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by Cindy Sanchez
Homemade stews can vary from
those that take a long time to "stew" to those that are a quick fix. No matter the type you choose to make, stew seems to have the power to warm the body and soul. This winter add a little variety to standard stew.
Beef Stew & Dumplings
4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips,peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed
and broken into 1 inch long pieces
1 26 oz.can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules
or 2 beef bouillon cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste
Dredge beef cubes in flour and season with salt and pepper,
place in med. skillet with olive oil that has been heated, brown
beef on all sides and remove from heat. Place vegetables in
large stock pot or large crock pot, add bouillon or broth,
Worcestershire and spices and enough water to cover vegetables.
Bring to a boil and reduce heat let cook about 20 minutes and
add meat. Deglaze the skillet with 1/2 cup of Burgundy wine
or water and add to pot. Cook another 20 minutes.
Add dumplings. Serves 6-8.
Cut shortening into flour, parsley,baking powder,salt with
pastry blender or fork, add milk and drop by tablespoonfuls
into hot stew, be careful not to splash. Cover and cook for
18 minutes without lifting cover. Serve immediately.
Chicken Stew with Pepper and Pineapple
1 pound skinless, boneless chicken breasts,
cut into 1 1/2" pieces
4 medium carrots, cut into 1" pieces
1/2 cup chicken broth
2 tablespoons finely chopped ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice, drained
and juice reserved (8 ounces)
1 tablespoon cornstarch
1 medium bell pepper, cut into 1" pieces
Mix all ingredients except pineapple, cornstarch and bell
pepper in a 4-6 quart slow cooker. Cover and cook on low
heat for 7-8 hours (Or high heat for 3-4 hours) or until
vegetables are tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth;
gradually stir into chicken mixture. Stir in pineapple and
bell pepper. Cover and cook on high setting about 15 minutes
or until slightly thickened.
Cocido (Spanish Stew)
2 cans garbanzo beans (or chick peas)
a 4 pound stewing hen, quartered
2 pounds beef short ribs
1 pound smoked ham
5 quarts water
1 pound kale or fresh spinach, washed
2 large carrots sliced
2 tomatoes, diced
1 Tablespoon salt
2 Chorizos (Spanish sausages)
2 Tablespoons olive oil
1 cup chopped onions
2 cups raw rice
2 teaspoons Spanish Paprika
2 teaspoons tomato paste
If dried chick peas are used, wash them, cover with water
and bring to a boil; cook 2 minutes, remove from the heat,
and let soak 1 hour. Drain
Combine the dried chick peas (if canned chick-peas are used,
add with the sausages) chicken, beef, ham, and water in a deep,
large pan. Bring to a boil, skim the top, and cook over low
heat 1 1/2 hours.
Tie the kale or spinach and leeks with white thread. Add to
the pot with the carrots, tomatoes, and salt. Cook 30 minutes,
then add the sausages. Cook 30 minutes longer.
Transfer meats to a heated platter, cover, and keep hot.
Strain the broth, reserving all the vegetables and chick-
peas; put on the platter with the meat.
Heat the oil in a sauce pan; saute the onions 5 minutes. Mix
in the rice until translucent. Add the paprika, tomato paste,
and 4 cups of the broth; cover and cook over low heat 20 minutes
or until rice is tender and dry.
To serve the cocido, pour the remaining hot broth into a tureen.
Arrange the meats on a platter surrounded with portions of chick-peas
and kale. Heap the rice in a deep serving dish. The soup is eaten
first, then the meats and rice. Serves 6-10.
Green Bean Stew
1 pound bacon, chopped
1/2 tsp black pepper
1 pound white onions, peeled and chopped
24 ounces V-8 vegetable juice
2-1 lb cans tomato, chopped with juice
2-1 lb cans green beans (any but French style) with juice
2 pounds white potatoes, peeled and cut into 1" pieces
2 cups beef broth
salt to taste
Brown the bacon with 1/2 tsp black pepper until crisp, then
remove from grease and set aside. Add the onion to the pan
and saute until it caramelizes. Add remaining ingredients
and bring to a boil, allowing the potatoes to stay on the
bottom of the pot. Cover and simmer for 30 minutes. Uncover
and simmer off some of the liquid.
1 medium red onion, cut into thin wedges
1 can (14.5oz) diced tomatoes, undrained
2 cups red potatoes, cut into chunks
2 medium carrots, cut
1/2 lb fully cooked Polish sausage or kielbasa,
cut into slices
1/4 teaspoon marjoram
1/8 teaspoon pepper
2 cups cabbage or coleslaw mix
Spray 12-in. skillet with nonstick cooking spray; heat over
medium heat. Cook onion in skillet 2-3 min, stirring occasionally,
until crisp-tender. Stir in tomatoes, potatoes, carrots, sausage,
marjoram and peper. Heat to boiling; reduce heat to med-low.
Cover and cook 10 min. Stir in cabbage. Cover and cook 5-10 min,
stirring occasionally, until vegetables are tender.
This stew can also be cooked on low in your slow cooker for 6-8 hours. The result is softer vegetables.
1 1/2 lb. lean hamburger
2 large onions, chopped
2 diced potatoes
4 carrots, sliced
1 bell pepper, chopped
1 can whole tomatoes, chopped
salt to taste
2 tablespoons sugar
Make two layers of each ingredient and heat to a boil. Don't
stir. Cook slow for at least one hour.
The Best Recipe: Soups & Stews
Everyone loves soups and stews--but how best to prepare these sometimes challenging dishes? The Best
Recipe: Soups & Stews, part of the Best Recipe series from the editors of Cook's Illustrated magazine, has the
answer. Applying its signature "trial and error" approach to the business of choosing definitive recipes and techniques, the magazine tested 23 noodle soups, 40 corn chowders, and 54 beef Burgundies. The results? Not only 200
exemplary recipes--ranging from Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome.
About the Author:
Cindy Sanchez is the mother of four children who love to bake as much as she does! She is also the owner and editor of MomsMenu.com
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...