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Traveler’s Stew Recipe
A hearty and flavorful stew filled with protein, vegetables, and warm spices, perfect for travelers on the go.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
Protein:
- 1 pound (450 grams) of beef stew meat, cubed
- OR 1 pound (450 grams) of chicken breasts or thighs, boneless and skinless
- OR 1 pound (450 grams) of pork shoulder, cubed
Vegetables:
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 cup of green beans, trimmed and cut into bite-sized pieces
- 1 cup of corn kernels (fresh or frozen)
- 1 cup of peas (fresh or frozen)
Starch:
- 2 potatoes, peeled and cubed
- 1 cup of rice (optional)
Liquid and Seasonings:
- 4 cups (1 liter) of beef, chicken, or vegetable broth (homemade or store-bought)
- 1 can (14 ounces/400 grams) of diced tomatoes
- 2 tablespoons of tomato paste
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley or cilantro, chopped
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the protein of your choice (beef, chicken, or pork) and cook until browned on all sides. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the carrots, celery, bell pepper, green beans, corn, peas, and potatoes to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
- Return the cooked meat to the pot and mix well with the vegetables.
- Pour in the diced tomatoes and tomato paste. Stir to combine.
- Add the beef, chicken, or vegetable broth to the pot. Stir in the bay leaves, dried thyme, paprika, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
- If using rice, add it to the pot and stir. Cover again and continue simmering for an additional 20-30 minutes or until the rice is cooked and the flavors have melded together.
- Taste the stew and adjust the seasoning if needed.
- Remove the bay leaves before serving.
- Garnish with fresh parsley or cilantro, if desired.
- Serve the Traveler's Stew hot and enjoy!
Video
Notes
Recipe Notes:
- Feel free to customize the stew by adding other vegetables of your choice.
- You can make the stew ahead of time and refrigerate it for a day or two. The flavors will deepen and develop further.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for longer storage.
- For a thicker stew, you can mix 1-2 tablespoons of flour with a little water to create a slurry and add it to the stew during the simmering process. Stir well to incorporate and thicken the broth.
- If you prefer a spicier stew, you can add a pinch of red pepper flakes or a dash of hot sauce.
- This stew is versatile, so don’t hesitate to experiment with different protein options and spices based on your preferences.
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