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Five hearty and succulent stews recipes from all corners of the globe for those cold winter evenings when a good meal makes all the difference.

Coconut Curry Soup from Thailand


2 14 oz cans coconut milk

2 cups chicken broth

3 T. Thai red curry paste

1 T. fresh grated ginger root

2 cups shredded cooked chicken

3 cups broccoli florets

1 red bell pepper cut in 1” slices

Lime wedges

In a saucepan mix coconut milk, broth, curry paste and ginger. Heat to boiling. Stir in chicken, broccoli and bell pepper. Cook 7-10 minutes until broccoli is crisp-tender. Serve with lime wedges.

Middle Eastern Lamb Stew


2 lbs. lamb shoulder, cubed

4 garlic cloves, minced

1 large onion sliced in ¼” slices

1 ¾ t. sea salt (divided)

½ t. pepper (divided)

2 T. olive oil

6 cups fresh tomato, chopped, with juice

2 cups vegetable broth

¼ t. cardamom

¼ t. cinnamon

½ t. cumin

1 14 oz. can garbanzo beans

6 oz. fresh spinach

3 oz. dried figs, quartered

½ cup golden raisins

Preheat oven to 325. Season lamb cubes with salt and pepper and brown in olive oil. Remove meat from pan. Cook onion slices four to five minutes then add garlic and sauté one more minute. Return lamb to the pan and add broth, tomatoes, spices and the remaining salt and pepper. Cover and place in the oven for 2 ½ hours. Remove from oven and add the garbanzo beans, spinach, figs and raisins. Return to the oven for thirty minutes. Serve.

Australian Rabbit Stew


2 T. oil

2 ½ lbs. rabbit pieces

3 brown onions

4 garlic cloves, crushed

1 cup water

4 ¼ cups chicken stock

1 14 oz. can of diced tomatoes

5 potatoes cubed

2 carrots, sliced

1 T. balsamic vinegar

3 bay leaves

1 t. dried chili flakes

1/3 cup fresh mint, chopped

1 cup frozen peas

Brown rabbit in oil. Remove from the pan. Saute onion and garlic until tender and then add water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, chili and mint. Return rabbit to the pan and bring to a boil. Cook, covered for two hours. Add peas and cook, uncovered for fifteen minutes. Serve.

African Peanut Stew


1 T. vegetable oil

4 cloves garlic

1” fresh ginger

1 medium sweet potato

1 medium onion

1 t. cumin

¼ t. red pepper

6 oz. tomato paste

½ cup chunky peanut butter

6 cups vegetable broth

3 cups collard greens, chopped

¼ bunch cilantro (optional)

Peel and grate ginger, mince garlic. Saute both in vegetable oil. Add diced onion, sauté. Add diced sweet potato and sauté. Season with cumin and red pepper flakes. Add tomato paste and peanut butter. Stir. Add broth and stir. Cover pot and bring to a boil. Cut out the stems of the collard greens and slice into thin strips. Add to the pot and bring to a boil again. Cover and simmer fifteen minutes. Garnish with cilantro if desired. Serve with brown rice.

Latin American Pork Stew


2 t. olive oil

2 lbs. boneless pork loin cut in 1” pieces

1 large onion, chopped

4 cloves garlic, minced

1 14 oz. can diced tomatoes with juice

1 cup cilantro, chopped

1 t. cumin

¾ t. salt

½ t. coriander

¼ t. cayenne pepper

1 medium jalapeno, minced

2 cups water

3 medium sweet potatoes peeled and cut into 1” chunks

2 15 oz cans black beans rinsed and drained

Heat oil and brown pork. Remove from pan. In drippings, cook onion about ten minutes. Add garlic and jalapeno, tomatoes, half of the cilantro, cumin, salt, coriander, cayenne and water. Heat to a simmer then add pork. Cover and cook for thirty minutes. Stir in sweet potatoes, cover and cook for forty minutes more. Add black beans and rest of cilantro. Heat through and serve.