Fragrant with lemongrass and aromatic spices, Bo Kho is a delicious Vietnamese beef stew dotted with chunks of tender, sweet carrots. It's perfect comfort food: rich, savory, and warming.

What is it?

Bo Kho is a spiced beef and carrot stew from Vietnam. Southeast Asian herbs and spices, such as lemongrass and ginger, flavor the stew while carrots and beef provide the bulk of the dish. It's deeply savory with bright notes of star anise, lime leaf, and plenty of fresh herbs added at the very end.

From the late 19th century through the early 1950s, Vietnam fell under French rule as part of French Indochina, which also included Cambodia, Laos, and parts of China.

French occupation of Vietnam influenced its cuisine, and Bo Kho illustrates that influence as it's related to the French dish Boeuf aux Carrots - a braised beef stew with carrots. Vietnamese cooking is also influenced by 1,000 years of Chinese occupation, so you'll find classical Chinese culinary influences in this dish as well such as star anise and five spice powder.

Vietnamese-American chef Andrea Nguyen has an excellent video on the history (both broad and personal) for this dish.

Since it isn't thickened with a roux, as is the case for American beef stew, Bo Kho has a pleasant brothy quality. And a crusty baguette is perfect for sopping up all those fragrant juices.

What's in it?

Beef and carrots are the foundation of Bo Kho. To this foundation, you'll also add a liquid (it helps cook the meat and form the stew), aromatic herbs and spices, alliums, and ginger.

To serve Bo Kho, you'll want plenty of fresh herbs, some chopped Thai chilies, and a source of starch such as baguette, steamed rice, or noodles.

• Beef is the center of the stew. Look for boneless chuck roast because it's affordable, and its high collagen content makes a delicious, silky sauce. Other versions include beef shin, beef shank, brisket, and oxtail. Grass-fed beef has the richest flavor profile and is the most nutritious and sustainable choice.
• Carrots should be thick and large. You can find large carrots perfect for Bo Kho at many Asian grocers. You'll also find them at many farmer's markets in the wintertime, especially if you ask for "over-wintered" carrots, which tend to be larger than the standard long and thin carrots.
• Additional vegetables can also include potatoes or Daikon radish, depending on the recipe or your personal preference.
• Shallots and garlic are members of the allium family, and they give the stew a savory sweetness. You can swap in yellow onion if you don't happen to have shallots on hand.
• Lemongrass and makrut lime leaf give the stew a deeply aromatic perfume with subtle notes of flowers and citrus. You can find lemongrass at many supermarkets and lime leaf is often available at specialty stores.
• Spices include fresh ginger, cinnamon, star anise, and Chinese Five Spice powder. These ingredients are rich in volatile oils that give them a resonant sweet, spicy aroma. They're also a good source of antioxidants. Occasionally, recipes also use annatto seed which gives the stew a gorgeous red color.
• Liquid ingredients in this recipe include bone broth and coconut water. Bone broth gives the stew a savory flavor and a good amount of protein while coconut water lends sweetness and a dose of minerals. Some recipes call for making your own broth using beef shank or beef tendon, while others call for plain water or even cola.
• Tomato paste and fish sauce both bring an additional savory element to the stew, further complementing the beef.
• Thai chiles and fresh herbs can be added to the stew at the table when you serve it. That way everyone can add the amount they like.

Recipe Tips

Making Bo Kho is easy. You start by marinating the meat with aromatics, then searing it in a bit of neutral-flavored oil, then you add the carrots and liquid components of the dish and let it simmer until fork tender. But there are a few things you'll want to keep in mind when you make it.

• It's okay to skip making annatto oil if you're in a rush. While it's a nice addition, it's not essential to the recipe.
• Use chuck roast or a similar cut with plenty of connective tissue as the collagen breaks down with slow cooking, producing a silky, protein-rich gelatinous broth.
• Take time to get a good sear on the meat, as that browning can give the stew a lot of flavor.
• Cut the carrots into thick wedges rather than slices. Slices can cook more quickly than beef, resulting in overcooked carrots.
• Serve it with plenty of fresh herbs, such as green onions, Thai basil, mint, and cilantro. The vibrant freshness of the herbs is a nice contrast to the sweet, savory flavor of the stew.
• It's better the next day as is the case with many stew recipes, Bo Kho is no exception.

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Bo Kho Recipe

Perfumed with star anise, cinnamon, lemongrass, and lime leaf, this Bo Kho recipe makes a delicious weeknight meal. Tender grass-fed beef and sweet chunks of carrots make for a filling dinner. Serve it with a baguette and plenty of fresh herbs and Thai chilies.

Course Main Course, Soup

Cuisine Korean

Keyword beef, carrots, chilies, cinnamon, ginger, star anise

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 496kcal

Author Jenny

Equipment

• medium mixing bowl
• Dutch Oven

Ingredients

For the Beef

• 2 ½ pounds beef chuck roast (trimmed and cubed)
• 2 tablespoons fish sauce
• 2 teaspoons five spice powder
• 4 lemongrass stalks (innercore, finely chopped)
• 2 tablespoons grated ginger
• 4 cloves garlic (finely chopped)
• 2 tablespoons coconut palm sugar
• 1 teaspoon fine sea salt

For the Annatto Oil (If Using)

• 3 tablespoons avocado oil (or other neutral-flavored oil)
• 1 tablespoon annatto seeds

For the Stew

• 4 medium shallots (sliced thin)
• ¼ cup tomato paste
• 3 cups bone broth
• 2 cups coconut water
• 2 Thai chilies
• 2 star anise pods
• 1 ceylon cinnamon stick
• 2 makrut lime leaves
• 3 large carrots (cut into wedges)

To Serve

• Thai Basil
• Limes (quartered)
• Cilantro
• Mint
• Thai Chilies (chopped)

Instructions

Season the beef.

• Add the cubed chuck roast to a medium mixing bowl, and then stir in the fish sauce, five spice powder, chopped lemongrass, grated ginger, garlic, coconut palm sugar, and salt. Stir until well-combined and let it sit while you prepare the annatto oil.

Prepare the annatto oil.

• Heat a Dutch oven over medium heat and add the oil. Stir. in the annatto seeds and let them cook in the oil for about 3 minutes, strain. Return the oil to the Dutch oven and discard the annatto seeds.

Prepare the stew.

• Working in batches, brown the marinated beef on all sides - about 6 minutes. Remove the browned beef from the pan using a slotted spoon.
• Add the shallots to the pan, and cook until fragrant - about 4 minutes. Next, return the beef to the Dutch oven, and then stir in the tomato paste. Continue cooking for an additional 1 to 2 minutes.
• Pour in the broth and coconut water, taking care to scrape up any browned bits on the bottom of your pan. Add the Thai chilies, star anise, and lime leaves to the pot. Turn the heat down to medium-low and simmer, uncovered, for 1 hour.
• After an hour, stir in the carrots and continue cooking, uncovered, for a further 30 to 45 minutes or until the carrots and beef are tender and the broth thickens slightly. Adjust seasoning with salt, and then pluck out the star anise, cinnamon, and lime leaf.
• Serve warm with plenty of fresh herbs and chopped Thai chilies. Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 496kcal | Carbohydrates: 30g | Protein: 46g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 1188mg | Potassium: 1567mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5880IU | Vitamin C: 32.2mg | Calcium: 148mg | Iron: 8.9mg

More savory broths, soups, and stews

Recipe Questions

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This hearty bison stew is a wintertime favorite. Root vegetables and tender bites of bison simmer together in a mix of broth and wine. Thyme and bay leaf give the stew a beautiful depth of flavor. Best of all, it comes together in a slow cooker, making it a nourishing and fairly hands-off weeknight meal for cold weather.

What's in it?

Bison is the heart of this stew. Its sweet, slightly gamey quality makes it a perfect companion to root vegetables, vibrant red wine, and fresh herbs. Look for grass-fed bison from local farmers or from a reputable online source.

Vegetables-carrots, parsnips, onions, and potatoes-give the stew its bulk. Celeriac, if you have it, would be a nice addition.

Aromatics include black pepper, bay leaf, thyme, and parsley. These ingredients help give the stew a bit of a lift. 

Bone broth and red wine provide moisture and make a luxurious gravy. Bone broth's high gelatin content ensures a thick, velvety stew.  You can substitute beef stock or vegetable stock, but your stew may be thinner.

Tomato paste and flour act as thickeners.  They help to bind the ingredients together. Tomato paste also gives the stew a robust, umami flavor.

Recipe Tips

Take the time to trim the chuck roast. Remove any tough sinew or extra fat, as it can make the stew meat gristly and its sauce greasy. When you're finished, you should have about 2 pounds of trimmed bison stew meat.

Small new potatoes work best. Starchy potatoes, such as Russets, can fall apart easily. Small yellow or red potatoes are a good choice. They tend to hold their form better with prolonged cooking.

Gelatinous broth gives stew an irresistible, smooth texture. You can make your own or buy it from a reputable brand known for its quality.

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Bison Stew Recipe

With its plentiful fresh vegetables and bites of tender bison, this stew is a perpetual favorite on our kitchen table during winter. We like to serve it with a crisp herb salad which helps to balance the stew's heaviness. A hunk of crusty sourdough bread is perfect for sopping up any extra gravy.

Course Main Course

Cuisine American

Keyword bison, herbs, vegetables

Prep Time 10 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 8 servings

Calories 374kcal

Author Jenny

Equipment

• cast iron skillet
• Slow Cooker

Ingredients

• 3 tablespoons ghee
• 2 ½ pounds bison chuck roast (trimmed and cut into 1 ½-inch pieces)
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ½ cup all-purpose flour
• ¼ cup tomato paste
• 2 medium yellow onions (sliced thin)
• 1 ½ pounds small yellow potatoes (cut into 1-inch pieces)
• ¾ pound carrots (peeled and cut into 1-inch pieces)
• ½ pound parsnips (peeled and cut into 1-inch pieces)
• 2 cups bone broth
• ½ cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• ½ cup chopped fresh parsley

Instructions

• Warm the ghee in a cast iron skillet or Dutch oven over medium-high heat, and then dump in the bison meat. Sprinkle with salt and pepper, and brown on all sides-about 8 minutes. Transfer the browned bison meat to a slow cooker, and then stir in the all-purpose flour and tomato paste until the meat is well-coated.
• Stir the onion, potatoes, carrots and parsnips. Then, pour in the broth, red wine, and Worcestershire sauce. Drop in the thyme and bay leaves, and then cook on low for 8 to 9 hours or on high for 4 to 5 hours or until the meat is tender. Sprinkle with parsley just before serving.

Nutrition

Calories: 374kcal | Carbohydrates: 36g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 718mg | Potassium: 1274mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7592IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 6mg

Recipe Questions

How do I store it?

Any leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 6 months.

To reheat the stew, pour it into a saucepan and place it on the stove over medium-low heat with the lid on, stirring occasionally, until it reaches 165 F. If reheating from frozen, allow the stew to thaw in the fridge overnight first.

Can I make this recipe without a slow cooker?

If you don't have a slow cooker, you can make this stew in a Dutch oven. Increase the liquid to 3 cups bone broth and 1 cup dry red wine.

Combine all the ingredients in the Dutch oven, and then bring it to a boil over medium-high heat. Turn off the heat, cover with a tight-fitting lid, and then transfer it to an oven preheated to 325 F. Allow it to continue cooking in the oven for 4 to 5 hours or until the meat is tender.

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Nothing quite beats a warming bowl of stew on cold winter nights. You want something hot, nourishing, deeply savory with pops of bright herbs. And this Beef and Bacon Stew recipe hits all the right marks. In the end you have an easy recipe with tons of flavor.

What is it?

Like most stew recipes, this version is a savory combination of tender meat and sweet root vegetable served in a thickened broth. Fresh herbs, red wine, and a bit of bacon give the stew a deep and lingering flavor.

It's delicious when you serve it with sourdough bread, a crisp green salad or dollop of sauerkraut, and a glass of red wine.

Key Ingredients

Any good stew recipe relies on a few key ingredients. Typically you'll find meat, vegetables, a thickener (although some stew recipes, such as Bo Kho, do not use thickening agents), liquids such as beef stock or wine, and herbs or spices. You'll simmer these ingredients together for at least an hour, sometimes longer, until they produce a thick, hearty stew.

• Grass-fed beef chuck roast works particularly well in this recipe. Chuck is a cheaper cut with lots of flavor, and its high collagen content means that it produces a silky, gelatin-rich gravy.
• Bacon provides a smoky, salty richness, while bacon grease is perfect for searing off the meat.
• Vegetables include pearl onions, potatoes, and carrots, although other root vegetables work well, too.
• Liquid ingredients include both bone broth and red wine. They give the stew a luscious richness.
• Gelatin, added toward the end, helps to thicken the broth, giving it a silky mouthfeel.
• Herbs include bay leaf and thyme. They lend a bright, herbal note that provides balance to the stew's savory, earthy flavors.

Where to Find American-Raised Grass-fed Beef

Wild Pastures delivers grass-fed and pasture-raised straight to your door. They have good prices and work exclusively with American farmers practicing regenerative agriculture.

Check it out here

Recipe Tips

As with most stews, this Beef and Bacon Stew recipe is easy to make. You'll crisp some bacon, brown some beef, add broth and wine then some vegetables before letting it simmer gently. It takes a few hours of mostly hands-off time, and produces lusciously tender meat and vegetables, and a gorgeous herb-scented gravy.

But there are a few tips you'll want to keep in mind.

• The cut of meat matters. Chuck roast is what we recommend as it's flavorful and affordable, but the key is to use meat with a fairly high collagen content. Collagen comes from connective tissue, and it makes for tender meat and silky broth.
• Shoulder bacon works the best as its leaner than bacon cut from the belly, however both work well.
• Timing matters. Add the vegetables toward the end of cooking so they soften enough to be pleasant to eat, but not so much that they fall apart.
• Deglazing the pan makes a big difference. After cooking off the beef, you'll add the wine and broth. Take care to deglaze the pan, loosening any browned bits stuck to the bottom of the pan as that's where all the flavor is.
• You'll use both the stove and the oven. You'll start the recipe by cooking off the bacon and seasoned beef on the stove, transfer it to the oven so that it cooks low and slow, and then finish it off on the stove, which allows you to add the gelatin. If you prefer to cook it completely on the stovetop, try this method for Stovetop Beef Stew.

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Beef and Bacon Stew Recipe

A simple farmhouse stew, this recipe features root vegetables, slow-cooked beef and fresh herbs.

Course Stew

Cuisine American, English

Keyword bacon, beef, broth, herbs, vegetables

Prep Time 5 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 540kcal

Author Jenny

Equipment

• medium mixing bowl
• Dutch Oven

Ingredients

• ¼ cup all-purpose flour
• 2 teaspoons fine sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 4 ounces bacon (coarsely chopped)
• 3 pounds chuck roast (trimmed and cut into bite-sized pieces)
• 2 cups red wine
• 2 cups beef bone broth
• 1 tablespoon tomato paste
• 2 bay leaves
• 2 tablespoons fresh thyme leaves
• 4 medium carrots (chopped into bite-sized pieces)
• 1 pound Yukon gold potatoes
• 1 ½ cups frozen pearled onions
• 1 tablespoon gelatin
• 1 cup water

Instructions

• Heat the oven to 300 F.
• In a medium bowl, stir the flour, salt, and black pepper together. Add the beef, and then stir to coat. Set aside.
• Heat the oil in a Dutch oven over medium heat, and then add the bacon. Allow the bacon to cook in the hot oil until crispy. Dump the seasoned beef into the bacon, and cook until browned, about 6 minutes.
• Pour in the red wine, bone broth, and tomato paste. Take care to scrape any browned bits off the bottom of the pan. Add the bay leaves and thyme, and then transfer to the oven. Cook, uncovered, for about 90 minutes.
• After 90 minutes, give the stew a stir, and then add the carrots, potatoes, and pearl onions. Continue cooking for a further 30 to 45 minutes or until the vegetables turn tender.
• In a small bowl, mix the gelatin with water and allow it to bloom for 5 minutes.
• Remove the stew from the oven, and set it back on the stove. Bring it to a simmer over medium heat, and then stir in the bloomed gelatin. Increase the heat to medium-high, and simmer until slightly thickened - about 3 minutes.
• Pluck out the bay leaves, and then serve hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

Nutrition

Calories: 540kcal | Carbohydrates: 25g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 496mg | Potassium: 1080mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5242IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 5mg

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Recipe Questions

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This hearty lentil stew is perfect for a chilly winter evening. French lentils give the stew body, while root vegetables and lightly wilted leafy greens finish the stew. Plenty of good broth gives the stew a boost of protein, and it's excellent served with a hunk of crusty sourdough bread.

Tips for making lentil stew

Like most soup and stew recipes, lentil stew is easy to make with a lot of room for both error and invention. It's easy to add a little more of one ingredient, a little less of another, or swap one ingredient for the next, but, there are a few tips you'll want to keep in mind to make sure the recipe comes out right every time.

• Use fresh, dried lentils. Make sure your lentils are fresh. If you're buying from bulk bins, they should have a frequent turnover. Older pulses, including lentils, will take longer to cook, depending on their age.
• Cook your lentils in advance. Cook your lentils either on the stove in a soup pot or in an electric pressure cooker in advance. This practice saves you time if you make them ahead and also helps to prevent the root vegetables from overcooking if your lentils take longer than you expect to soften.
• Dice the root vegetables so that they're all the same size. They should be diced into ¼-inch pieces. If you chop them in uneven sizes, they'll cook unevenly, meaning some will be fall-apart soft while others aren't yet tender at all by the time you're ready to eat.
• Incorporate the cooked lentils and fresh greens at the very end. That way, they won't overcook. Remember, your greens should still have a little life and color to them when you serve the stew.
• Your stew will be brothy at first and then thicken upon sitting. When first finished, your lentil stew will look less like a stew and more like a brothy soup. As it cools, the starches present in lentils will thicken the broth, turning it from soup to stew.

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Lentil Stew Recipe

Winter vegetables - carrots, parsnips, and celeriac - release their sweetness into this earthy, humble Lentil Stew. Mustard greens, stirred in at the very last minute, wilt in the residual heat of the stew for a lovely finish.

Course Soup

Cuisine American

Keyword carrots, greens, lentils

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 306kcal

Author Jenny

Equipment

• Dutch Oven (or heavy soup pot)

Ingredients

For the Lentils

• 2 cups French lentils
• 5 cups water
• 2 bay leaves
• 2 tablespoons fine sea salt

For the soup

• 1 tablespoon extra virgin olive oil
• 2 ounces bacon (chopped fine)
• 1 yellow onion (chopped fine)
• 1 teaspoon crushed red pepper flakes
• 1 medium celeriac (peeled and diced)
• 2 medium carrots (peeled and diced)
• 2 medium parsnips (peeled and diced)
• 1 teaspoon fine sea salt
• 4 cups bone broth
• 1 bunch chopped mustard greens (trimmed of tough veins and sliced very thin)

Instructions

Cook the lentils

• Cook the lentils in advance by dumping them in a large stockpot, cover them with water, and then add the bay leaves and salt. Bring to a boil over medium-high heat, and then turn the heat down to medium. Simmer, covered, until tender - about 25 minutes. Strain and reserve.
• Alternatively, you can cook the lentils in an electric pressure cooker, such as an Instant Pot. Combine the lentils, water, bay leaves, and salt in the insert of the pressure cooker. Pressure cook for 8 minutes, and then let the pressure release naturally for 5 minutes. Strain and reserve.

Prepare the soup

• Warm the olive oil in the Dutch oven over medium heat, and then add the chopped bacon. Cook, stirring occasionally, until the bacon crisps, and then add the onion to the pan.
• Sauté the onion in the bacon grease until fragrant and tender, about 8 minutes. Then add the crushed red pepper flakes, celeriac, carrots, and parsnips. Sprinkle with salt, and sweat the vegetables for about 6 minutes further.
• Pour in the broth. Increase the heat to medium-high. When the soup begins to boil, turn down the heat to medium-low and simmer the vegetables until tender - about 20 minutes.
• Stir in the lentils and chopped greens, and allow the soup to cook five minutes further before serving. Serve warm. Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 306kcal | Carbohydrates: 47g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 2623mg | Potassium: 572mg | Fiber: 19g | Sugar: 5g | Vitamin A: 2632IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 5mg

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References

1. Sen Gupta, Debjyoti et al. "Lentils (Lens culinaris L.), a rich source of folates." Journal of agricultural and food chemistry vol. 61,32 (2013): 7794-9.
2. Larson-Meyer, D Enette et al. "Sun exposure in pigs increases the vitamin D nutritional quality of pork." PloS one vol. 12,11 e0187877. 14 Nov. 2017
3. Suleria, Hafiz Ansar Rasul et al. "Onion: nature protection against physiological threats." Critical reviews in food science and nutrition vol. 55,1 (2015): 50-66.
4. Frazie, Marissa D et al. "Health-Promoting Phytochemicals from 11 Mustard Cultivars at Baby Leaf and Mature Stages." Molecules (Basel, Switzerland) vol. 22,10 1749. 17 Oct. 2017

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Creamy and spiked with dill, this salmon chowder is a cinch to make and comes together in about a half-hour. Cream, potatoes, fennel, and just a splash of white wine bring big flavor to a simple, nourishing dish.

Salmon chowder is a traditional seafood soup with aromatics, potatoes, fish stock, and cream. Unlike many recipes, this version is naturally gluten-free and doesn't rely on thickeners, which can make chowders as thick as gravy.

Instead, we take an older approach that skips the thickeners in favor of a thinner chowder where the flavor of fresh salmon, vibrant aromatics, and good cream shines.

The result is a deeply nourishing recipe that's easy to make and delicious. Everything cooks in a single pot with little fuss. It's substantial enough to serve on its own as a meal, perhaps with a side salad and a good hunk of sourdough bread. Everything comes together in about 30 minutes.

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Salmon Chowder Recipe

This salmon chowder is both delicate and deeply satisfying. Like most chowders, it's simple to make. Delicate pieces of fresh salmon come together with tender potatoes, cream and dill for a chowder that's ultimately as delicious as it is comforting.

Course Soup

Cuisine American

Keyword cream, herbs, potatoes, salmon

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 385kcal

Author Jenny

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons salted butter
• 2 medium leeks (white and light-green parts only, sliced thin)
• 1 bulb fennel (cored and sliced thin)
• 1 teaspoon fine sea salt
• ½ cup white wine
• 30 ounces fish stock
• 1 pound red potatoes (quartered)
• 1 ½ pounds wild-caught salmon burger meat (skin removed and chopped into pieces)
• ½ cup heavy cream
• 2 tablespoons chopped fresh dill

Instructions

• Warm the butter in the bottom of a Dutch oven set over medium-low heat. When the butter releases its foam, toss in the sliced leek and fennel. Sprinkle the aromatics with salt, and let them sweat, covered and stirring occasionally, until soft and tender - about 8 minutes.
• Uncover the pot, pour in the wine and fish stock, and then add the potatoes. Turn up the heat to medium-high and simmer until the potatoes are tender, about 20 minutes. Drop the salmon into the pot, cover, and allow it to continue simmering until the fish is opaque and cooked through, about 3 to 5 minutes. Remove from the heat, stir in the cream and dill. Salt the chowder as it suits you, and then ladle into soup bowls.

Notes

If you can't find small potatoes, simply chop any peeled potato into 1-inch pieces.

Nutrition

Calories: 385kcal | Carbohydrates: 21g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 970mg | Potassium: 1268mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1022IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 3mg

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References

1. Potato Nutrition Facts. Nutritiondata.org. (2022)
2. Salmon Nutrition Facts. Nutritiondata.org. (2022)
3. Djoussé, Luc et al. "Fish consumption, omega-3 fatty acids and risk of heart failure: a meta-analysis." Clinical nutrition (Edinburgh, Scotland) vol. 31,6 (2012): 846-53.

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One of the many reasons I love this dish is because I can enjoy it year-round. In the winter and fall, it is comforting and medicinal. In the spring and summer, it replenishes lost minerals. For that reason, this soup is very versatile - no matter the season, you can find vegetables that work. It also works well as an "empty the fridge" soup for any vegetables that haven't gotten used up during the course of the week. (If you participate in CSA or farm share programs, you know exactly what I mean.)

It's excellent served with a variety of side dishes, such as kimchi (either made from cabbage or radishes) as well as steamed rice.

What's in it?

There are just a few must-haves and unfortunately no good substitutions. So get out there and find an Asian grocery store, and for those of you who don't live near a good Asian grocer, you can typically order them online.

Korean red pepper paste (gochujang) - This is a spicy, savory, fermented product that should ideally only have 3 ingredients: red peppers, rice, and salt. Today lots of companies add high fructose corn syrup, maltose, wheat, MSG, and other stuff we don't want. Look for a paste in a glass container and check the ingredients. Some Asian grocery stores have their own homemade versions sold in the refrigerated section that can work.

When you get your paste, take a tiny taste of it, as different brands have different heat levels. The heat level can even vary within brands at certain times of the year.  Tasting it before you cook with it will allow you to adjust the heat levels of your final dish.

Korean red pepper flakes (gochugaru) - Look for a brand made in Korea and store it in the freezer between uses. Please avoid the temptation to replace gochugaru with cayenne powder, Mexican chile powders, or even Thai chile powder. They are all very different flavors and aren't interchangeable in this recipe.  

Fish sauce - I'm sure most of you know this ingredient very well. It's a staple of Southeast Asian cooking. You should look for a brand that has simple ingredients. Anchovy, salt, and sugar are the most a fish sauce should have. The small amount of sugar in the Thai fish sauce is of no concern since it's fermented, so the live culture gobbles most of that up.

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Spicy Korean Seafood Stew Recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Author Jenny

Ingredients

For the Broth

• ¼ cup lard
• 1 white onion (sliced thin)
• 2 Thai chilis
• 5 green onions (finely chopped, whites and greens separated)
• ¾ tablespoon ginger paste
• 2 tablespoons garlic
• 6 cups fish stock
• 1 tablespoon gochugaru
• 1 tablespoon gochujang
• 3 tablespoons fish sauce
• 1 teaspoon honey
• fine sea salt (as needed)

For the Vegetables

• 2 small young white radishes (sliced ¼-inch thick)
• 3 shiitake mushrooms (sliced ¼-inch thick)
• 1 carrots (sliced ¼-inch thick)
• 1 cup enoki mushrooms
• 4 small tatsoi
• 1 cup watercress

For the Fish

• 1 pound cod
• 1 pound shrimp
• 1 pound clams

To Serve

• fresh mung bean sprouts
• Thai chili
• steamed rice

Instructions

• In a heavy pot, heat lard over medium-high heat until it melts. Add onion, sliced chili peppers, and sliced white scallion. Fry them gently in the hot fat, until they begin to brown slightly, 3 to 4 minutes. Stir occasionally.
• Add garlic and ginger, stir continually until very aromatic, about 2 minutes. Take care not to let the aromatics burn. Ladle in warm broth, scraping up any bits of aromatics they may have accumulated on the bottom of the pan with your spoon. Bring to a light simmer, and add Korean pepper paste and flakes, fish sauce and honey. Stir, taste and add salt as needed. If it's a bit too spicy for you, tone it down with more honey.
• Bring broth to a boil and add radish, shiitake, carrots, enoki and baby tatsoi. Once at a boil, decrease the heat to its lowest setting, cover, and then let it cook about 15 minutes. We want the vegetables to soften and add flavor to the broth.
• Add the watercress and reserved green scallions. Bring back to a light simmer for 5 minutes, then lower the heat again.
• Add shrimp and clams, cover and allow clams to open, and then add fish chunks. Careful not to overcook the seafood. Once the seafood is cooked, taste one last time, making any necessary adjustments for spice and salt.
• Remove from heat, add garnishes, and serve with rice.

The post Spicy Korean Seafood and Vegetable Stew appeared first on Nourished Kitchen.

In the autumn you can find mushrooms sprouting wild in the woods, brimming in baskets at your local farmers market, and tucked into little boxes at your local grocery store. And it's then, when the weather takes a chill, that you know it's time to make Mushroom Stew.

Bacon, red wine, and good broth give this Mushroom Stew and deeply rich, savory flavor that's lightened by the addition of fresh, vibrant green herbs.

What is it?

A stew is a traditional dish made by slowly cooking meat and vegetables until soft and tender. Stews also include a liquid, such as broth or wine as well as a thickening agent, such as flour, which gives the dish a velvety texture.

For mushroom stew, mushrooms naturally form the vegetable component of the dish while beef or bison make up the meat component. Together, they slowly simmer with aromatics, broth, and wine to make a robust, hearty stew that makes an excellent dinner on a cold winter night - especially when you serve it with a slice of crusty bread.

What's in it?

Stews typically contain five components including meat, vegetables, aromatics, liquid, and a thickener. With these five components covered, you can make just about any stew you like. In addition to these primary ingredients, you'll also add bacon which gives the stew a delicate salty-smoky flavor, tomato paste, olive oil, and fresh herbs.

• Grass-fed bison or beef has a savory quality that's a natural match for mushrooms. It's also rich in protein, and a good source of B vitamins, selenium, iron, and zinc (1), and it also has a more favorable ratio of healthy fats than grain-fed beef (2).
• Mushrooms form the foundation of this stew. And a using a variety of mushrooms makes it even better. Mushrooms contain valuable antioxidants, microelements, and other nutrients that fight disease and support general health and well-being (3). That's true of all mushrooms, whether wild, domestic, or medicinal.
• Aromatics include onion and garlic, which are key additions to just about any stew. When cook onions and garlic, their flavor turns both sweet and savory, and it's that combination that gives depth to mushroom (and other) stew recipes.
• Bone broth and wine make up the liquid portion of the stew. Bone broth is rich in gelatin which not only increases the protein content of the stew, but also acts as a thickener itself and contributes a silky quality to the stew's gravy. Red wine gives the stew a much-needed punch of a acidty that helps to counterbalance the rich, savory notes of mushrooms and red meat.
• Herbs include bay leaf, rosemary, thyme, parsley, and marjoram. The vibrant, bright flavor of these herbs lift up the natural heaviness of stew, and lend a fresh component to the recipe.

Choosing Mushrooms for Stew

Mushroom stew offers a deeply savory flavor owing to its inclusion of slow-simmered bison (or beef), bone broth, mushrooms, and the slightest touch of tomato paste. To amplify the stew's natural richness, choose a wide variety of mushrooms.

Each variety of mushrooms offers a slightly different flavor - whether you use domestic mushrooms like the white button or wild mushrooms such as oyster mushrooms, morels, or boletes.

If you're using domestic mushrooms, shoot for white button, cremini, and shiitake. Portabella mushrooms also work well since they have a pleasant meaty texture.

And if you're using wild mushrooms, use whichever delicious edible mushrooms you can find. Chanterelles give the stew a subtle, floral, and citrusy note. Alternatively, porcini mushrooms can give the stew a meaty quality and a toothsome bite. Just as a variety makes a better stew, variety also makes a better mushroom butter, pâte, and Wild Mushroom Risotto, too.

Tips for Making the Stew

This mushroom stew recipe is an easy one-pot meal. Just like similar recipes, making the stew itself is fairly straightforward and first involves cooking your aromatics in hot fat (in this recipe, we recommend bacon fat, but olive oil works well, too) before adding the meat, mushrooms, and eventually the broth and wine. You'll finish it all off with chopped fresh herbs whose liveliness offers a counterbalance to the deep, savory notes of the stew.

• Choose a variety of mushrooms. Every mushroom variety offers a slightly different flavor - some mild, some robust, some floral and some meaty. Use a variety of mushrooms for the deepest, richest flavor. Wild mushrooms work well as does a variety of domestic mushrooms.
• Toss the stew meat with flour and seasonings first. Stews' rich, satiating broth comes from thickening the stew with a combination of flour and fat. You can make a roux, but tossing the meat with flour first is faster, easier and results in the smoothest texture.
• Scrape the browned bits off the bottom of the pan. After you crisp the bacon, sauté the onions and brown the meat, browned bits will adhere to the bottom of the pan. When you add the liquids, scrape up those bits (also called the fond) to add flavor to your stew.
• Pay attention to your herbs. Woody herbs, like rosemary and thyme, and dried herbs release flavor with time and heat, so simmer them in the stew. Leafy herbs like parsley and marjoram are best added at the end of cooking, just before you serve the stew.

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Mushroom Stew Recipe

Serve this robust and deeply flavorful mushroom stew over mashed root vegetables for a simple, warming autumn supper. While wild mushrooms, like chanterelle and boletes, give the stew an extraordinary, rich flavor, you'll find that it's equally good made with the button and cremini mushrooms you can find at your local grocery store, too.

Course Soup, Stew

Cuisine American

Keyword beef, herbs, mushrooms, vegetables

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 321kcal

Author Jenny

Equipment

• Dutch Oven

Ingredients

• 1 pound bison stew meat
• ¼ cup all-purpose einkorn flour
• 1 teaspoon ground black pepper
• 2 teaspoons fine sea salt
• 1 tablespoon extra virgin olive oil
• 4 ounces bacon
• 2 medium yellow onions (diced)
• 4 medium garlic cloves (chopped fine)
• 1 pound mushrooms (quartered)
• 1 cup red wine
• 3 cups beef bone broth
• 2 tablespoons tomato paste
• 1 bunch fresh thyme leaves
• 1 sprig chopped fresh rosemary
• 2 bay leaves
• ½ cup chopped flat-leaf parsley
• ¼ cup chopped fresh marjoram

Instructions

• Dump the stew meat into a medium mixing bowl, and then add the flour, salt and pepper. Toss the meat in the seasoned flour until uniformly coated. Set it aside while you prepare the other ingredients.
• Warm the olive oil in a Dutch oven set over medium heat, and then toss in the bacon. Fry the bacon in the hot oil until crisp, and then dump in the diced onions and garlic. Sauté them together with the bacon, until translucent and deeply fragrant - about 8 minutes.
• Toss in the meat, and cook about 5 minutes. Next, stir in the mushrooms and continue cooking them with the stew meat and onions a further 8 minutes.
• Pour in the red wine and bone broth, taking care to scrape any browned bits off the bottom of the pot. Stir in the tomato paste, and then drop in the thyme, rosemary and bay leaves. Turn down the heat to medium-low, and simmer, uncovered, about 45 minutes until the meat is tender.
• Remove the stew from the heat, and pluck out the thyme, rosemary and bay leaves. Sprinkle with chopped parsley and marjoram, and serve warm.

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 1053mg | Potassium: 685mg | Fiber: 2g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 3mg

Recipe Questions

Try these hearty, delicious recipes next

References

1. Grass-fed bison, Nutritiondata.(2022)
2. Davis, Hannah et al. "Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef." Foods (Basel, Switzerland) vol. 11,5 646. 23 Feb. 2022
3. Muszyńska, Bożena et al. "Anti-inflammatory properties of edible mushrooms: A review." Food chemistry vol. 243 (2018): 373-381.
4. Khatun, K., et al. (2007) Oyster mushroom reduced blood glucose and cholesterol in diabetic subjects. Mymensingh Medical Journal.
5. Xiaoshuang Dai, J., et al. (2015) Consuming Lentinula edodes (Shiitake) Mushrooms Daily Improves Human Immunity: A Randomized Dietary Intervention in Healthy Young Adults, Journal of the American College of Nutrition.

The post Hearty Mushroom Stew appeared first on Nourished Kitchen.

This Chickpea Stew couples the sweet, deep flavor of meltingly tender onions and fennel with the bright, vibrant acidity of tomatoes. You top it off with fresh herbs and briny, crumbled feta cheese.

It's also mercifully light on your grocery budget and mercifully simple to make. Plus, you can find the ingredients in just about any grocery store.

I love the vibrant play of sweetness against acidity, especially in savory dishes. Even more, I'm always looking for simple and FAST, flavor-forward meals.

And this chickpea works so well. That's because the intense flavors of slowly cooked onions and fennel coupled tomatoes offer a nice complement to the muted flavor of chickpeas. Dishes made from chickpeas, like socca or hummus, really benefit from flavor-forward companions like tomatoes, chilies or lemon.

This stew makes a fairly light meal, so serve it with a big salad and a hunk of crusty no-knead sourdough bread, or alongside slow-roasted chicken for something more substantial.

Tips for Making Chickpea Stew

• Cook the onions slowly until meltingly sweet. This recipe depends upon the beautiful balance of sweetness, acidity and earthiness. So take the time to cook the onions until sweet and meltingly tender.
• Pierce your cherry tomatoes before adding them to the stew. You want the cherry tomatoes to melt into the sauce, but still retain some body. Some cherry tomatoes have thick skins, so piercing them helps them release their juice.
• Use Sungold tomatoes if you can find them. These orange-colored cherry tomatoes have such a vibrant, sweet-sour flavor.
• Bone broth gives the stew a subtle umami-note, but if you don't have any handy or are cooking for vegetarians, try swirling in vegetable stock or water with a teaspoon of miso.
• Choose chickpeas and tomatoes in glass jars, they'll have a less metallic flavor, or cook your chickpeas from dried.

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Chickpea Stew Recipe

The gentle sweetness of slowly cooked onions and garlic blends beautifully with the robust flavor of tomatoes, for a super simple chickpea stew while feta cheese offers a nice salty bite for balance.

Course Soup

Cuisine American, greek

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 219kcal

Author Jenny

Ingredients

For the Chickpea Stew

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion (sliced thin)
• 2 cloves garlic (chopped fine)
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons dried oregano
• 1 medium fennel bulb (cored and sliced thin)
• 2 (13 oz) jars chickpeas (drained)
• 2 (18.3 oz) jars diced tomatoes
• 2 cups cherry tomatoes
• 1 cup bone broth

To Serve

• ¼ cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• 6 ounces crumbled feta cheese
• 1 medium lemon

Instructions

Making Chickpea Stew

• Warm the olive oil in the bottom of a Dutch oven set over medium heat. Stir in the onion, garlic, crushed red pepper, dried oregano and fennel. Sauté in the hot oil until fragrant and softened, about 8 minutes.
• Pour in the diced tomatoes.
• Pierce the cherry tomatoes with a paring knife, and then drop them in the Dutch oven.
• Stir in the bone broth, and simmer about 40 minutes until thickened and fragrant. Stir in the chickpeas and continue cooking about 10 minutes further. Turn off the heat and adjust seasoning with fine sea salt.

Finishing the stew.

• Ladle the stew into soup bowls and sprinkle with parsley, fresh oregano and feta. Serve with a squeeze of lemon and a swirl of extra virgin olive oil.

Nutrition

Calories: 219kcal | Carbohydrates: 21g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 512mg | Potassium: 808mg | Fiber: 6g | Sugar: 9g | Vitamin A: 969IU | Vitamin C: 52mg | Calcium: 297mg | Iron: 4mg

Try these lentil and bean recipes next

The post Chickpea Stew with Tomatoes appeared first on Nourished Kitchen.

Enriched with bacon and cream and enlivened by fresh herbs, this clam chowder recipe is easy to make with either fresh clams or canned.

We live near the seashore. And when the tide is low, and the water cold, we gather our boots, buckets, and shovels and head to the beach. It's there, buried in the tidal flats' gritty sand that we find fresh clams. Plump and perfect for chowder. While we typically make this chowder with fresh clams, you can always use canned if they're easier to find.

A good chowder is delicate, flavored with onions and bacon, and dotted with sweet clams and tender potatoes. I favor the simple, humble style of a good Maine Clam Chowder. Flecks of bacon, fragrant bites of celery, onion, and clams all swimming in a delicate, thin broth with just the right touch of cream.

When the chowder's finished, swirl some fresh chopped herbs into the pot. Dill and tarragon partner beautifully with seafood.

What is chowder?

Chowder is typically a thick and rich seafood soup that contains onions, potatoes, cream, and herbs. Some chowders, like this salmon chowder, contain fish, others will contain shellfish and others will feature a variety of seafood. Clam chowder? It features clams.

As with other traditional foods, you'll find several varieties. While they'll all feature similar ingredients, like clams and potatoes, you'll find distinct regional variations, too. Regional culture, climate, culinary heritage, and access to ingredients will influence how recipes come together, develop and evolve over time.

What are the different types of clam chowder?

When you think of clam chowder, you probably think of New England Style chowder - white, creamy, thick like gravy, and studded with clams and potatoes. But, there are a lot more varieties to consider.

All have clams, most have salt pork or bacon, as well as onions, celery, and potato. From there, some varieties include dairy, others tomato, and others yet have a fine, clear clam broth.

• New England (Boston) Clam Chowder combines onion, celery, potatoes with cream, clams, and clam broth. Cooks also thicken the chowder's broth with a roux made from flour and butter to give it a thick, gravy-like texture.
• Manhattan Clam Chowder originated not in New York, but in Rhode Island where early 20th-century Portuguese immigrants forwent the cream of a traditional chowder in favor of a fragrant tomato base and plenty of herbs.
• Rhode Island Clear Clam Chowder combines bacon, potatoes, onion, celery, and herbs in a clear clam broth made without cream or thickeners.
• Maine Clam Chowder is similar to New England-style chowders. It features potatoes, celery, onions, and cream, and it also has a delicate, thin broth. Since Maine Clam Chowder isn't thickened with flour, it's a good choice for gluten-free eaters.

Is clam chowder good for you?

Clams are a particularly nutrient-dense food and are a good source of B vitamins and various minerals. They're particularly rich in iron, vitamin B12, and selenium, which is a powerful antioxidant that supports detoxification and thyroid health.

Potatoes, onions, celery, and various culinary herbs will also give chowder more nourishment in the way of dietary fiber and various antioxidants and phytonutrients. Using grass-fed cream in your chowder will also give it a boost of healthy fats, like conjugated linoleic acid, and fat-soluble vitamins.

How to Make Clam Chowder

If you're cooking with fresh clams, you'll need to steam them first. Give them a knock on the counter, and if they stay open toss them. Then put them in your kettle with water, and steam them until they open. Throw out any that stay closed. Then reserve the broth and chop the clam meat.

To make your chowder, you'll start by rendering bacon so that it crisps. Bacon pairs well with clams and gives the broth a nice, subtle smokiness.

To the bacon, you'll add your aromatic vegetables: onion and celery. Instead of sautéing them, allow them to sweat in a covered soup pot with a dash of sea salt. They'll release their flavor and fragrance, without caramelizing.

Next, add your potatoes, chopped clams, and broth. Simmer them together until the potatoes are fall-apart tender.

Lastly, swirl fresh cream into the pot to give the chowder its characteristic creaminess. Toss in the fresh herbs, and serve.

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Fresh Clam Chowder Recipe

Bacon, cream and herbs make beautiful companions for clams in this Maine-style clam chowder with its simple broth and lovely, light flavor.  Fresh clams give this chowder the best flavor, but if you don't live by the seashore or can't find them in your local market, you can always substitute canned clams and it'll come out just fine.

Serve this chowder right away with plenty of chopped fresh herbs and crusty loaf of buttered sourdough bread.  If you have leftovers, you can store them in the fridge up to two days, taking care to reheat the chowder gently and slowly over a low temperature.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 to 8 servings

Author Jenny McGruther

Ingredients

• 5 pounds clams scrubbed clean and purged
• 1 tablespoon bacon fat
• 4 ounces bacon
• 4 celery ribs diced
• 1 yellow onion diced
• 2 teaspoons fine sea salt
• 2 pounds Russet potatoes peeled and diced
• 1 bay leaf
• 1 cup heavy cream
• Chopped fresh dill to serve
• Chopped fresh tarragon to serve

Instructions

• Place the clams in a large stock pot, and pour in a quart of water.  Cover the pot, and bring the water to a boil over medium-high heat.  Steam the clams until they open, about 10 minutes.  Discard any clams that stay closed after 15 minutes.
• Strain the broth into a pitcher through a fine-mesh sieve, and allow the clams to cool until they're comfortable enough to handle.  Pluck the meat from each clam and place it onto a cutting board.  Discard all the shells, and coarsely chop the clam meat.
• Melt the bacon fat in a Dutch oven over medium heat.  Drop the chopped bacon into the pot, and allow it to crisp in the hot fat - about 5 minutes.  Stir in the celery and onion, and then sprinkle them with sea salt.  Cover the pot, allowing the vegetables to sweat in the pot about  until they release their fragrance and soften.
• Add the potatoes and chopped clam meat to the pot, and then pour in the reserved clam broth.  Pour in an additional 4 cups water, drop in the bay leaf, and then simmer the chowder until the potatoes soften and yield easily when pierced by a fork.  
• Use a slotted spoon or a pair of kitchen tongs to pluck the bay leaf out of the chowder, and then stir in the heavy cream. Taste the soup, adjusting the seasoning as needed.  And then ladle the chowder into bowls, topping it with chopped fresh herbs.

Notes

Don't have fresh clams? You can use canned clams. Just substitute 3 (6.5 oz) cans clams with their juice.

Recipe Questions

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