Skip to main content
Report this ad

See also:

Homemade stew will keep you warm during this bitterly cold winter

Stew is one of those comfort foods we crave when the temperatures outside dip. Here are several frugal variations of stew, each wonderfully filling and sure to be a hit at your home.

Eating comforting foods like stew helps keep you warm.
Eating comforting foods like stew helps keep you warm.
public domain
This tasty stew is sure to warm up your insides.
public domain

Bratwurst Stew

2 (14.5 ounce) cans chicken broth

4 medium carrots, cut into chunks

2 celery ribs, cut into chunks

1 medium onion, chopped

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon garlic powder

3 cups chopped cabbage

2 (15.5 ounce) cans great northern beans, rinsed and drained

5 fully cooked bratwurst links, cut into 3/4-inch slices



In a large saucepan, combine the broth, carrots, celery, onion and seasonings.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Add the cabbage; cover and cook for 10 minutes.
  • Stir in beans and bratwurst; heat through.

Beef Stewed in Cranberry Chutney

2 tablespoons vegetable oil

1 1/2 pounds stewing beef trimmed of fat, cut into 1-inch cubes

1 large onion, chopped

1 celery stalk with leaves, chopped

1 clove garlic, minced

1 1/4 cups boiling water 

2 cups fresh cranberries

1/2 cup raisins 

1 tablespoon cider vinegar

1 tablespoon honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon cayenne pepper or more to taste



Heat oil in a large skillet.
  • Add beef and brown on all sides.
  • Add onions and celery and sauté until golden brown.
  • Add garlic and sauté mixture 1 minute longer, stirring constantly. 

  • Stir water into mixture, then add remaining ingredients.
  • Cover and simmer for 1 1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 cup.
  • If pan juice gets too low during cooking, add a little hot water.
  • Taste to correct seasonings.

Milwaukee Beer Beef Party Stew

3 pounds chuck, round, or stewing beef cut into 1 1/2-inch cubes

3/4 cup flour for dredging

4 tablespoons oil 

5 large onions, peeled and sliced

3 cups beer 

1 (10 1/2 ounce) can beef bouillon 

3 garlic cloves, peeled and minced 

1 tablespoon minced parsley

Pinch of thyme

1 bay leaf

and pepper to taste 

1 tablespoon brown sugar 

1 tablespoon wine vinegar



Pat the meat dry with paper towels and dredge in flour.

  • Heat the oil in a heavy stew pot and brown the beef in batches.
  • Bacon fat may be used instead of oil.
  • When finished, set the beef aside, put the onions in the pot, and lightly brown, adding more oil if needed.
  • Return beef to the pot.
  • Add beer, bouillon, garlic, herbs, salt, and pepper.
  • Stir well. Cover pot and bake in a 325 degree F oven for 2 1/2 hours or until meat is tender.
  • During the last ten minutes of cooking, stir in the sugar and vinegar.
  • It may be necessary to add additional beer during cooking if the liquid is not covering the beef.

Beef Stew

1/4 cup plus 1 tablespoon vegetable oil

4 pounds lean beef round, cut into
 1-inch cubes

5 medium carrots, peeled and cubed

4 onions, sliced

4 cloves garlic

1 bay leaf

4 cups canned tomatoes, drained

5 cups beef stock or broth

2 teaspoons salt

1/4 teaspoon black pepper

1 1/2 pounds assorted mushrooms,
 such as white button, cremini or
 portobello, cleaned and trimmed

1/4 cup all-purpose flour


  • Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches, add beef and sauté until well browned, 8 to 10 minutes per batch.
  • Remove meat to platter.
  • Add carrots and onions to pot; sauté 5 to 6 minutes.
  • Add garlic; sauté 30 seconds.
  • Return meat to pot.
  • Add the bay leaf and tomatoes, breaking up tomatoes with wooden spoon.
  • Stir in beef stock; cover and simmer 1 1/2 hours or until the beef is tender.
  • Uncover; simmer for 1/2 hour.
  • Season with the salt and pepper.
  • Depending on the size of the mushrooms, leave whole or cut into quarters or halves.
  • Heat remaining tablespoon oil in a large skillet.
  • Add mushrooms; sauté until softened and browned, 8 to 10 minutes.
  • Stir into stew in pot.
  • Remove a little liquid from pot to bowl.
  • Stir in flour to make paste.
  • Stir in a little more liquid from the pot to thin out the paste a bit.
  • Stir the flour mixture into the stew.
  • Gently reheat the stew over low heat, stirring, until simmering and stew is slightly thickened.
  • Remove bay leaf.
  • Serve over noodles, mashed potatoes or rice.

Barley, Sausage and Vegetable Stew

1 tablespoon olive oil

1/2 pound small white button mushrooms, cut in half 

1 medium onion, chopped

3 cloves garlic, finely chopped 

2 teaspoons dried oregano, crushed 

2 teaspoons dried basil, crushed

6 cups fat-free chicken broth

1 cup pearl barley

2 bay leaves 

3 medium carrots, peeled and sliced

1/2 cup chicken broth

1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch-thick slices 


  • In a large pot with a lid, heat oil over medium-high heat.
  • Add half of mushrooms, onion and garlic.
  • Sauté for 3 to 4 minutes, stirring occasionally.
  • Add oregano and basil; sauté for 2 more minutes.
  • Stir in chicken broth, barley and bay leaves.
  • Bring to a boil.
  • Reduce heat, cover and cook 25 minutes.

  • Mix in carrots, broth and remaining 1/4 pound mushrooms.
  • Bring to a boil.
  • Reduce heat and simmer 20 minutes.
  • Add sausage and cook 5 minutes longer.
  • Remove bay leaves.

Wisconsin Chicken Booyah (Belgian Beef, Pork, Chicken Stew)

1 roasting or stewing chicken
 (about 4 pounds)

1 pound beef stew meat, with bones

1 pound pork stew meat, with bones

1/2 cup minced parsley

1 tablespoon salt

1 tablespoon rosemary

1 tablespoon thyme

1/2 teaspoon pepper

1/2 teaspoon sage

4 cups quartered potatoes

2 cups chopped onions

2 cups chopped celery

1 cup carrots, cut up

1 cup green beans, cut up

1 cup fresh or frozen peas

1 cup skinned, seeded, chopped tomatoes

2 lemons


  • Put chicken in a deep kettle with the beef and pork.
  • Cover with boiling water.
  • Bring slowly to a simmer, remove scum from the top, and add herbs and seasonings.
  • Simmer very gently, covered, about 1 hour.

  • Remove chicken and, when cooled, take meat from the bones and cut into pieces.
  • Let beef and pork continue to cook until tender, 45 minutes to an hour more.

  • Remove and let cool enough to remove meat from bones.
  • Add vegetables to the broth and simmer 5 to 10 minutes.

  • Grate lemon rind and set aside; remove white pith and seeds from the lemons, chop the pulp, and add to the broth.
  • Taste for seasoning.
  • While vegetables are still crisp, return the meat pieces to the broth to heat through.
  • Serve in large soup bowls and sprinkle with the lemon rind.
Report this ad