how do you make a great tasteing stew?

Question

i prefer chicken to use as the meat.

Answer 1

google it

Answer 2

Throw out the Cow, bring in the Chicken!
Chicago Beef Stew

1 1/2 lb. beef stew meat<< 1/4 c. flour
2 T. oil
5 c. hot water
2 T. chopped onion
1 clove garlic
4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. Worchestershire sauce
1/2 c. tomato juice
1 c. pearl onions
1 c. sliced carrots
2 c. cubed potatoes
1 c. diced celery
1/2 c. applesauce

Flour meat; brown in hot oil. Add next 10 ingredients. Cover and cook over low heat two hours. Add vegetables and applesauce, cook 15-20 minutes longer, or until meat and vegetables are tender. Can also top with dumplings when vegetables are added, then finish as above. Serves 4-6.

Answer 3

Be careful if you're substituting chicken for beef. They are NOT the same thing when it comes to cooking.

After all, if you slow cook 3lbs of bottom round for a couple of hours you're going to end up with tasty, fall-apart, meaty goodness.

Do the same to chicken and you'll end up with rubber eraser bits that the dog won't mess with.

Try this: (assuming you want a big ol' pot.)

Barely cover a whole chicken with water and add just a little salt.

Boil until it feels firm but is still underdone. Don't worry. More later.

Remove it and let the chicken cool while you chop your chosen veg. Collect bay leaves, pepper, whatever you like.

By now, a lot of the fat will have risen on the boiling stock. Pour this off.

In (again) just enough stock to cover, cook your veg. (Gently, don't boil them like they were contaminated). Save the rest of the stock. Adjust the seasoning

Skin the chicken and remove the meat. It should be pretty easy with just your bare hands. Pitch the skin. (The dog will love you.)

Add more stock to adjust the thickness, and, 15-20 minutes before dinner, add the chicken.

If it's too watery, add a tablespoon of corn starch to a little COLD water and mush it into a slurry with your fingers. Pour into the boiling broth and stir completely.

I like a little fresh parsley on the servings at the end!

Best of luck!

Answer 4

Slow Cooker Chicken Stew

Submitted by: Susan Kim
Rated: 4 out of 5 by 18 members Prep Time: 20 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 20 Minutes
Yields: 7 serving

INGREDIENTS:
3 pounds skinless, boneless chicken breast
meat - cut into bite-size pieces
1/2 teaspoon olive oil
3 cloves garlic, crushed
1/2 cup water
1 (10.75 ounce) can condensed cream of celery soup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

DIRECTIONS:
1. Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
2. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
3. Set heat on Low setting and simmer slowly for 6 to 8 hours.

Answer 5

I never used chicken, but you could i suppose. I made a stew when I was out camping and it turned out AWESOME! I am still pretty excited about it because I have never made stew before anyway what I did was flour the meat Let it brown in the pot then I added a bunch of water to the pot & added potatoes onion carrots & celery and just a bit of Lawry's Seasoned Salt & pepper and a bit of watercress. MMMMMMMMM!

Answer 6

Ajiaco (Potato, Corn, and Chicken Stew):

Cubed Yukon gold potatoes provide color, while grated russets gently release their starch to make this traditional Columbian dish velvety without added cream. Use the small holes on a box grater for the russet potatoes; if you shred them coarsely, they won't dissolve into the broth.

1 tablespoon olive oil, divided
12 chicken thighs (about 3 pounds), skinned
1/2 cup chopped onion
1/2 cup thinly sliced carrot
3 cups fat-free, less-sodium chicken broth
1 cup fresh corn kernels (about 2 ears)
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
2 1/2 cups finely shredded peeled baking potato
2 1/2 cups cubed peeled Yukon gold potato (about 1 pound)
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper

Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining oil and chicken. Remove from pan; cover and keep warm.

Add onion and carrot to pan; sauté 2 minutes. Stir in broth, corn, oregano, and thyme; bring to a simmer. Stir in baking potato and chicken; cover and simmer 20 minutes, stirring frequently to keep potato from sticking to pan. Add cubed potato; cover and simmer 20 minutes, stirring frequently. Stir in the cilantro and remaining ingredients, and cook, uncovered, 5 minutes, stirring frequently.

Yield: 6 servings (serving size: 2 thighs and 1 cup broth mixture)

Answer 7

Steve's recipe looks really good, I'd throw in a bay leaf and maybe some white wine, too. (Red if you're using beef)

Answer 8

go to

foodnetwork.com

there are a lot of recipes for lots of good food! have fun cooking!