Red Bandana Stew Food

ONE-HOUR BRUNSWICK STEW

One-Hour Brunswick Stew image

A weeknight take on a fall classic.

Provided by Southern Living Test Kitchen

Time 1h

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil, divided
2 pounds bone-in, skinless chicken thighs
10 ounces smoked chicken sausage, chopped
12 ounces Yukon Gold potatoes, cut into 1-inch cubes (about 2 large potatoes)
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 3 celery stalks)
1 cup chopped carrots (from 3 large carrots)
6 large garlic cloves, crushed
2 tablespoons tomato paste
4 cups chicken stock
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon black pepper
1 (28-oz.) can diced tomatoes
3 cups diagonally sliced fresh okra (about 9 oz.)
3 cups frozen lima beans (about 14 oz.)

Steps:

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high. Add chicken, meaty side down, and cook 7 minutes. Turn over, and cook 1 minute. Transfer to a plate.
Heat remaining 1 tablespoon oil in Dutch oven. Add smoked sausage. Cook, stirring often, until browned, about 6 minutes. Add potatoes, onion, celery, carrots, and garlic. Cook over medium-high, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste; cook, stirring often, 1 minute. Stir in stock, vinegar, Dijon, thyme, salt, pepper, and tomatoes. Bring to a boil.
Return chicken to Dutch oven. Reduce heat to medium, and simmer 10 minutes. Remove chicken; let stand 10 minutes. Stir okra and beans into Dutch oven, and cook until tender, about 20 minutes. Remove from heat. Shred chicken, discarding bones, and stir into stew.

RED BANDANA STEW

Red Bandana Stew image

My 7 year old son's favorite dinner to help make and to eat! It's a super simple crock pot recipe, but can be made on the stove too if you're pressed for time. Also, I like to substitute the ground beef for ground turkey sometimes. Just be sure to double the seasoning so it still has lots of flavor. ♥

Provided by HappyCookingMommy

Categories Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef, browned
2 (15 ounce) cans new potatoes, drained and chopped
1 (8 1/4 ounce) can carrots, drained and sliced
1 1/4 ounces taco seasoning mix
1/2 cup water
1 cup salsa
1 cup shredded cheddar cheese

Steps:

Place browned beef in a slow cooker, add potatoes and carrots.
In seperate bowl combine taco seaoning with water, pour into slow cooker.
Cook on high setting about 20 minutes to 1 hour.
Garnish with salsa and cheese.

Nutrition Facts : Calories 449.9, Fat 17.4, SaturatedFat 6.8, Cholesterol 77.1, Sodium 518.9, Carbohydrate 47, Fiber 7.4, Sugar 6.5, Protein 26.9

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