The Stew Diaries: Recipes That Speak Comfort

India enjoys various types of seasonal soups in various regions. While soups have their place, stews are still an indifferent dish on the menu. To make the winter tastier and warmer, let’s dip into a couple of recipes from across the globe. Stride carefully with these flavoursome recipes as there is no going back once you do. They are wholesome on their own and better off served as an individual dish. But of course, desserts are a must to close the deal post the meal.

1. Mnazeleh: Eggplant and Chickpea Stew

An age-old recipe from the Middle-eastern region, more popularly Lebanese, Mnazeleh is a flavour-packed stew with an amalgamation of spices. To enjoy the best of its flavour, pick fresh ingredients. Nothing feels better than an exotic bowl of hot stew during the chilly weekends.

Prep Time: 1 hour
Cook Time: 40-50 minutes
Origin: Middle-eastern
Serves: 4

Ingredients:

• 1 kg eggplant
• 1 3/4 cup chickpeas (cooked or soaked) 
• 1 onion (sliced) 
• 4 tomatoes 
• 2 tbsp tomato paste 
• 1 tbsp fresh garlic (minced) 
• 1/2 tsp paprika 
• 1/4 tsp cumin 
• 1/4 tsp nutmeg powder
• 1/4 tsp cinnamon 
• 1/4 tsp chilli flakes (or to taste) 
• 1/4 cup + 2 tsp extra virgin olive oil 
• Salt to taste
• Pepper to taste 

Method:

1. Wash the eggplant and peel them gently leaving a bit of skin for texture. Chop them into 2-4 chunks
2. Coat the eggplant with salt and place it in a sieve or a strainer. Let it sit for 30 minutes.
3. Preheat oven to 225°C.
4. Wash the tomato, peel as much skin as possible or you can leave it on. Chop it into fine pieces.
5. Rinse the eggplant thoroughly to remove all excess salt. Pat with a tissue towel and shake dry.
6. Line a tray with baking sheet. Grease using 4-5 tsp olive oil.
7. Arrange the eggplant slices on the sheet and coat each of them liberally with olive oil.
8. Roast eggplant in the preheated oven for 10 minutes. Flip the pieces and continue roasting for another 10-15 minutes.
9. Parallelly, take a medium-sized pan. Pour 2 tbsp olive oil and heat it over medium flame.
10. Toss in the onion slices and sauté them for a few minutes until the onion is translucent. Make sure to stir in between.
11. If you like a more caramelised flavour, you can continue to sauté the onion till they are golden brown.
12. Add garlic and continue to sauté till the raw aroma fades.
13. Add the tomato paste and seasonings. Continue to sauté for a few more minutes.
14. Add the finely chopped tomato and bring to a simmer. Let the mixture cook over medium heat for 5-10 minutes until it thickens.
15. Add salt and black pepper to taste.
16. Toss in the roasted eggplant and chickpeas. Continue to cook for 5 minutes until the mixture is thick and stew-like.
17. Let it cool a bit and serve it warm.

2. Budae-jjigae: Korean Army Base Stew

With Korean entertainment and beauty trending on the charts of the world, digging into their traditional recipes is becoming everyone’s cup of tea. To add to the list of foods from this amazing land, we bring you the unparalleled Budae jjigae. It was one of those meals that came to life during the wars in Korea. They pack a great number of ingredients as they aim to be fulfilling and nutritious.

Prep Time: 10 minutes
Cook Time: 60 minutes
Origin: Korean fusion
Serves: 4-5

Ingredients:

• 250 gm chicken (ground) 
• 3 spring onions (chopped) 
• 4 cups chicken stock
• 400 gm block tofu (cubed) 
• 200 gm white mushrooms (sliced) 
• 200 gm sausage of your choice (sliced) 
• 2 cups cabbage (sliced thin) 
• 2 cloves garlic (minced) 
• 1 cup kimchi 
• 2 tbsp spicy Korean chilli paste 
• 2 tbsp dry sherry or apple cider vinegar 
• 1 tbsp soy sauce 
• 1 tbsp sugar
• 2 packs of instant noodles 
• 1 tbsp groundnut oil 

Method:

1. Take a deep heavy-bottomed pot and place over medium flame. Pour the oil and bring it to heat.
2. Add the ground meat and cook. Use a spatula to press and spread them out. Cook it through till it starts turning brown on the top.
3. Add kimchi and mix.
4. Toss in green onions and garlic. Stir and cook.
5. Add the Korean chilli paste and continue to stir and cook till everything blends in.
6. Pour in the chicken stock and mix well while continuously scooping up the flavoured meat and letting the stock blend in.
7. Toss in the dry sherry, soy sauce, sugar, tofu, and mushrooms. Turn to medium flame, cover and let it simmer for a few minutes.
8. Once the mushrooms are cooked well, add the sausage pieces. Cook for another 5 minutes.
9. Add the sliced cabbage and Instant noodles. Cover and simmer till the noodles and vegetables are cooked.
10. Serve hot.

3. Vegan French Onion Stew

French onion stew has already made its way into the hearts of many. We thought, why not bring in something for the vegans this winter? This tweaked recipe is sure to blow your mind just like the original one. Hope you cosy up and enjoy the stew with your loved ones. 

Prep Time: 5 minutes
Cook Time: 60 minutes
Origin: French
Serves: 20 pieces

Ingredients:

• 3 onions 
• 1 tbsp better the bouillon 
• 1 tbsp vegan Worcestershire sauce 
• Vegan multigrain bread
• 200 gm vegan mozzarella
• 1/3 cup dry white wine or apple cider vinegar 
• 3 sprigs fresh thyme 
• 1 bay leaf 
• 1/4 tsp pepper
• 1 1/2 tbsp avocado oil or groundnut oil

Method:

1. Wash and chop onions into small cubes. 
2. Take a medium-sized pan, add the oil and bring to heat.
3. Add onions and sauté while stirring occasionally over low heat for about 30-40 minutes till they caramelize and turn golden brown.
4. Pour wine, broth (water + 1 tbsp bouillon paste), bay leaf, thyme and Worcestershire. Mix and bring to a boil.
5. Reduce heat and let it simmer for 30 minutes. Remove and discard the bay leaf and thyme as the flavours would have soaked in.
6. Slice the bread and toast them in vegan butter.
7. Serve in a bowl with freshly grated cheese on top accompanied by the toasted bread.

4. Chicken Peanut Stew

Prep Time: 15 minutes
Cook Time: 50 minutes
Origin: African
Serves: 5-6

Ingredients:

• 4 chicken breasts 
• 8-10 tbsp creamy peanut butter 
• 500 ml chicken or vegetable stock
• 4 tomatoes (chopped) 
• 1 sweet potato (chopped) 
• 1 onion (chopped) 
• 2 garlic pods (crushed) 
• 1-inch ginger (crushed) 
• 1 tbsp coriander paste
• 2 red chilli peppers (chopped finely) 
• 1 bay leaf
• 100 gm roughly chopped peanuts 
• 1-2 tbsp vegetable oil
• Salt to taste
• Pepper to taste 

Method:

1. Take a large frying pan, pour oil and bring to heat.
2. Add the chopped onion and cook on medium flame till they turn soft and translucent.
3. Add the garlic, ginger, salt, pepper, coriander paste, chilli peppers and bay leaf. Stir and cook for a few minutes.
4. Turn the heat up to high and add the chicken. Mix well so the spices coat the chicken well on all sides.
5. Add the peanut butter, stock, tomatoes and sweet potato. Bring to a boil.
6. Reduce the flame, cover and let it simmer for 30 minutes. Stir often.
7. Once done, remove the bay leaf and add the chopped peanuts. Cook for a few minutes till you get your preferred consistency.
8. Serve hot with boiled rice and toasted peanuts.