Hearty Stews
By Brenda Hyde
Stews are great for families on the go. They are nutritious, filling and
so easy to warm up if everyone is coming and going because of
conflicting schedules. At the same time, they are also a wonderful
meal served with fresh bread, salad and a simple dessert when
everyone can be together for a family meal. Remember, stews
are easy to adapt to your family's tastes. Experiment and substitute
for an ingredient your family may not be fond of. Simply keep the
measurements the same, and you should be fine.
Beef and Mushroom Stew
Ingredients:
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. black pepper
3 pounds lean boneless beef, cut into 1 inch cubes
4 tablespoons oil
1 large onion, chopped
2 cloves garlic, minced
1 pound mushrooms, quartered
2 cans (13 3/4 ounces) beef broth
3 cups burgundy wine, OR 3 additional cups broth
1 pound fresh mini carrots
2 tsp. dried thyme
1 tsp. dried rosemary
2 bay leaves
Combine 4 tablespoons flour, 1 tsp. salt and pepper in a bowl
and coat the beef pieces a few at a time. Heat 1 tablespoon
oil in a 5 quart heavy pan, over medium high heat. Working in
batches, brown the beef about 5 minutes, adding a small amount
of oil if needed. Transfer to platter.
Reduce heat to medium. Add onion, sauté about 5 minutes, or
until tender. Add garlic for 2 minutes. Add mushrooms and sauté
for 5 minutes, or just until they release their liquid. Using a slotted
spoon, transfer to a medium bowl; cover and set aside.
Whisk together remaining flour, broth and wine (or the 3 cups
additional broth) in the heavy pan used for beef, until smooth.
Return beef to pan along with carrots, thyme, rosemary and
bay leaves. Bring to boiling, scraping up any browned bits
from bottom of pan with a wooden spoon. Reduce heat to low.
Cover and simmer 45 minutes.
Uncover pot; simmer for 55 more minutes until beef is tender.
Stir in chopped onion/mushroom mixture the last 10 minutes.
Discard bay leaves, stir in remaining salt.Serves 6.
Oven Stew
Ingredients:
1 pound uncooked round or chuck steak, cut into thin strips
6 small red potatoes, quartered
1/2 pound fresh green beans, trimmed
6 carrots, peeled and sliced (or one pound mini carrots)
1 small onion, chopped
1 can (14 /12) ounces beef broth
1/2 cup flour
1/2 tsp. thyme
1/4 tsp. pepper
2 tsp. steak seasoning of your choice
Combine first five ingredients in a 13x9 baking dish. In a
medium bowl combine other ingredients with a whisk. Pour
over meat and vegetables. Cover dish with foil. Bake at 350
degrees for 40 minutes. Remove foil, stir well, and replace
foil. Bake 20 more minutes. Makes 6 servings.
Italian Style Stew
Ingredients:
1 3/4 green beans, trimmed
1 cup thinly sliced onions
2 tsp. minced garlic
1 small eggplant cut into 1 inch chunks
2 large yellow or zucchini squash, cut in 1 inch chunks
2 green peppers, cored, seeded and cut in narrow strips
1 large baking potato, peeled and cut into 1/2 inch chunks
1 1/2 cups tomato sauce
1/4 cup olive oil
1 tsp. salt
1 pound hot Italian sausage
Brown sausage in skillet and drain fat. Place it in slow
cooker with all ingredients. Mix well. Cover and cook
on low for 8 hours or high for 4 hours until vegetables are
tender. This is a very versatile stew. For a vegetarian
dish leave out the meat. You can add other vegetables
such as cabbage, lima beans, fresh peas etc. For an
extra touch add fresh herbs such as oregano or thyme.
Makes 10 cups.
South of the Border Stew
Ingredients:
1 1/2 cups tomato sauce
1/2 cup chopped cilantro
2 tablespoons tomato paste
1 tablespoon cumin
4 cloves garlic, crushed
1 1/2 tsp. each dried oregano and salt
1/2 tsp. hot pepper sauce
12 baby red potatoes, scrubbed and halved
6 medium scallions or green onions, trimmed and sliced
2 pounds butternut squash, halved, seeded, peeled, cut into 1 inch
chunks
8 beef short ribs (4 pounds beef)
In a slow cooker, combine tomato sauce, cilantro, tomato paste, cumin,
garlic, oregano, 1 tsp. of the salt and the pepper sauce. Add the
potatoes, scallions and half of the squash. Top with the ribs, and
remaining squash. Cover and cook on low for
8 hours, or high 5 hours until ribs are tender. Remove all from
the slow cooker to platter. Skim off fat and spoon liquid over meat
and vegetables.
Note: You could also substitute a cut of roast, and cut into large
cubes in place of the ribs.
About the Author
Brenda Hyde is a Mom of three, a freelance writer and
editor of the six newsletters here at Seeds of Knowledge.
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