Five delicious stew recipes

We bring you five great recipes for homemade stew.

TENDER TURKEY GOULASH

Method of preparation:

• Cut the meat into cubes. Mix a little olive oil, some salt, a pinch of sweet paprika and pepper. Mix everything together and put it in the refrigerator for a while.
• Take the plums and cut them into halves. Then soak them in lukewarm water (about half a quart) along with the raisins. Dice the onion, peeling it. Cut the carrots into pieces, peeling them. Cut the bell peppers into slices. Slice the chili peppers. Cut the garlic into thin slices.
• Heat a tablespoon of olive oil or oil in a large saucepan and fry the meat until golden brown.
• In a skillet, heat a tablespoon of olive oil or oil and sauté the onions. Add the chopped onions to the pan. Then add the carrots and peppers and sauté. Chop the garlic and chili peppers. (If you are using chili powder add about half a teaspoon). Add 1 teaspoon of sweet paprika and a pinch of marjoram and oregano to the mixture.
• After about 10 minutes, pour the contents of the pan into the pan with the fried meat. Add fried onions. Mix all the ingredients.
• Add a little water to the stew. Add a bay leaf and a few grains of allspice. Cook the dish over low heat for 15 minutes.
• Add 1 teaspoon each of turmeric and paprika, 1/2 teaspoon each of pepper, thyme, marjoram and soaked raisins (with water). Continue to simmer for 15 minutes. Salt to taste
• Stir in 3-4 tablespoons of natural yogurt and continue simmering for 5 minutes.

VEGETABLE STEW (WITHOUT MEAT)

Method of preparation:

• Slice the zucchini, peppers and potatoes. Boil the tomatoes and then cut them into even pieces. Cut the onion in half.
• Put the potatoes in hot oil and fry until golden brown. Cool the broth and cook over low heat. Take care not to let the potatoes fall apart.
• Next, fry the onions and then fry the peppers. Add the potatoes. Add the zucchini to the dish. Gently stir and season the dish with basil, salt and pepper. Pour in the rest of the broth.
• Finally, briefly sauté the tomatoes before adding them to the pot. Cover and cook over low heat.
• Spread onto plates and sprinkle with crumbled sheep cheese. Enjoy!

BEEF GOULASH

Method of preparation:

• First prepare the meat. Then wash and dry the meat. Cut it into large cubes of about 1.5-2 cm.
• Heat the olive oil in a large saucepan and fry the meat until golden brown.
• Add finely chopped onion and fry until golden brown.
• Add chopped garlic and spices: bay leaves, pepper and ground bell pepper to the meat and onion. Mix all ingredients and fry for a few minutes.
• Pour 1.5 cups of broth into the pot. Cover the pot and cook the mixture for about 1.5 hours on low heat. Remember to stir the dish frequently and add the broth frequently.
• Add the canned tomatoes and diced peppers. Let the beef simmer for at least an hour until tender.
• Finally, season the beef stew with salt.

PORTUGUESE FISH STEW (CATAPLANA)

Method of preparation:

• Arrange the following layers in a pan or cataplana: thinly sliced tomatoes, onion halves and thinly sliced carrots, thinly sliced celery, thinly sliced potatoes, thinly sliced peppers and chillies and coarsely chopped parsley. Season with salt and pepper.
• Arrange the fish fillet, cut in half, on top. Add the wine and a generous amount of olive oil.
• Close the cataplane or cover the saucepan and cook for about 20 minutes. Let the saucepan cool on the stove for a few minutes, then remove it from the heat. Serve immediately

HUNGARIAN GOULASH

Method of preparation:

• Peel and dice the onion. Dice the bacon and meat.
• Heat 2 tablespoons of oil in a saucepan. Add the beef and fry. Transfer the meat to a bowl.
• Heat the remaining oil in the saucepan. Add the onion and bacon. Stir in marjoram, cumin and paprika.
• Add beef to 2 cups of water. Cover saucepan and cook over low heat for 1 hour.
• Remove the skins from the tomatoes and cut them into chunks. Rinse and chop the parsley.
• Add 2 l of water to the meat. Add the tomatoes and bring to a boil. Season the soup with salt, pepper and season to taste. Sprinkle the soup with parsley.