Quick French Country Stew

An excellent flavourful stew without a lot of work!

4 tsp olive oil, divided
1 kg boneless skinless chicken thighs cut into 2 inch chunks
1/2 tsp salt, divided
1 yellow onion, cut into thin wedges
1 red onion, cut into thin wedges
2 medium garlic cloves, pushed through a press
2 tsp minced fresh thyme or 1/2 tsp dried
1 cup reduced sodium chicken broth, divided
1 tbsp whole wheat flour
1/3 cup dry red wine
1 tsp Dijon mustard
1 tbsp chopped fresh parsley

• Heat 1 tsp oil in a large nonstick skillet over high heat.  Add chicken, sprinkle with 1/4 tsp salt, and cook 2 to 3 minutes per side, until browned.  Transfer to a plate.
• Add remaining 3 tsp oil to skillet; reduce heat to medium.  Add onions, cook 8 minutes, until lightly browned; add garlic and thyme and cook 1 minute more.  While onions are cooking, transfer 2 tbsp of the broth to a cup and stir in flour.
• Add wine to skillet; let bubble 1 minute.  Return chicken to skillet, add plain broth, and cover.  Reduce heat to medium low and cook 12 minutes.
• Stir in flour mixture and remaining 1/4 tsp salt, bring to a boil, and cook 1 minute, until slightly thickened.  Stir in mustard and sprinkle with parsley.

Italian Stew

An easy family friendly casserole.  From Company’s Coming.

3 tbsp cooking oil
1 kg stewing beef, cut up
1 tsp oregano leaves
1 tsp rosemary leaves
1 tsp chili powder
1 1/2 tsp seasoned salt
1 tbsp all purpose flour
156 ml tomato paste
1 cup water
796 ml canned tomatoes
1/2 cup parsley leaves, fresh
3 carrots, thickly sliced
4 celery sticks, thickly sliced
2 1/4 cups macaroni

• Heat cooking oil in frying pan. Brown beef.  Transfer to large pot.
• Peel and cut onions in quarters.  Brown in frying pan.  Transfer to pot.
• Measure oregano, rosemary, chili, seasoned salt and flour into medium size bowl.  Stir well.  Add next 4 ingredients.  Mix together and add to meat.  Bring to a boil.  Simmer covered for 1 hour 20 minutes.  
• Add carrots and celery to meat.  Simmer covered 45 minutes until vegetables and meat are tender.
• Cook macaroni as directed on package.  Drain.  Add to meat mixture.  

Serves 8

Veal Saute with Apples

A hearty dish that works well this time of year.  I couldn't find stewing veal so I just used pork tenderloin and it worked quite well.  For the apple choose a tart variety.  From Food and Drink Autumn 1999.

2 tbsp olive oil
500 g stewing veal, cut in 1 inch dice
Salt and freshly ground pepper to taste
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onions
2 cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp ground ginger
Pinch cayenne
1/3 cup alcoholic cider
1 cup chicken or veal stock
1 large apple, peeled and finely chopped
1 cup whipping cream
2 tbsp chopped parsley

1. Heat 1 tbsp olive oil in large skillet on medium high heat.  Add veal in batches, season with salt and pepper and brown on all sides, about 2 - 3 minutes per batch.  Remove veal.  Add more oil if needed.  Reduce heat to medium low and add carrots, celery and onions.  SAute, stirring occasionally, for 3 minutes.  Add garlic and saute until vegetables are very soft, about 2 minutes longer.
2. Stir in cinnamon, ginger and cayenne.  Add cider and stock and bring to boil.  Return meat to skillet, cover and simmer on low heat for 40 minutes or until veal is tender.  Remove meat and strain sauce back into skillet.  Add apples and cream and simmer until sauce has thickened slightly and apples are tender, about 5 minutes.  Return veal and adjust seasonings.  Sprinkle with parsley.

Serves 4

Tuscan Chicken Stew

Having had a lot of leftover turkey I switched the chicken in this with Turkey.  It worked really well and was a nice change :)

1 tbsp olive
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
salt
14 oz (398 ml) can diced tomatoes
1 tsp dried basil
1/2 tsp dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans
1/2 cup pitted black olives

1. Heat oil in a large frying pan over medium heat.  Slice each breast into 3 or 4 chunks; cut thighs in half.  Season with salt to taste.  Add half the chicken to pan.  Cook until golden, about 2 to 3 minutes a side.  Remove to a plate.  Repeat with remaining chicken.
2. Add tomatoes, basil, rosemary and garlic.  Bring to a boil.  Return chicken and any juices to pan.  Reduce heat and simmer, partially covered for 10 minutes.  Add beans and olives.  Continue to cook, uncovered until beans and chicken are cooked through, 10 to 15 minutes more.

Serve with steamed rice.