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  2. 19 One-Pot Hearty Stews to Keep You Cozy All Winter - AOL

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    Slow-Cooker Chicken & White Bean Stew. Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall ... View Recipe. Slow-Cooker Beef Stew with Garlic, Herbs ...

  3. 25 Hearty Stew Recipes That Are Stick-to-Your-Ribs Good - AOL

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    Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...

  4. These Crock-Pot Soup Recipes Were Made for Cozy Nights - AOL

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    Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.

  5. Slow-Cooker Pantry Chicken Stew Recipe - AOL

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  6. List of stews - Wikipedia

    en.wikipedia.org/wiki/List_of_stews

    This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.

  7. List of Hawaiian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Hawaiian_dishes

    Meat jun - a jeon typically made with thin slices of beef sometimes marinated before dipping in egg/egg batter before pan frying [43] Pho; Pipikaula ("beef rope"), a salted and dried beef that resembles beef jerky; Sukiyaki; Teriyaki beef; Teriyaki burgers - a common item at local burger joints, the McTeri is a favorite and seasonal item found ...

  8. 200 Best Crock Pot Recipes and Easy Slow Cooker Dinner ... - AOL

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    Set-it-and-forget-it dinners in 2024.

  9. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.

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