Stew Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Baja Seafood, Stew Ingredients: 1/2 Cup Onion; Chopped, 1 Medium 1/2 Cup Green Chiles; Chopped 2 Cloves Garlic;Finely Chopped 1/4 Cup Olive Oil 2 Cup White Wine; Dry 1 Tsp Orange Peel; Grated 1 1/2 Cup Orange Juice 1 Tsp Sugar 1 Tsp Cilantro; Fresh, Snipped 1 Tsp Basil Leaves; Dried 1 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Oregano Leaves; Dried 28 Oz Italian Plum Tomatoes; 24 Soft-Shell Clams; Scrubbed 1 1/2 Lb Shrimp; Raw, Shelled, Med. 1 Lb Fish; 6 Oz Crabmeat; Frozen, Directions: Use 1 24 Oz Can Of Italian Plum Tomatoes That Are Undrained And Cut In Half. The Following Fish Can Be Used: Cod, Sea Bass, Mahimahi Or Red Snapper Fillets That Are Cut Into 1-Inch Pieces. Cook And Stir Onion, Chiles, And Garlic In Oil In 6-Quart Dutch Oven Until Onion Is Tender. Stir In Remaining Ingredients Except Seafood. Heat To Boiling; Reduce Heat. Simmer Uncovered For 15 Minutes. Add Clams; Cover And Simmer Until Clams Open, 5 To 10 Minutes. (Discard Any Clams That Have Not Opened.) Carefully Stir In Shrimp, Fish And Crabmeat. Heat To Boiling; Reduce Heat. Cover And Simmer Until Shrimp Are Pink And Fish Flakes Easily With Fork, 4 To 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Barbecued Beef Stew (11-04-93) (1:13) 1 (1 1/4 Pound Size) Lean Flank Steak 2 Can (8 Ounce Size) No Salt Added Tomato Sauce 1 Can (15 Ounce Size) Pinto Beans, Drained 1/2 Cup Chopped Celery 1 Small Onion, Finely Chopped 2 Cloves Garlic, Minced 1 Cup Flat Light Beer 1/4 Cup Cider Vinegar 1/4 Cup Worcestershire Sauce 2 Tablespoons Brown Sugar 1/8 Teaspoon Hot Sauce Partially Freeze Steak; Trim Fat From Steak. Slice Steak Diagonally Across Grain Into Thin Slices. Combine Steak And Remaining Ingredients In A Large Dutch Oven. Bring To A Boil. Cover; Reduce Heat, And Simmer 1 1/2 Hours Or Until Meat Is Tender, Stirring Occasionally. Serves 6 Cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef And Lentil Stew (08-16-93) (1:28) Servings: 6 1 Lb Lean Ground Beef 1/2 C Onion; Chopped, 1 Md 1 Ea Clove Garlic; Minced 4 Oz Mushroom Stems & Pieces;1 Cn 16 Oz Stewed Tomatoes; 1 Cn 1 Ea Celery Stalk; Sliced 1 Ea Carrot; Lg, Sliced 1 C Lentils; Uncooked 3 C Water 1/4 C Red Wine; Optional 1 Ea Bay Leaf 1 T Salt 1 T Beef Bouillon; Instant 1/4 T Pepper 2 Tb Parsley; Snipped Cook And Stir The Meat, Onion And The Garlic In A Dutch Oven Until The Meat Is Brown. Drain Off The Excess Fat. Stir In The Undrained Mushrooms, And The Remaining Ingredients. Heat To Boiling Then Reduce The Heat, Cover, And Simmer, Stirring Occasionally, Until The Lentils Are Tender, About 40 Minutes. Remove The Bay Leaf And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Burgundy Stew (08-15-93) (1:22) Servings: 2 2 Ea Slices Bacon 4 T Unbleached Flour 1/2 T Instant Beef Bouillon 1/4 T Dried Basil, Crushed 1/2 Lb Stew Meat, 1/2-Inch Cubes 7 1/2 Oz Canned Tomatoes, Cut Up 1/4 C Dry Red Wine 1/2 C Frozen Pearl Onions 8 Ea Small Whole Fresh Mushrooms In A 1-Quart Casserole Micro-Cook Bacon, Loosely Covered, On 100% Power For 2 To 2 1/2 Minutes Or Until Done. Drain Bacon, Reserving Drippings In Casserole. Crumble Bacon And Set Aside. Stir Flour, Bouillon Granules, And Basil Into Drippings. Add Beef, Undrained Tomatoes, And Wine; Mix Well. Micro-Cook, Covered, On 100% Power For 2 Minutes. Micro-Cook, Covered, On 50% Power For 15 Minutes, Stirring Twice. Stir In Onions And Mushrooms. Micro-Cook, Covered, On 50% Power For 12 To 18 Minutes Or Until Meat And Vegetables Are Tender, Stirring Twice. Sprinkle Crumbled Bacon Atop And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Stew (05-12-93) (15:14) Servings: 6 1/4 C Shortening 3 Lb Rump Roast; Boneless 2 C Onions; Sliced 1/4 C Unbleached Flour 2 T Salt 2 T Sugar 1 X Pepper; To Taste 2 T Mustard; Dry 1/2 T Celery Seed 1/4 C Water 1 Lb Tomatoes; (1 Can) Melt Shortening In A Dutch Oven. Add The Meat And Brown On All Sides. Place The Onions On Top Of The Meat. Mix The Flour And Seasonings With 1/4 C Water. Blend With The Tomatoes And Add The Mixture To The Dutch Oven. Bake At 325 Degrees F About 2 Hours, Until The Meat Is Fork-Tender. Serve With Oven-Browned Potatoes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Stew 1 (11-29-93) (0:16) 3 Carrots, Chunked 3 Potatoes, Chunked 2 Lbs. Stew Meat 2 C. Beef Broth 1 T. Worchestershire Sauce 1 Crushed Garlic Clove 1 Bay Leaf 1 T. Paprika 1 Chopped Onion 1 Stalk Celery, Chunked 2 T. Kitchen Bouquet Salt And Pepper To Taste Combine All Ingredients In Slow Cooker And Cook On Low 10 To 12 Hours Or On High For 4 To 5 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Burgundy Stew (05/14/93) (6:48) Servings: 2 2 Ea Slices Bacon 4 T Unbleached Flour 1/2 T Instant Beef Bouillon 1/4 T Dried Basil, Crushed 1/2 Lb Stew Meat, 1/2-Inch Cubes 7 1/2 Oz Canned Tomatoes, Cut Up 1/4 C Dry Red Wine 1/2 C Frozen Pearl Onions 8 Ea Small Whole Fresh Mushrooms In A 1-Quart Casserole Micro-Cook Bacon, Loosely Covered, On 100% Power For 2 To 2 1/2 Minutes Or Until Done. Drain Bacon, Reserving Drippings In Casserole. Crumble Bacon And Set Aside. Stir Flour, Bouillon Granules, And Basil Into Drippings. Add Beef, Undrained Tomatoes, And Wine; Mix Well. Micro-Cook, Covered, On 100% Power For 2 Minutes. Micro-Cook, Covered, On 50% Power For 15 Minutes, Stirring Twice. Stir In Onions And Mushrooms. Micro-Cook, Covered, On 50% Power For 12 To 18 Minutes Or Until Meat And Vegetables Are Tender, Stirring Twice. Sprinkle Crumbled Bacon Atop And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brunswick Stew (5-14-98) Cut Up A Pound Of Chicken And Put It In A Large Pan With Three Quarts Of Water, One Large Onion, One Half Pound Of Lean Ham Cut Into Small Pieces And Simmer Gently For Two Hours. Add Three Pints Of Tomatoes, One Pint Oflima Beans, Four Large Irish Potatoes Diced, One Pint Of Grated Corn, One Tablespoon Of Salt, One Fourth Teaspoon Pepper, A Small Pod Of Red Pepper. Cover And Simmer Gently For One More Hour Stirring Frequently To Prevent Scorching. Add Three Onces Of Butter And Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chuckwagon Stew (12-05-93) (14:20) Servings: 6 2 1/2 Lb Beef Cubes.(5 Cups) 2 T All-Purpose Flour 1 T Paprika 1 T Chili Powder 2 T Salt 3 T Lard 2 X Sliced Onions 1 X Clove Garlic, Minced 28 Oz Can Tomatoes 3 T Chili Powder 1 T Cinnamon 1 T Ground Cloves 1/2 T Dry Chrushed Red Peppers 2 C Chopped Potatoes 2 C Chopped Carrots Coat Beef In A Mixture Of Flour, Paprika,1 Tsp. Chili Powder And Salt. Brown In Hot Fat In A Large Dutch Oven. Add Onion And Garlic And Cook Until Soft. Then Add Tomatoes, Chili Powder, Cinnamon, Cloves And Peppers. Cover And Simmer 2 Hrs. Add Potatoes And Carrots And Cook Until Vegetables Are Done, About 45 Mins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Country Cork Irish Stew (08-15-93) (1:28) Servings: 4 8 Ea Small Lamb Chops, Thawed 1 Ea Salt And Pepper 1 T Vegetable Oil 1 X Parsley, Bay Leaves 1 X Peppercorns, Thyme, Rosemary 1 Lb Potatoes, 3 To 4 Medium 2 C Finely Shredded Cabbage 1 Ea Medium Onion, Chopped 1 Ea Large Leek White Thin Sliced 12 Ea Small White Onions 1 1/2 C Celery Stalks, Diced 1 1/2 C Peas 1 X Chopped Fresh Parsley Season Chops With Salt And Pepper. Heat Oil In Saucepan Wide Enough To Hold All Chops In A Single Layer. Brown On Both Sides. Spoon Off Any Melted Fat And Add Enough Water To Cover Chops. Bring To A Boil And Add Parsley, Bay Leaf, Peppercorns, Thyme And Rosemary Enclosed In Cheesecloth. Lower Heat And Simmer. Meanwhile, Peel Potatoes And Shape Into Bite Sized Rounds. Chop Trimmings From Potatoes Into Small Pieces. Add Potatoes, Trimmings, Cabbage, Onion, Well-Rinsed Leek, White Onions And Celery To Chops And Liquid. Simmer 20 Minutes Then Add Peas. Add A Little More Water If Needed During Cooking. Simmer 10 Minutes More Or Until Potatoes Are Tender. Correct Seasoning. Garnish With Parsley And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fish Stew (10/25/94) (0:18) Ingredients: 1 1/2 Lb Fish Fillets 1 Tbs Lemon 3 Strips Bacon, Diced 4 Medium Onions, Chopped 1 Tsp Paprika 1 Tbs Vinegar 1 Tbs Flour 1/2 Cup Water 1/2 Tsp Salt 2 Tbs Tomato Puree 2 Lb Potatoes, Quartered Directions: Cut Fish Into Bite Size Pieces And Sprinkle With Lemon Juice. Set Aside. Fry Bacon Until Crisp. Add Onions And Fry Until Browned. Blend In Paprika, Vinegar And Flour, Stirring Constantly. Add Water And Salt. Bring To Boil. Add Tomato Puree And Potatoes. Cook 20 Minutes. Add Fish And Simmer Covered For 20 Minutes. Earl -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Flemish Beef Stew (08-16-93) (1:40) Servings: 4 2 Oz Chopped Salt Pork 1 Ea Bay Leaf 1 Lb Beef Chuck In Chunks 1 T Thyme 3 Ea Onions Thinly Sliced Into 3 T Dijon Mustard 1 T Flour 1 Ea French Bread (Stale) 1 1/2 T Vinegar 2 C Stout Or Porter 1 Ea Parsley Spring 1 T Packed Brown Sugar Blanch Salt Pork In Boiling Water 5 Minutes. Drain And Rinse Well; Pat Dry. Transfer To Heavy Large Skillet And Cook Over Medium Flame Until Lightly Browned. Remove From Skillet Using Slotted Spoon And Reserve For Use In Salads Or Other Dished. Increase Heat To Medium High. Add Beef To Skillet In Batches (Do Not Crowd) And Cook Until Well Browned On All Sides, Turning With Spatula. Transfer Meat To Heavy 2 To 3 Quart Saucepan. Add Onions To Skillet Reduce Heat Slightly And Cook Until Deep Golden Brown About 10 Minutes, Stirring Occasionally. Blend In Flour And Cook About 30 Seconds, Watching Carefully So Flour Does Not Burn. Add Stout And Stir, Scraping Up Any Browned Bits. Bring Mixture To Boil. Pour Over Beef. Blend In Vinegar, Sugar, Parsley, Bay Leaf And Thyme. Cover Saucepan And Simmer Mixture For 30 Minutes. Spread Mustard Over Bread. Press Bread Into Stew. Cover And Cook Until Meat Is Tender, About 1 Hour. Remove Bay Leaf And Discard. Serve Immediately. Serve With Boiled Potatoes, Green Salad And Beer. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Frogmore Stew (5-14-98) 3t Old Bay Seasoning 3t Salt 1 1/2 Gallons Water 2lbs. Keilbasa Or Smoked Sausage 12 Ears Shucked Corn Broken Into 3 - 4 Inch Pieces 4 Lbs. Shrimp In Shells In A Large Stock Pot, Add The Seasonings To The Water And Bring To A Boil. Add Sausage And Boil, Uncovered, Five Minutes. Add Corn And Count Five Minutes (Begin Counting Immediately, Don't Wait Until Water Is Boiling). Add Shrimp And Count Three Minutes. Drain Immediately. Serves 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herbed Beef Stew (03/12/94) (12:10) Servings: 10 2 Lb Beef Stew Meat, Cut Into 1-Inch Cubes 2 Tb Cooking Oil 3 C Water 1 Lg Onion, Chopped 2 Ts Pepper 1 Ts To Two Teaspoons Salt 1 1/2 Ts Garlic Powder 1 Ts Rosemary, Crushed 1 Ts Dried Oregano 1 Ts Dried Basil 1 Ts Ground Majoram 2 Bay Leaves 1 Cn (6-Oz.) Tomato Paste 2 C Cubed Peeled Potatoes 2 C Sliced Carrots 1 Lg Green Pepper, Chopped 1 Pk Frozen Green Beans (10-Oz.) 1 Pk Frozen Peas (10-Oz.) 1 Pk Frozen Corn Kernels 1/4 Lb Muxhrooms, Sliced 3 Md Tomatoes, Chopped Brown Meat In Oil In A Dutch Oven. Add Water, Onion, Seasonings And Tomato Paste. Cover And Simmer For 1-1/2 Hours Or Until Meat Is Tender. Stir In Potatoes, Carrots And Green Pepper; Simmer 30 Minutes. Add Additional Water If Necessary. Stir In Remaining Ingredients; Cover And Simmer 20 Minutes. Yield: 10 - 12 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hunters Stew (08-15-93) (17:24) Servings: 5 4 Ea Dried Mushroom 1/4 C Water 2 Lb Sauerkraut 1 Ea Apple, Peel, Core, Sliced 1 C 20 Oz Tomatoes 5 Ea Peppercorns 1 Ea Bay Leaf 2 C Diced Polish Sausage 1 C Coarsely Chopped Bacon 1 Ea Steamed Potatoes Soak The Mushrooms In 1/4 Cup Water For 2 Hours. Bring To Boil And Simmer For 1/2 Hour. Slice. Wash The Sauerkraut And Squeeze It. Add Mushrooms And The Liquid In Which They Were Cooked. Add The Apples, The Tomatoes, Peppercorns, And Bay Leaf. Cover And Simmer For 1 Hour And 15 Minutes. Add The Meat And The Bacon, Simmer 1 Hour Longer. It Is Best Reheated. Served With Steamed Potatoes Or Rye Bread. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hunter's Stew Dish For Royalty (05/20/93) (0:04) Servings: 6 1/2 Lb Mushrooms, Sliced 1 C Polish Sausage, Sliced 2 Lb Sauerkraut 1/2 Lb Beef Or Pork 1 Ea Apple, Lg, Peeled/Sliced 20 Oz Can Tomatoes 1 C Bacon, Coarsely Chopped 1/4 C Water 5 Ea Peppercorns 1 Ea Bay Leaf 6 Ea Potatoes, Steamed (1c Leftover Meat May Be Substituted For Beef/Pork) Squeeze Sauerkraut Or, If Canned, Drain. In A Large Casserole Put Sauerkraut, Mushrooms, Apple, Tomatoes, Peppercorns, Bay Leaf & 1/4 C Water. Cover And Simmer For 75 Minutes. Add Sausage, Meat And Bacon. Simmer 1 Hour Longer. Serve With Steamed Potatoes. Steamed Potatoes: Boil Peeled Potatoes In Salted Water To Cover, With A Spoonful Of Butter Added. When Cooked Drain, Add Butter And Teaspoon Of Chopped Dill And Let Stand Covered For 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Irish Lamb Stew (08-15-93) (17:25) Servings: 6 1 Ea Boneless Leg Of Lamb 3 T Oil 2 Ea Medium Onions, Chopped 1 Ea Clove Of Garlic, Minced 2 T Flour 2 C Beef Stock 1 T Salt 1 X Black Pepper To Taste 1/4 T Rosemary 1 Ea Bay Leaf 1 Lb Potatoes, Cut Into Pieces 6 Ea Carrots Sliced 2 Ea Small Rutabagas, Cubed 1 Lb Frozen Peas 1 Ea Jar Of Boiled Onions Cut Lamb Into Cubes. Heat Oil In A Heavy Saucepan, Add Lamb And Cook Until Lightly Browned, Remove From Pan. Add Onion And Garlic And Cook For A Few Minutes. Add Flour And Stir, Heat Until Mixture Browns. Gradually Add Stock While Stirring. Return Meat To Saucepan. Add Salt, Pepper, Rosemary And Bay Leaf. Cover And Simmer For 1 Hour Or Until Meat Is Almost Tender. Add Potatoes, Carrots And Turnips. Cook 30 Minutes Longer. Add Peas And Onions And Continue Cooking Until Peas Are Tender, About 10-15 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lima Bean And Fennel Stew (02/21/94) (14:13) Yield: 4 Servings 1 C Dried Lima Beans -Water For Soaking, Plus 4 C Water For Cooking 3 Md Potatoes 2 Lg Carrots 1 Lg Onion; Diced 2 Tb Olive Oil 1/4 Ts Fennel Seed 1/2 Ts Thyme 1/2 Ts Marjoram 2 Garlic Cloves -- Finely Chopped 2 Tb Water 1/2 C Dry White Wine 4 Oz Mushrooms; Thinly Sliced 1 Sm Bulb Fennel; Diced 1 Bay Leaf 1 Tb Tamari 1 Tb Lemon Juice Pick Over And Wash Lima Beans, And Soak Them In Water To Cover At Least 6 Hours Or Overnight. Drain Off The Soaking Water And Place The Limas In A Large Stewpot With Fresh Water. Bring To A Boil, Then Lower The Heat And Simmer Gently For 1 Hour. Scrub The Potatoes And Carrots. Cut The Potatoes In 1/2-Inch Dice. Cut The Carrots In Half Lengthwise, Then Crosswise Into 1/4-Inch Slices. Add The Potatoes And Carrots To The Limas. While They Are Cooking, Saute The Onion In 1 Tablespoon Of Oil Until Golden Brown. Crush The Fennel Seed Lightly In A Mortar And Add It Along With The Thyme, Marjoram, Garlic, And 2 Tablespoons Of Water To The Onion. Cook Over Low Heat For 3 Minutes To Blend The Flavors. Add The Wine And Simmer Until The Liquid Is Reduced A Little. Scrape The Onion Mixture Into The Bean Mixture And Return The Skillet To The Burner. Saute The Mushrooms In The Remaining Tablespoon Oil Until They Turn Golden Around The Edges. Add The Mushrooms To The Stew, Adding More Water If Necessary To Keep The Stew From Sticking. Add The Diced Fennel Bulb, Bay Leaf, And Tamari, And Simmer About 10 Minutes Or Until The Fennel Bulb Is Just Tender. Add The Lemon And Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mississippi Catfish Stew (01/08/94) (0:08) 4 Slices Bacon, Chopped 1 Small Onion, Diced 1 16-Oz. Can Tomato Sauce 3 Small Potatoes, Diced 1/2 Teaspoon Red Pepper Flakes Salt And Pepper To Taste 2 Lb. Catfish Fillets In A Large Heavy Skillet Or Dutch Oven Over Medium Heat, Cook Bacon Until Crisp; Remove With Slotted Spoon And Drain On Paper Towels. Cook Onion In Hot Bacon Fat Until Just Beginning To Brown; Add Tomato Sauce, Potatoes, And Seasonings, Simmer Until Potatoes Are Tender (About 20-25 Minutes.) Cut The Catfish Fillets Into Bite-Size Pieces. Add The Catfish Pieces To The Stew, Cover, And Cook About Five Minutes More Until The Fish Is No Longer Translucent. Remove From Heat, Sprinkle With Bacon Pieces, And Serve At Once With Cornbread. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= New Mexican Green Chili Stew (08-16-93) (1:32) Servings: 4 2 Lb Lean Beef Round Or Pork 2 T Oil 3 Ea Medium Potatoes, Diced 1/2 C Onion, Sliced 1 Ea Large Garlic Clove, Minced 2 T Salt 6 Ea Green Chili Peppers Cube Meat, Sprinkle With Salt And Fry Until Brown In Oil. Add Potatoes To Browned Meat Together With Onion, Garlic, Salt, Chili And Enough Water To Cover. Continue To Add Water If Necessary. It Will Have A Soupy Consistency. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oriental Stew (08-07-93) (15:33) Servings: 6 5 C Vegetable Stock 1 X Sm Onion, Thinly Sliced * 2 X Cloves Garlic, Minced 1 T Minced Gingeroot 1 1/2 T Soy Sauce 3 X Stalks Bok Choy ** 1 X Sweet Red Pepper, Julienned 1 C Broccoli Florets 1 X Carrot, Shredded 1 C Sliced Mushrooms (3 Oz) 1/2 C Peas 2 Oz Buckwheat Noodles (1/2 Cup) 1/2 Lb Firm Tofu, Cut In 1/2" Cubes 1/4 C Watercress Leaves * Or 2 Scallions, Chopped ** Diagonally Sliced, Also Shred Leaves Garnish: Blanched Peapods, Thin Scallion Slices, Celery Leaves, Toasted Sesame Seeds, Finely Shredded Lettuce Or Watercress Leaves, Optional. Place 1/2 Cup Of The Vegetable Stock In A Dutch Oven Or 3 1/2 - 5 Qt Saucepan And Bring To A Boil. Add Onion, Garlic, And Ginger; Simmer For 3 Minutes. Stir In Remaining Stock And Soy Sauce. Cover Pot And Bring To A Gentle Boil. Add Remaining Ingredients. Test For Doneness: Noodles Should Be Softened; Vegetables Should Remain Crisp/Tender. Timing - About 8 Minutes. Top Each Serving With One Of The Garnishes. Variations: - Substitute 1 C Cooked Brown Rice For The Buckwheat Noodles - Substitute Or Add Other Vegetables Such As Chopped Green Peppers, Chopped Water Chestnut, Chopped Jicama Root, Shredded Spinach, Chopped Celery, Or Bamboo Shoots. - To Shorten Prep Time, Use Only 2 Vegetables- Onion And Peas - For A "Hotter" Soup, Substituted. 1/2-1 T Dry Crushed Red Pepper - Stir In 1 T Toasted Sesame Oil Or 1/2 T Chinese Hot Oil Just Before Serving - For Additional Protein And Flavor, Stir Egg Threads Into Soup Just Before Serving Egg Threads: In A Small Skillet, Heat A Little Margarine. When It Begins To Bubble, Add 1 Egg Beaten With A Little Cold Water. Tilt The Pan So The Yolk Mixture Coats It In A Thin Layer, The Thinner The Better. When The Egg Is Lightly Cooked, Turn It Out Onto A Cutting Board. Slice It Into Very Thin Strips With A Sharp Knife. (Makes About 1/3 Cup) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oyster Stew (08-16-93) (1:22) Servings: 6 1 Pt Shucked Oysters, With Liquor 1 Qt Milk 1/4 C Butter 1 X Salt/Pepper To Taste 1 X Seafood Seasoning (Optional) Cook Oysters In Their Liquor Until Edges Just Begin To Curl. Add Milk, Butter, Salt And Pepper. Heat Slowly, Being Careful To Not Boil. Serve Immediately (For An Extra "Zip", Sprinkle Seafood Seasoning On Each Serving). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Polish Stew (11-14-93) (16:58) 1 Lb Polish Sausage, Cut In 1/2" Pieces 3 T Oil 1 1/2 Lb Beef, Cubed 2 Onions, Sliced 2 C Mushrooms, Sliced 1 Lb Sauerkraut, Canned 1 C White Wine 1 Can (8 Oz) Tomato Sauce 2 Tsp Soy Sauce 1 Tsp Caraway Seeds 1/4 Tsp Vegetable Seasoning Saute Sausage 15 Minutes; Remove To Casserole. Add Oil To Sausage Drippings; Brown Beef In Oil, 15 Minutes; Remove To Casserole. Saute Onion; Add To Casserole. Saute Mushrooms With Sauerkraut And Wine. Add Tomato Sauce, Soy Sauce, Caraway Seeds And Vegetable Seasoning. Add This To Casserole Also, Mixing Well. Cover And Bake At 375 Degrees For 2 To 2 1/2 Hours. Stir Casserole Every 30 Minutes. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick & Easy Beef Stew (10-10-92) (0:33) 2 Medium Onions, Each Cut Into 8 Wedges 2 Large Carrots, Sliced 2 8 Ounce Baking Potatoes, Cut Into 1 Inch Chunks 1 10 1/2 Ounce Can Condensed Beef Broth, Undiluted 1 1 Pound Boneless Beef Chick Steak Unseasoned Meat Tenderizer 1 7 1/2 To 8 Ounce Can Tomatoes 2 Tablespoons Tomato Paste In 3 Quart Casserole, Combine Onions, Carrots, And Potatoes With 1/2 Cup Undiluted Beef Broth. Cook, Covered, On High 6 To 9 Minutes Until Onions Are Softened, Stirring Once Halfway Through Cooking. Meanwhile, Cut Beef Chuck Steak Across The Grain Into 1/8 Inch Slices. Sprinkle Beef Slices With Meat Tenderizer As Label Directs. Add Remaining Broth, Beef, Tomatoes With Their Liquid, And Tomato Paste To Vegetables In Casserole, Stirring Well To Break Up Tomatoes. Cook, Covered, On High 20 To 25 Minutes, Until Meat And Vegetables Are Tender And Sauce Is Thickened; Stir Occasionally During Cooking. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Beef Stew (08-16-93) (1:11) Servings: 5 1 Lb Cooked Beef * 4 Ea Med Carrots ** 3 Ea Med Potatoes *** 1 C Sliced Celery 1 Ea Envelope Onion Soup Mix 3 T Unbleached Flour 2 1/4 C Water * 2 To 2 1/2 Cups Cut-Up Cooked Beef ** Carrots To Be Cut Into 2 1/2-Inch Strips *** Potatoes To Be Pared And Cut Into 1 1/2-Inch Pieces --------------------------------------------------------------------- ---- Mix All Ingredients In 2 1/2 Qt Casserole. Cover And Microwave On High (100%) To Boiling, 10 To 12 Minutes; Stir. Cover And Let Stand 5 Minutes And Microwave Until Vegetables Are Tender,10 To 12 Minutes More, Stirring Every 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quince Stew/Chelo(Rice) (5-14-98) 2 Onions, Finely Sliced 1/3 Cup Oil Or Butter 1 Lb. Stewing Meat(Lamb Or Beef), Cut In 1 Inch Cubes 1 Tsp. Salt 1/4 Tsp. Pepper 1/2 Tsp. Ground Cinnamon 3 Cups Water 2 Large Quinces 3 Tbsp. Sugar 1/4 Cup Vinegar Or Lemon Juice 1/4 Tsp. Ground Saffron, Dissolved In 1 Tbsp. Hot Water 1/3 Cup Yellow Split Peas In Large Pot, Brown Onions In 3 Tbsp. Of Oil Or Butter. Add Meat And Brown. Add Salt, Pepper, And Cinnamon. Add Water, Cover And Simmer Over Low Heat For 1 Hr, Stirring Occasionally. Wash, But Don't Peel Quinces. Use Apple Corer To Remove Seeds. Slice As For Apple Pie. In Skillet, Saute In 2 Tbsp. Oil Or Butter And Set Aside. To The Meat, Add Sugar, Vinegar Or Lemon Juice, Saffron, Split Peas, And Quince. Cover And Simmer 35 Minutes. Check To See That Meat And Fruit Are Cooked. Taste And Correct Seasoning. Transfer To Deep Casserole Dish And Keep In Warm Oven Until Ready To Serve. Serve Hot With Chelo(Recipe Below.) ------------------------------- Chelo 3 Cups Basmati Rice 8 Cups Water 2 Tbsp. Salt 3/4 Cup Melted Butter 1/2 Tsp. Ground Saffron, Dissolved In 2 Tbsp. Hot Water 2 Tbsp. Yogurt(Optional) Wash Rice 5 Times In Cold Water. Bring Water And Salt To Boil In A Large Non-Stick Pan. Add Washed And Drained Rice. Boil 6 Minutes, Stirring Gently Twice To Loosen Grains That May Have Stuck To Bottom. Drain Rice In Colander And Rinse In Lukewarm Water. In Same Pot, Heat Half The Butter, 2 Tbsp. Hot Water, A Drop Of Dissolved Saffron, And Yogurt. Taking One Spatula At A Time, Place Rice Gently In Pot Mounding In The Shape Of A Pyramid. Dissolve Remaining Butter In 2 Tbsp. Hot Water And Pour Over Rice. Place Clean Dishtowel Over Pot And Cover Firmly With Lid To Prevent Steam From Escaping. Cook 10 Minutes Over Medium Heat And 50 Minutes Over Low Heat. Remove From Heat. Allow To Cool 5 Minutes On A Damp Surface Without Removing Lid. Put 2 Tbsp. Of The Rice In With Remaining Saffron And Set Aside For Garnish. Gently Remove Rice From Pot Without Disturbing Crust. Sprinkle Saffron Flavored Rice Over Top And Serve. Detach Crust And Serve Separately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ranch Stew (08-16-93) (1:11) Servings: 4 1 Lb Lean Beef, Trimmed, Bite Size 3 C Water 2 Ea Carrots, Large, Sliced 2 Ea Potatoes, Med. Diced 12 Ea Pearl Onion, Canned 1 C Frozen Peas 2 T Whole Wheat Flour (Optional) 1 T Worcestershire Sauce 1/2 T Salt 1/4 T Pepper Place Meat In 1 Quart Baking Dish. Brown In Slow Oven At 325f For 45 Min, Stirring Occasionally. Add 1 Cup Of Water To Dish. Cover, Bake For 1 Hr Or Until Meat Is Tender. Meanwhile, Cook Carrots In Remaining 2 Cups Water. When Partially Cooked, Add Potatoes And Cook Until All Tender. Add Onions And Peas. Put Vegetables Into Beef Dish. Thicken Liquid From Vegs. With Flour If Desired. Add Worcestershire Sauce, Salt, And Pepper To Liquid. Pour Over Meat And Vegs. Cover And Return To Oven For 20 Min. Cal: 371, Fat 1 1/2g. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Saturday Night Stew (06/14/94) (1:07) 2- 3 Pounds Lean Stew Meat 2 Pounds Medium Shrimp 1 Large Onion, Finely Chopped 1/2 Clove Garlic, Minced 1/4 Cup Bell Pepper, Finely Chopped 1/4 Cup Celery, Finely Chopped 1/2 Pound Fresh Carrots, Diced 1/2 Pound Fresh Mushrooms, Sliced 3- 4 Medium Baking Potatoes, Diced In 1-Inch Squares 2 Cans Whole Peeled Tomatoes 1 Can Tomato Soup 1/4 Pound Real Butter 1/4 Cup Dry White Wine 1/4 Cup Dry Sherry Chop All Vegetables. Simmer Onion, Garlic, Bell Pepper And Celery In Fresh Butter Until Vegetables Are Soft. While Vegetables Are Cooking, Peel Shrimp And Dice Stew Meat In 1-Inch Chunks. Before Vegetables Are Completely Cooked, Add Stew Meat To The Mixture For Light Browning Purposes. While Meat Is Cooking On Low Heat, Add Tomatoes And Tomato Soup To Large Dutch Oven And Slowly Heat. Gradually Add 1 To 1-1/2 Cups Of Water To Create A Thick, Rich Sauce. While Meat Is Browning, Saute Sliced Mushrooms In Dry Sherry Until All Of The Sherry Evaporates. Place The Mushrooms Into The Tomato Sauce And Add White Wine To The Mixture. After Meat Is Lightly Browned, Add It To Meat Sauce. Slowly Add Carrots And Potatoes And Bring Mixture To A Boil. Cook On Low Heat For About 1 Hour. Add Shrimp At End Of 1 Hour And Cook Entire Mixture For Additional 15 Minutes On Low Heat. This Stew Serves 6 People By Itself Or 8-10 People When Complemented Over Rice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Seafood Stew (03/16/94) (0:37) Yield: 6 Servings 1/2 C Onion; Chopped, 1 Medium 1/2 C Green Chiles; Chopped 2 Cloves Garlic;Finely Chopped 1/4 C Olive Oil 2 C White Wine; Dry 1 T Orange Peel; Grated 1 1/2 C Orange Juice 1 T Sugar 1 T Cilantro; Fresh, Snipped 1 T Basil Leaves; Dried 1 T Salt 1/2 T Pepper 1/2 T Oregano Leaves; Dried 28 Oz Italian Plum Tomatoes; * 24 Soft-Shell Clams; Scrubbed 1 1/2 Lb Shrimp; Raw, Shelled, Med. 1 Lb Fish; ** 6 Oz Crabmeat; Frozen, *** * Use 1 24oz Can Of Italian Plum Tomatoes That Are Undrained And Cut In ** The Following Fish Can Be Used: Cod, Sea Bass, Mahimahi Or Red *** Crabmeat Should Be Thawed, Drained And Cartilage Removed. Cook And Stir Onion, Chiles, And Garlic In Oil In 6-Quart Dutch Oven Until Onion Is Tender. Stir In Remaining Ingredients Except Seafood. Heat To Boiling; Reduce Heat. Simmer Uncovered For 15 Minutes. Add Clams; Cover And Simmer Until Clams Open, 5 To 10 Minutes. (Discard Any Clams That Have Not Opened.) Carefully Stir In Shrimp, Fish And Crabmeat. Heat To Boiling; Reduce Heat. Cover And Simmer Until Shrimp Are Pink And Fish Flakes Easily With Fork, 4 To 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= South Of The Border Stew (11-14-93) (17:12) 1/4 C Butter 2 Lb Boneless Round Steak, Cubed 5 Medium Zucchini, Sliced Thin 3 C Corn 1 Can (4 Oz) Green Chilies, Chopped 2 Cloves Garlic, Minced 1 Tsp Salt 1/4 Tsp Oregano 1/4 Tsp Cumin 1 C Cheddar Cheese, Shredded 1/4 C Chopped Cilantro In A Large Skillet, Melt Butter. Brown Meat, A Few Pieces At A Time. Remove From Skillet As They Brown. Saute Zucchini In Skillet 7-10 Minutes. Return Meat And Add Corn, Chilies, Garlic, Salt, Oregano And Cumin. Simmer, Stirring Occassionally, About 12-15 Minutes Or Until Meat Is Tender. Stir In Cheese Until Melted. Garnish With Chopped Cilantro And Serve. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tempeh And Mushroom Stew (01/24/94) (20:40) Yield: 1 Serving 1/3 C Water 1 Tb Soy Sauce 1/2 C Tempeh 1 Sm Onion 1 Sm Garlic Clove 1 Tb Vegetable Oil 2 C Mushrooms 1 Sm Tomato 1 Bay Leaf 1 Ts Soy Sauce (May Be Doubled) 6 Oz Cooked Potatoes (Or More) Soy Milk; To Taste Vegan Margarine; To Taste Seasoning; To Taste Bring The Water And First Amount Of Soy Sauce To The Boil In A Small Pan, Place Tempeh (Defrosted If Frozen) In It, Lower Heat, Cover Pan And Simmer For 10 Minutes; Turn The Tempeh Over And Simmer For A Further 10 Minutes. Drain And Set Aside. Chop The Onion And Garlic And Saute In The Oil For A Minute Or Two. Slice The Mushrooms, Add Them To The Pan And Cook For Another Minute Or Two. Dice The Tempeh. Chop The Tomato. Add Them To The Pan, Along With The Bay Leaf And Remaining Amount Of Soy Sauce. Cook, Uncovered, For About 5 Minutes, Stirring Frequently. Heat And Mash The Cooked Potatoes With Soy Milk, Margarine And Seasoning To Taste (Or Alternately Use A Packet Of Vegan Instant Mashed Potatoes). Make A Mashed Potato Base, Remove The Bay Leaf From The Tempeh Mixture, And Pile It Onto The Base. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Turkey Stew Island Style (08-16-93) (1:19) Servings: 4 1 1/2 Lb Turkey Parts, Skinned 1 T Paprika 1 Ea Onion, Coarsely Chopped 1 Ea Green Pepper, Coarsely Chop 2 Ea Garlic, Finely Chopped 1 C Coarsely Chopped Celery 19 Oz Tomatoes 1/2 C Sliced Mushrooms 1 C Chicken Stock 1 C Peeled Chopped Potatoes 1 C Frozen Green Peas 1 T Dried Parsley 1/4 T Ground Pepper 1/4 T Dried Oregano 1/4 T Thyme Cut Turkey Parts Into Bite Sized Pieces. In A Large Skillet Or Saucepan, Combine Turkey Paprika. Cook Over Medium Heat, Stirring Constantly, About 5 Minutes And Meat Is Browned. Remove Turkey And Set Aside. Place Onions, Green Pepper, Garlic, Celery And Mushrooms In Skillet. Cook, Stirring Constantly About 4 Minutes And Vegetables Are Tender. Add Tomatoes, Chicken Stock, Potatoes, Peas, Parsley, Pepper, Oregano And Thyme; Mix Well. Add Reserved Turkey, Cooked Covered Over Low Heat About 40 Minutes Or Until Meat Is Fork Tender. Serve On Hot Rice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Turkey Stew With Dumplings (12-07-93) (22:10) 1-1/4 Lb. Turkey Breast Tenderloins 4 Slices Diced Bacon 4 Carrots, Cut In Chunks 2 Small Quartered Onions (I Use Diced) 2 Stalks Celery, Cut In Chunks 2 C. Water, Divided 1 10-3/4 Oz. Can Chicken Broth 1/4 T. Rosemary 1 Bay Leaf 3 T. Flour 1 C. Bisquick 1/3 C. Milk Saute Bacon In Dutch Oven Until Partially Crisp. Cut Turkey Into 1 Inch Chunks And Add With Onion. Suate Until Meat Is No Longer Pink. Add Carrots, Celery, 1 And 3/4 Cup Water, Broth, Rosemary And Bay Leaf. Bring To Boil, Reduce Heat, Cover And Simmer For 20 Minutes. Mix Flour With 1/4 C. Water And Stir Into Stew Mixture. Bring To Boil, Stirring Constantly. Remove Bay Leaf. Salt And Pepper To Taste. Mix Bisquick And Milk And Drop By Rounded Tablespoons Onto Stew. Cook Uncovered For 10 Minutes. Cover And Cook 10 Minutes Longer. Makes 4 To 5 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=