Winter Stews to Keep You Warm

Nora's Curry Chicken and Cashews 

1/2 stick (1/4 cup) unsalted butter

1 medium onions, finely chopped (2 cups)

2 large garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

3 tablespoons curry powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 lb boneless chicken thighs

1 (14.5-ounce) can diced tomatoes

1/4 cup chopped fresh cilantro

3/4 cup cashews (1/4 pound)

1 can of cocnut milk

Accompaniment: cooked basmati or jasmine rice

Garnish: chopped fresh cilantro


Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, cocnut milk and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 20 minutes. 


Liz's Beef Stew

1 to 1 1/2 lb Stew meat

1 Cup Flour 

1 Can Beef Broth

1 Can Red Wine

1 Can Golden Mushroom Soup

1 Can Cream of Mushroom Soup

1 Can Water - maybe less

Potatoes - 1 per person or more depending on personal preference

2-3 Onions

2-3 Carrots

1 Celery Stick


Place flour with seasoning salt (I use Lowry's) in plastic bag, put meat cubes in bag. 

After meat is coated with flour, brown on stove with 1/4 stick of butter.

If the stew is going to be cooking all day on low put all ingredients in crock pot and let cook on low I add a few drops of Kitchen Bouquet when I add the vegetables for coloring.

For a thicker broth make a roux and thicken stew closer to when it it is going to be served.