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Stews are the ultimate cold weather comfort food. Whether you prefer something classic, like a hearty beef and potato stew, or something lighter, like lentil stew, these recipes will always warm you up and satisfy your palate. Here are a couple of the most flavorful stew recipes I know that can easily be transformed into Crock-Pot recipes.



Yemenite Beef Stew

Hawaij is a savory Yemenite spice mixture made of a variety of spices including cumin, turmeric, black pepper, and coriander. It compliments all types of poultry and always delivers a punch.


1 1/2 lbs. stew meat

3 Yukon gold potatoes, peeled and cubed 

1 yellow onion, sliced

2 garlic cloves, chopped

1 tbs. oil

1/2 tsp. turmeric powder

1/2 tsp. garlic powder

1/2 tsp. ground cumin 

1/4 tsp. black pepper 

1 tsp. hawaij spice (for soup)

1/2 tsp. dry parsley

1 tbs. tomato paste 

1/2 teaspoon salt, more to taste

1 1/2 cups water


  1. Preheat your oven to 350 degrees.


  1. Heat the oil in a medium pot over high heat for two minutes. Seasons both sides of the meat with salt and pepper, and then add it to the pot. Allow the meat to brown for 1-2 minutes on each side, or until dark brown. Flip it over once to brown the other side.


  1. Meanwhile, cut the potatoes, onions, and garlic and prepare your spice mixture. Once the meat is browned, add the vegetables and tomato paste, and stir for 30 seconds. Then add the spices and water and bring to a boil. Adjust salt levels.


  1. Once the liquid is boiling, cover the pot and place in the oven for 1 1/2 hours. Serve hot over rice.



Indian Lentil Dal

Indian food is all about developing layers of deep flavors with warm spices. This recipe is exotic tasting and super comforting during the cold winter nights. 


2 carrots

1 yellow onion

2 garlic cloves

2 tbs. oil

1 tbs. tomato paste

1 1/2 tbs. yellow curry powder

1 tsp. garlic powder

1 tsp. cumin

1/4 tsp. black pepper

1 1/4 cup red lentils

1 tsp. salt, to taste

1/4 tsp. red pepper flakes (optional)

5-6 cups water



  1. Puree the onion, carrot, garlic, and tomato paste in a blender; add some water to it, if need be. Heat the oil in a medium pot over high heat for 2 minutes, and then add the vegetable puree and sauté for 10 minutes until the mixture has cooked and browned.


  1. Add the spices and lentils to the pot, and then pour in the water. Bring to a boil and adjust the seasoning.


  1. Lower the flame to medium and simmer the dal for 1 hour until the lentils have cooked and the stew has thickened. Add more water if needed. 


  1. Serve hot over basmati rice.




Chefs Tip:


How to turn these dishes into slow cooker recipes:



Combine all of the ingredients in a slow cooker, and then cover with water and cook on high for 4 hours or on low for 7 hours until the beef is tender.



Combine the ingredients into a slow cooker, and then cover. Turn to low setting and cook for 4-6 hours, or on high for 2-3 hours, until most of the liquid has been absorbed and the lentils are soft. Stir well before serving.


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