Stews: 9 slimming recipes to keep the line this winter

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Light beef stew with tomato
Heat some oil in a pan and cook sweat 2 sliced ​​onions until golden. Add 800 g low-fat minced beef and 1 defatted beef stock cube dissolved in 1 glass of water. Add 2 tbsp. tablespoons of cider vinegar and balsamic vinegar, salt and pepper. Cover and simmer for 20 minutes over low heat. Add 3 sliced ​​carrots and cook covered for 1h10 over low heat. At the end of cooking, add 3 tbsp. tablespoons plain tomato sauce and 1 tbsp. cornstarch and mix.

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Stewed monkfish with tomato
Flour 1 kg of monkfish pieces. Heat oil in a pan and brown over high heat for a few seconds. Remove them from the pan and brown 2 shallots and 2 minced garlic cloves, then deglaze with 30 cl of dry white wine. Let boil for 4 minutes and add 1 can of peeled tomatoes in the juice, 2 pinches of saffron, 1 tbsp. paprika, salt and pepper. Add 2 glasses of water, cover and simmer for 20 minutes. Mix the sauce and add the pieces of monkfish.

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Stewed beef bourguignon style
Heat oil in a casserole dish and sauté 500 g of beef for 7 minutes over high heat. Add 2 tbsp. cornflour, then 4 cut carrots, 2 sliced ​​onions, 1 can of drained button mushrooms, salt, pepper, 2 vegetable stock cubes dissolved in 20 cl of boiling water, 4 bay leaves and 2 sprigs of thyme. Cover and cook for 1½ hours over low heat.

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Chicken stew with vegetables
In a casserole, heat the olive oil, add 600 g of chicken breast in pieces. Leave to brown and add 50 ml of white wine, 200 g of potato, 1 carrot, 3 stalks of celery, 250 g of mushrooms, stir and cook for 3 minutes. Pour 200 ml of chicken broth, salt, pepper and cook for 1 hour over low heat, stirring occasionally. Add 25cl of light cream at the end of cooking.

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Stewed winter vegetables minestrone style
Heat a drizzle of oil in a casserole dish, add 1 onion, 2 cloves of garlic, 1 leek and sauté over high heat then add 3 carrots, 3 stalks of celery and 1 turnip, cook for 2 minutes. Add 1 can of drained white beans, 800g of crushed tomatoes, 1 glass of water, salt, bay leaf and rosemary. Stir, cover and cook for 3 hours over low heat. You can add pasta and vary the vegetables depending on the season and what you have on hand.

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Pork stew with pineapple
Heat oil in a casserole. Brown 600 g of sautéed pork in pieces for 7 minutes over high heat. Add 300 g diced pineapple and cook for another 5 minutes, stirring. Then add 1 minced clove of garlic, 1 pinch of Espelette pepper, 1 tbsp. curry, salt and pepper, 1 tbsp. level tablespoon of cornstarch, 2 sprigs of rosemary, 10 cl of pineapple juice and 1 diluted vegetable stock cube. Cover and cook for 2 hours over low heat.

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Stewed mushrooms in light cream
Wash the mushrooms, cut the stems and slice them. Peel and slice the onions.
Melt some oil in a pan, then add 2 sliced ​​onions. Cook for 5 minutes over high heat, stirring. Add the 800 g button mushrooms cut into rings, ½ vegetable stock cube, salt and pepper. Let simmer for 15 minutes. Add 1 tbsp. tablespoons of dry white wine, cook for 5 more minutes, then pour in 20 cl of light heavy cream. Another 5 minutes of cooking and sprinkle everything with parsley.

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9/9 –

Stewed beef with red beans
Heat the oil in a pan and sauté 1 chopped onion for 5 minutes. Add 500 g low-fat minced beef, crumbled, then cook for 5 minutes. Add 3 tbsp. chili powder, 1 tbsp. cinnamon, ¼ tsp. cayenne pepper and 1 large can of crushed peeled tomatoes. Mix, cover and simmer for 10 minutes to add 450g of drained red beans and 300g of canned corn. Another 5 minutes of cooking and it’s ready.