Posted by admin on 3rd September 2009
Crockpot Stew
This takes less than 2 minutes to assemble. Anyone can prepare this and turn out a good meal. Not gourmet, but very good!
1 to 2 pounds stew meat
1 can cream soup, any kind
1 envelope dry onion soup mix
1 can mushrooms, with liquid
1/2 cup water
Put all ingredients in crockpot and cook all day at LOW setting.
Serve over rice.
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Posted by admin on 20th August 2009
Five-Hour Stew
1 1/2 pounds stew meat
4 carrots
1 can stewed tomatoes
1 teaspoon salt
1 bay leaf
Pinch of thyme
Pinch of marjoram
1 cup red wine
Combine ingredients and place in casserole. Cover tightly. Place in oven at 250 degrees F for 5 hours. Thicken with flour and water before serving.
Serve with dumplings, mashed potatoes or cooked noodles.
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Posted by admin on 15th August 2009
Baked Beef Stew
4 pounds stew meat (DO NOT BROWN)
3 to 4 potatoes
3 to 4 carrots
3 to 4 ribs celery
1 large onion
1 can tomato soup
1 can beef broth or 1 bouillon cube
1 large can tomatoes
1 tablespoon A-1? sauce
4 tablespoons Minute? tapioca
1 green bell pepper
Salt and pepper
1 clove garlic, crushed
Cut all vegetables into chunks. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F. Add water, if necessary, during cooking. Stir during the last hour of baking.
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Posted by admin on 27th July 2009
Ranchero Supper Stew
Source: Lipton
2 tablespoons oil
1 1/2 pound beef cubes
1 envelope Lipton Onion Soup Mix
2 (16 ounce) cans whole tomatoes, undrained
1 cup water
2 teaspoons chili powder
2 carrots, thinly sliced
1 green bell pepper, chopped
1/2 cup celery, thinly sliced
2 potatoes, diced
In large skillet, heat oil and brown beef; add onion soup mix blended with tomatoes, water and chili powder. Simmer, stirring occasionally, for 30 minutes.
Add carrots, green pepper, celery and potatoes; cook covered 45 minutes or until vegetables are tender and gravy is slightly thickened.
Serve with hot cornbread for a ranch house supper.
Makes about 6 servings.
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Posted by admin on 22nd July 2009
Easy Oven Stew
Posted by Marianna at recipegoldmine.com 11/12/2001 12:44 pm
A family favorite, from a decades-ago Hunts and Wesson advertisement
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 to 2 pounds beef, cut up for stew
2 tablespoons vegetable oil
1 or 2 onions, quartered
1 cup sliced celery
6 small potatoes or cut up large potatoes
6 small carrots, in chunks
Salt and pepper to taste
1 cup water
2 (8 ounce) cans tomato sauce
Preheat oven to 400 degrees F.
Combine flour, salt, pepper and paprika in paper or plastic bag. Add beef and shake to coat meat with the seasoned flour. Put oil in 3-quart casserole. Add meat and toss well to coat meat with oil. Bake, uncovered, for 15 minutes. Stir. Continue baking for another 15 minutes, or until meat is browned.
Add vegetables and mix with meat and juices. Add water and salt and pepper to taste. Pour tomato sauce over all. Mix. Cover. Bake at 300 to 350 degrees F for 1 to 2 hours, until meat and vegetables are tender.
Makes 4 servings.
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Posted by admin on 21st July 2009
Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated
Put the pork, hominy, green chiles, chili powder, salt, onion and water in a large pot and bring to a slow boil. Simmer for 30 to 45 minutes.
Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.
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Posted by admin on 21st July 2009
Mexicali Beef Stew in a Pumpkin Shell
Source: National Cattlemens Beef Association
2 1/2 pounds beef for stew, 1- to 1 1/4-inch pieces
1 to 2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
2 (13.75 ounce) cans ready-to-serve beef broth
1 cup mild or medium picante sauce
2 medium zucchini, 1/4-inch slices
4 teaspoons cornstarch, dissolved in 1/4 cup water
2 small tomatoes, each cut into 8 wedges
1 (2 1/4 ounce) can sliced ripe olives, drained
In Dutch oven, heat oil over medium-high heat until hot. Add beef, onions and garlic (1/2 at a time) and brown beef evenly. Pour off drippings. Add broth and picante sauce. Bring to a boil. Reduce heat; cover tightly and simmer for 1 1/2 hours, stirring occasionally.
Meanwhile prepare Pumpkin Shell Tureen. Add zucchini to Dutch oven; continue cooking, covered, 10 minutes or until beef is tender.
Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly. Stir in tomatoes and olives. Remove from heat; let stand, covered, 5 minutes. Ladle into Pumpkin Shell Tureen.
Yields 8 servings.
Pumpkin Shell Tureen
Cut top off 5- to 6-pound pumpkin; scrape out fibers and seeds. Approximately 10 minutes before serving, pour boiling water into pumpkin; cover and let stand. Drain before serving.
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Posted by admin on 19th July 2009
Mexican Pork Stew
3 pounds boneless pork cut into 2-inch cubes
2 tablespoons oil
1 medium onion, chopped
1 clove garlic, minced
1/2 pound tomatoes, peeled, seeded and coarsely chopped
3/4 cup canned tomatillos*
2 serrano or jalape?o chiles, seeded and chopped
1/2 teaspoon crumbled dried oregano
1/8 teaspoon granulated sugar
1/2 teaspoon cumin
Salt, to taste
Freshly-ground pepper, to taste
2 chorizo sausages, skinned, sliced, browned and drained
1 ripe avocado, sliced
In a skillet brown pork on all sides in oil without allowing cubes to touch. Transfer to a large heatproof casserole, barely cover with water, sprinkle with a little salt and cook over medium heat for 1 hour or until tender.
Strain off stock and reserve; set casserole aside. In the same skillet in which meat was browned, saut? onion and garlic until onion is transparent. Add tomatoes, tomatillos, chilies, oregano, sugar and cumin. Cook and stir for 5 minutes. Add 1 cup of the reserved stock and season to taste with salt and pepper. Continue cooking, stirring occasionally, for 15 minutes or until thickened.
Add this mixture to the pork in the casserole along with the sausages and reheat. Garnish with avocado and serve with potatoes or rice.
You can substitute 4 or 5 fresh, cleaned tomatillos, cut into quarters.
If you will protest courageously, and yet with dignity and Christian love, when the history books are written in future generations, the historians will have to pause and say, There lived a great people-a black people-who injected new meaning and dignity into the veins of civilization. — Martin Luther King, Jr.
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Posted by admin on 7th July 2009
Bloody Mary Stew
2 pounds cubed stew meat
1/2 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 pound bacon, cut into bite size pieces
1 envelope onion soup mix
3 cups water
1 liter bloody Mary mix
1 teaspoon granulated sugar
1 cup barley
1 (20 ounce) package frozen mixed soup vegetables
1/2 of 20 ounce package frozen cut corn
1 onion, chopped
Coat meat with mixture of flour, salt and mustard.
Fry bacon in large Dutch oven. Remove bacon then brown meat in bacon drippings. Add soup mix and water. Cover and simmer for 1 hour.
Add bloody Mary mix, sugar, barley, bacon, frozen vegetables and onion. Simmer for another 45 minutes. If more liquid is needed, just add more bloody Mary mix.
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Posted by admin on 6th July 2009
Meatball Stew
Posted by warden2three at recipegoldmine.com April 29, 2001
Source: Courtesy my darling mother in law
Mix:
1 pound ground beef
1/2 cup bread crumbs
1 egg
1 teaspoon salt
Pepper
Chopped onions
Tomato sauce (enough to moisten)
Form into meatballs and brown in oil.
Add meatballs to:
3 cups water
1 can tomato sauce (small or large, to taste)
1 package onion soup mix
1/4 cup sliced carrots
1 package frozen green beans
3 potatoes, cubed
Bring to a boil. Simmer until veggies are tender.
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