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3 Hearty Stews to Warm You Up This Winter

Beef vegetarian or seafood these recipes are good for entertaining or for a weeknight dinner

Bacon is Magic Comforting for body and soul, stews are also fairly hard to mess up. That makes them appealing for both an easy weeknight meal and for entertaining, when you want to keep kitchen time to a minimum while pleasing a crowd. Pair these recipes with a salad and maybe some crusty bread or biscuits and you'll have a meal that will make anyone feel cozy on the coldest day.
Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. Read on for three tasty and simple stews to try this winter, with a meat, fish and vegetarian option in the mix.

A beef stew with Spanish roots

This Spanish stew , layered with rich flavors , is even tastier the day after it's made. It’s a rustic recipe that’s perfect for a crock pot or , says blogger Ayngelina Brogan of the food and travel blog , who shared her recipe with AARP. The version is called Chilindron, Brogan says, and if you’re entertaining a crowd, you can make it the day before and reheat it when it’s time to serve. Whatever you do, don’t be tempted to use a lean cut of beef in this stew, Brogan says. Fat equals flavor, so look for beef cuts with fat marbled throughout that will melt and tenderize while cooking, adding to the stew’s delicious layers. Chilindron Ingredients: 3 pounds stewing beef, cut into 1-inch chunks
10 small starchy potatoes, cut in half
1 14 -ounce can crushed tomatoes
2 cups red wine, such as cabernet sauvignon
1/2 cup bacon, diced2 roasted red bell peppers, chopped2 cups yellow onion, diced8 cloves garlic, minced3 tablespoons smoked paprika3 tablespoons vegetable oil1 1/2 tablespoons Worcestershire sauce5 sprigs thyme1 teaspoon corn starch1/4 teaspoon kosher salt1/4 teaspoon freshly cracked black pepper Instructions: 1. Remove stewing beef from fridge, sprinkle with salt and pepper. Allow beef to come to room temperature, about 20 minutes. 2. Heat cast iron pan to medium -high heat. Once hot, add vegetable oil. When oil shimmers add beef and brown 1 to 2 minutes per side. Cook beef in batches and set aside. 3. Reduce heat to medium, add onion and sauté for 2 minutes. Add bacon and cook 3 minutes more. Add garlic and cook 45 seconds. Entertainment $3 off popcorn and soft drink combos See more Entertainment offers > 6. Add potatoes, making sure they are submerged in liquid. 7. Cook for 30 minutes , then take a cup of stew liquid and add a tablespoon of cornstarch to it. Mix thoroughly back into pot and continue to simmer. 8. Serve after 4 hours of total cooking time, removing thyme sprigs before ladling into bowls.

An aromatic vegetarian stew

Your will fill with enticing aromas as soon as you start sizzling the initial ingredients of this vegetarian stew, allowing the lentils, fresh ginger and curry to intermingle as they gently simmer away on your stovetop. Depending on how strong you like your flavors, feel free to add more ginger, garlic and curry powder than the recipe calls for. The stew is a meal on its own , but it's also delicious with a side of warm focaccia or naan on a cold winter’s night. Spiced Red Lentil and Coconut Stew Ingredients: 2 tablespoons olive oil1 large onion , chopped3 cloves garlic , finely chopped Knob fresh ginger , finely chopped1 tablespoon mild curry powder1/4 teaspoon crushed red pepper flakes1 cup red lentils1 teaspoon salt2 1/2 cups vegetable broth or water1 14.5 -ounce can tomato sauce3/4 c up cilantro, chopped fine1 13.5 -ounce can unsweetened coconut milkLime wedges Instructions: 1. Heat oil in a saucepan over medium heat and sauté onion until it just begins to brown, roughly 8 minutes. 2. Add finely chopped garlic , ginger, curry power and red pepper flakes and cook, stirring, for 2 minutes. 3. Add lentils, tomatoes, 1/2 cup cilantro, salt and 2 1/2 cups vegetable broth. AARP NEWSLETTERS %{ newsLetterPromoText }% %{ description }% Subscribe as a base. “Every time we make it , it’s a little different, because my wife has been experimenting with different combinations of seasonings when preparing smoked salmon,” says the church’s reverend, Ryan Mandeville. “But a creamy tomato soup taste is always at the core.”

Skagway Smoked Salmon Tomato Stew

Ingredients: 1/2 cup butter1/2 cup chopped yellow onion1 cup mushrooms, sliced thin1 tablespoon minced garlic3/4 pound s salmon filet , chopped into small cubes2 to 4 ounces smoked salmon, chopped2 cups diced tomatoes seasoned with pinch of basil, garlic and oregano2 cans tomato soup2 tablespoons chopped parsley1/4 cup chopped cilantro2 tablespoons chopped dill2 cups creamPinch black pepperPinch crushed red pepperSalt to taste Instructions: 1. Melt butter in a medium stockpot over medium heat . 2. Add onions, mushrooms and garlic and sauté for 7 to 10 minutes . 3. Add tomato soup, smoked salmon, tomatoes, parsley, cilantro, dill, black pepper and red pepper flakes. Cook until heated through. 4. Slowly add cream to the soup. 5. Stir in fresh salmon and simmer for 5 minutes. 6. Salt to taste and garnish with fresh dill. Terry Ward is a contributing writer who covers food, drink and travel. Her work has appeared in National Geographic Traveler, The Washington Post and on CNN. More on home-family AARP NEWSLETTERS %{ newsLetterPromoText }% %{ description }% Subscribe AARP VALUE & MEMBER BENEFITS See more Health & Wellness offers > See more Flights & Vacation Packages offers > See more Finances offers > See more Health & Wellness offers > SAVE MONEY WITH THESE LIMITED-TIME OFFERS