12 simple & quick stew recipes: As delicious as grandma used to make

Even a simple stew often turns out to be a soul warmer and is a popular dish throughout the year. Stews require little cookware, allow full use of all food resources, are quick and usually easy to cook. Cooking different ingredients in combination of meat and vegetables is probably one of the oldest cooking techniques, as in almost all cultures. Even the Roman gladiators had stews – for example porridge, which still contained broad beans and meat.

Dishes made from vegetables, potatoes and meat cooked together used to be known regionally as “mess” because there was no other name for it. The acceptance of the “stews” used to vary from region to region. They were eaten with pleasure in northern, central and south-western Germany, but they met with little approval in Berlin and especially in Bavaria. Luckily that’s history now.

Table of contents:

• Rolfs stew: a simple and quick stew recipe
• Provencal ratatouille vegetables as a stew
• Colorful lentil stew
• Poultry stew
• Shrimp stew with vegetables
• Yugoslav stew
• Stew with fennel, beans, carrots and Brussels sprouts
• Berlin pea stew
• Hearty minced meat stew
• Seafood stew
• Kale Stew
• Old German potato stew
• 12 easy & quick stew recipes in German
• Now it's your turn, your support is needed

Rolfs stew: a simple and quick stew recipe

For my stew you need the following ingredients:

4-6 beef leg slices
4-6 beef marrow bones
10-15 carrots, depending on size
10-15 potatoes, depending on size
2 leeks
2 kohlrabi
1/2 celery root
4 teaspoons vegetable bouillon
6 bay leaves
4 onions
celery leaves
rapeseed oil
ginger
salt
pepper, peppercorns

It is prepared as follows:

I usually cook this stew for 2 meals for 4 hungry people. That’s why I always use a large 14 liter pot. There is enough space to cook. So, let’s get started: Place the beef leg slices and beef marrow bones in a large pot, in a good 8 liters of water, together with 3-5 quartered carrots, the celery cut into pieces, the quartered onions, a leek cut into 4 parts, the Cook the bay leaves and some peppercorns on a medium heat for at least 2.5 hours. Initially remove the cooking foam with a slotted spoon.

In the meantime, you can peel the remaining carrots, grate them coarsely and cut the kohlrabi into long sticks. Peel the potatoes, dice them and please cook them separately! If you cook the potatoes in the stew, the starch in the stew will bind it and make it thicker, but you want a clear stew. So, cook separately – but only about 10 minutes, so “al dente”!

After 2.5 hours you can remove the beef leg slices, let them cool down a bit and cut them into bite-sized pieces. A good 500g – 700g of beef should be left after removing the bones. Leave the marrow of the beef marrow bones in the pot, if necessary. crush something. Remove the cooked carrots and celery, mash with a fork or potato masher and return to the pot.

Now you can add the grated carrots, the kohlrabi sticks that have been pre-cooked for at least 10 minutes and 4 teaspoons of vegetable stock to the cooking water and let everything simmer for about 5 minutes again. Now add the pre-cooked potatoes and the meat and bring to the boil again. Now you can add the leek, cut into rings, as much as you like – add some water if necessary.

Cover and leave everything to stand for about 5 minutes, season with salt and pepper and add a good dash of rapeseed oil to the stew. I like to serve this stew with finely chopped pieces of ginger, some celery greens and freshly grated nutmeg. Relish!

In short – after a good 3 hours you have conjured up a delicious stew on the table.

Provencal ratatouille vegetables as a stew

For a Provencal ratatouille vegetable you need the following ingredients:

– 500 grams of eggplant
– 250g zucchini
– 250 grams of tomatoes
– 1 red, 1 green, 1 green pepper
– 100 g celery sticks
– 80 grams of onions
– 3 cloves of garlic
– 5 tbsp. good olive oil
– 1/8 l white wine
– 1 bay leaf
– 1 teaspoon thyme, freshly chopped
– 2 tsp parsley, freshly chopped
– White pepper
– 1/4 l meat broth
– Salt

It is prepared as follows:

Wash the aubergines thoroughly, remove the skins, halve the fruit and cut into even cubes. Wash the zucchini and cut into slices about 1/2 cm thick. Briefly scald the tomatoes with boiling water, prick, skin, halve, cut out the stalks and roughly dice the tomatoes.

Wash and trim the peppers and dice the flesh as well. Clean and finely chop the celery. Peel and finely chop the onions and garlic. Heat the good olive oil, lightly sauté the onions and garlic in it. Add the celery, white wine, bay leaf, thyme and parsley and season with salt and pepper. Steam for 4-5 minutes.

Add the prepared vegetables and mix in. Pour in the broth, put the lid on and reduce the heat. Let the vegetables simmer for about 1/2 hour. Sprinkle with freshly chopped parsley, if you like, and serve with fresh white bread.

Colorful lentil stew

For a colorful lentil stew you need the following ingredients:

– 1 volume of soup greens, large
– 3 tbsp. good olive oil
– 1 tbsp. Clear organic vegetable broth
– 1 can of lentils, (850 ml)
– 200 g salami in one piece
– Pepper

It is prepared as follows:

Clean and wash the soup greens. Cut the carrots into thin slices and the leek into rings. Dice the celery and parsley root. Wash and chop celery greens. Heat olive oil in a pot. Briefly sauté the vegetables in it. Deglaze with 3/8 l of water, bring to the boil and dissolve the broth in it while stirring.

Now cook the vegetables in the broth for about 10 minutes. Add the lentils to the vegetables and simmer for about 5 minutes. Cut the salami into large cubes and heat briefly in the stew. Now season with pepper to taste. Serve with savory, dark bread.

Poultry stew

For a simple chicken stew you need the following ingredients:

– 500g of leeks
– 1/2 bulb of celery
– 3 carrots
– 1 onion
– 1 sprig of thyme
– 2 cloves of garlic
– 1 bay leaf
– 1 clove
– 1 tsp. white peppercorns
– 1 happy soup chicken
– 2 small zucchini
– 3 turnip greens
– Pepper
– Salt

It is prepared as follows:

Roughly chop two carrots, celery and a leek. Bring to a boil in 1 1/2 liters of water along with the diced onion and garlic and the spices. Add the soup chicken and simmer for a good two hours until soft. Skim off the foam that forms at the beginning of the cooking time with a ladle.

Cut the remaining leek into thick rings. Cut a carrot, the kohlrabi and the courgettes into thin strips. Remove the soup chicken and divide into portion-sized pieces. Strain the broth, bring to the boil again and cook the vegetable sticks in it for 10 minutes. Add the chicken pieces and season the stew with salt and freshly ground pepper.

Shrimp stew with vegetables

For a delicious shrimp stew you need the following ingredients:

– 1 cauliflower
– 2 carrots
– 400 g potatoes, you can also use sweet potatoes as an alternative
– 200 grams of peas
– 200 grams of green beans
– 200 grams of spinach
– 1 tbsp. flour
– 2 tbsp. butter
– 400 g of cooked ORGANIC shrimp, they are also good for a pizza.
– 2 tbsp. dill
– Sugar
– Pepper

It is prepared as follows:

Cook the chopped vegetables in 1 liter of salted water for 15 minutes. Then add the chopped spinach and simmer for another 5 minutes. Strain the vegetables and reserve the cooking liquid. Mix the flour and butter and stir into the cooking liquid. Season to taste, add the shrimp and vegetables and heat well. Add the cream and serve garnished with fresh dill.

Yugoslav stew

For a stew from the former Yugoslavia you need the following ingredients:

By the way: Yugoslavia was a country in southern Europe. It existed from 1918 to 2003. Initially there were kings, from 1945 the communists ruled. Yugoslavia included today’s countries of Slovenia, Croatia, Serbia, Bosnia-Herzegovina, Montenegro, Kosovo and North Macedonia.

– 4 pork chops approx. 200 g each
– ground pepper
– Paprika powder, sweet
– 4 onions
– 3 cloves of garlic
– about 500 ml of meat broth
– 250 g of red and green peppers
– 150 grams of green beans
– 400 g beefsteak tomatoes
– 200 grams of eggplant
– 100 g of long grain rice
– 1 bunch of flat-leaf parsley
– ghee
– Salt

It is prepared as follows:

Sear the cutlets in clarified butter on both sides. Then sprinkle with salt, pepper and paprika and keep warm. Peel the onions and garlic cloves, dice and fry in clarified butter until golden. Deglaze with a little broth and put everything in a saucepan or kettle.

Then pour in the rest of the broth and bring to the boil. Wash the vegetables, cut the peppers into strips, clean the beans, score the tomatoes, place briefly in boiling water, rinse and remove the skin. Halve the tomatoes, squeeze out the seeds and roughly dice. Rub the aubergine with a cloth and cut into slices. Add everything to the broth together with the rice, mix briefly, place the chops on top, cover the pot or kettle and cook over medium heat (not too hot) for almost 25 minutes. Serve sprinkled with freshly chopped parsley. Dear Paul S., dear friends of light entertainment – enjoy it!

Stew with fennel, beans, carrots and Brussels sprouts

For this wonderful stew you need the following ingredients:

– 200 g white beans, dried
– 1 beef leg slice
– 1 vol. soup greens
– 1 onion
– 1 bay leaf
– 4 juniper berries
– 1 tsp. peppercorns
– 600 grams of carrots
– 10 sprouts florets
– 3 bulbs of fennel
– 200 g of peas, frozen
– 1 lemon, juice from it
– 4 yolks
– Lemon balm
– Pepper
– Salt

It is prepared as follows:

Soak the beans in water the day before. Rinse the beef shank in cold water and pat dry with kitchen roll. Boil 2 liters of water over medium heat. Skim off the foam. Clean and wash the soup greens. Peel and dice the carrot, celery and parsley root if available. Cut the leek into rings and wash thoroughly again. Peel and quarter the onion.

Add the soup vegetables, onion, bay leaf, juniper berries, peppercorns and about 1 teaspoon salt to the beef shank. Bring to the boil and cook for 1.5 hours. Then pour the broth through a sieve into a large saucepan. Drain the beans and cook in the broth for 60 minutes. Peel the carrots and cut into thin slices. Clean and wash the Brussels sprouts. Clean the fennel, wash and cut into wedges. Add everything to the broth and cook for another 15 minutes. After 10 minutes add the peas.

Whisk together the lemon juice and egg yolk. Remove the pot from the stove and stir the egg yolk into the no longer boiling soup. Season generously with salt and pepper. Wash the lemon balm, pluck off the leaves and cut into strips. Scatter over the soup before serving.

Berlin pea stew

For this typical Berlin pea stew you need the following ingredients:

– 250 g Yellow Peas
– 2 onions
– 1/2 celery root
– 2 carrots
– 1 parsley root
– 2 sticks of leeks
– 100 g Smoked Bacon
– 50 g of goose fat
– 500 g of goose breast
– 1/2 teaspoon marjoram
– 1 1/2 l chicken stock
– 400 grams of potatoes
– 2 tomatoes
– Salt
– Pepper

It is prepared as follows:

Soak the peas in plenty of cold water overnight. Peel and dice the onions, celery, carrots and parsley root. Clean and wash the leek and cut into rings. dice bacon.

Melt the goose fat, fry the goose breast in it for 10 minutes on each side. Set goose breast aside. Roast the onion and bacon, add the drained peas, the vegetables and the marjoram. Pour in the chicken stock and cook over a low heat for 30 minutes.

Add the goose breast and cook the dish for a further 60 minutes. Peel and dice the potatoes and tomatoes. 20 minutes before the end of the cooking time, stir in the potatoes. Finally fold in the tomatoes and season with salt and pepper.

Hearty minced meat stew

For this wonderfully hearty minced meat stew you need the following ingredients:

– 2 onions, each 200 g.
– 1 tbsp. good olive oil
– 1 tbsp. butter
– 500 g beef, chopped
– 1 leek, 100 g
– 50 g of tomato puree
– 1/8 l broth
– 1 tbsp. Mustard
– 1 tbsp. Sweet paprika
– 1/4 l sour cream
– 1 tbsp. Salt

It is prepared as follows:

It’s quick and easy and doesn’t require as much effort as a kettle goulash. Briefly sauté the chopped onions in olive oil and butter in a frying pan. Then increase the heat, add the ground beef to the saucepan and stir with a large wooden spoon until the meat is lightly browned. Over low heat, add the trimmed leeks, cut into strips, tomato puree, bouillon, mustard and seasonings to taste. Then stew the whole thing for about 15 minutes over low heat, stirring often. Pour the sour cream on top just before serving. We like to eat it with boiled noodles or rice.

Seafood stew

A different kind of stew – for this seafood stew you need the following ingredients:

– 500 g mixed seafood (e.g. mussels, cod, shrimp, salmon)
– 1 red pepper
– 1 green pepper
– 100 g of fresh mushrooms
– 1 lemon
– 1 tablespoon butter
– 1 liter of chicken broth
– 1 tablespoon soy sauce
– 75 g broken spaghetti
– 1 vol. dill
– Salt
– Pepper

It is prepared as follows:

This stew is also quite easy and quick to prepare. Here we go: let the seafood thaw a bit. Clean the peppers, wash and cut into small cubes. Also clean and quarter or halve the mushrooms, sprinkle with lemon juice, salt and pepper. Sauté the diced peppers in heated butter, pour in the chicken broth and bring to the boil. Add seafood, season with soy sauce and simmer over low heat for about 15 minutes. After approx. 8 minutes cooking time, add the mushrooms and the spaghetti pieces. Wash the dill, chop roughly and mix into the stew.

Kale Stew

Attention kale friends: You need the following ingredients for this stew:

– approx. 500 g kale (glass or canned also works)
– about 1 kg of potatoes
– 2-3 onions, divided into eight
– Mettwurst

It is prepared as follows:

Boil all the ingredients in the pressure cooker with a cup of water for about 15 minutes. The sausages will burst open, but the rest of the seasoning. Pour off the liquid (catch it). Meanwhile, cut the bacon into chunks and leave out, just so that the chunks are “al dente.” Take out the sausages, add the fat to the cabbage. Season with mustard, granulated broth, salt, pepper, maggi. Mash everything, adding the cooking liquid as needed.

Old German potato stew

For a typical old German potato stew you need the following ingredients:

– 500 g of beef for stewing
– 40 g of clarified butter
– 1/4 l meat broth
– 1/4 l dry white wine
– 500 g potatoes, floury or waxy
– 2 sticks of leeks
– 4 carrots
– 1/2 celery root
– 1 parsley root
– 4 fully ripe tomatoes
– 1/2 tsp. Dried basil
– 1/2 tsp. chopped thyme
– 1/2 teaspoon marjoram
– 1 can of chanterelles (220 g)
– 1/8 l thick sour cream
– 1 tbsp. chives
– Salt
– Pepper

It is prepared as follows:

Cut the beef into pieces and sear vigorously in the hot clarified butter. Pour in 1/8 l meat stock and white wine each, cover and let simmer for 45 minutes over a moderately high heat. Meanwhile, peel and dice the washed potatoes. Clean the leeks, wash and cut into rings, also use the green parts of the leaves.

Peel or scrape the carrots, celery root and parsley root. Slice the carrots, dice the celeriac, finely chop the parsley root. Skin the tomatoes, cut them in eight and remove the green ends. Add everything to the meat, fill up with the remaining liquid, season with salt, pepper and the herbs. Cover and cook for 25 minutes.

5 minutes before the end of the cooking time, add the chanterelles to the pot without their liquid. Stir in the sour cream just before serving. Serve the stew sprinkled with chives.

12 easy & quick stew recipes in German

You can find this article in German at www.rolfkocht.de as “12 einfache & schnelle Eintopf-Rezepte: So lecker wie bei Großmutter”

Now it's your turn, your support is needed.