8 x the best stews for the cold days

Must Try

The colder the days get, the more excited we at the Culy editors are for comforting, warm stews. A base of wine or beer, a lot of rosemary and bay leaf, lots of vegetables and the occasional meat: hmmm. Does that sound like music to your ears too? We have listed the most delicious stews for you.

Some of the recipes in this list are fairly quick to make, but other stews can take hours. Fortunately, you can easily make them a (weekend) day in advance. In fact: then the flavors will be absorbed even more.

Also a good idea: make a large portion in one go and then freeze it in parts. All you have to do is put it in the microwave on a drizzly day.

Stew of pork belly, bacon cubes & mushrooms

Fresh pork belly, salted pork belly, cream and cider: that turns out to be a delicious combination. We discovered this through Gill Meller, the executive chef at River Cottage who collects the most delicious seasonal recipes in his cookbooks. We are fans!

Gill: “I first served you this stew aboard a fishing boat in the open sea on a frigid day. I had prepared it the day before (always a good idea with a stew) and heated it up on a small stove in the wheelhouse. The delicious smells curled up on the hungry fishermen on deck. Despite the swell, I managed to serve the piping hot bowls; for a moment you could only hear the wind and the sea.”

Stew of pork belly with mushrooms and cider

> To the recipe:  Stew of pork belly, diced bacon & mushrooms with cream, cider & parsley

Delicious stew with beer

We prefer to make a good stew with red wine or beer. Brown beer in particular gives a deep, full flavor to your winter dishes. Combine that with meat, carrots, onions, bay leaves, cloves and apple syrup and you have the perfect Dutch stew.

It must be on the fire for at least 2 hours, but you can also make this stew in advance. Also great to keep in the freezer for weekdays.

Image of stew with beer

> To the recipe:  Delicious stew with beer (+ tips for the right beer choice!)

Vegan(n) stew with vegetables, potatoes and lentils

Stews are not exactly known for being vegan- proof , but there are still plenty of variants without meat. You can make these, for example, with potatoes, lentils and various vegetables; Not only tasty, but also very healthy.

Extra nice: lentils are cooked much faster than meat. So you can make this vegan stew during the week!

Image of vegetarian stew

> To the recipe:  Vegan(n) stew with vegetables, potatoes and lentils

Kimchi jjigae (Korean stew with kimchi and pork belly)

When we think of stews, we often immediately think of Dutch or perhaps Eastern European cuisine (such as Hungarian goulash ). But plot twist: the rest of the world is also quietly rushing away.

For example, we are a fan of kimchi jjigae, a warming dish based on –  surprise  – kimchi. Add pork belly, tofu, shiitake and gochujang and you have a surprisingly easy Korean meal.

Kimchi jjigae recipe: Korean stew

> To the recipe:  Culy Homemade: kimchi jjigae (Korean stew with kimchi and pork belly)

Persian nut stew (Fesenjān) with chicken

From Korea we travel to Iran: there you will find fesenjān . To our great regret, not so well known in our little country, because it is nice that it is! You make it with a lot of walnuts, chicken and, among other things, saffron and pomegranate molasses as seasonings.

And yes, we promise it tastes better than it looks.

Persian nut stew Fesenjan

> To the recipe:  Culy Homemade: Persian nut stew (Fesenjan) with chicken and pomegranate

Stifado: a Greek beef stew

Another nice foreign stew: stifado! They make this in sunny Greece from beef, tomatoes (cubes), red wine (vinegar), quite a few herbs and small onions, which are sold especially for Stifado. Eat the Greek stew on its own, or with rice or roasted potato.

Do you want to unpack a little more around the holidays? You can also make this traditional Greek dish with rabbit.

Picture of Greek stew stifado

> To the recipe:  Stifado: a Greek beef stew with tomato and silver onions

Suqaar (Somali beef stew)

We happily continue with the beef stews; who would have thought that there were so many variants of it? In addition to the Dutch pot of beef with beer and apple syrup and the Greek variant with tomato, we put suqaar in the spotlight: an easy Somali stew.

How to do that is explained to you by Hawa Hassan, one of the authors of In Bibi’s Kitchen . In it you will find delicious dishes from African cuisine, specifically from countries on the Indian Ocean, such as Eritrea, Kenya and Mozambique. And so Somalia.

Somali suqaar

> To the recipe:  This is how you make Somali suqaar (beef stew) In Bibi’s Kitchen

Quick fish stew with olives

You can make stews not only vegetarian or with meat, but also with fish! Then you immediately bring the summer back into your home. This quick fish stew with olives was brought to the table by Alison Roman, in the fantastic cookbook Lekker Thuis .

Alison: “I admit: this recipe is a bit basic, but sometimes basic is just good. Basic is comfortable. Basic is a garlic-rich, white wine-like tomato stock that takes care of your precious fish and seafood, gently heats them and makes everything taste so good that you don’t care anymore that you have paid a lot of money for them. Basic is nice and easy for during the week.” That’s how we like to see it.

Image of quick fish stew

> To the recipe:  Quick fish stew with olives for the week (by Alison Roman)


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