18 French Crockpot Stews For Cold Winter Days

On a cold winter day, what could be better than diving into a bowl of French crockpot stew? Picture yourself savoring Coq Au Vin or Beef Bourguignon, both slow-cooked to perfection with rich flavors that warm you up from the inside. You might love Ratatouille Stew packed with veggies or the hearty Cassoulet filled with beans and meats. Each dish offers a comforting, aromatic experience perfect for chilly nights. Plus, they’re easy to prepare, letting your crockpot do the magic. Curious about more amazing options to spice up your winter dinners? There’s plenty more deliciousness to explore!

Coq Au Vin

Title: Coq Au Vin
Prep Time: 20 minutes
Cook Time: 480 minutes (8 hours)
Number of Servings: 6
Required Equipment List: Crockpot, skillet, measuring cups, measuring spoons, wooden spoon
Cuisine Type: French

Coq Au Vin is a classic French dish that translates to “chicken in wine.” This slow-cooked stew is rich in flavor and history, traditionally made with rooster, but using chicken thighs or legs works beautifully for a tender and succulent meal. The chicken is braised in red wine, often with the addition of mushrooms, onions, and herbs, resulting in a dish that’s comforting and perfect for winter evenings.

The slow-cooking process allows the flavors to meld together, creating a dish that feels both sophisticated and homey. This recipe highlights the beauty of slow cooking, making it ideal for busy days. Simply prepare the ingredients, place them in the crockpot, and let the magic happen.

After hours of cooking, you’ll be rewarded with a hearty stew that pairs wonderfully with crusty bread or creamy mashed potatoes. Coq Au Vin isn’t just a meal; it’s an experience that brings warmth and joy to the table.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 4 chicken legs (bone-in, skin-on)
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 1 cup chicken broth
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 carrots, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet. In the same skillet, sear the chicken thighs and legs until browned on all sides, about 5-7 minutes. Transfer the chicken to the crockpot.
2. In the remaining bacon fat, sauté the diced onion, garlic, and mushrooms until softened, about 5 minutes. Add the carrots and cook for an additional 3 minutes. Stir in the tomato paste and cook for another minute before transferring this mixture to the crockpot.
3. Pour the red wine and chicken broth over the chicken and vegetables in the crockpot. Add the cooked bacon, dried thyme, bay leaf, salt, and pepper. Stir gently to combine all the ingredients.
4. Cover the crockpot and cook on low for 6-8 hours or until the chicken is tender and easily falls off the bone. If you prefer a thicker sauce, you can remove the lid during the last hour of cooking to allow some liquid to evaporate.
5. Once cooked, remove the chicken from the crockpot and let it rest for a few minutes. Skim any excess fat from the surface of the sauce, then taste and adjust seasoning as needed. Serve the chicken with the rich sauce spooned over the top, garnished with fresh parsley if desired.

Extra Tips: For an authentic touch, consider using a good quality French red wine, as it greatly enhances the flavor of the dish. If you want to add extra depth, you can include diced potatoes or pearl onions to the stew.

This dish can also be prepared a day in advance; the flavors will develop even further overnight, making it a perfect choice for entertaining. Enjoy your Coq Au Vin with a side of crusty bread to soak up the delicious sauce!

Beef Bourguignon

Title: Beef Bourguignon
Prep Time: 30 minutes
Cook Time: 480 minutes
Number of Servings: 6
Required Equipment List: Crockpot, large skillet, measuring cups, measuring spoons, wooden spoon
Cuisine Type: French

Beef Bourguignon is a classic French stew that brings together tender chunks of beef, rich red wine, and a medley of vegetables to create a dish that’s both hearty and comforting. This slow-cooked masterpiece allows the flavors to meld beautifully over time, resulting in a deeply satisfying meal perfect for chilly winter nights.

The combination of beef, aromatic herbs, and earthy mushrooms creates a symphony of flavors that will warm your soul and tantalize your taste buds. This recipe is designed for a crockpot, making it incredibly easy to prepare. After a bit of initial browning for flavor, everything is placed in the crockpot to simmer for hours.

The result is a delicious, tender beef that falls apart with the slightest touch, complemented by a rich sauce that can be served over mashed potatoes, egg noodles, or crusty bread. Whether it’s a family dinner or a special occasion, Beef Bourguignon is sure to impress.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 slices of bacon, chopped
• 2 cups red wine (preferably Burgundy)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 cups carrots, sliced
• 2 cups mushrooms, quartered
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the skillet. In the same skillet, add the beef cubes in batches, browning them on all sides. Once browned, transfer the beef to the crockpot.
2. In the same skillet, add the chopped onion, carrots, and mushrooms. Sauté for about 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil and let it simmer for about 5 minutes. Then, pour the wine and vegetable mixture over the beef in the crockpot.
4. Add the beef broth, tomato paste, thyme, bay leaves, and cooked bacon to the crockpot. Stir everything together, then season with salt and pepper to taste.
5. Cover and cook on low for 8 hours or until the beef is tender and the flavors have melded together. If you prefer a thicker sauce, you can uncover the crockpot for the last hour of cooking.
6. Once cooked, remove the bay leaves and adjust seasoning if necessary. Serve the Beef Bourguignon hot, garnished with chopped parsley if desired, and enjoy with your choice of side.

Extra Tips: For an authentic touch, use a good quality red wine that you’d enjoy drinking. This will greatly enhance the flavor of your stew.

You can also add pearl onions for added flavor and texture in the stew. If you want to make the dish a day ahead, it tastes even better the next day as the flavors continue to develop. Reheat gently before serving, and consider pairing it with a crusty baguette or creamy mashed potatoes for a complete meal. Enjoy your culinary creation!

Ratatouille Stew

Title: Ratatouille Stew
Prep Time: 20 minutes
Cook Time: 6 hours
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, and spoons
Cuisine Type: French

Ratatouille Stew is a comforting and hearty dish that embodies the essence of French cuisine. This flavorful stew is packed with seasonal vegetables like zucchini, bell peppers, eggplant, and tomatoes, simmered together with fragrant herbs and spices.

The crockpot method allows the ingredients to meld beautifully over several hours, resulting in a rich and aromatic stew that warms the soul during the cold winter months. This dish not only highlights the natural flavors of fresh vegetables but also offers a healthy and satisfying option for dinner.

Perfectly versatile, Ratatouille Stew can be served on its own, over rice, or with crusty bread for a complete meal. Ideal for meal prep, this stew freezes well and can be enjoyed throughout the week, making it a great choice for busy families or anyone looking to savor the tastes of winter.

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Begin by preparing all the vegetables. Dice the eggplant, slice the zucchini, chop the bell peppers, and finely dice the onion. Mince the garlic and set aside.
2. In a large skillet over medium heat, add the olive oil and sauté the onion and garlic until they’re fragrant and translucent, about 3-4 minutes. This step enhances the flavors before adding them to the crockpot.
3. Transfer the sautéed onion and garlic into the crockpot. Add the diced eggplant, zucchini, chopped bell peppers, diced tomatoes (with their juices), and vegetable broth.
4. Sprinkle in the dried thyme, oregano, salt, and pepper. Stir everything together to guarantee the vegetables are well-coated with the herbs and spices.
5. Cover the crockpot and set it to cook on low for 6 hours. This slow cooking process allows the flavors to develop and the vegetables to become tender.
6. Once cooked, taste the stew and adjust seasoning if necessary. Serve hot, garnished with fresh basil if desired, and enjoy!

Extra Tips: For a heartier stew, consider adding cooked lentils or beans for added protein and texture. You can also customize the vegetables based on what you have on hand or what’s in season.

If you prefer a thicker stew, simply remove the lid during the last hour of cooking to allow some of the liquid to evaporate. This Ratatouille Stew is perfect for leftovers—just let it cool completely before storing in an airtight container in the fridge or freezer. Enjoy the flavors of winter with this delicious stew!

Chicken Provencal

Title: Chicken Provencal
Prep Time: 15 minutes
Cook Time: 6 hours
Number of Servings: 6
Required Equipment List: Crockpot, measuring cups, cutting board, knife
Cuisine Type: French

Chicken Provencal is a classic French dish that beautifully captures the essence of Mediterranean flavors and aromas. This slow-cooked meal brings together tender chicken, aromatic herbs, and vibrant vegetables, creating a comforting stew that’s perfect for chilly winter evenings.

The combination of olives, tomatoes, and herbs de Provence infuses the chicken with a rich flavor that transports you straight to the sun-kissed landscapes of Southern France. Making Chicken Provencal in a crockpot isn’t only convenient but also allows the flavors to meld beautifully over time.

As the chicken simmers, it becomes succulent and falls off the bone, while the vegetables soften and absorb the delicious broth. Serve this hearty dish over rice, pasta, or crusty bread for a satisfying meal that your family and friends will love.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 4 chicken drumsticks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup green olives, pitted and halved
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon herbs de Provence
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Begin by seasoning the chicken thighs and drumsticks with salt and pepper on both sides. This enhances the flavor of the meat and guarantees a delicious outcome.
2. In a large skillet over medium heat, add a drizzle of olive oil and sear the chicken pieces skin-side down for about 5 minutes, or until they’re golden brown. This step adds depth of flavor to the dish.
3. In the crockpot, combine the chopped onion, minced garlic, diced tomatoes (with their juices), chicken broth, olives, thyme, rosemary, and herbs de Provence. Stir until well mixed.
4. Once the chicken is seared, transfer it to the crockpot, placing it on top of the vegetable mixture. This allows the chicken to absorb all the flavors as it cooks.
5. Cover the crockpot with the lid and set it to low heat for 6 hours, or until the chicken is cooked through and tender. Avoid lifting the lid during cooking to maintain the heat and moisture.
6. Once cooked, taste the stew and adjust the seasoning if necessary. Serve the Chicken Provencal hot, garnished with freshly chopped parsley for a burst of color.

Extra Tips: For a little extra flavor, consider adding a splash of white wine to the crockpot along with the chicken broth.

If you prefer a thicker sauce, you can remove the chicken once it’s cooked and mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook on high for an additional 10-15 minutes until thickened.

This dish pairs wonderfully with a side of crusty bread or over a bed of creamy mashed potatoes, making it a versatile choice for any dinner occasion. Enjoy your delicious Chicken Provencal!

Cassoulet

Title: Hearty Cassoulet
Prep Time: 30 minutes
Cook Time: 480 minutes
Number of Servings: 8
Required Equipment List: Crockpot, skillet, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Cassoulet is a classic French stew that brings together a medley of meats, beans, and aromatic vegetables, simmering slowly to develop deep flavors and a comforting texture. Traditionally, this hearty dish is made with duck, pork, and sausage, along with white beans, creating a satisfying meal that warms you from the inside out.

The slow cooking method allows the ingredients to meld beautifully, resulting in a rich and flavorful stew that’s perfect for chilly winter evenings. This crockpot version of cassoulet simplifies the cooking process, allowing you to enjoy its robust flavors without the need for constant attention.

By layering the ingredients and letting them cook slowly, you’ll achieve a dish that isn’t only delicious but also incredibly easy to prepare. Serve it with crusty bread for a complete meal that will impress your family and friends.

Ingredients:

• 1 pound dried white beans (such as Great Northern or cannellini)
• 1 pound pork shoulder, cut into chunks
• 1 pound smoked sausage, sliced
• 1 pound duck or chicken thighs (optional)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 cup breadcrumbs (for topping)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Begin by rinsing the dried beans under cold water and soaking them overnight in a large bowl with plenty of water. This will help soften the beans and reduce cooking time.
2. In a skillet over medium heat, brown the pork shoulder chunks until they’re golden on all sides. Remove the meat and set it aside, leaving the drippings in the pan.
3. In the same skillet, sauté the diced onion, garlic, carrots, and celery until they’re softened, about 5-7 minutes. This step adds depth of flavor to the cassoulet.
4. In your crockpot, layer the soaked beans, browned pork, sliced sausage, and optional duck or chicken thighs. Add the sautéed vegetables on top, followed by the chicken broth, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine all the ingredients.
5. Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the beans and meats are tender and the flavors have melded beautifully.
6. About 30 minutes before serving, preheat your oven to 400°F (200°C). Transfer the cassoulet to a baking dish, sprinkle the breadcrumbs evenly over the top, and bake until the breadcrumbs are golden and crisp.
7. Once baked, remove from the oven, discard the bay leaves, and garnish with fresh parsley before serving.

Extra Tips: For extra flavor, consider adding a splash of white wine to the skillet when sautéing the vegetables. You can also customize the meats in your cassoulet based on what you have available or your personal preferences.

If you prefer a thicker stew, you can mash a portion of the beans before serving to create a creamier texture. Cassoulet is best enjoyed the next day, as the flavors continue to develop, so make extra to savor later!

French Onion Stew

Title: French Onion Stew
Prep Time: 15 minutes
Cook Time: 300 minutes
Number of Servings: 6
Required Equipment List: Crockpot, skillet, wooden spoon, measuring cups, knife, cutting board
Cuisine Type: French

French Onion Stew is a cozy and comforting dish that brings the classic flavors of French onion soup into a hearty stew format. This recipe combines caramelized onions, savory broth, and tender beef to create a satisfying meal that warms you up from the inside out. Topped with melted cheese and served with crusty bread, it’s perfect for a chilly winter evening or any time you crave something hearty and flavorful.

Using a crockpot allows the flavors to develop slowly, resulting in a rich and aromatic stew that requires minimal hands-on time. The caramelization of the onions is essential for bringing out their natural sweetness, and the addition of herbs and spices elevates the dish to new heights. Serve this stew with a slice of toasted baguette to soak up the delicious broth and enjoy a taste of classic French cuisine right at home.

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 cups beef broth
• 1 cup dry white wine
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 pound beef chuck, cut into bite-sized pieces
• 1 cup Gruyère cheese, shredded
• Fresh parsley for garnish (optional)
• Crusty bread for serving

Instructions:

1. In a large skillet over medium heat, heat the olive oil and butter. Add the sliced onions and a pinch of salt, cooking them slowly until they’re caramelized, about 20-25 minutes. Stir occasionally to prevent burning and to guarantee even cooking.
2. Once the onions are caramelized, transfer them to the crockpot. Add the beef broth, white wine, thyme, bay leaf, and season with salt and pepper. Stir to combine all the ingredients well.
3. Next, add the bite-sized pieces of beef chuck into the crockpot, making sure they’re submerged in the liquid. This will help the beef become tender as it cooks over time.
4. Cover the crockpot and set it to low heat. Allow the stew to cook for 5-6 hours, or until the beef is tender and the flavors have melded together beautifully.
5. About 15 minutes before serving, preheat your oven to broil. Ladle the stew into oven-safe bowls, top each with a generous amount of shredded Gruyère cheese, and place them under the broiler until the cheese is bubbly and golden brown.
6. Remove from the oven, garnish with fresh parsley if desired, and serve hot with slices of crusty bread for dipping.

Extra Tips: For a deeper flavor, consider adding a splash of balsamic vinegar or a teaspoon of Dijon mustard to the stew while it cooks. If you want to make this stew a bit heartier, you can add in vegetables such as carrots or potatoes.

Be sure to keep an eye on the cheese while broiling, as it can burn quickly. Enjoy your French Onion Stew with a glass of wine for a truly indulgent meal!

Lamb Navarin

Title: Lamb Navarin
Prep Time: 20 minutes
Cook Time: 240 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Lamb Navarin is a classic French stew that warms the soul during the cold winter months. This hearty dish features tender chunks of lamb simmered with a medley of colorful vegetables, such as carrots, potatoes, and turnips, all infused with aromatic herbs. The slow-cooking process allows the flavors to meld beautifully, resulting in a rich, comforting stew that’s perfect for family gatherings or cozy nights in.

This dish isn’t only delicious but also incredibly easy to prepare. By using a crockpot, you can set it and forget it, allowing the lamb to become tender while the vegetables soak up all the savory goodness. Serve it with crusty bread or over a bed of rice for a complete meal that everyone will love. The leftovers are even better the next day, making it a great option for meal prep.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 medium turnips, peeled and diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet over medium heat, heat the olive oil. Add the lamb cubes and brown them on all sides. This step enhances the flavor of the meat, so don’t skip it! Transfer the browned lamb to the crockpot.
2. In the same skillet, add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This will add a depth of flavor to the stew. Once done, add the onion and garlic to the crockpot with the lamb.
3. Layer the sliced carrots, diced potatoes, and turnips over the lamb and onions in the crockpot. This guarantees even cooking and flavor distribution.
4. In a separate bowl, combine the broth, tomato paste, dried thyme, bay leaves, salt, and pepper. Pour this mixture over the ingredients in the crockpot, making sure everything is well-covered.
5. Set the crockpot to low and cook for 6-8 hours or high for 3-4 hours, until the lamb is tender and the vegetables are cooked through. Stir occasionally if possible to help blend the flavors.
6. Once cooked, remove the bay leaves and adjust seasoning as necessary. Serve the stew hot, garnished with fresh parsley for a burst of color and flavor.

Extra Tips: For an extra layer of flavor, consider adding a splash of red wine to the broth mixture before cooking. If you prefer a thicker stew, you can whisk a tablespoon of cornstarch with cold water and stir it into the stew during the last 30 minutes of cooking. This Lamb Navarin also freezes well, so don’t hesitate to make a double batch for easy meals later on. Enjoy your hearty creation!

Vegetable Bouillabaisse

Title: Vegetable Bouillabaisse
Prep Time: 20 minutes
Cook Time: 240 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Vegetable Bouillabaisse is a hearty and nutritious stew that embodies the essence of Mediterranean cooking. This vibrant dish showcases a medley of fresh vegetables simmered in a fragrant broth, making it a perfect choice for a cozy winter meal.

The slow cooking process in a crockpot allows the flavors to meld beautifully, resulting in a rich and comforting stew that’s both satisfying and healthy. Serve it with crusty bread for a complete meal that warms you from the inside out.

This recipe isn’t only delicious but also versatile; you can easily customize it by adding your favorite vegetables or legumes. The use of saffron and herbs adds an aromatic touch, elevating the dish to a gourmet level.

Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this Vegetable Bouillabaisse won’t disappoint.

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup diced tomatoes (canned or fresh)
• 4 cups vegetable broth
• 1 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tablespoon olive oil
• Fresh parsley (for garnish)

Instructions:

1. Begin by preparing all your vegetables. Dice the onion, mince the garlic, slice the carrots and celery, chop the bell pepper and zucchini, and prepare the diced tomatoes. Having everything ready will streamline the cooking process.
2. In a large skillet over medium heat, add the olive oil. Once hot, sauté the onion and garlic until translucent and fragrant, about 3-5 minutes. This step enhances the flavors of the base of your stew.
3. Transfer the sautéed onion and garlic into the crockpot. Add the sliced carrots, celery, bell pepper, zucchini, and diced tomatoes. Stir to combine all the vegetables evenly.
4. Pour in the vegetable broth and add the saffron, thyme, basil, salt, and pepper. Stir everything together, ensuring that the saffron is well distributed throughout the broth.
5. Cover the crockpot and set it to cook on low for 4 hours or on high for 2 hours. This slow cooking time allows the vegetables to become tender and the flavors to develop fully.
6. About 15 minutes before serving, add the fresh spinach to the crockpot and stir it into the stew. Allow it to wilt and cook for the remaining time.
7. Once the cooking time is complete, taste the bouillabaisse and adjust the seasoning if necessary. Ladle the stew into bowls and garnish with fresh parsley before serving.

Extra Tips: For a heartier version, consider adding chickpeas or cannellini beans for added protein. Feel free to experiment with seasonal vegetables to make the most of what you have on hand.

If saffron is unavailable, a pinch of smoked paprika can provide a similar depth of flavor. This stew can be made a day in advance, as the flavors continue to develop and improve with time. Enjoy with a side of crusty bread to soak up the delicious broth!

Pork Daube

Title: Pork Daube
Prep Time: 20 minutes
Cook Time: 480 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Pork Daube is a classic French stew that brings warmth and comfort during the chilly winter months. This slow-cooked dish features tender chunks of pork shoulder simmered in a rich red wine sauce, accented with aromatic herbs and vegetables. The long cooking time allows the flavors to meld beautifully, resulting in a hearty and satisfying meal that’s perfect for family gatherings or cozy dinners at home.

The beauty of Pork Daube lies in its versatility; you can customize it with your favorite root vegetables, and it’s an excellent make-ahead dish that tastes even better the next day. Served with crusty bread or over a bed of creamy polenta, this stew is a true crowd-pleaser that will have everyone asking for seconds.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 cups dry red wine
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14 ounces) diced tomatoes, with juice
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Season the pork cubes with salt and pepper, then brown them in batches, ensuring they get a nice sear on all sides. This step enhances the flavor of the meat and will contribute to a richer stew.
2. Once browned, transfer the pork to the crockpot. In the same skillet, add the chopped onions, carrots, and celery, sautéing until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour the red wine into the skillet, scraping any browned bits from the bottom. Stir in the diced tomatoes, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer for about 3-5 minutes to allow the flavors to combine.
4. Pour the wine and vegetable mixture over the pork in the crockpot. Stir well to combine, cover, and set the crockpot to low. Cook for 8 hours or until the pork is tender and easily shreds with a fork.
5. Once cooked, taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Garnish with fresh parsley for a pop of color and freshness.

Extra Tips: For an extra layer of depth, consider adding a splash of brandy or cognac to the wine mixture. You can also incorporate other vegetables like potatoes or parsnips, adjusting the cooking time as necessary.

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This dish pairs wonderfully with a side of crusty bread or a simple green salad to balance the hearty flavors. Enjoy the delightful warmth of this comforting stew!

Chicken Fricassée

Title: Chicken Fricassée
Prep Time: 15 minutes
Cook Time: 360 minutes
Number of Servings: 6
Required Equipment List: Crockpot, large skillet, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Chicken Fricassée is a classic French dish that brings warmth and comfort, making it an ideal choice for winter meals. This slow-cooked stew features tender chicken simmered in a creamy sauce made from a rich blend of vegetables, herbs, and white wine. The result is a hearty and flavorful dish that pairs beautifully with crusty bread or over a bed of fluffy rice, perfect for cozy family dinners or gatherings with friends.

The beauty of this recipe lies in its simplicity and the convenience of using a crockpot. By allowing the ingredients to meld together over several hours, you create a depth of flavor that’s bound to impress. This dish isn’t only satisfying but also an excellent way to use chicken thighs, which become incredibly tender and juicy when cooked slowly. Serve it alongside steamed vegetables or a fresh salad for a complete meal.

Ingredients:

• 2 pounds chicken thighs, boneless and skinless
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet over medium heat, heat the olive oil. Season the chicken thighs with salt and pepper, then add them to the skillet. Sear the chicken for about 3-4 minutes on each side until golden brown. This step adds depth of flavor to the dish.
2. Once the chicken is browned, transfer it to the crockpot. In the same skillet, add the onions, carrots, celery, and garlic. Sauté for about 5 minutes, until the vegetables start to soften. Then, add the mushrooms and cook for an additional 2 minutes.
3. Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 2 minutes before adding the mixture to the crockpot over the chicken.
4. Add the chicken broth, heavy cream, thyme, and bay leaves to the crockpot. Stir gently to combine all ingredients and guarantee the chicken is submerged in the liquid.
5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, remove the bay leaves and adjust seasoning with additional salt and pepper if necessary. Serve the chicken fricassée garnished with fresh parsley for a pop of color.

Extra Tips: For extra richness, you can add a tablespoon of Dijon mustard to the sauce before cooking. If you prefer a thicker sauce, consider mixing a tablespoon of cornstarch with two tablespoons of cold water and adding it to the crockpot during the last 30 minutes of cooking. This dish also freezes well, making it perfect for meal prep or leftovers that you can enjoy later.

Provencal Vegetable Stew

Title: Provencal Vegetable Stew
Prep Time: 15 minutes
Cook Time: 240 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Provencal Vegetable Stew is a hearty and comforting dish that celebrates the flavors of the Mediterranean. Packed with an array of vibrant vegetables such as eggplant, zucchini, and bell peppers, this stew is simmered slowly in a rich tomato base infused with herbs like thyme and rosemary. The result is a fragrant and warming dish that embodies the essence of Provence, making it perfect for chilly winter evenings.

This stew isn’t only delicious but also incredibly versatile. You can enjoy it as a main course or serve it as a side dish alongside your favorite protein. The slow-cooking process allows the flavors to meld beautifully, creating a comforting meal that can be prepared ahead of time and enjoyed for days.

With its colorful presentation and aromatic profile, this Provencal Vegetable Stew is sure to become a favorite in your winter meal rotation.

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchinis, sliced
• 2 bell peppers (any color), chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Begin by preparing all your vegetables. Dice the eggplant, slice the zucchinis, chop the bell peppers, and dice the onion. Mince the garlic and set all the prepared vegetables aside. This will help streamline the cooking process.
2. In a large skillet over medium heat, add the olive oil and sauté the onions and garlic until they become translucent, about 3-4 minutes. This step enhances the flavor of the stew, providing a fragrant base.
3. Once the onions are ready, transfer them to the crockpot. Add the diced eggplant, sliced zucchinis, chopped bell peppers, diced tomatoes (with juice), and vegetable broth to the crockpot. Stir the mixture to combine all the ingredients evenly.
4. Season the stew with dried thyme, rosemary, salt, and pepper to taste. Add the bay leaf for an added layer of flavor. Stir well to guarantee all the vegetables are coated with the spices and liquid.
5. Cover the crockpot and set it to cook on low for 4 hours or on high for 2 hours. The slow cooking process allows the vegetables to soften and the flavors to develop, resulting in a rich and hearty stew.
6. After cooking, taste the stew and adjust seasoning if needed. Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley, if desired.

Extra Tips: For added depth, consider incorporating other vegetables like carrots or potatoes, or even some cooked beans for protein. This stew freezes well, so feel free to make a double batch to enjoy later. Serve it with crusty bread or over a bed of grains for a complete meal. Enjoy the heartwarming flavors of Provence!

Duck Confit Stew

Title: Duck Confit Stew
Prep Time: 20 minutes
Cook Time: 360 minutes
Number of Servings: 6
Required Equipment List: Crockpot, skillet, measuring cups, cutting board, knife
Cuisine Type: French

Duck Confit Stew is a hearty and comforting dish that brings together the rich flavors of slow-cooked duck and a medley of vegetables, perfect for warming you up on a cold winter’s day. The duck, cooked slowly in its own fat, becomes incredibly tender and flavorful, while the addition of root vegetables and herbs creates a robust and satisfying stew.

This dish not only showcases the versatility of duck confit but also highlights the beauty of slow cooking, allowing all the ingredients to meld together for hours, resulting in a deeply flavored stew. This recipe is an excellent choice for a cozy gathering or a family dinner, as it can be made ahead of time and is sure to impress your guests with its gourmet flair.

Serve it with crusty bread or over a bed of creamy polenta for an upscale comfort food experience that will warm both your heart and your home.

Ingredients:

• 2 duck legs confit
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 potatoes, cubed
• 1 cup green beans, trimmed and cut
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by removing the duck legs from their confit packaging and patting them dry with paper towels. Heat a skillet over medium heat and sear the duck legs, skin-side down, for about 5 minutes until the skin is crispy. This step helps render some fat and enhances the flavor.
2. In the crockpot, add the chopped onion, minced garlic, diced carrots, and celery. These aromatic vegetables will form the base of your stew, adding depth and flavor.
3. Next, add the cubed potatoes and green beans to the crockpot. Pour in the chicken broth, ensuring all the vegetables are submerged. The broth will create a rich and savory soup base for the stew.
4. Add the seared duck legs to the crockpot, followed by the dried thyme and bay leaf. Season with salt and pepper to taste. Cover the crockpot with the lid and set it to cook on low for 6 hours.
5. After 6 hours, carefully remove the duck legs from the crockpot, shred the meat off the bones, and return the shredded meat to the stew. Discard the bones and bay leaf. Stir well to combine all the flavors.
6. Allow the stew to simmer on low for another 30 minutes to let the flavors meld together before serving. Garnish with fresh chopped parsley for a touch of color and freshness before ladling into bowls.

Extra Tips: For an extra layer of flavor, consider adding a splash of white wine or sherry to the broth at the beginning of cooking. You can also customize the vegetables based on your preferences or what you have on hand; root vegetables like parsnips or turnips would work well.

This stew can be made a day in advance, as the flavors will only deepen and improve overnight, making it a fantastic option for meal prep. Enjoy your warm, comforting Duck Confit Stew!

Seafood Chasseur

Title: Seafood Chasseur
Prep Time: 20 minutes
Cook Time: 240 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Seafood Chasseur, also known as Fisherman’s Stew, is a delightful and aromatic dish that combines the best of the ocean with a rich and flavorful sauce. This hearty stew features a medley of seafood, including shrimp, mussels, and fish, all simmered in a savory tomato and white wine broth.

Perfect for chilly winter evenings, this comforting dish not only warms the body but also excites the palate with its complex flavors and fragrant herbs. The slow cooking process in a crockpot allows the seafood to absorb the essence of the sauce, resulting in a dish that’s both satisfying and delectable.

Served with crusty bread or over a bed of rice, Seafood Chasseur is an excellent choice for family gatherings or special occasions. This recipe is also adaptable; feel free to substitute with your favorite types of seafood or add seasonal vegetables to enhance its nutritional profile.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 1 pound white fish fillets (such as cod or haddock), cut into chunks
• 1 can (14.5 ounces) diced tomatoes
• 1 cup white wine
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups fish stock or seafood broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes. This step enhances the flavors of the base for your stew.
2. Transfer the sautéed onion and garlic to the crockpot. Add the diced tomatoes, white wine, fish stock, dried thyme, dried basil, salt, and pepper. Stir to combine all the ingredients and create a flavorful broth.
3. Layer the seafood into the crockpot, starting with the chunks of white fish, followed by the shrimp and mussels. The seafood should be nestled in the broth to guarantee even cooking and flavor absorption.
4. Cover the crockpot and set it to low heat. Cook for 4 hours, allowing the flavors to meld and the seafood to cook through. Avoid lifting the lid during cooking for the best results.
5. After the cooking time has elapsed, carefully stir the seafood stew to combine everything. Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
6. Serve the Seafood Chasseur hot, garnished with fresh chopped parsley. Accompany with slices of crusty bread to soak up the delicious broth.

Extra Tips: To elevate the flavor of your Seafood Chasseur, consider adding a splash of lemon juice just before serving for a bright finish. If you prefer a spicier kick, you can add a pinch of red pepper flakes to the broth.

Additionally, using a mix of seafood can create a more dynamic flavor profile, so feel free to experiment with your favorites or what’s in season. Enjoy your warming seafood stew!

Rabbit With Mustard

Title: Rabbit With Mustard
Prep Time: 20 minutes
Cook Time: 300 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, mixing spoon
Cuisine Type: French

Rabbit with Mustard is a classic French dish that brings warmth and comfort during the colder months. This recipe features tender rabbit meat simmered in a rich and flavorful mustard sauce, creating a dish that’s both hearty and satisfying. The slow cooking method in a crockpot allows the flavors to meld beautifully, resulting in a tender rabbit that practically falls off the bone. Perfect for a family dinner or a cozy gathering, this dish is sure to impress.

The combination of Dijon mustard, white wine, and aromatic herbs creates a sauce that’s both tangy and savory, complementing the natural flavors of the rabbit. Served with crusty bread or creamy mashed potatoes, this dish isn’t only delicious but also easy to prepare, making it a wonderful choice for busy winter evenings. The longer cooking time allows for maximum flavor development, so you can look forward to a meal that warms both the heart and stomach.

Ingredients:

• 1.5 pounds rabbit, cut into pieces
• 1 cup Dijon mustard
• 1 cup white wine
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Start by seasoning the rabbit pieces with salt and pepper. In a skillet, heat the olive oil over medium-high heat and brown the rabbit pieces on all sides. This step adds depth of flavor, so be sure to achieve a nice golden color.
2. Once browned, transfer the rabbit pieces to the crockpot. In the same skillet, add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Then, pour in the white wine to deglaze the pan, scraping up any browned bits.
3. Stir in the Dijon mustard and chicken broth into the skillet, mixing well to combine. Pour this mustard sauce over the rabbit in the crockpot, ensuring the pieces are well coated. Add the fresh thyme and mix lightly.
4. Cover the crockpot and set it to cook on low for 5-6 hours or until the rabbit is tender and cooked through. If you’re short on time, you can cook it on high for 3-4 hours, but low and slow yields the best results.
5. Once cooked, carefully remove the rabbit pieces from the crockpot and place them on a serving platter. If desired, you can thicken the sauce by transferring it to a saucepan and simmering it uncovered for a few minutes until reduced.
6. Serve the rabbit warm, drizzled with the mustard sauce, and garnish with freshly chopped parsley. Pair with your favorite sides like mashed potatoes or crusty bread to soak up the delicious sauce.

Extra Tips: To enhance the flavor, consider marinating the rabbit in the Dijon mustard and wine for a few hours or overnight before cooking. This will help infuse the meat with even more flavor.

Additionally, if you have any leftover sauce, it can be used as a dressing for salads or as a base for other dishes. Enjoy your meal with a nice glass of white wine for a truly French experience!

Tartiflette Stew

Title: Tartiflette Stew
Prep Time: 15 minutes
Cook Time: 240 minutes
Number of Servings: 6
Required Equipment List: Crockpot, knife, cutting board, measuring cups, skillet
Cuisine Type: French

Tartiflette Stew is a hearty and comforting dish that brings the flavors of the French Alps to your table. This rich stew combines layers of creamy reblochon cheese, crispy bacon, and tender potatoes, all simmered together to create a luxurious and savory experience.

The use of a crockpot allows the flavors to meld beautifully over time, making it a perfect dish for a chilly winter evening or a cozy gathering with friends and family. This recipe isn’t only simple to prepare, but it also allows for flexibility in ingredients. You can easily substitute the reblochon cheese with other creamy cheeses if desired, while still achieving a delightful and warming stew.

Serve it with crusty bread and a side salad for a complete meal that will leave everyone satisfied and asking for seconds.

Ingredients:

• 2 pounds potatoes, peeled and sliced
• 1 pound bacon or lardons, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 ounces reblochon cheese, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels, leaving some of the rendered fat in the pan.
2. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue to cook for an additional minute until fragrant.
3. In your crockpot, layer half of the sliced potatoes on the bottom. Follow with half of the bacon, half of the sautéed onions and garlic, and a sprinkle of thyme, salt, and pepper.
4. Pour half of the heavy cream and chicken broth over the layered ingredients. Repeat the layering process with the remaining potatoes, bacon, onion, garlic, thyme, salt, and pepper. Finally, pour the rest of the cream and broth over the top.
5. Place the sliced reblochon cheese evenly over the top layer of the stew. Cover the crockpot with the lid and cook on low for 4-6 hours or until the potatoes are tender and the flavors have melded together.
6. Once cooked, serve the tartiflette stew hot, garnished with fresh chopped parsley for a pop of color and freshness.

Extra Tips: For a little extra flavor, consider adding a splash of white wine to the broth before cooking. This will enhance the richness of the dish.

You can also experiment with adding vegetables such as leeks or mushrooms to the stew for an additional layer of taste and texture. Remember to adjust the seasoning according to your preference, as the potency of cheese and bacon can vary. Enjoy your cozy meal!

Bouef À La Mode

Title: Bouef À La Mode
Prep Time: 20 minutes
Cook Time: 480 minutes
Number of Servings: 6
Required Equipment List: Crockpot, large skillet, wooden spoon, measuring cups, knife, cutting board
Cuisine Type: French

Bouef À La Mode is a classic French dish that brings warmth and comfort on cold winter nights. This slow-cooked beef stew features tender chunks of beef simmered with aromatic vegetables, red wine, and savory herbs, resulting in a deeply flavorful and hearty meal. The use of a crockpot makes this recipe incredibly convenient, allowing you to set it and forget it while the ingredients meld together beautifully over several hours.

As the beef cooks low and slow, it absorbs all the flavors from the wine and herbs, creating a rich and luscious sauce that’s perfect for serving over mashed potatoes or crusty bread. This dish isn’t only satisfying but also makes for excellent leftovers, as the flavors intensify even more after a day in the fridge. Ideal for family gatherings or cozy dinners, Bouef À La Mode is a true representation of the art of French cooking.

Ingredients:

• 3 pounds beef chuck roast, trimmed and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet over medium-high heat, heat the olive oil and sear the beef cubes on all sides until browned. This step adds depth of flavor to the meat. Once browned, transfer the beef to the crockpot.
2. In the same skillet, add the diced onion and sliced carrots, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Transfer the vegetables to the crockpot with the beef.
3. Pour the red wine and beef broth into the crockpot, scraping any browned bits from the bottom of the skillet for added flavor. Stir in the tomato paste, dried thyme, bay leaf, salt, and pepper.
4. Cover the crockpot and set it on low heat, allowing the stew to simmer for 8 hours. If you’re short on time, you can cook it on high for about 4 hours, but low and slow is the best method for tender meat.
5. After the cooking time is complete, remove the bay leaf and taste the stew, adjusting the seasoning if necessary. Serve hot, garnished with fresh parsley, alongside mashed potatoes or crusty bread to soak up the delicious sauce.

Extra Tips: For an extra layer of flavor, consider adding mushrooms or pearl onions to the stew. You can also swap out the red wine for a lighter white wine if preferred. To thicken the sauce, you can mix a tablespoon of cornstarch with water and stir it into the stew during the last 30 minutes of cooking.

This dish can be made a day in advance, allowing the flavors to deepen overnight for an even more delicious meal. Enjoy this classic comfort food with your loved ones!

Potato and Leek Stew

Title: Potato and Leek Stew
Prep Time: 15 minutes
Cook Time: 6 hours
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: Comfort Food

Potato and Leek Stew is a hearty and comforting dish perfect for warming you up on chilly winter nights. This stew combines tender potatoes and sweet leeks with savory broth and spices, creating a creamy and satisfying meal that’s both nutritious and delicious.

The long cooking time in the crockpot allows the flavors to meld beautifully, making each bite rich and flavorful. This recipe isn’t only easy to prepare, but it also allows for flexibility with ingredients. You can easily swap out the potatoes for sweet potatoes or add in your favorite vegetables, making it a versatile option for any meal.

Whether served as a main dish or as a side, this Potato and Leek Stew is sure to become a family favorite.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Begin by preparing the vegetables. Peel and dice the potatoes into small cubes, and clean the leeks thoroughly, slicing them into thin rings. Mince the garlic cloves, ensuring they’re finely chopped for even flavor distribution.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing for about 5 minutes until the leeks are softened and fragrant. This step enhances the sweetness of the leeks and adds depth to the stew.
3. Transfer the sautéed leeks and garlic to the crockpot, followed by the diced potatoes. Pour in the vegetable broth, ensuring the vegetables are submerged, and stir in the thyme, salt, and pepper to taste.
4. Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking process allows the flavors to blend and the potatoes to become tender and creamy.
5. After 6 hours of cooking, stir in the heavy cream, allowing it to heat through for an additional 10-15 minutes. This will give the stew a rich and creamy consistency, balancing the earthiness of the potatoes and leeks.
6. Once ready, ladle the stew into bowls, garnishing with fresh parsley if desired. Serve warm, enjoying the comforting flavors and aromas of this delightful winter dish.

Extra Tips: For a heartier stew, consider adding diced carrots or celery along with the potatoes for extra texture and flavor. If you prefer a lighter version, you can substitute half of the heavy cream with low-fat milk or a non-dairy alternative.

This stew also freezes well, so feel free to make a larger batch and store leftovers for a quick and easy meal later on. Enjoy!

Classic French Split Pea

Title: Classic French Split Pea
Prep Time: 15 minutes
Cook Time: 240 minutes
Number of Servings: 6
Required Equipment List: Crockpot, cutting board, knife, measuring cups, measuring spoons
Cuisine Type: French

Classic French Split Pea Soup is a comforting and hearty dish that warms the soul, making it the perfect addition to your winter cooking repertoire. This recipe features split peas simmered slowly with aromatic vegetables, herbs, and smoky ham, creating a rich and flavorful broth that’s both satisfying and nutritious.

The slow-cooking process in a crockpot allows the flavors to meld beautifully, resulting in a velvety soup that pairs wonderfully with crusty bread. The beauty of this dish lies in its simplicity. With just a few ingredients, you can create a meal that isn’t only delicious but also packed with protein and fiber.

The split peas break down during the cooking process, thickening the soup and giving it a creamy texture without the need for added cream. Whether enjoyed on a chilly evening or served as a starter for a special gathering, this Classic French Split Pea Soup is sure to become a family favorite.

Ingredients:

• 1 pound dried green split peas, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 smoked ham hock or 1 cup diced ham
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Begin by rinsing the dried split peas under cold water to remove any impurities. This step is essential for achieving the best flavor and texture in your soup.
2. In a crockpot, combine the rinsed split peas, diced onion, carrots, celery, and minced garlic. Stir the mixture to evenly distribute the ingredients.
3. Add the smoked ham hock (or diced ham) to the crockpot, along with the chicken or vegetable broth. The broth will provide a rich base for the soup, enhancing its overall flavor.
4. Toss in the bay leaf and dried thyme, then season with salt and pepper to taste. Stir everything together to guarantee that the spices are well incorporated.
5. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking will allow the flavors to deepen and the split peas to soften.
6. Once cooked, remove the ham hock from the pot and discard the bone and any excess fat. If using diced ham, you can simply stir it back into the soup. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
7. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley for a pop of color and added freshness.

Extra Tips: For a deeper flavor, consider adding a splash of white wine before cooking, or sauté the vegetables in a little olive oil in a skillet before adding them to the crockpot.

You can also customize the soup by adding other vegetables like potatoes or leeks. If you prefer a vegetarian version, simply omit the ham and use vegetable broth instead, enhancing it with smoked paprika for a smoky flavor. Enjoy this delicious soup with a side of crusty bread for a complete meal!

Conclusion

So, there you have it—18 mouthwatering French crockpot stews to warm your soul on those frigid winter days! Can you imagine curling up with a steaming bowl of Coq Au Vin while snowflakes dance outside? Or savoring Beef Bourguignon like a culinary superstar? These dishes aren’t just meals; they’re hugs in a bowl! So grab your crockpot, release your inner chef, and let these delightful stews transform your winter into a feast of flavors you won’t forget!

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