Posts tagged ‘stew’

August 15, 2010

Magic Stew

Marie Funk

  • 2 lbs. cubed stew meat
  • 2 onions
  • 2 stalks celery, sliced
  • 3 potatoes, cubed
  • 2 tsp. salt
  • 2 tbsp. sugar
  • ¼ tsp. pepper
  • 2 ½ tbsp. min tapioca

Place meat in the bottom of a roaster or casserole. Arrange veggies on top of meat in order given. Combine salt, sugar, pepper and min. tapioca and sprinkle over veggies. Drizzle with juice, water, or broth. Cover with tin foil so that no steam escapes. Bake at 250 for 5 hours. DO NOT PEEK during cooking time. (I always increase the amount of veggies). This is truly a magic stew, It’s very delicious and oh! so tender – Enjoy! It’s good for anyone who works and comes home to supper ready.

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August 15, 2010

Nick’s ‘No-Peek’ Oven Beef Stew

Senator Nick Theodore – From one of Barb Walker’s books.
Grandma: “I took that from one of Barb’s books. I’ve never made it, but I thought, if it’s his recipe, it’s gotta be good!”

  • 1.5 lbs cubed beef stew meat
  • 5 spuds, peeled and cubed
  • 1 tbs. sugar
  • 2 c. water
  • 5 carrots, peeled and cubed
  • 2 c. diced celery
  • 4 tbsp. min. tapioca (minit; quick-cooking)
  • 1.5 c. tomato juice or 1 can tomato soup

Combine all ingredients in roasting pan with lid. Bake at 275 for 3.5 hours. DO NOT OPEN OVEN DOOR.

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August 15, 2010

Irish Beef Stew

Morning Star, March 14, 2010

  • 2-3 lbs. stewing beef, trimmed
  • ¼ c. margarine or vegetable oil
  • all-purpose flour
  • 2 medium onions, rough-chopped
  • 1 small head garlic, peeled and chopped
  • 1 c. celery, sliced
  • 2 bay leaves
  • 2 sprigs thyme, rosemary, and (sage, optional)
  • salt and pepper to taste
  • ½ c. red wine
  • 3 c. beef broth
  • 4 large carrots, sliced in 1-inch pieces
  • 4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
  • 12 small boiling onions, halved
  • 1 ½ cups chopped turnip (rutabaga)

Dredge beef chunks in flour. Melt margarine or oil in large thick-bottomed stew pot; add beef and brown well on all sides at a medium-high heat; add more oil if needed. Remove beef from pan with slotted spoon, and set aside. Turn heat to medium, add onions, garlic, and celery to the pan and sauté until softened and lightly golden, about 7 or 8 minutes. Add salt and pepper to taste; then bay leaves, thyme, rosemary, and sage if using. Stir 1 minute then add red wine and broth, being sure to scrape all the bits from the pan into the mixture.

Bring the mixture to a boil, then turn heat down to low, cover, and simmer gently for an hour. After an hour, add carrots, potatoes, onions, and turnip. Add more water or broth to just barely cover vegetables. Simmer gently until the vegetables are tender; about 30 minutes. Discard thyme sprigs and bay leaves. Stir in parsley and adjust the salt and pepper to taste.

Ladle into warm individual bowls and serve. Serves 6. Note: if desired, thicken with water and flour mixture.

August 15, 2010

Country Cork Irish Stew

Morning Star, March 14, 2010

  • 8 small lamb chops
  • salt and pepper to taste
  • 1 tsp vegetable oil
  • fresh parsley ¼ c., 2 bay leaves, 1 tsp. peppercorns, 2 sprigs thyme, 3 sprigs rosemary
  • 1 med. onion, chopped
  • 1 ½ c. cups diced celery
  • 1 lb. potatoes (3-4 med)
  • 2 c. finely shredded cabbage
  • 1 large leek, sliced thin (white only)
  • 12 small white onions
  • 1 c. peas
  • ½ c. chopped carrots
  • fresh chopped parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown very well on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil. Place 5 spices in cheese cloth and add to chops; add chopped onion and celery to pan. Lower heat, cover and simmer for 1 ½ hours. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimming from potatoes into tiny pieces. After an hour, remove chips to a plate to cool; add potatoes, trimmings, cabbage, onion, well-rinsed leek, small white onions and carrots to the pan. When chops are cool enough to handle, remove bone, extra fat and grizzle and cut meat into bite-size pieces and return it to the pan. Simmer for another 30 minutes then add peas. Add a little more water if needed during cooking. Simmer 8-10 minutes more. Remove spices and correct seasoning to taste. Garnish with parsley and serve. Serves 4.

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August 13, 2010


Eva Neufeld

  • 1 lb. lean ground beef
  • 1 large onion
  • 3-4 stalks celery
  • 1 green pepper
  • 2 cans kidney beans
  • cayenne pepper to taste
  • at least 3 tsp. chilli powder
  • 1 pint stewed tomatoes + 5.5 oz. tomato paste

Brown beef slightly in dutch oven and pour off excess fat. Add onions and celery and fry a bit longer. Add all other ingredients and simmer about 30-40 mins.

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