Wrap yourself in comfort with these rich and flavorful stews from around the world. Start with Filipino Chicken Curry, a creamy coconut milk-based curry infused with ginger, garlic, and vegetables—comforting and vibrant. Dive into deep, savory elegance with French Onion Beef Short Rib Soup, where caramelized onions and tender beef ribs meet in a broth topped with melty cheese. Classic Stovetop Beef Stew is a timeless go-to, packed with fork-tender beef, potatoes, and carrots in a rich, hearty gravy. Taste the warmth of Latin American kitchens with Authentic Caldo de Res, a traditional Mexican beef soup full of chunky vegetables and bone-in beef. Finally, cozy up with Colombian Chicken Stew (Sancocho de Pollo)—a soulful mix of chicken, corn, yucca, and plantains simmered to perfection.
Colombian Chicken Stew Recipe
This Colombian Chicken Stew, or “Sudado de Pollo” as it’s affectionately known in its homeland, has become an absolute staple in our household. The first time I made it, the
Authentic Caldo de Res Recipe
There are few dishes that evoke such a profound sense of warmth, comfort, and home as a steaming bowl of Caldo de Res. For me, this isn’t just a recipe;
Stovetop Beef Stew Recipe
There’s something undeniably magical about a pot of beef stew simmering away on the stovetop, especially as the days grow shorter and a chill nips at the air. For my
French Onion Beef Short Rib Soup Recipe
This French Onion Beef Short Rib Soup isn’t just a recipe; it’s an experience, a warm hug in a bowl that has become an absolute legend in my household. The
Filipino Chicken Curry Recipe
- For the Chicken & Marinade (Optional but Recommended):
- Chicken: 2.5 lbs (approx. 1.15 kg) bone-in, skin-on chicken pieces (thighs and drumsticks work best for flavor and moisture)
- Fish Sauce (Patis): 2 tablespoons (for marinade)
- Ground Black Pepper: 1/2 teaspoon (for marinade)
- Garlic Powder: 1 teaspoon (for marinade, optional)
- Aromatics & Base:
- Cooking Oil: 3 tablespoons (vegetable, canola, or coconut oil)
- Yellow Onion: 1 large, chopped (about 1.5 cups)
- Garlic: 6-8 cloves, minced (about 2 tablespoons)
- Ginger: 2-inch piece, peeled and julienned or minced (about 2 tablespoons)
- Filipino-style Yellow Curry Powder: 3-4 tablespoons (adjust to taste; use a milder blend)
- Fish Sauce (Patis): 2-3 tablespoons (for sautéing, adjust to taste)
- Vegetables:
- Potatoes: 2-3 medium (about 1 lb or 450g), peeled and cut into 1.5-inch cubes (Yukon Gold or red potatoes are good choices)
- Carrots: 2 large (about 1/2 lb or 225g), peeled and sliced into 1/2-inch thick rounds or chunks
- Red Bell Pepper: 1 large, deseeded and cut into 1-inch strips or squares
- Green Bell Pepper: 1 large, deseeded and cut into 1-inch strips or squares
- Celery Stalks (Optional): 2 stalks, sliced diagonally (adds a nice subtle freshness)
- Green Peas (Optional): 1/2 cup, fresh or frozen
- The Creamy Sauce:
- Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml) – ensure it’s good quality for best results
- Evaporated Milk (Optional but traditional for extra creaminess): 1/2 cup (120ml)
- Chicken Broth or Water: 1 to 1.5 cups (240-360ml), as needed to reach desired consistency
- Bay Leaves: 2 pieces
- Seasoning & Garnish:
- Salt: To taste (be mindful of the fish sauce)
- Freshly Ground Black Pepper: To taste
- Sugar (Optional): 1/2 to 1 teaspoon, to balance flavors
- Fresh Cilantro or Green Onions: Chopped, for garnish (optional)
- Thai Chilies or Siling Labuyo (Optional): Sliced, for those who like extra heat
