Scottish Beef Stew

This cold wet winter weather has me craving warm and comforting meals. I've also been favoring one-pot dishes that we can live off of for daysss. Like this stew for instance. It's looking a little sad in this picture because this was actually the last bowlful (had to wait for that natural light). So now that I've really talked it up, here are some tips on how to make this stewpendous meal. ;)

Top Round Steak Stew with Parmesan Cheese Dumplings

This dish is a perfect example of that classic rustic meal that is most ideally consumed in a snow covered log cabin nestled among the mountains in front of a roaring fire. For those of us stuck in the city, we can always close our eyes and make do with a candle lit porch (still magical on a less grand scale).

Chicken & White Bean Chili

Lately with the craziness of life being at an all time high, I have been looking for super easy dinners. Usually this involves throwing everything together in the form of some sort of casserole and covering it in cheese (don't judge me) but I wanted to switch things up and get a little more creative with my one-pot meals.

I also had left over biscuits from our Biscuits and Sausage Gravy meal so I wanted to whip up something quick that I could still use the biscuits for - enter the white bean chili. It's like red bean chilies more flavorful and exotic cousin.

The result is a creamy, slightly spicy blend of goodness. I personally think that the melty cheese on top is a must and IF you happen to have some light and flaky homemade biscuits on hand the addition of that on top made it like a southwestern chicken pot pie...yes, this is WAY better than a casserole.

Chicken & White Bean Chili

serves 5-6

3/4 pound boneless skinless chicken breasts, cubed
1 (7 oz.) can of green chiles
2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
1 cup yellow corn
1 medium sized onion, diced
1 tsp minced garlic
2 tsp cumin
1 tsp dried oregano
1 tsp paprika
salt and pepper
2-3 cups chicken broth
splash of hot sauce
shredded cheddar cheese to top

Directions

1.Sprinkle chicken with salt and pepper. In a soup pan over medium heat, brown chicken in oil.

2.Stir in the onion, garlic, corn and green chiles; cook 2 minutes longer. Sprinkle with oregano, paprika, salt, pepper, and cumin; cook 2-5 minutes longer or until chicken is browned and vegetables are tender.

3.In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the pan with the remaining beans and broth, add a splash of hot sauce (optional).
Cover and cook on medium-low for about an hour or until chicken is tender. Stir before serving. Sprinkle with cheese and top with biscuit half (optional).

*You could also do this recipe with left over cooked chicken - just add it after the veggies and reduce cooking time.