As the weather starts to cool and winter settles in, there’s nothing like a comforting stew to keep you warm and satiate your appetite. Thanks to La Boucherie’s large range of cuts and premium quality of meats, putting together a delicious, hearty stew becomes an easy feat. To make it even easier, we’ve put together three of our absolute favourite stew recipes. Whether you have a hankering for chicken, beef or traditional Maltese rabbit, this article has got you covered with a choice of fail-proof recipes, complete with a list of ingredients and easy-to-follow cooking instructions. So dive right in, and let us wet your appetite!
Creamy Chicken Stew
- 2 tbsp extra virgin olive oil
- 500g chicken breast, cubed
- 2 cups chicken stock
- 5 tbsp crème fraîche
- 1 ½ cups frozen peas
- 1 small onion
- 2 large carrots, diced
- 1 ½ cups potatoes (peeled and diced)
- 1 ½ cups sweet potatoes (peeled and diced)
- parsley, finely chopped
- salt and pepper to taste
- In a large dutch oven or a deep skillet, heat the oil over medium heat.
- Place the chicken inside the skillet and sprinkle with salt. Afterwards, cook until it is browned on all sides, transfer to a plate and set aside for later.
- Then, cook the onions, carrots in the same, pre-heated pot/skillet, stirring occasionally for 3-4 minutes.
- Add the chicken stock and stir until everything is well combined.
- Stir in the potatoes, sweet potatoes and browned chicken. Mix well and allow this mixture to come to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.
- Simmer for approximately 30 minutes, or until all of the veggies are tender.
- Next, add the peas and crème fraîche, stir and combine well.
- Finally, add salt and pepper to taste.
- Serve with chopped parsley (optional) and enjoy!
Rich Beef Stew
- 1.5 kg boneless beef chuck
- 3 tbsp olive oil
- 2 cups each of: dry red wine, water and beef broth
- 2 medium yellow onions, chopped
- 7 cloves garlic
- 2 tbsp balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 bay leaf
- ½ tsp dried thyme
- 1½ tsp sugar
- 4 large carrots, peeled and chopped
- 450g small white boiling potatoes, cut in half
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Fresh chopped parsley, for serving (optional)
- Preheat the oven to 163°C and set the rack in the lower middle position.
- Pat the beef dry and season with the salt and pepper.
- In a large Dutch oven, heat 1 tbsp of olive oil over medium to high heat. When the oil is sufficiently hot, start browning the beef, using the tongs to turn and make sure that each side is well seared.
- After it is browned, transfer the meat to a plate and set aside for later.
- Then, in the same pot, cook the onions, garlic and balsamic vinegar until the onions turn translucent.
- Next, add the tomato paste and cook for another minute before bringing the beef back to the pan. Sprinkle the mixture with flour and stir with a wooden spoon until the flour has entirely dissolved.
- Add the beef broth, water, wine, bay leaf, thyme, and sugar to the mixture, stir well and bring everything to a boil.
- Cover with a lid and transfer to the preheated oven.
- After braising for at least 2 hours, add the carrots and potatoes. Then, place the pot back in the oven and braise for an hour, until the broth has thickened, the vegetables are thoroughly cooked, and the meat is melt-in-your-mouth tender.
- Finally, take the bay leaf out, season with salt and pepper and serve whilst it is still warm.
- Enjoy with a glass of red wine and feel free to freeze any leftovers!
Maltese-Style Rabbit Stew
- 1 rabbit, cleaned and cut into pieces
- ¼ cup olive oil
- ½ cup dry red wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon white sugar
- 1 bay leaf
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 4 large potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- ½ cup frozen peas
- salt and pepper to taste
- In a large saucepan, heat the oil over medium heat.
- Afterwards, place the rabbit in the saucepan and add the chopped onion and garlic. Then, cook until the garlic and onion are fragrant and the rabbit is browned.
- Next, stir in the beef stock, wine, nutmeg, tomato paste, bay leaf and sugar.
- Then, add the potatoes, carrots, and peas, and season with salt and pepper.
- Bring the stew to a boil. When the stew starts to bubble, reduce the heat to low and allow it to simmer for around an hour, until the potatoes are completely cooked through and softened.
- Finally, serve & dig in.