Category: Dutch Oven

Dutch Oven Braised Brisket

Sweet and savory Dutch Oven Braised Brisket in cherry tomatoes and onions is a simple meal that can be served with anything you prefer. It’s definitely great option for people on a low carb diet. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. 

People who are not on a low carb diet they can serve it with rice or on a bed of fresh mashed potatoes for a complete and balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. The Dutch Oven is perfect for this traditionally tough cut of beef; it helps to hold the moisture in the pot allowing the brisket to develop the perfect level of natural juices and succulent tenderness.

Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

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Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.

Preheat the oven to 350°F. Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven.

Place brisket on top (fat side up). Cover with lid.

Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed. 

Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

Serve & enjoy!

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Dutch Oven Braised Beef Brisket

Tender and succulent Duty Oven Braised Beef Brisket is a hearty meal that is full of natural juices and flavors.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 6 lbs brisket (flat or point)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 large sweet onions sliced
  • 1 lb carrots
  • 3 cups cherry tomatoes
  • 1 ½ cups unsalted or low-sodium beef broth/stock
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 7 garlic cloves minced
  • 3 bay leaves

Instructions
 

  • Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.
  • Preheat the oven to 350°F.
  • Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven. Place brisket on top (fat side up). Cover with lid.
  • Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed.
  • Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

Serve & enjoy!

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    Mushroom Beef Stew

    A hearty homemade Mushroom Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

    I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

    Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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    Pat the beef dry, cut into 1″ cubes and place in a large bowl. Coat with salt, pepper and mix. 

    Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot.

    Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.

    In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes.

    Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds.

    Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. 

    Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together.

    Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid. 

    Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender. Remove pot from oven. Discard herb bouquet.

    Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter.

    Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

    Serve & enjoy!

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    Mushroom Beef Stew

    Mushroom Beef Stew is a hearty meal that is absolutely delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 2 hours 45 minutes
    Total Time 3 hours
    Course Main Course
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Dutch Oven

    Ingredients
      

    • 3 ½ – 4 lbs chuck roast cut into 1" cubes
    • 1 ½ lbs baby bella mushrooms
    • 3 cups unsalted or low-sodium beef broth/stock
    • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • ½ cup (divided) unsalted butter
    • 3 tbsp tomato paste
    • 3 tbsp all-purpose flour
    • 2 tbsp Worcestershire sauce
    • 2 tbsp extra virgin olive oil
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 large sweet onion chopped
    • 4 carrots sliced
    • 5 garlic cloves minced

    Herb Bouquet

    • 3 sprigs rosemary
    • 3 sprigs thyme
    • 2 bay leaves

    Instructions
     

    • Preheat the oven to 400°F. Pat the beef dry, cut into 1" cubes and place in a large bowl. Coat with salt, pepper and mix.
    • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.
    • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes. Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
    • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together. Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid.
    • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
    • Remove pot from oven. Discard herb bouquet. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

    Serve & enjoy!

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      The Best Texas Brisket Chili

      Delicious Texas Brisket Chili is a splendidly rich soup with delicious filing meaty ingredients, that is both hearty and worth the preliminaris to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish for lunch or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of following this recipe after watching the video. The authentically flavored stew such as this sends good old fashioned aromas throughout the home. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

      Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili. Best served hot, this meat flavor infused Texas Brisket Chili is so good. May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living. Eat, enjoy and repeat.

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      Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.

      In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes.

      Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth. 

      Prepare

      • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½” x 1½” cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

      Cook

      Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside.

      Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. 

      Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. 

      Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the Mexican beer bottle and deglaze the bottom of the dutch oven/pot.

      Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies

      Add 1 ½ Mexican beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 

      Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat. Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

      Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili. Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

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      Texas Brisket Chili

      Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 3 hours 20 minutes
      Total Time 3 hours 40 minutes
      Course Main Course
      Cuisine American
      Servings 8
      Calories

      Ingredients
        

      • 4.5 – 5 lbs brisket (flat or point)
      • 24 oz Mexican beer Cerveza
      • 20 oz fire roasted diced tomatoes with green chilies
      • 2 tsp salt
      • 1 tsp pepper
      • 1 large onion
      • 3 bay leaves
      • 6 bacons
      • 2 tbsp butter

      Mixture

      • 6 dried ancho (mild heat) or guajillo (medium heat) chiles
      • 5 garlic cloves
      • 2 cups water
      • 2 tbsp chili powder
      • 1 tbsp spanish paprika
      • 2 tsp ground cumin
      • 2 tsp Mexican oregano
      • 2 tsp ground coriander
      • 1 tsp salt

      Instructions
       

      Pepper Mixture

      • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
      • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes. Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.

      Prepare

      • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

      Cook

      • Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. Add more cooking oil if needed.
      • Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the beer bottle and deglaze the bottom of the dutch oven/pot. Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies, 1 ½ beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 
      • Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat.
      • Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

      Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

        Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

          Video

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          Dutch Oven Whole Turkey

          Dutch Oven Whole Turkey is juicy, tender and is extremely delicious. The flavor is brined and cooked into the meat and the stewed broth is absolutely mouthwatering. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender and is bursting with natural zest and herbal notes. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time in the kitchen well spent will result in a tasteful quality feast everyone will enjoy.

          Watch the video and follow the instructions below to have this gorgeous bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 to 10 pounder fits in my Dutch Oven, no problem. Thanks for visiting and see you again soon.

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          [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer. Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey’s cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

          Preheat the oven to 425°F. Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off. Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey’s cavity. Tie the legs together. 

          Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing). 

          Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.

          Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs). Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

          Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top. Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

          Serve & Enjoy!

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          Dutch Oven Whole Turkey

          Tender succulent Turkey with crispy skin is a thing of beauty and an absolute delicious feast.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 2 hours 25 minutes
          Total Time 2 hours 35 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Equipment

          • 7.5 QT Dutch Oven

          Ingredients
            

          Brine

          • 10 lbs turkey
          • 2 tbsp salt

          Additional

          • 6 tbsp unsalted butter softened
          • 2 tbsp melted butter
          • 1 onion quartered
          • 1 apple cut in half
          • 1 lemon cut in half
          • 1 garlic head
          • 3 carrots cut in half
          • 2 celery ribs cut 3" in length
          • 3 sprigs fresh rosemary
          • 3 sprigs fresh thyme
          • 2 sprigs fresh sage

          Instructions
           

          • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
          • Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey's cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
          • Preheat the oven to 425°F.
          • Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
          • Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey's cavity. Tie the legs together.
          • Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
          • Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
          • Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

          Gravy

          • Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
          • Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

          Serve & enjoy!

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            Creamy Chicken & Corn Chowder

            Creamy Chicken & Corn Chowder is made using natural ingredients in a time honored method of cooking in a simple one pot style recipe that is absolutely delicious. For this recipe, I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade Chowder like this recipe.  The bacon adds a natural excitement and delicious juices into the Chowder that can only be released through a proper well attended simmer. Each spoonful of this Creamy Chicken & Corn Chowder is full of delicious broth, meat and tender moist vegetables. The chowder is naturally thickened using mashed potatoes and a  bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a old fashioned style chowders, especially those that contain bacon, and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Creamy Chicken & Corn Chowder today and feel the reward of a well-fed family.

            In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the Creamy Chicken & Corn Chowder with richness and fresh herbal notes. The comforting fragrance from the vegetables that blend with the luscious notes of bacon, herbs, broth and filling sweet corn will bring the hungry tummies to the table once you remove the lid.  Best served with warm fresh bread and hot from the pot, this Creamy Chicken & Corn Chowder  will become a tradition in your home once you serve it the first time. Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin. Thanks for visiting and I hope you enjoy this simple to prepare tasty meal! 

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            Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼” cubes. Cover & set aside. 

            Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink.

            Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds.

            Add cube potatoes, corn and mix. Pour chicken broth the pot.

            Add cream cheese, thyme & rosemary. Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb. 

            Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt) 

            Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed. 

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            Creamy Chicken & Corn Chowder

            Creamy Chicken & Corn Chowder is simple to make, very filling and absolutely delicious.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 35 minutes
            Total Time 45 minutes
            Course Main Course, Soup
            Cuisine American
            Servings 6
            Calories

            Ingredients
              

            • 1 ½ lbs boneless skinless chicken thighs
            • 4 cups unsalted or low-sodium beef broth/stock
            • 2 cups fresh or frozen corn
            • 1 cup heavy whipping cream
            • 2 tbsp butter
            • 2 tsp salt
            • 1 tsp black pepper
            • 3 large russet potatoes
            • 1 onion chopped
            • 3 garlic minced
            • 3 sprigs thyme
            • 1 sprig rosemary
            • 2 oz cream cheese

            Instructions
             

            • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼" cubes. Cover & set aside.
            • Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Add cube potatoes, corn and mix. Pour chicken broth the pot. Add cream cheese, thyme & rosemary.
            • Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
            • Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
            • Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.

            Optional: add cooked bacon & chopped cilantros. Serve with bread and enjoy!

              Video

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              EatFoodlicious1 Comment

              Easy Chicken Stew

              Nothing is better than Chicken Stew. Easy Chicken Stew is budget friendly and is a quick home cooked meal that can be ready in less than a hour. I suggest you buy baby potatoes and baby carrots so you can save time, making this recipe that much easier. Every minute saved is a minute earned, especially if you have busy schedule like me. Try this dish and taste the elegance of this simple hearty stew.

              Braised chicken and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chicken thighs is the preferred choice of meat as it does not get tough if you over cook it. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

              I work to compress recipes into short videos with easy to follow recipes. Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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              Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.

              Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside. 

              In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.

              In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes.

              Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together.

              Pour 2 cups of chicken broth and then deglaze the bottom of the pot. 

              Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together.

              Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. 

              Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

              Serve with bread.

              Enjoy!

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              Easy Chicken Stew

              Easy Chicken Stew is full of tender, juicy chicken swimming in a delicious stew with tender vegetables, making this dish a complete meal.
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              Print Recipe Pin Recipe
              Prep Time 10 minutes
              Cook Time 40 minutes
              Total Time 50 minutes
              Course Main Course
              Cuisine American
              Servings 6
              Calories

              Ingredients
                

              • 2 lbs boneless skinless chicken thighs cut into cubes
              • 1 lb baby potatoes cut in half
              • 1 lb baby carrots
              • 4 cups unsalted or low sodium chicken broth/stock
              • ¼ cup all-purpose flour
              • 2 tbsp tomato paste
              • 2 tbsp butter
              • 2 tsp salt
              • 1 tsp black pepper
              • 1 tsp Worcestershire sauce
              • 1 medium onion chopped
              • 2 celery stem chopped
              • 3 garlic cloves minced
              • 6 bacon cut into ½" cubes

              Herb Bouquet

              • 3 sprigs thyme
              • 2 sprigs rosemary
              • 2 bay leaves

              Instructions
               

              • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.
              • Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.
              • In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.
              • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes. Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together. Pour 2 cups of chicken broth and then deglaze the bottom of the pot.
              • Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
              • Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

              Serve with bread and enjoy!

                Video

                Keyword best chicken stew, dutch oven chicken stew, easy chicken stew, homemade easy chicken stew, quick and easy homemade chicken stew
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