Browse 3 recipes collected around stew.
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◷ 30 minmedium
A vibrant Peruvian stir-fry featuring tender strips of beef sautéed with bell peppers, onions, and tomatoes, served alongside a medley of steamed seasonal vegetables. This dish celebrates traditional flavors through a quick stir-frying technique complemented by gentle steaming to preserve the freshness and nutrients of the produce.
Jan 31
◷ 65 minmedium
A comforting Filipino chicken adobo stew featuring tender chicken thighs poached with seasonal root vegetables and aromatic spices. This warming dish celebrates traditional flavors through a familiar poaching technique, making it perfect for weeknight dinners.
Nov 21
◷ 80 minmedium
A comforting stew featuring tender chicken thighs and roasted butternut squash, simmered with aromatic herbs and seasonal vegetables. Perfect for an easy weeknight dinner that highlights fall flavors.
Oct 21Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: beef sirloin, thinly sliced across the grain, bell pepper, onion, tomatoes, vegetable oil. Equipment: wok or large skillet, steamer basket or steaming pot, knife, cutting board, mixing bowl, spatula.
Kitchen tip: Slice the beef against the grain to ensure tenderness.
Preparation takes 15 minutes. Cooking takes 50 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, soy sauce, white vinegar or Filipino cane vinegar, garlic, minced, whole black peppercorns. Equipment: large heavy-bottomed pot or Dutch oven, knife, cutting board, measuring spoons, measuring cup, wooden spoon.
Kitchen tip: Browning the chicken before poaching adds depth of flavor and a more attractive color to the dish.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash (about 700 g / 1.5 lb), peeled and cut into 2.5 cm cubes, olive oil, onion, chopped, carrots, peeled and sliced. Equipment: oven, large roasting tray, large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, cutting board.
Kitchen tip: Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.