Simply scrumptious stews

As cooler weather fast approaches, it’s good to have a few recipes for warming, filling stews on hand. You may already have a recipe for a typical stew, so try these to mix it up! These recipes would also work in your Dutch oven. For that method, bake in low heat (around 300 degrees) for a few hours, checking the meat or the softness of the veggies to see when it’s done.

Indian Chicken Stew
You could absolutely turn this vegetarian by just leaving out the chicken. If garam masala isn’t in your usual grocer, check organic or upscale groceries, or a specialty spice shop. It’s a distinctly Indian spice made up of several different herbs. You could use 2 tsp of curry powder instead.
 
Serves 4
 
4 boneless chicken breasts
1 tbsp garam masala
2 tsp chili powder
2 cans of chickpeas, drained
1 can whole tomatoes (28 oz) or 3 cups fresh tomatoes, roughly chopped
1/3 cup water
1/3 cup plain yogurt (or 1/3 cup half and half)
 
Sear the chicken in olive oil in a medium-high skillet so it’s just browned on both sides. Pour the chickpeas and tomatoes into the crockpot, then stir in the mixture of spices, finally adding the 1/3 cup of water and stirring to combine. Put the chicken in the pot, making sure it’s completely covered by the tomato-chickpea mixture. Cover with the lid and cook on LOW for 6-8 hours. After 6-8 hours, the chicken will be cooked through and falling apart, so pull it all apart and mix it with the stew. Ladle into bowls and dollop with plain yogurt to mix in. Serve over rice or on its own.
 
Nutritional info per serving: 455 calories, 5.5 g fat, 138 mg cholesterol, 713 mg sodium, 1,236 mg potassium, 37 g carbohydrates, 7.6 g fiber, 2 g sugar, 63 g protein. 31.5% DV Vitamin A, 100% DV Vitamin B-12, 39% DV Vitamin C.

Biscuit & Gravy Stew
You may already leave the crockpot on all day at work, but what about overnight? It’s perfect for the weekends or a brunch get-together. Wake up to a savory, filling breakfast that’s already cooked!
 
Serves 6
 
2 tbsp butter
2 tbsp flour
1 cup milk
4 sausage links, crumbled (can substitute vegetarian sausage links)
2 potatoes, diced into half-inch chunks
2 bell peppers (any color), diced
1 yellow onion, diced
Black pepper
 
Melt the butter in a saucepan over medium heat. When foaming, add the flour and whisk to combine, whisking constantly until the mixture is bubbling and beginning to turn golden. Add the milk slowly, whisking to incorporate a bit at a time, and stir until thickened, sprinkling with black pepper. You’ve just made a béchamel sauce! That sauce will be the base of the stew.
 
Add all ingredients, including the béchamel, to the crock pot, stirring to combine. Cook on LOW for 6-8 hours or HIGH for 2-3 hours. Serve with biscuits and fresh fruit.
 
Nutritional info per serving: 196 calories, 7.5 g fat, 21 mg cholesterol, 160 mg sodium, 381 mg potassium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein. 17% DV Vitamin B-6, 64% DV Vitamin C.
 
Crock-au-Vin
This is a super-simple take on the traditional coq au vin, a French dish made with chicken and red wine. If you’d rather not use red wine, use tomato sauce instead, though the flavor profile will be very different! For vegetarians: leave out the chicken and bacon, and use a package of washed and dried whole button mushrooms instead. Traditional coq au vin usually calls for mushrooms anyway—we only left them out on the grounds that they might not be a family favorite!
 
Serves 4
 
4 bone-in chicken legs and/or thighs (or 4 boneless chicken breasts)
4 slices bacon, cut in pieces
2 onions, cut in medium wedges
4 carrots, roughly chopped
¾ cup red wine (such as a burgundy or zinfandel)
1 tbsp flour
A few leaves of fresh thyme
 
Combine all ingredients in the crock pot, give a brief stir to cover chicken with ingredients, and turn on LOW for 6-8 hours until chicken is cooked through and beginning to fall apart, and the vegetables are tender. If the liquid needs thickened, stir in another tablespoon of flour with the heat still on until it thickens. Ladle into bowls, top with a chicken leg, and serve with a side of green beans or a salad.
 
Nutritional Information per serving: 278 calories, 8 g fat, 110 mg, 259, 665 mg potassium, 13 g carbohydrates, 3 g fiber, 3 g sugar, 30 g protein. 130% DV Vitamin A, 30% DV Vitamin B-6.