#satisfyingstew

Beef Bourguignon is a classic French beef stew cooked with red wine, bacon, mushrooms, and pearl onions. It's a hearty and flavorful dish perfect for cold weather.

Ingredients: 1.5 kg beef chuck, cut into cubes. 200g bacon, diced. 200g pearl onions. 250g button mushrooms, sliced. 4 cloves garlic, minced. 2 carrots, sliced. 2 cups red wine. 2 cups beef broth. 2 tbsp tomato paste. 2 tbsp all-purpose flour. 2 tbsp olive oil. 1 bouquet garni thyme, bay leaves, parsley. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add bacon and cook until crisp. Remove bacon and set aside. Season beef with salt and pepper, then brown in the pot in batches. Remove and set aside. Add onions, carrots, and mushrooms to the pot. Cook until onions are translucent. Add garlic and cook for another minute. Sprinkle flour over vegetables and cook for 2 minutes. Pour in red wine and beef broth, stirring to scrape up any browned bits from the bottom of the pot. Stir in tomato paste and return bacon and beef to the pot. Add bouquet garni and season with salt and pepper. Cover and simmer over low heat for 2-3 hours, or until beef is tender. Serve hot, garnished with fresh parsley if desired.

Prep Time: 20 minutes

Cook Time: 180 minutes

This hearty beef stew is a perfect comfort food for chilly days. It's not only delicious but also Weight Watchers-friendly, making it a healthy choice for your dinner table.

Ingredients: 1 lb lean beef stew meat, cubed. 4 carrots, sliced. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups low-sodium beef broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp cornstarch optional, for thickening. 2 tbsp water optional, for thickening.

Instructions: Put on low the beef stew meat, potatoes, onions, carrots, and garlic. Mix in the beef broth, thyme, rosemary, salt, and pepper. Use a stir to mix. On low, cook for 7 to 8 hours or on high for 4 to 5 hours, until the beef and vegetables are soft. You can make a slurry by mixing cornstarch and water. Add this to the stew in the last 30 minutes of cooking to make the broth thicker. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 300 minutes

This slow-cooked beef stew is perfect for a comforting keto meal because it is hearty and full of flavor.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, diced. 3 cloves garlic, minced. 2 cups beef broth. 1 cup diced tomatoes. 2 cups cauliflower florets. 1 cup sliced mushrooms. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. Salt and pepper to taste.

Instructions: In a crockpot, put beef stew meat, tomatoes, mushrooms, onion, garlic, beef broth, and diced tomatoes. Pepper, salt, and dried thyme should be added. Mix everything together by stirring. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. If you need to, change the seasonings before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

You'll love this Butternut Squash and Sausage Chili on cold days. It's hearty and comforting. It's full of flavor and good for you because it's made with Italian sausage, butternut squash, tomatoes, and beans. It also doesn't have many carbs, so people on the keto diet can eat it.

Ingredients: 1 lb Italian sausage, casings removed. 1 tablespoon olive oil. 1 large onion, chopped. 3 cloves garlic, minced. 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes. 1 can 14.5 oz diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz kidney beans, drained and rinsed. 1 cup chicken broth. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. Fresh cilantro, chopped for garnish.

Instructions: Over medium heat, break up the Italian sausage into crumbles as it cooks in a large pot or Dutch oven. Take it out of the pot and set it aside once it's browned. Put the chopped onion in the pot with the olive oil and cook it for about 5 minutes, until it is soft and clear. Add the minced garlic and cook for one more minute. Put the cubes of butternut squash in the pot and cook for 5 minutes, stirring every now and then. Put the cooked sausage back into the pot. Put in the kidney beans, chili powder, cumin, paprika, salt, and pepper. Also add the tomato sauce and diced tomatoes. Use a stir to mix. Turn down the heat and let the chili simmer for a while. Put the lid on top and cook for 30 to 40 minutes, or until the squash is soft. If you need to, taste and change the seasonings. Serve hot with chopped fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

A filling and healthy stew made with tender chicken and a variety of vegetables that are cooked slowly until they are just right in a tasty broth.

Ingredients: 1 lb chicken thighs, boneless and skinless. 2 cups carrots, chopped. 2 cups potatoes, chopped. 1 cup celery, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place chicken thighs at the bottom of the slow cooker. Add carrots, potatoes, celery, onion, and garlic on top of the chicken. Pour chicken broth over the vegetables and chicken. Season with thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and vegetables are cooked through.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty beef stew with lots of vegetables that is great for a cold night.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 4 potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 cup frozen peas. 4 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 2 teaspoons Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Add salt and pepper to the beef. Set the Instant Pot to saut mode and brown the beef in small amounts. Saut the garlic and onions until they smell good. You can add Worcestershire sauce, thyme, paprika, and tomato paste and mix them in. To clear the pot, add red wine. To the pot, add beef broth, potatoes, carrots, and peas. Put the lid back on and set the Instant Pot to 25 minutes of high pressure. After 10 minutes of natural release, it will quickly release. If you need to, change the seasoning. Enjoy while hot!

This beef stew is hearty and flavorful. It is cooked slowly in a slow cooker, which makes the meat and vegetables tender in a rich broth.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp paprika. 1 bay leaf.

Instructions: Fill a small bowl with flour, salt, pepper, thyme, rosemary, and paprika. Mix them together. Put the beef stew meat in the crock pot. Spread the flour mix on top of the meat and toss it around to coat it. Set the slow cooker on low and add the potatoes, carrots, onion, and garlic. Put diced tomatoes and beef broth on top of the food. Put in the bay leaf. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the rice and beef are soft. Throw away the bay leaf before serving.