Tag: Stew

African chicken peanut stew

African chicken peanut stew

Here is a really easy chicken stew made with peanut butter and peanuts. You might find this strange and you won’t believe that some people actually do some of these diets in the eastern countries thinking it is an american tradition. If you have a pressure cooker like the Instant Pot, the cooking time is only 30 minutes. It’s probably 60-90 minutes in a covered pot. The original recipe on the Simply Recipes site serves 6-8. We cut that in half and easily had enough for 4. And in an Instant Pot, it is very little work.

  • 1 to 1.5 lb chicken thighs
  • 3 Tb olive
  • 1 large onion, sliced
  • 1 inch piece of ginger, sliced. (you needn’t peel it as it almost dissolves anyway.)
  • 3-4 garlic cloves, peeled and chopped
  • 1 large sweet potato, cut into chunks
  • ½ small can (7 oz) crushed tomatoes
  • 12 oz chicken stock (add more if not using pressure cooker)
  • ½ cup peanut butter
  • ½ cup roasted peanuts
  • 5 tsp ground coriander
  • ½ tsp cayenne
  • Salt and black pepper
  • ¼ cup cilantro (omit if you don’t like it)

saute chcken

  1. Brown the chicken pieces in olive oil in the Instant Pot, set to sauté. You can remove the skin or not, as you wish. It will come off later when you cut up the cooked chicken. Do this in a couple of batches if need be. Remove and drain.
  2. Sauté the onions until they soften, and add the ginger and garlic. After 1-2 minute, add the sweet potatoes and mix together.

 

  1. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne. Stir to combine, and add the chicken back into the pot. Add salt as needed.
  2. Cook the stew under pressure (manual setting) for 30 minutes.
  3. Release the pressure (quick release is fine), cut the chicken off the bones and discard the skins. Return the chicken to the pot.

 

  1. Add as much black pepper as you’d like to make it peppery. Stir in the cilantro if you must.
  2. Serve over steamed rice.
January Thaw beef stew

January Thaw beef stew

This simple stew recipe is just what need on a cold morning or during the sort of thaw we are having now. It will probably cool back down, and you’ll appreciate this tonight and any night soon! What makes it so special (and so easy) is that it uses crushed ginger snaps! It’s 5 minutes work and about 2 hours in the oven! Or, you can do it in an electric pressure cooker like the Instant Pot and have it done in half an hour!

You can crush ginger snaps quickly in a food processor, or in a bag using a rolling pin. They not only add flavor, they thicken the stew.

beef-in-casserole

  • 1 to 1 ¼ lb stew beef
  • 1 cup thinly sliced onion
  • 2 cloves garlic, peeled
  • 2 Tb brandy
  • 2 tsp salt
  • 1/3 cup ginger snaps
  • 1 10-oz can beef or chicken stock (In a pressure cooker, reduce this to about half a cup)
  • ¾ cup dry red wine
  • 1-2 Tb chopped parsley
  1. Preheat the oven to 350º F.
  2. Place the sliced onion in the bottom of an oven-proof casserole.
  3. Mince the garlic and add over the onions.
  4. Add the beef, brandy, stock, red wine and crushed ginger snaps.
  5. Sprinkle on half the parsley.
  6. Cover and bring to a boil on the stove top.
  7. Then place in the preheated oven and bake for two hours.
  8. Check to make sure the beef is tender. It may take a bit longer, depending on your oven.
  9. Serve over noodles or rice.

Instant Pot

  1. If you do this recipe in an Instant Pot, brown the onions and beef in a skillet and  pour heated brandy over the pan and ignite it. This prevents alcohol fumes from coming out of the Instant Pot’s steam vent.
  1. Remember to use less liquid in the Instant Pot than in a casserole disk, The ¾ cup of wine plus about half a cup of stock is plenty, because little evaporates while cooking. Select the Stew setting for 25 minutes, and you’ll have a delicious meal.
  2. Serve over noodles or rice.

The original version of this recipe, published over 30 years ago in the Columbus Dispatch reminded you to give individual greetings to each of your fruit trees in January. Always a good ides.

Beef Bourguignon in a Instant Pot

Beef Bourguignon in a Instant Pot

A really good Beef Bourguignon can be an extraordinary meal. However, in its conventional form, it takes a great deal of time and effort. We adapted Craig Claiborne’s classic recipe for the Instant Pot and made the dish in about an hour, mostly unattended. It is warm, steamy, flavorful and comforting on a cold evening and it is so much easier than the “old” way that you are likely to want to make it often.

In fact, while there are many excellent uses for the Instant Pot, this one is far and away the best reason to own one. You just can’t make as good a Beef Bourguignon any other way. The results are really superb.

Since we typically serve stews like this on rice (you could use noodles if you prefer), we made the rice in the Instant Pot while we were browning the meat and vegetables, and then we kept the rice warm in a covered dish in a warm place while we cooked the stew. This worked out very well.

Now, it is certainly possible to brown the meat and the vegetables in the Instant Pot, but the sautéing space is limited and you would have to do it in several batches. And we are not big on flaming brandy inside our Instant Pot anyway.

We elected to do the initial browning on the stove in s conventional frying pan and then add the ingredients to the pot. While Claiborne’s recipe is for 5 lb of stew beef, we used only a quarter of that amount in making a dinner for two. You can scale it back up for larger crowds if you want to. And, since the Instant Pot loses essentially no water during cooking, we used only the cup of wine, and did not add the water mentioned in the original recipe.

  • 1 cup rice (or ½ package egg noodles)
  • 1 ¼ lb stew beef (chuck) cut into large cubes
  • Flour
  • 2 Tb butter
  • 2 Tb olive oil
  • Salt and pepper
  • 1/8 cup brandy, warmed  (about 2 Tb)
  • 3 strips bacon, diced
  • 2 cloves garlic, chopped
  • 2 carrots, coarsely chopped
  • ½ leek, chopped
  • 1 medium onion, diced
  • Chopped parsley
  • 1 bay leaf
  • 1 tsp thyme
  • 1 cup red wine (Burgundy)
  • 12 small, whole(pearl) onions
  • Sugar
  • ½ lb sliced mushrooms
  1. Cook the rice in the Instant Pot while you prepare the vegetables and meat. If you are using noodles, you can make them while the stew is cooking.

2. Sauté the onions, leeks, carrots, half the chopped parsley and garlic with the bacon in the butter and oil and set aside in a small bowl.

3. Shake the beef in a paper bag with the flour, coating the beef on all sides. Shake off the excess in a colander, season with salt and pepper and sauté the beef in butter and oil until browned on all sides.

4. Pour the warmed brandy over the beef and ignite it to burn off the alcohol.

5. Add the beef, vegetables, thyme and bay leaf to the Instant Pot. Add the red wine, so it comes up part way on the beef. For a full 5 lb recipe, you would use a whole 750 ml bottle of wine. Close the pot and press the Stew button, to cook for 35 minutes.

6. Meanwhile, sauté the mushrooms and pearl onions in butter and oil until slightly browned. Add a dash of sugar to enhance the browning.

7. When the cooking time has finished, release the pressure, remove the lid, and stir in the mushrooms and onions. The stew should be rich and thick. If it seems a little thin, blend 1Tb flour with 1 Tb butter and slowly mix it into the boiling stew. We found this easier to do on the stove, as it heats more quickly and is easier to stir the butter-flour mixture (beurre manie).

stew-in-pan8. Garnish with more chopped parsley and serve. You’ll have an amazingly delicious Beef Bourguignon in about an hour!

Having trouble closing the lid tight on your Instant Pot? See our simple video.