Recipes: 4 One-Pot Stews

Don't settle for a hunk of ice-hard jerky when the mercury plummets. A hard day of winter hiking or snowshoeing should be followed with a piping-hot stew.
Avatar:
Author:
Publish date:
Social count:
0
Don't settle for a hunk of ice-hard jerky when the mercury plummets. A hard day of winter hiking or snowshoeing should be followed with a piping-hot stew.

Mushroom Soup with Gremolata | Double Onion & Potato Stew | Chicken and Dumplings | Moroccan Fish Tagine

MUSHROOM SOUP WITH GREMOLATA
An Italian-style relish adds the robust taste of garlic, parsley, and lemon.

Ingredients

1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste

At Home Place lemon zest in a zip-top bag.

In Camp To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.

Mushroom Soup with Gremolata | Double Onion & Potato Stew | Chicken and Dumplings | Moroccan Fish Tagine

DOUBLE ONION & POTATO STEW
A crispy, cheesy garnish tops this winter comfort dish.

Ingredients

4 cups water
2 tablespoons cornstarch
1 cup dried potatoes
4 beef bouillon cubes
1/4 teaspoon thyme
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 medium onion
Salt and pepper to taste
3/4 cup shredded Parmesan cheese
1/2 cup French fried onions (such as French's)

At Home Place potatoes, bouillon cubes, and thyme in a zip-top bag.

In Camp Add water to the pot and stir in cornstarch until smooth. Place over high heat. Add potato mixture, heat to boiling, and simmer for 6 to 7 minutes. Thinly slice onion and add to the pot. Simmer 5 more minutes. Season with parsley, salt, and pepper. Spoon stew into bowls and garnish with Parmesan cheese and French fried onions. Serves 2.

Mushroom Soup with Gremolata | Double Onion & Potato Stew | Chicken and Dumplings | Moroccan Fish Tagine

CHICKEN AND DUMPLINGS
This cold-weather favorite will have you scraping the bottom of the bowl.

Ingredients

1 package biscuit mix (5.5 ounces)
5 1/2 cups water
4 tablespoons cornstarch
3/4 cup dried carrots
3/4 cup dried celery
5 chicken bouillon cubes
2 bay leaves
1/4 teaspoon poultry seasoning
1 pouch chunk chicken (7 ounces)
Salt and pepper to taste

At Home Place carrots, celery, bouillon cubes, bay leaves, and poultry seasoning in a zip-top bag.

In Camp In a small bowl, combine biscuit mix with 1/2 cup water; set aside. Add 5 cups water to a pot; stir in cornstarch until smooth. Add the carrot mixture, bring to a boil, and simmer for 6 minutes. Reduce heat to low, add chicken, and season with salt and pepper. Drop level tablespoonfuls of biscuit dough into stew. Cover the pot and cook for 5 minutes, or until dumplings are cooked through. Remove bay leaves. Serves 2-3.

Mushroom Soup with Gremolata | Double Onion & Potato Stew | Chicken and Dumplings | Moroccan Fish Tagine

MOROCCAN FISH TAGINE
Whip up the trail version of a classic North African slow-cooked stew.

Ingredients

4 cups water
1 can tomato paste (6 ounces)
1/4 cup red lentils
1/4 cup split peas
1/2 teaspoon ginger
1/2 teaspoon paprika
1 teaspoon cinnamon
1 pouch chunk salmon or tuna (7 ounces)
1 apple
1/2 cup sliced almonds
1/2 cup raisins or chopped prunes
Salt and pepper to taste
Juice from 1 lemon (optional)

At Home Place lentils, peas, ginger, paprika, and cinnamon in a zip-top bag.

In Camp In a pot, stir tomato paste into the water, then add lentil mixture. Heat to boiling and simmer 10 to 15 minutes. Add salmon and cook for 3 to 4 minutes, or until lentils and peas are tender. Chop apple into bite-size pieces and add to the pot with almonds and raisins or prunes. Season with salt and pepper. Remove from heat and garnish with lemon juice. Serves 2-3.