Pork Meatball Stew

This comforting and economical stew is made with ground pork and a savory mix of vegetables. Served here over tender pappardelle noodles but would go equally well with mashed potatoes!

Ingredients:

Meatballs: 

1 lb ground pork

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

2 tsps Worcestershire sauce

salt and pepper to taste

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil 

Stew:

2 tbsps olive

1 large onion cut in chunks (or 6-7 small whole ones)

1 cup diced turnip

1 cup diced or thick sliced carrots

4 tsps minced garlic

900ml (about 4 cups) beef broth

1 bay leaf

1 tsp savory

1 tsp dry thyme

1 1/2 cups spinach, roughly chopped

1 1/2 cups small whole mushrooms

1 tbsp flour 

In a bowl combine the pork, onion, ginger, mustard, Worcestershire sauce, salt and pepper together and form into 1" balls. Roll in flour then brown in a skillet in hot butter and olive oil for about 5 minutes. Remove from pan and set aside. They will finish cooking in the stew. To the same pan add 2 tbsps olive oil and the whole onions, turnip, carrots, mushrooms, garlic and seasonings. Add 1 cup of the broth and de-glaze the pan then add the rest of the broth and bring to a boil. Cover and simmer for 45 minutes. Return the meatballs, remove the bay leaf and add the spinach. After 1 minute take 1/2 cup of broth from the pan, stir in 1 tbsp flour and whisk into the stew. Cook 2 minutes. Makes 4 servings.

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Ukrainian Pork Stew

This stew checks all the boxes: melt in your mouth tender pork, lots of veggies with warm, earthy seasonings in a rich gravy. The epitome of comfort food!

Ingredients:

 1 3/4 - 2 lbs pork loin, cut in 1" cubes

4 oz diced mushrooms

2 medium carrots, 1 shredded and 1 diced

1 medium onion, diced

1/8 cup minced garlic

2 tbsps vegetable oil

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp smoked paprika

1 tsp black pepper

1 tbsp flour

6 cups water or broth

1/4 cup ketchup

2 tbsps mayonnaise

1 tsp lemon juice

green onion slices to garnish

Heat 1 tbsp oil in pan to medium high. Brown pork for 7-8 minutes, searing to just golden. You may need to remove excess liquid. Then remove pork to a plate. In the same skillet add 1 tbsp oil and fry the mushrooms 4-5 minutes. Then add the onions and carrots for 4 minutes followed by the garlic for another minute. Add the flour and spices and stir for 1 minute then pour in the water/broth and ketchup. Return pork to the pan and bring to a boil. Then reduce heat, cover and gently simmer 1 hour. Uncover and simmer another 1 hour. Remove from heat. Mix the mayo and lemon juice together with a bit of the stew juices. This will keep the mayo from curdling.  Now stir into the stew and serve with mashed potatoes and sliced green onions. Serves 4

 Adapted from jayleenrecipes.com

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Pork and Tomato Stew

Aromatic melt-in-your-mouth pork served with rice or potatoes is the meal you need for the cold nights ahead.

12 oz pork loin, cut in 1 1/2 - 2" chunks

salt and pepper to taste

1/4 cup diced onion

1/2 cup diced red pepper

2 tsps minced garlic

1 1/2 cups thick sliced mushrooms

4 tbsps olive oil, divided

a splash of red wine vinegar

1 cup canned diced tomatoes

2 bay leaves

1/2 tsp smoked paprika

1/2 tsp dry thyme

1/2 tsp dry oregano

2 cups beef or chicken broth

1 tsp cornstarch

1 tsp cold water

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the pork then sear a few minutes. Remove from heat. Add 2 tbsps olive oil to the same pan and heat to low. Sauté the onion, garlic, red pepper and mushrooms 2-3 minutes. Return the pork to the pan and raise the temperature to medium heat. Make a space in the middle, add the red wine vinegar and de-glaze the pan. Stir all together and add the canned tomatoes, seasonings and broth. Cover and simmer on medium heat for 1 hour. Mix the cornstarch and water together and stir into the stew. Heat 1-2 minutes to slightly thicken. Serves 2

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Flaky Guinness Beef Pie

Rich and tender beef fill this traditional Irish stew pie. Don't wait for St Patrick's Day to try it! And Guinness has come out with a 0% alcohol product that's works just as well as the original.

Ingredients:

680g (1 1/2 lbs) top blade beef, cubed

2 tbsps flour

3 tbsps vegetable oil

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

1 tsp cornstarch

1 tsp cold water

pie dough for bottom crust 10" pie plate

1 sheet of puff pastry for top

1 egg

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp of oil then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet, add 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a boil, then cover loosely with foil and place in a 350°F oven for 1 1/2 - 2 hours. After 1 hour see if the stew needs the rest of the Guinness. If it doesn't, then have a sip or two and relax for another hour. After that time if the stew needs thickening whisk the cornstarch and water together and mix in, boil 1 minute. Add salt and pepper to taste. Remove the bay leaves. Roll out the pie dough and line a 10" pie plate. Beat the egg and brush the dough with it from the edge right to the center. Fill with the stew then lay the puff pastry on top, cut to fit and seal the edges with a fork. Cut a few air vents in the top, brush with beaten egg and add a few grinds of fresh cracked pepper to the top, then bake in a 400°F oven for 35 minutes.

Ideally served with colcannon potatoes but a nice garlic mashed potato will do as well. Serves 6

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Sausage Vegetable Stew

Similar to ratatouille, but without the eggplant, this vegetable stew with sausages makes a nice light dinner for two. Can be served as is or over rice.

Ingredients:

1/2 lb (3 medium sized) sausages (Italian or your favourite) cut in 1/2" slices

2 medium bell peppers, cut in squares

2 medium onions, sliced

1 small zucchini, cut in 1/2" slices

1 tsp minced garlic

14 oz can diced tomatoes

2 tbsps olive oil

1/4 tsp red pepper flakes

salt and pepper to taste

1/2 tsp dry oregano

1/2 cup water

 

Bring olive oil to medium high heat in a skillet and sauté the sausage slices 3-4 minutes. Then add the onion and cook for 4 minutes. Add garlic, bell peppers and zucchini and cook another 3 minutes. Finally add the tomatoes, salt, pepper, red pepper flakes, oregano and water. Bring to a boil then reduce heat to a simmer and cook for 25 - 30 minutes.

Serves 2

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Meatball and Onion Stew

Who doesn't love meatballs? Combined with whole, juicy onions, chunky vegetables and all the classic flavours of beef stew and you've got the perfect meal for National Meatball Day!

Ingredients for meatballs:

1 lb beef (or trio: beef, veal and pork)

1 slice white bread, torn in small pieces

1/4 cup milk

3 tsps dry onion soup mix

1 egg

black pepper to taste

1 tsp dry oregano

1 tbsp balsamic vinegar

 

Ingredients for the stew:

1 tbsp olive oil

1 1/2 cups diced potato

6-8 small onions

2 tsps minced garlic

2 tbsps flour

1 tbsp tomato paste

2 carrots, sliced thick

2 celery stalks, sliced thick along with any leaves

1 bay leaf

1 1/2 cups diced turnip

4 cups beef broth

1 tsp dry thyme

salt and pepper to taste 

 

Start with the meatballs. Soak the torn bread in milk for 20 minutes then add the meat and mix well. Mix in the rest of the ingredients and roll into 16 balls. Bake in a conventional oven at 350°F on a lined baking sheet for 30 minutes. Or air fry at 390°F for 12 minutes. You can flip them halfway through but it's not necessary. The internal temperature when cooked should read 165°F.

While the meatballs cook, prep the stew. Heat olive oil to medium high heat in a skillet. Add the onions and brown for 4-5 minutes.

Stir in the garlic for 30 seconds before adding the flour and tomato paste. Add the remaining ingredients, cover and reduce heat to a simmer for 45 minutes to 1 hour or until the potatoes/carrots/turnip are tender. Finally add the meatballs to the stew and simmer another 15-20 minutes.

Serves 4

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Old Fashioned Beef Stew with Mushrooms

Deep, rich gravy surrounds tender morsels of beef, slices of carrot, bell pepper and lots of mushrooms. Oh, and the onions... they are out of this world delicious!!

Ingredients:

 3/4 lb cubed beef (I used fondue beef cubes and it was so tender!)

1 tbsp cornstarch

1 tbsp olive oil

2 tsps minced garlic 

1 medium onion diced or better yet 5 or 6 small whole onions

2 tbsps balsamic vinegar

1 cup beef broth

1 tbsp tomato paste

salt and pepper to taste

1 tsp celery seed

1 tsp smoked paprika

1/2 cup sliced carrots

1/2 cup diced bell pepper

1 1/2 cups sliced mushrooms 

2 tbsps fresh chopped parsley

 

Heat oil in a skillet to medium and add onions and garlic. Brown for 2 minutes stirring and turning over the onions. Toss the beef and cornstarch together then add to the pan and cook for 2-3 minutes. Add the balsamic vinegar and turn up the heat to high for 1 minute before adding the broth, tomato paste, salt, pepper, celery seed and paprika. Bring to a boil then lower and gently simmer for 20 minutes.

Add carrots, bell pepper and mushrooms, cover the pot and simmer for 30 minutes or until the carrots and onions are tender.

Add parsley and serve.

Ohh myyyy!

Serves 4

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Gnocchi Beef Stew

Soft potato gnocchi are featured in this hearty beef stew replacing the usual potatoes. The tomato based gravy is filled with fall apart beef, sweet carrots and tender time-saving gnocchi (no potatoes to peel!)

Ingredients:

1 tbsp olive oil

2 tbsps butter

1 lb stewing beef, cut in cubes

1/4 cup diced onion

2 tsps minced garlic

pinch red pepper flakes

1/2 cup flour

2 tsps smoked paprika

1 cup water

4 cups beef broth

10 oz tomato sauce

1/2 tsp dry thyme

2 bay leaves

1 tsp worcestershire sauce

pinch of cloves or allspice

salt and pepper to taste

3 medium carrots

2 kale leaves, massaged and chopped

1 lb shelf stable gnocchi

1 tbsp red balsamic vinegar

2 tbsps fresh chopped basil

Heat oil in a Dutch oven to medium high. Salt and pepper the beef, brown in hot oil then remove to a plate. To the same pot add the butter, onion, garlic and red pepper flakes and cook until the diced onion is translucent, 3-4 minutes. Add flour and paprika, then whisk in the water and simmer to thicken.

Stir in the broth, tomato sauce, thyme, bay leaves, cloves, worcestershire sauce, salt and pepper. Return the beef to the pot and simmer on low for 2 hours.

Next add the carrots and simmer another 30-45 minutes or until carrots are tender. Add gnocchi and kale and cook 5-10 minutes.

Just before serving remove the bay leaves and add the red balsamic vinegar and fresh chopped basil.

Serves 4

Prep and cooking time: about 3 hours (mostly simmering time)

Adapted from: letsdishrecipes.com

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Veal Stew Pie

Meaty stew under a golden pie crust is Comfort Food 101.

(See note at the end of this post on how to clean a burnt pot. Yes, it happens to the best of us 🤷🏼‍♀️)

Ingredients: 

Pie dough for an 8" pie (store bought or homemade)

2 tbsps olive oil

1 lb veal cut in 1 1/2" cubes

1 tsp salt

1/2 tsp pepper

2 medium onions, quartered

3 tsps minced garlic

1 1/2 tbsps flour

1 1/4 cups water

1 tbsp dry onion soup mix

2 tsps worcestershire sauce

2 tsps red balsamic vinegar

1 cup beef broth

3 carrots, cut in 1/2" slices

1 tsp dry thyme

1/2 tsp savory or sage

fresh chopped parsley

1 or 2 potatoes cut in chunks (I planned on serving this stew with Colcannon Mashed Potatoes for St Patrick's Day so didn't add them this time)

Pat the veal cubes dry with a paper towel and add salt and pepper. Heat oil in a large skillet to high. Brown the meat well, you might have to do it in batches, then remove to a plate. Reduce heat to medium and add the onions, cooking for 3 minutes. Add the garlic in the last minute. Stir in the flour and cook for 2 minutes.

Whisk in the beef broth to deglaze the pan then add the water, onion soup mix, worcestershire sauce and balsamic. Return the meat to the skillet along with any juices from the plate.

Add carrots, (potatoes if using them), thyme and savory or sage. Add enough water just to cover everything. Cover and bring to a boil, then reduce heat and simmer gently for 2 hours. After 2 hours remove the cover and simmer for 30 minutes to thicken (keep watch that it doesn't burn!) Check to see if you want to add more salt or pepper then stir in the parsley.

Your stew is good to go but if making it into a pie, roll out the pie dough on a floured surface then place in the bottom of an 8" pie plate. Fill with stew and and cover with top crust, wet and pinch edges to seal. 

Bake at 375°F for 45 minutes.

Link to Colcannon Potatoes:

https://hotandcoldrunningmom.blogspot.com/2016/03/colcannon.html

 

Note: Keep an eye on your simmering pot or you just might have to start all over again. 😖

This trick of boiling water with a fabric softener sheet can loosen the burnt mess and save your pot. Let it soak for about 1 hour. A scrape with a razor blade and a little elbow grease and its good as new!

You know the old saying "a watched pot never boils"? But if you turn your back on it for 1 second...⬇️

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Pork Hocks and Meatball Ragout

Low and slow cooking lets these pig's knuckles add big, deep flavour to this meatball ragout.

Ingredients:

2 pork hocks (pig's knuckles) about 2 lbs total

3 tbsps olive oil

1 medium onion, cut in chunks

2 celery stalks, cut in 1" slices

4 tsps chopped garlic

pinch of salt

28 oz can diced tomatoes

1/4 cup balsamic vinegar

1/4 tsp red pepper flakes

1 tsp dry basil

1 tsp dry parsley

Meatballs:

1 lb ground pork or beef

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

salt and pepper to taste

pinch of nutmeg

1/4 tsp dry basil

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil

Prepare the hocks by scoring just through the skin. Heat olive oil in a skillet and brown them on medium high about 1-2 minutes per side. Remove to a plate.

On low to medium heat add the onion and celery and cook to soften then add the garlic and salt for 1 minute before returning the pork to the pan. Add the tomatoes, balsamic vinegar, red pepper flakes, basil and parsley. Cover and bring to a boil, then place in a 300°F oven for 2-3 hours. Turn halfway through the cooking time. Uncover for the last 15-20 minutes and increase the oven temperature to 450°F. You'll know they're done when the meat pulls easily away from the bone.

You can cool them and refrigerate until the next day or continue...

Cut through the skin and fat and remove the meat. Shred or slice and return the meat to the pot.

For the meatballs, combine the ground meat, onion, ginger, dry mustard, salt, pepper, nutmeg and basil. Roll into 1" balls and coat with flour. Brown in hot olive oil and butter.

Add the meat balls to the stew. Bring to a boil then simmer, covered, for 40-45 minutes. Taste and add more salt and pepper if needed.

Serve over rice or mashed potatoes.

Serves 4-6

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Pumpkin Beef Stew

Dinner for two comfort food with lots of nutrients from pumpkin and carrots to keep your heart healthy.

Ingredients:

1 lb boneless blade beef, whole or cut in chunks

1 tbsp flour

1 tbsp minced garlic

1 tbsp soya sauce

1 1/2 tsps brown sugar

1 tsp minced ginger

1 1/2 tbsps olive oil

1 onion diced

1 pinch red pepper flakes

2 bay leaves

14 oz can diced tomatoes

1 tbsp tomato paste

2 cups peeled and cubed pumpkin

2 or 3 carrots, cut in rounds

2 cups beef broth

2 tbsps olive oil

fresh parsley

salt and pepper to taste

1 tbsp flour

Mix the flour, minced garlic, soya sauce, brown sugar and minced ginger together to make a paste. Slather all over the beef and marinate 30 minutes.

In a large skillet on high heat add the olive oil and sear the beef on all sides. Remove to a plate. Add a little more evoo and sauté the onion and red pepper flakes for 1 minute. Add the tomatoes and tomato  paste along with the bay leaves and broth. Return the beef to the pan and bring to a boil. Then reduce the heat, cover and simmer 1 1/2 hours. When half the time has past (so after about 45 minutes) add the carrots and pumpkin. You may want to add a little more broth just to cover the veggies. Cover the skillet and simmer another 45 minutes. Add salt and pepper to taste.

Remove the bay leaves, whisk in 1 tablespoon of flour and heat on high uncovered for about 10 minutes to slightly thicken the sauce.

Add fresh chopped parsley to serve.

Makes 2-3 servings

Adapted from: adorefoods.com

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