AFRICAN PEANUT SWEET POTATO STEW RECIPE: HOW TO MAKE IT
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 624mg sodium, CarbohydrateContent 60g carbohydrate (23g sugars, FiberContent 11g fiber), ProteinContent 10g protein.
SWEET POTATO LENTIL STEW RECIPE: HOW TO MAKE IT
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Total Time 05 hours 15 minutes
Prep Time 15 minutes
Cook Time 05 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
Nutrition Facts : Calories 290 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 662mg sodium, CarbohydrateContent 58g carbohydrate (16g sugars, FiberContent 15g fiber), ProteinContent 15g protein.
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SPICED CHICKEN, SPINACH & SWEET POTATO STEW RECIPE | BB…
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Total Time 55 minutes
Category Dinner, Main course, Supper
Calories 445 calories per serving
- Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
SHRIMP AND POTATO STEW RECIPE - FOOD NETWORK
Reviews 3.7
Total Time 1 hours 50 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR ...
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Calories 547 calories per serving
- Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
Total Time 1 hours 55 minutes
Calories 777 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
FEEL GOOD SWEET POTATO STEW RECIPE | MICHAEL SYMON | FOOD ...
Reviews 4.7
Total Time 45 minutes
Category main-dish
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
- Preheat the oven to 160ºC/325ºF/gas 3.
- Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
- Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
- While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
- Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
- Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
- Preheat the oven to 160ºC/325ºF/gas 3.
- Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
- Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
- While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
- Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
- Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
AFRICAN PEANUT SWEET POTATO STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 06 hours 20 minutes
Category Dinner
Calories 349 calories per serving
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
SWEET POTATO LENTIL STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 05 hours 15 minutes
Category Dinner
Calories 290 calories per serving
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
SPICED CHICKEN, SPINACH & SWEET POTATO STEW RECIPE | BB…
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course, Supper
Calories 445 calories per serving
- Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
SHRIMP AND POTATO STEW RECIPE - FOOD NETWORK
Reviews 3.7
Total Time 1 hours 50 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR ...
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Calories 547 calories per serving
- Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
Total Time 1 hours 55 minutes
Calories 777 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
FEEL GOOD SWEET POTATO STEW RECIPE | MICHAEL SYMON | FOOD ...
Reviews 4.7
Total Time 45 minutes
Category main-dish
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
- Preheat the oven to 160ºC/325ºF/gas 3.
- Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
- Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
- While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
- Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
- Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
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