For those of us who don't measure well, who don't make fancy or fussy food, or who don't like to cook every single day, there is stew. Whether it's vegetable based, or built around meat and potatoes like this gorgeous Irish stew from Recipe Girl, a well-constructed stew never fails to satisfy. It's almost a requirement that when you cook stew, you make a big pot of it, either on the stovetop or in the slow cooker. Most stews taste even better on the second day as the flavors have a chance to meld, so you can prepare a stew today, have some for dinner tonight, enjoy the rest tomorrow, or portion it out for easy worknight dinners after a quick reheat.
Continue reading "The Saturday Simmer: Stew recipes for stovetop or slow cooker" »
If you love Indian food but find the long list of spices and complicated toasting/grinding steps intimidating, this recipe for Sindhi beef curry, made in the slow cooker, is for you. The tomato-based beef stew originates from an area of west India that is now in Pakistan. All of the ingredients come straight from your pantry, and you simply toss everything together in the slow cooker and walk away. Like all stews, this one tastes even better the second day, but you'll certainly enjoy it on the day you make it. Serve over white or brown rice.
Continue reading "Slow cooker Sindhi beef curry, from The Perfect Pantry" »
Despite its name, the slow cooker can help you get a great stew on the table in relatively little time, if that's all the time you have. Example: this Asian chicken stew from Jeanette's Healthy Living, cooked in two hours, using ingredients you probably have in your pantry. The Asian flavors come from soy sauce, sesame oil, ginger and garlic, and rice wine, and boneless chicken thighs cook up much more quickly than chicken on the bone. Cut everything into small pieces, set the cooker to high power, and have dinner on the table with very little effort. What could be better than that?
Continue reading "Slow cooker Asian chicken stew, from Jeanette's Healthy Living" »