Archive for the ‘stew’ Category
June 10th, 2009 | 
Author: Ingredients:
3 slices bacon
1 lb. lean stew beef
1 (16 oz.) can diced tomatoes
2 C. beef broth or bouillon
1 C. water
2 celery ribs sliced
2 medium onions, chopped
2 garlic cloves, minced
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 Tbsp. flour
Salt and pepper to taste
4 medium carrots, sliced thick
4 small potatoes, cubed
Directions:
Fry bacon in stew pot. Remove bacon and drain on paper towel. Add stew meat to pot and sear. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce, and chili powder. Simmer for 2 hours or until beef is tender. Remove 1/3 C. broth from stew and cool. Mix with flour. Stir until smooth. Add flour mixture to stew to thicken. Add salt, pepper, carrots, and potatoes. Cook 30 minutes or until carrots and potatoes are done. Crumble cooled bacon and add to pot. Good served with cornbread and green salad.
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Ingredients:
1 lb. stewing beef
½ C. flour
1 tsp. salt
½ tsp. pepper
3 Tbsp. cooking oil
1 ½ C. water
2 onions, sliced and separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
Directions:
Cut meat into bite-sized pieces. In paper sack, combine flour, salt, and pepper. Put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour. Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, about 2 hours. Add vegetables to pan and continue cooking until vegetables are tender, about 30 minutes. If needed, thicken with reserved flour. Serve with your favorite side salad.
Ingredients:
2 pounds lamb cut into chunks
2 pounds white potatoes cut into 1/2 inch chunks
2 onions, chopped
3 to 4 cups water
Parsley
Salt and pepper to taste
Instructions:
Layer half of the potatoes in the bottom of a Dutch oven. Next add half of the onions. Place all the lamb on top of the potatoes and onions. Place the other half of the onions on top of the lamb and finish with the other half of the potatoes. Sprinkle with salt and pepper to taste. Add a small amount of parsley to the top. Add enough water about 3 to 4 cups to come 2/3 of the way up the pan. Place pan over high heat and bring to a rapid boil. Once boiling place heat on low temperature and cover pan. Cook approximately 2 hours or until potatoes are fork tender. Stew should become slightly thick. Water can be added during cooking if stew become to thick for your liking.