Traditional meat stews can add up to 1,000 calories per serving. The calories really depend on the protein used, as fatty cuts of meat contain more calories. The sodium level can also be off the charts, providing much more than the amount recommended per day. Watch portion sizes, also.
Ground turkey isn’t always the leanest choice – it depends on which part of the turkey is ground. And, while ground turkey breast is the leanest, it can end up rather dry after cooking. The best solution is a combination of white and dark ground turkey meat which will keep the meat moist while saving on calories.
A healthy version of traditional beef stew should use 4 ounces of beef per serving while adding lots of vegetables. To keep sodium under control use a low-sodium beef or vegetable broth. Seafood is also a good choice for stew. Lentils are also a good stew ingredient because they contains both healthy protein and carbs and they are filled with fiber to help keep you satisfied.
So, take control of the ingredients and make your own delicious, healthy stews. Since it is quite cold here in the south today, the Bean and Sausage Stew is on our menu.
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 fennel bulb, cored and thinly sliced
- 1 red chili pepper, seeded and thinly sliced
- 1 teaspoon each dried oregano, thyme and basil
- 1/2 teaspoon ground cayenne pepper
- 1 cup dry white wine
- 1 28-oz can Italian diced tomatoes, with juices
- 2 cups low-sodium chicken broth
- 1 cup clam juice
- 1 lb littleneck clams, scrubbed
- 1 lb frozen cooked crab claws
- 1 lb cod, cut into 1-inch chunks
- 1/2 lb sea scallops
- 2 tablespoons chopped fresh flat-leaf parsley
In a 5-quart Dutch Oven, melt butter. Add onions and cook, stirring occasionally until onions soften slightly, about 6 to 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add celery, fennel, chili, oregano, thyme, basil and cayenne; stir to combine. Add wine, tomatoes, broth and clam juice. Bring to a boil. Reduce heat to a simmer, cover and cook for 45 minutes.
Meanwhile, soak clams in cold water for 20 minutes.
Using a slotted spoon, transfer clams to the stew pot. Cover and cook until clams open, about 20 to 25 minutes. Discard any unopened clams. Add crab claws, cover and cook until heated through, about 10 minutes. Add cod and scallops. Cover and cook until the fish is firm, about 5 minutes longer. Sprinkle with parsley and serve.
Easy Oven Beef Stew
Serves 6; 1 cup per serving
What makes this stew easy? Toss all the ingredients together in a Dutch oven, place it in the oven and forget about it for two hours or cook it all day in your slow cooker.
- 1/4 cup all-purpose flour
- 1/4 teaspoon each salt and black pepper
- 2 tablespoons olive oil
- 2 pounds lean boneless round steak, trimmed of fat and cut into 1/2-inch cubes
- 4 cups low sodium beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 lb Yukon Gold potatoes, scrubbed and cut into bite-size pieces
- 4 carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 8 ounces sliced fresh mushrooms
- 1 cup onions
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon garlic powder
- Salt to taste
Preheat the oven to 350°F.
Pat meat dry with paper towels. In a large plastic bag with a tight-fitting seal, combine flour, salt and pepper. Add meat and shake until well coated. Shake off excess flour.
Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke.
Add half of the beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke. Transfer beef to large plate.
Repeat with remaining beef and oil. Leave the second batch of meat in the pot after browning and add the browned beef on the plate and the remaining ingredients to the Dutch Oven. Mix well.
Cover, place in the oven and bake for 2 hours or until the meat is tender, stirring once or twice during the cooking time. Taste and adjust for salt. Serve hot.
White Bean and Sausage Stew
6 to 8 servings
- 1 tablespoon extra virgin olive oil, more for serving
- 1/2 pound lean sweet Italian turkey sausage, sliced thin
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 pound dried Great Northern beans, rinsed and picked through
- 1 teaspoon kosher salt, or to taste
- 2 fresh thyme sprigs
- 1 fresh large rosemary sprig
- 1 bay leaf
- 2 teaspoons balsamic vinegar, plus more for serving
- 1/2 teaspoon ground black pepper, more to taste
Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 5 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel. Place on a plate and refrigerate until the beans are cooked.
Add the tomato paste and oregano to the same pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes.
Stir in the beans, 8 cups water, salt, thyme, rosemary and the bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 1 1/2 to 2 hours, adding more water if needed to make sure the beans remain submerged.
When the beans are tender, return the sausage to the pot. Simmer for 5 minutes or until the sausage is hot. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Chicken Stew with Lima Beans and Cauliflower
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 4 boneless, skinless chicken thighs
- 2 teaspoons hot pepper sauce, such as Tabasco®
- 2 cups reduced sodium chicken broth
- 2 cups (10 ounces) frozen lima beans (no need to thaw)
- 1 (14.5 ounce) can Italian diced tomatoes, undrained
- 3 cups coarsely chopped (1/2 – inch chunks) cauliflower (about 1/2 of a large head)
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
Heat oil in a large saucepan over medium-high heat. Add onion and saute 2 minutes. Add chicken thighs and hot sauce; saute until chicken is no longer pink, about 3 minutes.
Add broth, lima beans, tomatoes, cauliflower and thyme; bring to a boil over high heat.
Reduce heat; simmer uncovered 20 to 25 minutes or until chicken is cooked through and the beans are tender. Serving size: one chicken thigh and one-fourth of the stew.
Pork and Vegetable Stew
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 lbs boneless pork loin cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 onion, medium, chopped
- 2 stalks celery, thinly sliced
- 1 green bell pepper, finely chopped
- 2 cups fresh mushrooms, sliced
- 1 tablespoon chopped garlic
- 1 cup canned diced Italian tomatoes
- 14 1/2 oz canned low sodium chicken broth
- 1 tablespoon fresh basil, torn
- 2 teaspoons fresh oregano, chopped
Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
Return sautéed vegetables to the Dutch Oven. Add tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, or until the pork is tender.
Season with salt and pepper, garnish with basil and oregano and serve.