Learn to prepare simple and delicious options to frighten the cold
The stew is one of the dear Brazilian dishes when it comes to heating the body. This is because it is composed of a variety of vegetables, proteins, sauces and spices that make it perfect to serve every occasion. In addition, it is an easy to prepare, cheap and delicious option. Subsequently, take a look at some stew recipes that will turn your meals!
Chicken stew
Ingredients
- 1 kg of chicken (thoracs, chest and other parts you prefer)
- 1 peeled and chopped onion
- 4 peeled and wrinkled garlic cloves
- 1 l of chicken broth
- 2 half -moon potatoes
- 1 peeled and sliced carrot
- Salt, ground black pepper, sweet paprika, chopped coriander, bay leaves and olive oil to taste
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Fry the onion and garlic until golden brown. Add the chicken and fry for 5 minutes. Add the chicken broth and the spices except the coriander and mix to incorporate. Finally, put the potatoes and carrots, cover the pan and cook until it is soft. Turn off the fire, sprinkle with coriander and then serve.
Fish stew with cassava
Ingredients
- 2 slices of cation cut into cubes
- 1 lemon juice
- 3 tablespoons of oil
- 2 peeled and wrinkled garlic cloves
- 1 peeled and chopped onion
- 1 kg of manioc peeled and cut into pieces
- 5 cups of fish broth tea
- Salt, ground black pepper, olive oil and chopped parsley to taste
Methods of preparation
In a pan, place the fish and the season with salt, olive oil, black pepper and lemon juice. Leave to rest for 10 minutes and bring over medium heat to cook until golden brown. Turn off the heat, transfer to a container and set aside. In the same pan, put the garlic and onion and bring over medium heat until golden brown. Add the cash and fish broth and cook until the vegetables are soft. So, with the help of a slot, remove a little cassava, knead and return to the pan. Add the fish and cook for another 5 minutes. Turn off the fire, sprinkle with the parsley and then serve.
Safido of sausage with cabbage, carrots and potatoes
Ingredients
- 400 g of sliced peppers sausage
- 1/2 sliced cabbage
- 2 diced potatoes
- 1 carrot thin cut
- 1 chopped onion
- 2 Accardati garlic cloves
- 2 chopped tomatoes
- 1 tablespoon of tomato extract
- 3 cups of hot water tea
- Salt, ground black pepper, olive oil and chopped green smell
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the sausage. Add onion and garlic and brown until lightly golden. Add tomatoes, tomato extract and mix well. Add the potatoes, carrots, cabbage and water. Mix and cook with the semi -mediated pan over medium heat for about 20 minutes or until the vegetables are soft. Season with salt and black pepper and ended with green smell.
Chickpea stove with mushrooms
Ingredients
- 2 tablespoons of olive oil
- 1 chopped onion
- 3 chopped garlic cloves
- 2 cups of boiled chickpeas
- 200 g of Paris slices mushrooms
- 2 chopped ripe tomatoes
- 2 tablespoons of tomato extract
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cumin
- Rooms and black pepper ground to taste
- 3 cups of broth tea vegetables Heat
- Chopted fresh parsley to finish
Methods of preparation
In a large pan over medium heat, heat the olive oil and brown the onion for 3-4 minutes to transparent. Add the garlic and the mushroom, brown until it releases water and is golden (about 5 minutes). Add tomatoes, tomato extract, paprika and cumin. Mix well.
Then put the chickpeas and the vegetable broth. Season with salt and black pepper. Cook over low heat for about 20 minutes until the broth thickens and flavors intensify. Finish with chopped parsley and serve very hot.
Potato stew
Ingredients
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 8 leather without seeds without seeds and chopped
- 750 g of potato peeled and cut
- 100 g of diced salami
- Salt, ground black pepper, chopped green smell and olive oil to taste
- Cooking water
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the tomato and cook for 5 minutes. Add the potato, cover with water and cook until the vegetables are soft. So, with the help of a slot, remove some potatoes, crush and return to the pan. Finally, put the salami, salt, black pepper and green smell and cook for another 2 minutes. Turn off the fire and serve then.
Meat stew with black beer
Ingredients
- 1 kg of skirts cut into pieces
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 1 red and chopped red peppers
- 395 g of sauce tomato
- 300 ml of meat broth
- 300 ml of black beer
- Salt, ground black pepper and olive oil to taste
Methods of preparation
In a pressure cooker, place the olive oil and bring over medium heat. Add onion, garlic and peppers and brown. Add the meat and brown until the reddish color is lost. Add the meat broth, beer and tomato sauce and cover the pan. Cook for 30 minutes after collecting the pressure. Turn off the heat, wait for the pressure to come out and open the pan. Season with salt and black pepper and then serve.
Steep muscle
Ingredients
- 1 kg of cubic cattle muscle
- 1 peppers sliced
- 2 peeled and sliced carrots
- 4 peeled and chopped potatoes
- 1 peeled and chopped onion
- 5 Sbucciati and Rugosi garlic cloves
- 4 semi -chopped tomatoes
- 1 seed and chopped peppers
- 1 l of broth
- 5 tablespoons of white vinegar
- 1 tablespoon of turmeric
- Olive oil, salt, ground black pepper and chopped basil leaves to taste
Methods of preparation
In a container, it positions the meat and the season with salt, black pepper, turmeric and vinegar. Cover and leave to rest for 1 hour. Then, in a pressure cooker, heat the olive oil over medium heat and brown the onion, garlic and peppers until golden brown. Add the meat and brown until the reddish color is lost. Add the tomatoes and sausage and cover with the broth.
Cover the pan and cook for 45 minutes after taking pressure. Turn off the fire, wait for the pressure to come out, open the pan and put the potatoes, carrots and basil. Bring again over medium heat until the vegetables are soft. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
