15 Most Popular Vegetable Stew Recipes

Chicken

• Season each side of the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• Heat olive oil in a large pot over medium-high heat.
• Add the seasoned chicken and cook until golden brown, about 5 minutes. Turn heat to medium and flip the chicken over.
• Cook until just cooked through, about 3 to 5 minutes.
• Turn off heat and transfer chicken to a clean plate and shred into large pieces, reserve.
• There will be browned bits at the bottom of the pot, leave this in as it adds flavor to the stew.

Stew

1. Position oven rack to the lower position and preheat oven to 300°F.
2. Heat pan over medium heat and add 1 tablespoon of olive to the pot.
3. Once the oil is hot, add the diced onions and garlic, and sauté for 3 minutes until onions are tender.
4. Add 2 tablespoons of tomato paste, stir and cook for 1 minute.
5. Mix ¼ cup of flour, and cook for one minute.
6. Whisk in 3 cups of chicken stock, 1 cup of beer, brown sugar and thyme. Use the whisk to scrape and incorporate any of the browned bits of flour on the bottom of the pot.
7. Bring the liquid to a simmer and cook until slightly thickened, about 5 minutes. The liquid should be simmering with light bubbles breaking the surface, not boiling!
8. Add the chicken, potatoes, carrots, sweet potatoes, mushrooms corn (kernels and whole cut pieces), 1 teaspoon salt and 1/4 teaspoon pepper, stir to combine.
9. Cover the pot with a tight fitting lid. Transfer pot to the oven and cook until vegetables are tender about 55 minutes.
10. Remove the pot from the oven.
11. For a thicker stew liquid, whisk 2 tablespoons flour with 1/2 cup of the hot stew liquid. Stir into stew, cover the pan with the lid and return to the oven for 5 minutes.
12. Season stew with salt and pepper as desired.
13. Garnish stew with parsley and radish.

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