Chicken Stew

When the cold weather comes creeping in, one of the first foods we go in search of is something warm and savory; a dish that you can leave in the pot or slow cooker all day and munch on whenever you’re peckish. Soups, stews, and chili are on the top of the list for such dishes, as they are both hardy and deliciously warm! In this article we have a few recipes that are bound to add a little warmth to the winter months ahead. English Beef StewIngredients:stewing beef (as much or little as you like)2 turnips (peeled, chopped)3 parsnips (chopped)3 large carrots (chopped)5 large potatoes (peeled, chopped)2 large leeks (chopped)1/2 red onion (chopped)Place the stewing beef in a large pot and fill with water until the beef is one inch below the water’s surface. Cover and cook on a medium heat for an hour. Add the turnips and onions, turn the heat to a medium low, and cook for another hour. Add parsnips and carrots then cook for another hour. Add leeks and potatoes, as well as parsley, salt, and pepper to taste. Cook for an hour and a half. Make 2 cups of brown gravy (thick) and add to the pot. Turn the heat down to low and simmer for about 20 minutes, then serve. Chicken Noodle SoupIngredients:3 cups diced, cooked chicken meat2 1/2 cups wide egg noodles12 cups chicken broth1 teaspoon vegetable oil1/4 cup water1/3 cup cornstarch1 cup chopped celery1 cup chopped onion1 teaspoon poultry seasoning1 1/2 tablespoons saltIn a large pot, add water and boil egg noodles and oil for about 8 minutes. Drain and rinse with cool water. In the same large pot (or a Dutch oven, if you prefer), mix broth, poultry seasoning, and salt together and bring to a boil. Stir in the celery and onion and reduce the heat. Cover and simmer for about 15 minutes. In a mixing bowl, dissolve the cornstarch in the water. Add to soup while stirring continuously. Add in the noodles and chicken and allow to heat thoroughly. Serve with dumplings or rolls. Beef Chili via Slow CookerIngredients:2 lbs ground beef1 (15 oz) can pinto beans, drained1 (15 oz) can kidney beans, drained1/4 cup chopped green bell pepper1 1/2 cups chopped onion1 (46 oz) can tomato juice1 (29 oz) can tomato puree1/8 teaspoon ground cayenne pepper1/2 teaspoon white sugar1 1/2 teaspoons ground cumin1/2 teaspoon dried oregano1/4 cup chili powder1 teaspoon salt1/2 teaspoon ground black pepperBrown the meat using a skillet. When the meat has browned, combine all ingredients into a slow cooker. Set to a low heat and cook for about 8 hours (overnight is great). Serve with saltines or oyster crackers.