Matzav Mazon: Hearty Stews



Stews are appealing for so many reasons; they’re healthy and satisfying, they freeze well, and they can be prepared in advance and left to cook while you’re out of the kitchen. The stews below each have their own unique flavor, so start chopping and enjoy a hearty batch for dinner tonight!

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Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Yield: 6 servings


Yogurt sauce
1 cup (8 ounces) Chobani Greek-style yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce* (or red chili paste)
1 garlic clove, minced
Coarse kosher salt

Vegetable stew
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all-purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice


Yogurt sauce
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Vegetable stew
Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency.

Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

*A spicy North African red chili paste; available at some specialty foods stores and at Middle Eastern markets.

Lamb Stew with Red Wine

4 pounds lamb stew cubes
1 tablespoon cumin
½ teaspoon pepper
2 teaspoons minced garlic
1 onion, chopped
2 carrots, chopped
2 tablespoons olive oil
1 (29 ounce) can whole tomatoes, undrained
1 cup red wine
1 cup beef stock
1-1/2 cups barley


Place all ingredients in a crock pot. If there is not enough liquid to cover, add more wine and beef stock in equal proportions. Cook on low heat.

Slow Cooked Beef Stew


12-½ pounds beef stew meat, cut into 1-inch cubes
12 ounces baby carrots
3 large potatoes, peeled and cut into 1 inch cubes
2 turnips, peeled and cut into ¾ inch cubes
4 small onions, quartered
3 cloves garlic, minced
1 teaspoon celery seeds
1 teaspoon thyme
2 teaspoons salt
2 teaspoons pepper
2-½ cups V-8 juice
½ cup red wine
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
3-½ tablespoons tapioca


Preheat oven to 275 degrees.

In a large mixing bowl, combine beef with carrots, potatoes, turnips, and onions. Add garlic, celery seeds, thyme, salt and pepper and mix well.

In a small bowl, whisk together the V-8 juice, wine, mustard, brown sugar and tapioca, making sure to dissolve the sugar and tapioca. Add this mixture to the meat and vegetables. Stir well to blend.

Transfer stew to a Dutch oven. Cover and cook 5 hours without peeking. This can be done in a slow cooker too.

Corned Beef and Sauerkraut Stew


1 (5 pound) corned beef
1 (16 ounce) can or jar sauerkraut, drained
½ red cabbage, chopped
1 (12 ounce) bottle beer
1 onion, cut in 1/8th’s
8 small potatoes, peeled and cut into chunks
2 teaspoons minced garlic
4 tablespoons Dijon mustard
4 carrots, chopped
4 stalks celery, chopped
¼ cup tomato paste
1 tablespoon paprika
2 teaspoons caraway seeds, if desired


Place all ingredients in a crock pot. Add water to cover. Cook on low setting.

{By for Newscenter}