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Comments (...)We’re still into the cold chilling weather, so I thought some stew recipes would take off the chill in the air. Plus, it’s an easy, one-pot meal and just one pot to wash. Enjoy.
5 Hour Stew
2 pounds beef stew meat, cubed
4 medium potatoes, diced
6 carrots, diced
1 cup chopped onion
1 cup chopped celery
3 tablespoons minute tapioca
1 12-ounce can V-8 Cocktail juice
1 teaspoon salt
1/3 teaspoon pepper
1/3 teaspoon garlic salt
1/3 teaspoon seasoning salt
Put ingredients in Dutch oven as listed. Do not mix. Put in oven at 250° for 5 hours.
Spring Valley Stew
3 pounds hamburger
2 onions
1 10-ounce package frozen peas
Pinch of garlic salt
1 tablespoon Worcestershire sauce
1 15-ounce can red beans
1 15-ounce can chili hot beans
1 to 2 large potatoes
Salt and pepper to taste
1 tablespoon sugar
Brown chopped onion and hamburger. Slice potatoes thin. Place all ingredients in pot with hamburger mixture. Let boil well for a while, then let simmer about 20 minutes. Makes 8 large servings.
Delicious Lamb Stew
2 pounds lamb neck chops
Seasoned flour
2 tablespoons oil
2 onions
2 carrots
1 parsnip
1 stick celery
1 large cooking apple
3 cups of stock
1 tablespoon plum jam
Dredge chops in flour and brown in heated oil. Chop onions, slice carrots, parsnip, celery and peeled apple. Add vegetables and apple to frying pan and saute a few minutes. Stir in plum jam and stock, bring to boil. Reduce heat, simmer for 1 1/2 hours or until tender. If you want to thicken more, blend a little seasoned flour with water and add to stew, stirring. Serves 6.
Old-time Beef Stew
2 tablespoons fat
2 pounds beef chuck, cubed
1 large onion, sliced
1 clove garlic
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
Paprika as desired
1 to 2 bay leaves
Dash of allspice or cloves
6 small potatoes
6 small onions
1 cup carrots, cut into 1-inch pieces
Heat fat in Dutch oven. Add beef to fat and brown on all sides, this will take about 20 minutes. Add onion and garlic on (toothpick), boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and spice. Gentle cooking makes the meat tender, cover and simmer (do not boil) for 2 hours. Stir occasionally. When meat is almost done, add vegetables. Simmer the stew about 30 minutes longer or until veggies are tender. Discard bay leaf and garlic.
Gravy
1/2 cup cold water
1/4 cup flour
Pour cup cold water into a shaker and add flour, shake hard to blend. Remove stew from heat. Push meat and vegetables to one side of container, stir in the flour mixture. Cook and stir until gravy thickens and boils. Cook gently for a few minutes. Serves 6 to 8.
Stew
4 to 6 potatoes
2 to 4 carrots
1/2 cup onion, chopped
1 clove garlic, minced
3 to 4 ribs celery, chopped
1 28-ounce can tomatoes
1 T-bone (along with the fat, bone and all, cut in chunks)
About 3 cups water (enough to boil the vegetables)
Salt and pepper to taste
If the meat is not already cooked, brown in a large pot. Add water and bring to a boil. Add vegetables and simmer until tender. Add the other ingredients and cook until it tastes good enough to eat. Remove bone from t-bone.
First Night Beef Stew
2 tablespoons all-purpose flour
1 pound beef stew meat
2 tablespoons oil
3 1/2 cups V-8 juice
1/2 cup chopped onion
1 small can beef broth
2 cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3 medium potatoes, cubed
3 medium carrots, sliced thick
1 cup celery, sliced
Coat beef cubes with flour in a sealed plastic bag. Brown beef in cooking oil in a large skillet. Remove beef to kettle. To kettle, add V-8, beef broth, onion, garlic and herbs. Bring to boil, then reduce heat and simmer for 60 to 90 minutes. Add potatoes, carrots and celery. Cover and simmer 30 minutes more. Let cool. Serves 4.
Pioneer Corn Stew
1 medium onion, chopped
1/2 cup diced green pepper
2 tablespoons butter
1 pound ground lean beef
1 17-ounce can whole kernel corn
1 or 2 cans (10 3/4 ounces each) tomato soup
2 teaspoons sugar
1 teaspoon salt
Sauté onion and green peppers in butter over low heat until tender. Add beef and cook slowly until beef browns slightly. Add corn, 1 can tomato soup, sugar and salt. Simmer gently until the stew is thoroughly heated. A second can of soup may be used to increase number of servings without altering the quality of the product.
Beef Stew
1 4-pound boneless chuck roast, cut in cubes
3 large onions, chopped
2 tablespoons vegetable oil
4 ribs celery
1 1/2 gallons water
3 bay leaves
3 tablespoons Worcestershire sauce
1 15-ounce can tomato sauce
1 tablespoon A-1 steak sauce
1/2 cup ketchup
4 potatoes, peeled and cubed
5 to 6 carrots, peeled, sliced
1 16-ounce can green peas
Salt and pepper to taste
Sear the meat and onions in the oil in a large stockpot. Add the celery. Cook for 5 minutes longer. Pour in the water. Add the bay leaves. Stir in a mixture of the Worcestershire sauce, tomato sauce, A-1 sauce and ketchup. Bring to a boil, reduce heat. Cook over medium heat until the meat is tender. Add the potatoes, carrots and peas. Cook until the vegetables are tender. Season with the salt and pepper. Remove and discard the bay leaves before serving.
This will give you a few different varieties of stew to try. I’m sure you’ll find one to suit your personal taste. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
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