Let me introduce you to the Lexus of chili. This steak chili recipe is, hands down, the best chili I’ve ever made. Or eaten. Using bits of steak or stew meat instead of ground beef is a total game changer.

Many of my readers have used this chili in chili competitions and have won or have done really well (even in Texas, which is saying a lot). A lot of people agree that this is the best!

This recipe might look long and slightly intimidating, but it’s worth the extra time and sautéing. I’ll hold your hand. And then we’ll be high-fiving once your family deems you the best chili maker they know.

Award Winning Steak Chili Recipe!

And apparently a lot of you feel the same way because it has won a lot of October chili cook offs! (More on that later.)

This was also the first time I've made a chili recipe with steak instead of lean ground beef, ground turkey, or ground chicken. It's like the Lexus of chili.

Looking for a Meat-free Monday Recipe? Try my paleo vegetarian chili!

It's also unique that it uses only jalapeno peppers and no canned green chile peppers or green bell pepper. It's a delicious chili, though, so trust me on this!

What is the Best Beef for Chili?

Using steak in chili can seem like an indulgence, right? It doesn't have to be!

Stew meat or a chuck roast is the best to include in your chili recipe with steak! Because you're cooking it really slowly for a long time, it'll soften up and be just as tender as great steak.

If you get grass-fed beef shares like us, then high-quality beef is pretty affordable! I always reserve a package of steak or stew meat to make this chili at least once every winter.

It has to compete with a couple of other beef recipes we love that remind us of living in Europe -- Borscht and Goulash. We like hearty, stick-to-your-ribs meals in the winter.

Stew Meat Chili ingredients

• Spices & herbs (chili powder, cumin seeds, cayenne pepper, cinnamon, oregano, bay leaves)
• Steak or beef stew meat
• Onions, celery, garlic, jalapenos
• Beef, chicken, or vegetable stock
• Tomato paste & crushed tomatoes
• Semisweet or dark chocolate chips (yes, seriously)
• Masa harina or corn flour (just a little makes a big difference)
• Butternut squash (optional, but fun!)
• cilantro, parsley, and garnishes

Does Chili Need to Have Beans?

If you're looking for a classic bean chili recipe, this isn't it. Most chili recipes have kidney beans or black beans, but this crock pot chili -- no beans. (In some parts of Texas putting beans in chili is frowned on -- go figure! A beanless chili recipe would do well there.)

It's a nice homemade chili recipe to have if you're eating paleo or avoiding legumes. And it's gluten free as is.

How to make Steak Chili with Stew Meat

There are instructions below to use your slow cooker and I put adaptation for Instant Pot (or another electric pressure cooker) or stovetop as well!

1. Combine the spices and coconut sugar in a small bowl and set aside.

2. Add the beef to a large bowl and season with black pepper and salt.

3. Heat the oil in a large, deep skillet or saute pan over high heat. Add the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker. This might need to be done in batches depending on the size of your pot.

Do You Have to Sear the Beef Before Slow Cooking?

Short answer: No.

Alternate short answer: Yes, if you have time.

Also, this isn't a "done in 30 minutes" kind of chili. It does require some prep work like chopping and searing beef chunks at medium-high heat, but it makes quite a big of chili, and I love having leftovers.

4. When you're finished with the beef, add the chopped onion, celery, and salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.

5. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.

6. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).

7. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.

8.Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Making Stew Meat Chili in an Instant Pot

Most things that you make in a slow cooker you can adapt for Instant Pot.

And the nice thing is that if the slow cooker requires meat being browned on the stove, you can just use the Saute setting on your Instant Pot!

Converting cooking times might be a little trickier though. It totally depends on the type and thickness of meat you have. For this recipe, using steak or stew meat would only require about 20 minutes of pressure cooking time.

If you feel like this is too long you can play with the timing.

Making Chili with Stew Meat on Stove Top

If you have a large dutch oven and some patience, sure! Just let it simmer over medium-low heat for an hour or so until the beef is tender.

Chili with Stew Meat storage

LEFTOVER STEAK CHILI FREEZES BEAUTIFULLY.

This Slow Cooker Steak Chili is one of those recipes you put together on a lazy Saturday morning that will feed you a few times the next week. It's not one for busy weeknights.

It's a great meal prep recipe in that regard. Or if you are looking at the large pot of chili you just made wondering if you overshot.

It's also a good one to take someone who is sick or just had a baby or needs a little love. Or is super overwhelmed with life. Cozy comfort food meals are great for that. And sometimes meals say exactly what we want to say when we don't quite know what words to use.

You can warm it up and serve it over baked potatoes or on chili dogs, too.

Is this Meaty Chili Recipe spicy?

It does have a medium heat, but if you're concerned about that, omit the cayenne and make sure to get all of the seeds and membranes out of the jalapenos. Or leave out the jalapenos entirely.

Typical chili seasonings have chili powder which can vary in hotness depending on the brand.

If you're looking for a more spicy chili, bump up the jalapenos and cayenne or serve it with a few shakes of hot sauce next time.

This chili recipe with stew meat is an award winner!

I've loved hearing about all of the chili cook-offs this recipe has won over the years! It even one in Texas, guys. And Texas chili is no joke.

Yay for the best beef chili recipe! And yay for making chili in a slow cooker! Let me know if you enter this into a contest and win. It seriously makes my day.

If you need a tip, make it the day before you enter it into a contest. Most chili is better when reheated the next day after the flavors have melded together well in an airtight container overnight.

Stew Meat Chili tips & tricks

The ingredients aren't hard to find either. It has a familiar chili powder base in the spices, but you may need to get some cumin seeds. (If you want, you can substitute a lesser amount of ground cumin -- probably a Tablespoon will do.) 

And instead of tomato sauce, it calls for a mixture of tomato paste and crushed tomatoes, which I like. You can even use diced tomatoes blended up in place of crushed tomatoes. I'm not a fan of big tomato chunks in my chili. Beef broth can be swapped out with chicken broth, but beef gives it a richer flavor.

And ALLLLL of the spice action in this chili just blows me away. Not spice as in spicy-hot, but a complex mix of seasonings that give it such richness and depth. More than any other chili I've ever made. It's well worth opening a few extra jars, I promise. You can absolutely make it spicy if you like -- just shake in a little extra cayenne pepper.

Steak Chili goes well with these sides

• Baked potatoes
• Chili dogs
• Cornbread
• Instant Pot Cilantro Lime Rice
• Instant Pot Lemon Herb Rice

Serving Chili with Stew Meat

I love this chili topped with sour cream, shredded cheddar cheese, hot sauce, and sliced green onions, but if you're avoiding dairy, try cubed avocado! It creates a great creamy element without the dairy.

More Chili Recipes on Perry's Plate

Hearty Winter Chili -- A great, quick chili with a BBQ flavor! And comes together really quickly.

Paleo Vegetarian Chili -- A great vegetarian chili recipe for those meatless Mondays!

Moroccan Paleo Turkey Chili -- This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients!

PSST — I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Meaty Chili Recipe with Stew Meat FAQs

Stew Meat With Chili

Yield: Serves 8-10

Prep Time: 45 minutes

Cook Time: 6 hours

Additional Time: 15 minutes

Total Time: 7 hours

This is absolutely my favorite chili of all time. And apparently many of you feel the same way! It's a winner in our house as well as many chili cook-offs around the country. Give it a whirl and let me know what you think!

I also included instructions for Instant Pot in the recipe notes.

Print

Ingredients

Toggle ingredient group

• ¼ cup chili powder
• 2 Tablespoons whole cumin seeds
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano
• 3 bay leaves
• 2 teaspoons coconut sugar or honey
• 4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)
• 1 teaspoon freshly ground black pepper
• 2 ½ Tablespoons Kosher salt
• 3 Tablesoons heat-safe oil (avocado or coconut)
• 4 cups chopped onions (3 medium or 2 large)
• 1 ½ cups chopped celery (about 4 ribs)
• 6 cloves garlic, chopped
• 2 jalapeno chiles, seeded and roughly chopped
• 1 ½ cups stock (beef, chicken, or vegetable will do)
• 2 Tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 ounce semisweet or dark chocolate chips
• 3 Tablespoons masa harina (corn flour, not cornstarch -- optional)
• 2 cups water
• 2 cups chopped butternut squash (optional)
• ½ cup chopped cilantro
• ½ cup chopped parsley
• Grated cheddar, chopped green onions, and sour cream for garnish

Instructions

1. Combine the first 7 ingredients in a small bowl and set aside.
2. Add the beef to a large bowl and season with the black pepper and 1 Tablespoon of the salt.
3. Heat the oil in a large, deep skillet or saute pan over high heat. Add about ⅓ of the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker.
4. Repeat with remaining beef, adding it to the skillet in two more batches and browning them in spots. Add more oil between batches, if necessary.
5. When you're finished with the beef, add the onion, celery, and 1 Tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.
6. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.
7. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).
8. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.
9. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Notes

Nat's Notes: The original recipe had 1 teaspoon of cayenne. I thought ¼ teaspoon was plenty spicy, and perhaps a little too much for my 4-year-old who filled her chili with cornbread and sour cream.

Instant Pot Adaptation:

• Omit the water and reduce the broth to 1 cup.

• Do all the searing in the Instant Pot using the Saute mode.
• Cook at high pressure for 20 minutes and let the cooker sit for 15 minutes before releasing the steam manually.

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It's an adaptation of a fantastic recipe from Emeril Lagasse's book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef was also from this book and are favorites of ours!)

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

The post Meaty Chili Recipe with Stew Meat appeared first on Perry's Plate.

Confession: Years of cooking for small children has made me… resourceful. I may have deceived my kids in order to get them to try this mushroom soup by calling it “bacon soup”, but I have zero regrets. It’s rich and creamy and you’d never know it was dairy free! And they all asked for seconds.

Dairy Free Cream of Mushroom Soup Recipe

It might be hard to find a mushroom soup recipe without cream, so here you go! And by default, it's also a vegan mushroom soup if you leave out the bacon and use vegetable stock.

Using an immersion blender creates that creamy texture along with your choice of milk. I've used coconut milk or coconut cream, but I prefer to use almond milk. You could try using oat milk or cashew milk if you prefer one of those.

What is Paleo?

Paleo refers to a style of eating that mimics what our Paleolithic ancestors ate which was mostly foraged vegetation, fruit, and nuts along with wild caught game meat. The idea is that our genetics are more inclined to thrive with a diet of mostly clean animal protein, vegetables, fruits, and nuts. Even if that logic is flawed, this style of eating is very anti-inflammatory.

Why You'll Love This Recipe for Paleo Mushroom Soup

• Easily prepped with pre-cut mushrooms.
• All the mushroom flavor without the weird texture.
• Dairy free if you prefer!
• Freezes well for later meals

Dairy Free Cream of Mushroom ingredients

• Bacon (Uncured)
• Brown mushrooms
• Onion
• Fresh rosemary
• Garlic
• Avocado or coconut oil
• Broth (Beef, chicken, or vegetable)
• Almond milk
• Red wine vinegar
• Coconut aminos
• Sea salt
• Black pepper

Recommended Mushrooms for Paleo Mushroom Soup

I just buy the 24oz package of brown or white mushrooms at Costco, but you can use cremini mushrooms, white button mushrooms, or any kind you want, really.

Recommended Broth for Paleo Mushroom Soup

Beef broth is my favorite type of broth or stock to use in this soup, but you can use chicken stock, too. Or use vegetable broth if you want to make this a vegan cream of mushroom soup recipe.

If you're not concerned about this recipe being dairy-free, I put some suggestions in the recipe card about adding some regular milk and heavy cream and making some crispy cheese bits, which brings me to....

How to Make Dairy Free Cream of Mushroom Soup

1. Preheat the oven to 425°F (220°C).
2. Wipe the tops of the mushrooms. Quarter them and place them on a rimmed baking sheet. Peel the onion, slice in half, then slice each half into 4-5 wedges. Place them on the baking sheet with the mushrooms. Separate the garlic bulb into cloves, peel them, and put them on the baking sheet. Run your fingers along the rosemary stem in the opposite direction of the growth to get all of those leaves off -- add those to the baking sheet, too.
3. Drizzle the oil over the vegetable mixture, give it a generous sprinkling of salt and black pepper, and toss it around with your hands to coat everything. Spread them out evenly and roast for 25 minutes, stirring it around halfway through.
4. While the vegetables are roasting, cut the bacon into 1-inch pieces and cook in a large soup pot over medium heat until crispy to your liking. Remove bacon with a slotted spoon and set aside.
5. Add ½ cup of the beef broth to the skillet and stir it around to remove the browned bits from the bottom of the pot. Add the remaining broth and bring to a simmer. Add the roasted vegetables and the almond milk. Simmer for 15 minutes.
6. Blend the soup by using an immersion blender or working in batches with a blender. Return soup to the stove and add vinegar, aminos, and salt and pepper.
7. Serve with bacon bits and other desired garnishes.

Dairy Free Cream of Mushroom Soup Recipe Variations

Add more garlic: Make the garlic pop by double or tripling the amount of garlic.

Add protein: Stir in some unflavored collagen powder to keep it meatless or top it with some cooked steak or chicken pieces.

Instant Pot: To get the best flavor for this soup, I still recommend using your oven to roast the vegetables. You can transfer everything to an Instant Pot after that to finish the cooking process if you don’t have time to babysit a pot on the stove. Come back later, blend it up and eat!

What to serve with Paleo Mushroom Soup

We don't usually serve any side dishes with this soup, but you could add a fresh, light salad, or some kind of protein, if you're wanting something a little heartier. Adding a little brown rice would give it some oomph, too, if you have some leftover you're wanting to use.

I'm all about the garnishes with this recipe!

BACON: Bacon is already incorporated into the recipe and is our favorite topping!

CHEESE CRISPIES: That's what we call them. Sprinkle a handful of shredded cheese in a non-stick skillet and let it melt over medium heat until it's crisped up on the edges enough to lift off the pan in one piece with a pair of tongs. I like a combination of cheddar and either Parmesan or Romano for this.

CROUTONS: If i have some extra sourdough bread sitting around, I'll cube it up and toss it in the oven with a drizzle of oil or use the drippings from the bacon I just made. Then add a sprinkle of salt, black pepper, and garlic powder. I bake them at 425F until they're golden brown and crispy.

How to Store Dairy Free Cream of Mushroom Soup

Store leftovers in a lidded container for up to 3 days in the fridge.

Can You Freeze Dairy Free Cream of Mushroom Soup?

Yes! Store it in an airtight container and keep it in the fridge for up to a week. Or transfer it to a freezer-safe container to freeze for several months.

If you're a mushroom lover and loved this healthy mushroom soup recipe, try another one of the mushroom recipes on my site! They're all made with fresh ingredients, too.

Paleo Mushroom Soup Recipe FAQs

More Easy Mushroom Recipes on Perry's Plate

Roasted Mushrooms with Garlic is a tasty side dish to go with roasted or grilled meats. I like to make a batch of these and keep in the fridge to add to lunch bowls or salads.

Sourdough Stuffing with Roasted Garlic, Mushrooms & Pancetta is my favorite Thanksgiving side dish. It should really be made all winter long!

Savory Gluten-Free Crepes with Shrimp, Mushrooms, & Goat Cheese is a little fancier version of crepes that's easy to put together and a change from the usual sweet fillings.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Dairy Free Cream of Mushroom Soup Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

For years, I called this dairy-free mushroom soup "Creamy Bacon Soup" when I served it to my kids and they happily gobbled it up and asked for seconds and thirds. It wasn't a total deception -- there IS bacon involved....

Print

Ingredients

• 1 12-oz package uncured bacon
• 24 oz brown mushrooms (cremini are also fine)
• 1 large yellow onion
• 1 large sprig of fresh rosemary (or ½ teaspoon dried)
• 1 whole bulb of garlic
• 3 Tablespons heat-safe oil, like avocado or coconut
• 1 ½ quarts beef, chicken, or vegetable broth
• 2 cups almond milk
• 4 Tablespoons red wine vinegar
• 3 Tablespoons coconut aminos (see note)
• 1-2 teaspoon of sea salt, to taste
• ½ teaspoon black pepper

Instructions

1. Preheat the oven to 425 degrees F.
2. Wipe the tops of the mushrooms. Quarter them and place them on a rimmed baking sheet. Peel the onion, slice in half, then slice each half into 4-5 wedges. Place them on the baking sheet with the mushrooms. Separate the garlic bulb into cloves, peel them, and put them on the baking sheet. Run your fingers along the rosemary stem in the opposite direction of the growth to get all of those leaves off -- add those to the baking sheet, too.
3. Drizzle the oil over the vegetable mixture, give it a generous sprinkling of salt and black pepper, and toss it around with your hands to coat everything. Spread them out evenly and roast for 25 minutes, stirring it around halfway through.
4. While the vegetables are roasting, cut the bacon into 1-inch pieces and cook in a large soup pot over medium heat until crispy to your liking. Remove bacon with a slotted spoon and set aside.
5. Add ½ cup of the beef broth to the skillet and stir it around to remove the browned bits from the bottom of the pot. Add the remaining broth and bring to a simmer. Add the roasted vegetables and the almond milk. Simmer for 15 minutes.
6. Blend the soup by using an immersion blender or working in batches with a blender. Return soup to the stove and add vinegar, aminos, and salt and pepper.
7. Serve with bacon bits and other desired garnishes (see note)

Notes

1. Coconut aminos is simply a paleo alternative to soy sauce. You can use soy sauce or tamari which is a gluten (wheat) free soy sauce. I use it here to give the soup a deeper umami flavor. It doesn't make it taste like stir-fry.

2. Dismantling a bulb of garlic is pretty easy if you know a coupe of tricks. Put the bulb on the cutting board root-side up and press down with the palm of your hand. It should simply fall apart. Next: peeling the cloves. If you've ever watched Food Network, they all do it the same way. Place the flat side of your knife on the clove and hit the knife with your other hand. The clove should be easy to remove from the peel. If not, hit it again.

3. If you're not concerned about this recipe being dairy-free, I highly recomend replacing ½ cup of milk with heavy cream. And making some cheese crispies....

4. To make the cheese crisps, put a several thin slices of cheese or a handful of grated cheese in a non-stick skillet and cook over medium heat. It''ll melt, then get bubbly for a while and render off some of its fat, then you'll be able to flip it like a pancake. Once it's starting to become golden brown, remove it from the skillet, let it cool (and crisp up), then break it into pieces. I do this 3-4 times for us.

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Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 820Total Fat 54gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 29gCholesterol 200mgSodium 1559mgCarbohydrates 18gFiber 5gSugar 10gProtein 65g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Paleo Mushroom Soup appeared first on Perry's Plate.

This Vegetarian Sweet Potato Chili is Paleo and Whole30 friendly!

During the years I was into Whole30, I created several meals that were vegetarian because eating a lot of animal protein is pricey! This recipe originally had chickpeas, but with a few swaps I had one of the most flavorful chilis I’d ever eaten!

It pleases nearly everyone on the spectrum – the paleos, the vegetarians/vegans, and the gluten free and dairy free eaters! If you’re able, I highly recommend topping it with a fried egg.

Using butternut squash and sweet potatoes as a base allows for some creative use of spices. It’s not your typical chili – you’ll love the unique flavor combo and how easy this is to throw together.

What is Paleo?

Paleo refers to a style of eating that mimics what our Paleolithic ancestors ate which was mostly foraged vegetation, fruit, and nuts along with wild caught game meat. The idea is that our genetics are more inclined to thrive with a diet of mostly clean animal protein, vegetables, fruits, and nuts. Even if that logic is flawed, this style of eating is very anti-inflammatory.

Why You'll Love This Paleo Chili Recipe

• Easy to make!
• Loads of vegetables and beautiful colors
• Delicious chili alternative for those who are vegetarian and/or avoiding grains/legumes.
• The unique spice combination.

Paleo Chili Recipe ingredients

• Avocado or coconut oil
• Red onion
• Green bell pepper
• Red bell pepper
• Sweet potato
• Butternut squash
• Garlic cloves
• Chili powder
• Cumin
• Cayenne pepper
• Cocoa powder
• Cinnamon
• Sea salt
• Black pepper
• Diced tomatoes
• Vegetable broth
• Fresh cilantro

How to Make Vegetarian Chili

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients, except the cilantro, and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.

Whole30 Chili Recipe variations

Spice level - Add more chili powder and cayenne pepper for a spicier dish.

Vegetables - This is full of veggies already, but feel free to add your favorites such as eggplant, zucchini, or squash.

Meat - This could be a vegetarian base that can easily be added to. Try adding ground beef or turkey. Or sprinkling crispy bacon ontop just before serving.

How to Serve Paleo Sweet Potato Chili

Ladle into bowls and throw a poached egg on top, if you feel so inclined.

How to Store Vegetarian Chili

Store leftovers in an airtight container for up to 5 days.

Best Vegetarian Chili Recipe FAQs

Whole30 Vegetarian Recipes

Thai Green Curry Zoodles with Broccoli -- This is a copycat version of the dish found at Noodles & Co! Just omit the shrimp and add more broccoli to make it compliant.

Spaghetti Squash with Roasted Mushroom & Garlic Sauce -- Perhaps the most hearty meatless (and Whole30 compliant) meal you'll eat. It's warm and cozy, but won't make you feel like taking a nap afterward.

Paleo Asian Chopped Salad -- Another copycat (I love copycat recipes!) of the Taylor Farms Asian Salad Kit found at Costco, but I cleaned up the dressing.

Crispy Oven Sweet Potato Hash Browns -- Definitely the BEST way to cook shredded sweet potatoes.

Syrian Salad with Za'atar Vinaigrette -- This salad has SO much flavor. It's the best punch in the face you'll ever get from a salad.

Kale Salad with Roasted Butternut Squash & Apples -- This is my favorite fall salad. Hands down. And it's hearty enough to stand alone as a meal! Just omit the sweetener in the dressing to make it compliant or replace it with a little Date Paste or fruit juice.

Southwest Cabbage Slaw -- Eat this with everything. All of your random leftover bowls. All of your eggs. All of your salads. You'll love it.

Azteca Squash Soup -- I love the southwest flavors in this! Just use vegetarian broth and omit the chorizo to make it vegan.

Simple Roasted Tomato Soup -- When your garden starts exploding with tomatoes this summer, grab a few pounds and make this soup. It freezes well, too!

Roasted Potato Salad with Dill-Scallion Vinaigrette -- This isn't your regular mayo-laden potato salad. (Although some of those can be pretty fantastic, too.) It's lighter, with a spring-like vinaigrette made from fresh dill and scallions.

And a few of my favorite vegetarian or vegan Whole30 necessities are Everything Bagel Seasoning, Dill Pesto & Date Paste (for when you need a dab of honey to tone down a vinaigrette).

I noticed another vegetarian chili-type soup you'll love -- check out the Enchilada Chowder over at Vegetarian Mama!

Speaking of chili. Or, rather, non-vegetarian chilis. I wrote 10 (yes TEN) chili recipes for my cookbooks. There are four in The Big Book of Paleo Pressure Cooking and six in The Big Book of Paleo Slow Cooking. If you don't have those books yet, click over and grab one!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Chili Recipe

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This paleo vegetarian recipe for chili is a hearty, meatless meal that pleases everyone! The unique blend of spices pulls out the flavors from the sweet potato and squash so beautifully!

Print

Ingredients

Toggle ingredient group

• 2 Tablespoons avocado or coconut oil
• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 ½-3 cups of butternut squash, cut into ½-inch cubes (about 1 small squash)
• 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (I only used ¼ teaspoon because I have little ones)
• 2 teaspoons unsweetened cocoa powder
• ¼ teaspoon ground cinnamon
• ground sea salt and black pepper
• 1 28-ounce can diced tomatoes, including the liquid
• 2 cups vegetable broth
• ½ cup chopped fresh cilantro
• Poached or fried eggs, for serving (optional)

Instructions

1. In a 4 to 6 quart Dutch oven or stockpot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
2. Add the rest of the ingredients (except the cilantro and eggs) and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
3. Stir in the cilantro. Taste, and add more salt, if needed.
4. Ladle into bowls and throw a poached egg on top if you feel so inclined.

Nutrition Information

Yield 6 Serving Size 1 ½ cups
Amount Per Serving Calories 218Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 498mgCarbohydrates 43gFiber 13gSugar 12gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Sweet Potato Chili Recipe appeared first on Perry's Plate.

Looking for a goulash recipe that isn’t elbow mac and ground beef? Hungarian style goulash is easier than you think – especially made in an Instant Pot! I’ve been making this recipe for more than a decade and can guarantee those tender, fall-apart pieces of beef braised in a rich paprika sauce will turn out perfectly every single time.

Where this Hungarian Goulash Recipe comes from

I spent a year and a half in Austria during my early 20s and fell in love with the unique mixture of German and Hungarian food that we ate. 

I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life.

Ok, back to this Hungarian goulash recipe. And time for a story — this one’s good because it involves yodeling.

There was an elderly woman we visited who invited us over for lunch quite often. Her name was Maria Güsenleitner, and she was Austria’s “Queen Yodeler” back in the 1940s. (Yes, that was a thing.) 

She also made the best goulash and served it to us every time we came over. Sometimes we ate it with egg noodles. Sometimes with steamed potatoes. It was one of my favorite things to eat.

I imagine there are a lot of variations of this peasant-type dish that evolved from the countries in central Europe. This one is the closest to what I ate in Austria, though.

What You'll Love About This Instant Pot Goulash

Using a pressure cooker to make this goulash means you can buy inexpensive beef stew meat and it will magically transform into tender, juicy shreds of beef. Make it ahead of time, too! It falls into the same category as chili and curries – often better the next day.

Ingredients to make Hungarian Goulash

Tender pieces of beef stew meat covered in a rich, bell pepper-based sauce with two different kinds of paprika (sweet paprika and sweet Hungarian paprika), garlic, caraway seeds, and a hit of vinegar to give it a little tang. Tomato paste gives it even more richness and depth and won't make it too thick like tomato sauce would.

Can I use a different kind of bell pepper?

I highly recommend using red peppers or a sweet pepper that's orange or yellow. 

A red pepper has a totally different taste than a green pepper. Don't use green peppers.

How to make Hungarian Goulash

1. Trim any excess fat from the stew meat. Sprinkle sea salt and black pepper over the meat and toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual for 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

Goulash Recipe Hungarian variations

Despite the hot sauce-colored gravy, this Instant Pot goulash recipe isn’t spicy.

It's a little peppery from the black pepper and Hungarian paprika, but you can certainly make it spicy by adding more Hungarian spicy paprika and maybe some chili flakes.

How to make this Recipe for Hungarian Goulash in the slow cooker

1. Sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker.
2. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
3. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
4. Cook it on low for 5-6 hour.
5. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

What to serve with goulash

We ate it this particular day with some leftover Instant Pot Cauliflower Puree with Rosemary & Garlic — a PERFECT COMBO. 

But, unless you have two Instant Pots or prep one of the dishes ahead of time, it could be somewhat cumbersome making both at dinnertime.

You can also serve this Instant Pot beef goulash over rice, baked potatoes, or gluten-free noodles.

And if you add a little more beef broth, you can eat it like a soup! It's commonly garnished with a dollop of sour cream, which is lovely, too.

How to store this Goulash Instant Pot recipe

How to freeze Hungarian Goulash

Absolutely. Goulash is one of those recipes that is sometimes better the second day -- like chili and Indian curry. Just store it in a freezer-safe airtight container for a few months and pull it out when you need a quick weeknight meal.

How to reheat this Hungarian Goulash Recipe

Reheat this Goulash on the stovetop on medium heat until warmed throughout.

If you like this recipe, try another one of my beef Instant Pot recipes!

More Beef Instant Pot Recipes on Perry's Plate

Gyro-Inspired Shredded Beef makes THE BEST Greek-inspired bowls and stuffed pitas!

Copycat Chipotle Barbacoa Beef is probably my favorite shredded beef taco meat. It's heavenly

Instant Pot Shredded Beef with Green Chile is another fabulous one for taco night!

Instant Pot Pot Roast with Rosemary Gravy is another cozy option for winter served with potatoes or rice.

The Best Steak Chili is a winner at so many chili cook-offs! Whip it up quickly in your Instant Pot or low and slow with your Crock Pot.

Instant Pot Corned Beef is a classic for St. Patrick's Day!

Instant Pot Beef Stew is a classic beef stew with a ton of cozy flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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Hungarian Goulgash (Instant Pot)

Yield: Serves 8

Prep Time: 25 minutes

Additional Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

No, not the American mesh of macaroni, ground beef, and spaghetti sauce, but authentic Hungarian goulash with tender beef pieces and fiery paprika sauce. Includes adaptation for a slow cooker, too!

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Ingredients

• 2 - 2 ½ pounds beef stew meat, cut into ½-inch pieces
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 2-4 Tablespoons ghee, bacon drippings, or grass-fed butter
• 2 red bell peppers, seeded and minced
• 1 large onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sweet paprika
• 1 teaspoon hot Hungarian paprika
• 1 teaspoon whole caraway seeds
• 3 Tablespoons red wine vinegar
• 2 Tablespoons tapioca flour
• 2 Tablespoons tomato paste
• 3 cups beef broth

Instructions

1. Trim any excess fat from the stew meat. Sprinkle 1 teaspoon sea salt and the black pepper over the meat. Toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in 3 batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and 1 teaspoon sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and 2 cups of beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual - 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.
7. Serve with desired side dish.

Notes

Nat's Note: A slow cooker version of this recipe is featured in my cookbook on page 162. If you'd like to use a slow cooker, sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker. Continue as instructed and cook it on low for 5-6 hour.

Recommended Products

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

WATCH: Traditional Hungarian Goulash Recipe

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Pressure Cooker Beef Stew is the best!

Don't get me wrong, I love a good Pressure Cooker Shredded Beef recipe, but sometimes we like to change things up with a good pot roast.

Pot roast is generally considered to be the epitome of comfort food, yes?

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy.

Your Instant Pot makes this super quick so you don't have to wait all day to eat!

But if slow cooking is more your speed (I get it. It's great, too!) I added that variation in the recipe card below.

What you'll need for this Instant Pot Beef Stew Recipe

• Beef Stew Meat - I don't recommend using steak for this because it will dry out quickly. Chopped chuck roast also works well here.
• Potatoes - I recommend using red potatoes or Yukon golds. These waxier types of potatoes hold up better under intense cooking than Russets which might get incredibly mushy.
• Carrots - Cut them big like the potatoes.
• Celery - You'll want these cut small.
• Onion - These, too.
• Beef Broth - If I'm on my game I've got Homemade Bone Broth in the freezer to pull out (you can use that bone broth recipe for beef as well as chicken!) but boxed broth is JUST fine here.
• Balsamic vinegar - Gives this recipe an extra little somethin' somethin'.
• Tomato paste - This hit of umami deepens the flavors of the gravy and adds great flavor!
• Fresh rosemary - If you have it. You don't have to be precious about this -- you can use dried if you want.
• Fresh garlic - Or granulated garlic. But fresh is amaaaazing.
• Cornstarch - To thicken the gravy afterward. By the way, did I mention this recipe is gluten free?
• Salt & Pepper - Because, always.

How to Make Beef Stew in Instant Pot

1. Brown the meat in the Instant Pot using the sauce setting. Set it aside.
2. Saute the onions and celery. Add the tomato paste, garlic, and rosemary. Cook for a couple minutes and add the balsamic vinegar.
3. Add the seared meat back to the pot along with the carrots, potatoes, salt, and some of the broth.
4. Cook on high pressure for 15 minutes. Let it sit for 10, then release the rest of the steam manually.
5. Whisk the cornstarch into the rest of the broth and stir it into the hot stew.
6. Serve! We love it with crusty bread.

How long to cook Beef Stew in Instant Pot

A 15-minute pressurizing cycle with a 10-minute cooks the beef and vegetables really well. You'll want to make sure you leave it alone for 10 minutes an resist the urge to release the pressure early.

Those minutes after the cycle is over is important for the juices to redistribute in the meat. It makes it more tender, I promise!

Tips for making this Beef Stew Pressure Cooker recipe

• The size of your meat and vegetables is important! You'll want the beef, potatoes, and carrots roughly the same size (chunky) so they're cooked evenly. The onions and celery can be small so they incorporate more into the gravy.
• Searing the meat is optional. It's easy to do in the Instant Pot with its build-in sauce function, but if you want the prep to go a little faster, skip this step!
• Let the Instant Pot naturally release for 10 minutes. After the pressurized cycle, leave your cooker alone for 10 minutes. See above for the explanation on this.
• Use red or Yukon gold potatoes. Russets are starchier and might get reallllly mushy. The other types hold their shape better during cooking.

Easy Instant Pot Beef Stew variations

• Swap out the potatoes for turnips or another sturdy root vegetable.
• Change the seasoning profile! Instead of rosemary, add some taco seasoning or Greek seasoning.
• Replace the beef stew meat with chunks of pork shoulder for a different twist.

What to serve with Pressure Cooker Beef Stew

This beef stew is great on its own, but here are a few ideas of things to serve it with if you're looking to flesh out the meal a little more.

• Crusty bread, cornbread muffins, or biscuits.
• Cooked rice or noodles
• A green salad. Like Spring Mix Salad or Syrian Salad.

How to store this Beef Stew Recipe (Instant Pot)

Store any leftovers in a lidded container in the fridge for up to a week. Just a heads up... it's going to be a little mushy when you reheat it. But that just means it's extra cozy, right?

FAQs for making this Beef Stew Pressure Cooker recipe

More Recipes Using Beef Stew Meat on Perry's Plate

If you like this recipe, try another one of my recipes using beef stew meat! These are all family favorites, too.

Steak Chili Recipe - If you've never had chili with chunks of tender beef (as opposed to ground beef), it's something you need to experience. This recipe calls for a tougher cut of steak, but you can for sure use beef stew meat, too.

Borscht - Steve's favorite soup in the whole world. All of our kids love it too. A little time consuming, but I always make a double batch and it's gone within a week!

Hungarian Goulash - No, not elbow Mac and ground beef. It's close to a traditional Hungarian version with tender chunks of beef in a paprika sauce. It's deeeelish.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Stew Pressure Cooker Recipe

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy. Your Instant Pot makes this super quick so you don't have to wait all day to eat!

Print

Ingredients

• 1 - 1 ½ pound beef stew meat
• 2 Tablespoons avocado oil
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 1 medium onion, peeled and diced small
• 2 stalks celery, diced small
• 1 Tablespoon tomato paste
• 1 Tablespoon minced or Microplaned garlic
• 1 Tablespoon minced fresh rosemary (or 1 teaspoon dried)
• ¼ cup balsamic vinegar
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 ½ lbs potatoes (reds or Yukons), cut into 1-inch chunks
• 2 cups beef broth, divided
• 2 Tablespoons cornstarch

Instructions

1. Trim the stew meat to your liking and cut the pieces into roughly one-inch chunks if they aren't that size already. Sprinkle 1 teaspoon of salt and the black pepper on the meat and toss to coat it evenly.
2. Turn your Instant Pot or electric pressure cooker to the saute setting and add the oil to the insert pot.
3. When it's hot, add half of the meat to the pot and let it cook for 2-3 minutes undisturbed. Flip them around and cook for another minute or two. Remove them from the pot and cook the other half of the meat. Remove that meat from the pot. (Browning the meat is optional, but adds flavor!)
4. Add the onion and celery to the hot oil and cook for a few minutes until the onion softens. Stir in the tomato paste, garlic, and rosemary and cook for another minute or two.
5. Pour in the balsamic vinegar to the pot. Add the potatoes, carrots, browned beef, 1 teaspoon salt, and 1 ½ cups of the broth. Give it a good stir.
6. Put the lid on the pot, sealing it. Set it to high pressure for 15 minutes and make sure the steam valve is set to "sealing".
7. When the pressurized cycle completes, leave it alone for another 10 minutes and then release the rest of the pressure manually.
8. Whisk the cornstarch into the remaining ½ cup broth. While the stew is still steaming but not bubbly, pour in the cornstarch mixture and stir it gently. The liquid in the pot should thicken, creating a smooth gravy.
9. Serve immediately with crusty bread or by itself.

Notes

SLOW COOKER VARIATION: If you'd to sear the meat on the stove in a skillet you can for sure do that. Otherwise, put all of the ingredients into a 6 or 7 quart slow cooker. Whisking the tomato paste into the broth would avoid any lumps. Cook on low for 5-6 hours.

1. You can use Russet potatoes in this recipe, too, but I recommend using a less starchy and more waxy potato like reds or Yukon golds because they hold up better during cooking.

Recommended Products

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Nutrition Information

Yield 5 Serving Size 1 ½ cups
Amount Per Serving Calories 492Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 135mgSodium 1343mgCarbohydrates 40gFiber 5gSugar 6gProtein 50g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post How to make Beef Stew in Instant Pot appeared first on Perry's Plate.

This soup is a creamy vegetarian soup that’s light, yet filling. If you’ve never had parsnips, they’re relatively easy to find. They look like giant white carrots and have a creamy, sweet flavor. This soup stands well on it own, but I’ll show you how to dress it up if you like! (Pesto is delicious in it!)

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If you have a high powered blender (like a Vita-Mix or a Blendtec) this recipe will be a lot easier than if you don’t. Just a heads up.

 What is Hazelnut Soup?

So what does this soup taste like? It's hard to explain.

Parsnips, leeks, and shallots are milder, more sophisticated versions of carrots/potatoes, onions, and garlic (respectively) so you could compare this to a lighter, fancier potato soup. The hazelnuts (which are strained out after the soup is pureed), add a unique flavor. I think this would be a really nice soup course at a dinner party.

Or dinner for a family with pre-school aged, Rapunzel-obsessed girls. (Versatility!)

Hazelnut Soup Ingredients

• Hazelnuts
• Shallots
• Leeks
• Parsnips
• Salt
• Pepper
• Butter
• Cornstarch
• Vegetable or chicken broth
• Half-and-half or heavy cream

 How to make Hazelnut Soup (from Tangled!)

1. Preheat the oven to 350°F (180°C).
2. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.
3. In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts.
4. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.
5. Use a high power blender to blend the soup in batches until smooth. If you don't have a powerful blender, use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve.
6. Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits don’t bother you). Add the half-and-half (or cream, if using) and heat through.
7. Taste and adjust the flavor with additional salt and pepper, if desired. Chop the remaining ½ cup of roasted hazelnuts and use as garnish.

If you have a high-powered blender, like a Blendtec, you don't have to strain it at the end, which makes it much easier to make.

I think Rapunzel has really great taste in soup. My girls (3 and 4) thought so, too. They ate two bowls each for dinner and two more for lunch the next day. Score for mom.

How to serve this Hazelnut Soup Recipe

We normally just dish up a large bowl and garnish with some more hazelnuts, but you could serve with croutons or sourdough bread.

More creamy blended soup recipes!

If you like this soup, you'll love these other creamy, blended soups!

• If you're a fan of butternut squash try my Indian-style Butternut Squash Soup or my Easy Chipotle-Lime Squash Soup recipes.
• Similar to this hazelnut soup, this Garlic-Almond Soup with Basil Pesto has blended almonds to make it thicker and richer! The pesto is a PERFECT garnish and would be great in my hazelnut soup as well!
• Up until recently, my kids totally thought this Creamy Paleo Mushroom Soup was actually "Creamy Bacon Soup". A little sprinkle of bacon and cheese crisps do make this soup even more incredible.
• Keto Roasted Tomato Jalapeno Cheddar Soup is another keto-friendly soup with a spicy twist!
• This oldie recipe -- Azteca Squash Soup with Chorizo -- is one of my favorites to use up squash in the winter!
• Ok, hands-down, my favorite soup to make in the fall -- Apple-Squash Soup with Bacon. It's like eating cheese fondue. It's so delicious!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Hazelnut Soup (from Tangled)

Yield: 6-8 servings

This creamy, light hazelnut soup is based on a soup from Tangled -- Rapunzel's favorite! My little girls loved the association and licked their bowls clean.

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Ingredients

Toggle ingredient group

• 1 ½ cups whole hazelnuts
• 4 shallots, peeled and chopped
• 2 medium leeks (whites only), chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 5 tablespoon butter
• 1 T cornstarch (or 2 T all-purpose flour)
• 6 cups vegetable or chicken broth
• 2 cups water
• 2 cups half-and-half or heavy cream

Instructions

1. Preheat the oven to 350 degrees F.
2. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.
3. In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts.
4. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.
5. Use a high power blender to blend the soup in batches until smooth. If you don't have a powerful blender, use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve.
6. Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits bother you). Add the half-and-half (or cream, if using) and heat through.
7. Taste and adjust the flavor with additional salt and pepper, if desired. Chop the remaining ½ cup of roasted hazelnuts and use as garnish. 

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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