Winter Soups & Stews
The perfect dinner meal.
Warm and delicious for those cold and wet winter days, these soups and stews are super easy to make.
Poor Man’s Beef Stew
I am not sure why I call this Poor Man’s Beef Stew. Maybe because it really doesn’t matter what type of combination of Beef, Chicken or Sausages you throw in the pot, it will still always come out tasty and delicious.
- 1 large onion
- 2 tbsp. extra virgin olive oil
- 1 tsp. of each of the following spices: cumin, ground mustard, ginger, garlic powder, sweet paprika, smoked paprika, turmeric, parsley
- kosher salt & black pepper to taste
- 1-2 lb package of flanken (or any beef)
- 2 stalks celery, diced
- 2 large carrots. diced
- 5-6 sweet Italian sausage, cut into bite size pieces ( I use either Meal-mart or jack gourmet brand – in freezer section)
- 6 medium size red potatoes, cleaned, and cut into cubes with skin on
- 2 cup good red wine
- 1 cup beef or chicken broth
- 1 cup frozen peas
- 3/4 cup Favorite BBQ Sauce ( I tested a great sauce that I had gotten free at this years kosherfest)
In a large dutch oven on med-high sauté your onions in the olive oil for about 3-4 minutes. Add all the spices and mix well, and sauté for another minute or two.
Add the flanken and brown on both sides for about 2 minutes per side. After browning, remove from pot and set aside ( I use my lid as plate)
Then add the carrots and celery to the pot. Mix and sauté vegetables for about 2-3 minutes. Add the cut up sausages and potatoes sauté everything for another 3-4 minutes.
Deglaze your pot by adding the red wine, use your wooden spoon to scrape up all the good brown bits that are sticking to the bottom of the pan and mix everything well. Bring the wine to a slow simmer and add back the flanken pieces to the pot.
Add the frozen peas and then pour in the the broth and the BBQ sauce. Mix everything in well.
Cover pot and lover flame to medium low and cook on stove top for about 2 hours.
Serve in a bowl with some delicious bread on the side.
Spicy Chicken Corn Chowder
I am obsessed with corn chowder. No matter where I go, if they have it on the menu I order it or if I see a recipe for it, I have to try it. Am I the only one?
- 2 cups chicken broth
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1 package smoked turkey (about 5-6 slices)
- 4 pieces pastrami
- 1 onion, chopped
- ½ tsp. chili powder
- ¼ tsp. cilantro
- ¼ tsp. cayenne pepper
- 1 tsp. garlic powder
- ½ tsp. curry powder (optional)
- 2 15 oz. cans creamed corn
- 1 can of white and yellow corn niblets
- ½ cup soy milk
Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces. Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.
Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.
Chicken Tomato Barley Soup
You know what they say about Chicken Soup being for the Soul –Well this twist on traditional chicken soup is for when I am feeling cold and achy and need something really satisfying.
- 1 lb chicken wings or chicken thighs
- 1 extra large parsnip (or 2 medium), peeled & chopped
- 2 carrots, peeled & chopped
- 1 1/2 cups sliced mushrooms (I used bay portabella because that’s what I had in fridge – but any will do)
- 2 stalks celery, chopped
- 1 sweet potato, peeled
- 1 small onion, cut into quarters
- 1/2 inch piece of fresh ginger
- 3 large cloves of garlic
- 1 handful of fresh parsley
- 1 handful of fresh dill
- 1 1/2 cup barley
- 2 cups crushed tomatoes
- kosher salt to taste
- black pepper to taste
In a large pot add all your ingredients . I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup. Fill the pot with water and then cook on stove on high until starts to boil , about 20 minutes, and then lower flame to medium low and continue to cook for another 1 1/2 hours.
FYI – I use a 10 quart pot and about 10-12 cups of water depending on how chunky I cut my vegetables.
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