.

Pour in the Guinness. Use a stiff spatula to scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce the beer a bit, then stir in the reserved beef, beef broth, and thyme.

Secure the lid on the pressure cooker and make sure it’s set to its “sealing” position. Cancel the cooking program, then select the Meat/Stew,” “Pressure Cook,” or “Manual” setting, and set the cooking time to 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)

When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure vent to its “venting” position.

At this point, you may also leave the stew on the “Keep Warm” setting for up to 10 hours before continuing with the rest of the recipe. The beef will become more tender the longer it sits.

When the pressure has released, open the pot. (Optional: for a leaner stew, you can use a ladle or spoon to skim off some of the fat.) Stir in the carrots, parsnips, and root vegetables.

Put the lid back on the pressure cooker and make sure it’s set to its “sealing” position. Cancel the cooking program, then select the “Pressure Cook” or “Manual” setting and set the cooking time to 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the actual cooking time begins.)

While the stew is finishing, mix the cornstarch and water together in a small bowl to make a slurry.

When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “venting” position. (It's also ok if you need to leave the stew on the "Warm" setting for a little while before venting the pressure and serving, though the vegetables will eventually start to get mushy if left too long.)

Stir in the cornstarch slurry right away while stew is still bubbling. The residual heat will thicken the stew within a couple minutes.

Ladle the stew into bowls and serve it hot, with fresh parsley sprinkled on top.

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Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.

Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.

Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.

Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.

Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.

Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.

Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.

Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.

Toss the beef, flour, and salt in a sealable bag until the beef is coated.

Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.

Combine the boiling water and soup mix in a small bowl; add to slow cooker.

Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.

Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.

Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.

Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.

Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.

In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.

Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.

To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.

For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Gather all ingredients.

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off the heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet.

Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid.

Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.

Simmer stew until beef is fork-tender, about 2 hours.

Stir stew occasionally and skim fat or foam if desired.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Heat oil in a large stockpot over medium heat. Add onions and celery; cook and stir until translucent, about 5 minutes. Mix in pork and beef; cook and stir until evenly browned and crumbly, about 10 minutes. Do not drain.

Add shredded chicken, tomatoes and their liquid, ketchup, barbecue sauce, hot sauce, salt, and pepper. Submerge whole green pepper in the mixture. Reduce the heat to low and cook, stirring occasionally, until thickened, about 2 hours.

Stir in corn and continue to cook for 1 hour, or to desired consistency. Remove green pepper; chop and return to the stew or discard.

Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.

Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.

Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.

Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.

Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.

Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.

Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.

When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

Season lamb shoulder chops with salt and black pepper.

Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.

Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.

Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.

Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.

Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.

Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.

Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.

Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.

Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.

Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Heat 2 tablespoons oil in a large saucepan over medium-high heat; add beef and cook until evenly brown. Mix in potatoes, onion, water, carrots, green bell pepper, garlic, salt, and pepper; bring to a boil. Reduce heat and simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.

Preheat oven to 325 degrees F (165 degrees C).

Cut top off pumpkin and remove seeds and pulp; transfer to a heavy baking pan. Fill pumpkin with beef mixture. Brush outside of pumpkin with reserved oil.

Bake in the preheated oven until tender, 2 hours. Serve stew from the pumpkin, scraping out some pumpkin meat with each serving.

Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.

Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.

Place beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with browned beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.

Cover and cook on low for 7 hours or until the beef is fork-tender.

Stir in corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.

Heat olive oil in a large, heavy pan or Dutch oven over medium-high heat until shimmers. Add pork, in batches, in a single layer; brown on all sides, about 15 minutes. Transfer pork to a bowl; cover to keep warm.

Add onion to pan; cook and stir over medium heat, adding more olive oil if necessary, until translucent and beginning to brown, about 7 minutes. Return pork to pan; stir in tomatillos, water, canned chiles, 1/2 cup cilantro, jalapeños, garlic, and marjoram. Check seasoning; add 1 pinch salt, if needed. Cover and simmer over low heat, stirring occasionally, until pork tender, about 1 hour. Degrease stew before serving in bowls, garnished with sour cream and cilantro.

Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.

Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.

Serve hot with biscuits. Enjoy!

Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.

Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

Heat a large pot or Dutch oven over medium heat; cook and stir beef and Italian dressing in the hot pot until meat is evenly browned, about 5 minutes. Stir in 2 cups water, diced tomatoes, broth, tomato sauce, bouillon, bay leaf, garlic, oregano, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.

Add potatoes, carrots, bell pepper, and onion to the pot; cover and continue to simmer until vegetables are tender, about 45 minutes.

Combine flour and 3 tablespoons cold water in a small bowl; mix until smooth. Stir into stew and bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf before serving.

Melt butter in a large pot over medium-high heat. Add pork; cook until lightly browned on all sides. Stir in onion and garlic; cook until onion softens and pork is no longer pink, about 5 minutes.

Add chicken broth, bay leaf, salt, rosemary, and sage; bring to a boil, then reduce heat to medium-low. Cover pot; simmer for 20 minutes.

Add squash, apples, potatoes, and carrots; return to a simmer. Cook, uncovered, until squash and apples are tender, about 20 minutes. Remove and discard bay leaf.

Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes. Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 1/2 to 2 hours.

Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.

Stir flour and water together in a small bowl; pour into stew and cook until thick, 5 to 10 minutes. Remove bay leaf before serving.

Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.

For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.