Main Dishes

Pork Chop Stew

Summary

Yield
6 Servings
SourceCarol Kirsch (1979)
Prep time
20 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 50 minutes

Ingredients

2
onions (Bermuda)
6
pork chops
2 T
fat
4
tart apples
1⁄2 t
salt
1⁄8 t
pepper
1 ds
cinnamon
1⁄2 c
flour
3 c
bouillon (or beef stock)
3 c
mashed potatoes (hot)
3 T
butter (melted)

Instructions

Slice onions thin; brown with chops in the fat. Arrange in large baking dish. Peel and dice apples. Place on top of chops. Sprinkle with salt, pepper and cinnamon. Blend flour with 1 cup bouillon or stock; add remaining bouillon. Cook, stirring constantly, until thickened. Pour over chops and apples. Cover, bake at 350° for 2 hours. Top with hot mashed potatoes. Drizzle with melted butter; return to oven long enough to brown potatoes slightly.

Lazy-Day Stew

Summary

Yield
6 Servings
SourceMarcia Schmidt (1978)
Prep time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes

Ingredients

2 lb
raw beef cubes (or round steak)
 
potatoes (in large chunks)
 
carrots (in large chunks)
 
onions (in large chunks)
 
celery (in large chunks)
1 cn
tomato sauce (8-oz)
1 cn
water
1 t
sugar
 
Salt and pepper (to taste)
2 t
Quick Tapioca

Instructions

Arrange 2 pounds raw beef cubes or round steak in a roaster or casserole large enough to hold them in a single layer. Do not brown meat first. Put potatoes, carrots, onions and celery in layers on top of meat. Mix tomato sauce with 1 can of water and 1 teaspoon of sugar. Pour over meat and vegetables. Salt and pepper to taste. Scatter 2 teaspoons Quick Tapioca on top. Do not stir in. Seal roaster tightly in heavy foil. Place in 325° oven at least 2 hours. Do not open oven during recommended cooking time. When foil is removed, meat will be brown with gravy.

Hungarian Stew

Summary

Yield
4 Servings
SourcePat Christian (1981)
Prep time
20 minutes
Cooking time
2 hours, 40 minutes
Total time
3 hours

Ingredients

2
onions (medium, sliced)
1⁄4 c
butter
1 lb
round steak (or chuck steak, in 1-inch cubes)
1 t
salt
1⁄8 t
pepper
1 t
paprika
1 cn
tomato purée (14-oz)

Instructions

Cook onions slowly in butter until yellowed. Remove onions and brown meat in butter. Put back onions; add salt, pepper, paprika, the purée and 4 ounces boiling water. Cover and simmer until meat is tender, about 2 hours.

Snowy Day Stew

Summary

Yield
6 Servings
SourceLenore Mastracci (1991)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 1⁄2 lb
lean beef
1
egg (large)
1⁄4 c
seasoned dry bread crumbs (fine)
2 t
dry thyme leaves
1 T
olive oil (or salad oil)
1
onion (small, chopped)
3⁄4 lb
mushrooms (sliced)
2
carrots (medium size, peeled)
1
potatoes (up to 1 1/4 lbs, thin-skinned, scrubbed)
1 c
beef broth
1 cn
stewed tomatoes (14-oz)
1⁄2 c
dry red wine
1 pk
frozen peas (10-oz)
 
salt

Instructions

Mix beef, egg, crumbs and 1 teaspoon thyme. Shape into 30 equal-size balls. Pour oil into a 4- or 5-quart pan and heat over medium-high heat. Add remaining thyme, onion and mushrooms; stir often until vegetables are well browned, about 2 minutes. Cut carrots and potatoes into chunks; add to pan with tomatoes and their liquid, broth and wine. Bring to a boil; add meatballs. Cover and simmer until potatoes are tender when pierced, about 35 minutes. Stir in peas; heat through. Add salt to taste.

Recipe was taken from Sunset magazine. March 1991.

(A Good Make-Ahead) Daube de Boeuf (Country French Stew)

Summary

Yield
4 Servings
SourceBonnie Dunkel (1978)
Prep time
1 hour
Cooking time
2 hours, 40 minutes
Total time
3 hours, 40 minutes

Ingredients

3 lb
lean stewing beef (cut in 1-inch cubes)
3⁄4 c
brandy
6 T
salad oil (divided)
1⁄4 c
parsley (chopped)
2 1⁄2 t
salt
1 1⁄4 t
thyme leaves (crushed)
1⁄4 t
ground black pepper
2 1⁄2 c
water
2
bay leaves
3
tomatoes (medium, chopped, 3 c)
2
onions (medium, thinly sliced, 1 1/2 c)
 
orange peel strip (2 inches wide and 3 inches long)
1⁄2 c
pitted black olives (cut in halves)
4
carrots (medium, diced, 1 1/2 c)
1 lb
mushrooms (fresh, or 8-oz. canned)

Instructions

In a snug fitting bowl, place beef. Combine 1/2 cup brandy, 2 tablespoons of oil, parsley, salt, thyme, black pepper and bay leaves. Pour over beef, coating completely with marinade. Cover and refrigerate 2 hours to overnight, stirring occasionally. Drain. Reserve marinade. In large saucepan, heat 2 tablespoons oil. Add meat, a few pieces at a time. Brown on all sides over medium heat. Return all of the meat to the sauce pot. Add water, tomatoes, onion, orange peel and reserved marinade. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add black olives. Simmer, covered, until meat is almost tender, about 15 minutes, adding more water if necessary. Add carrots to sauce pot; simmer until almost tender, about 10 minutes. Rinse, pat dry and slice mushrooms. (Makes about 5 cups.) In a large skillet, heat remaining 2 tablespoons oil. Add mushrooms; sauté until golden, about 5 minutes. Add to stew; simmer, covered, for 10 minutes. Chill. (Can be for an hour or overnight.) Skim off fat. Just before serving, stir in remaining 1/4 cup brandy. Simmer just until hot. Makes 4 to 6 portions. Serve in shallow soup plates with lots of broth. Use large pieces of crisp French bread for dunking.

Easy Beef Stew with Vegetables

Summary

Yield
2 Servings
SourceJean M. Willis (1982)
Prep time
15 minutes
Cooking time
2 hours
Total time
2 hours, 15 minutes

Ingredients

1⁄2 lb
stew beef (in 1 to 1 1/2-inch cubes)
1 T
oil
1 cn
vegetable soup in beef broth
1
onion (small, whole)
1
beef bouillon cube
2
potatoes (small, pared and cubed)
1
carrot (small, pared and cubed)
1⁄2 c
frozen peas (optional)
1⁄2 c
frozen green beans (optional)
 
limas (or corn or any vegetable available)

Instructions

Brown beef in heavy pot, using 1 tablespoon oil. Add soup, bouillon cube, onion and water to cover. Bring to boil, lower heat and simmer 1 to 1 1/2 hours. Add potatos and carrot. Continue cooking 1/2 hour. Add peas, green beans, and vegetables. Continue cooking 1/2 hour or until vegetables are cooked. Serve in soup bowls for easy eating. Makes 2 to 4 servings.

Beef Stew II

Summary

Yield
6 Servings
SourceAnnette Heffernan (2003)
Prep time
20 minutes
Cooking time
3 hours
Total time
3 hours, 20 minutes

Ingredients

2 lb
stew meat
4
potatoes (medium, cubed)
6
carrots (cubed)
4
celery ribs (cut into chunks)
1
onion (large, chopped)
1 cn
tomato soup
1 cn
water (use soup can)
2 t
parsley flakes (or 1 tsp. oregano)

Instructions

Preheat oven to 325 degrees. Mix ingredients and bake for 3 to 4 hours.

Beef Stew I

Summary

Yield
6 Servings
SourceRuth Chastang (1981)
Prep time
30 minutes
Cooking time
3 hours, 20 minutes
Total time
3 hours, 50 minutes

Ingredients

2 lb
cubed beef (stew meat or tenderloin tips; don't flour)
2 T
butter
2 T
olive oil
 
Salt and pepper
1⁄2 c
Burgundy
 
parsley (chopped)
1
bay leaf
1 pn
thyme
1 pn
nutmeg
1 c
beef broth
 
bacon (several slices, chopped)
1 pk
mushrooms (small box, fresh, sliced)
1
onion (large, sliced)
2
carrots (sliced)
1 pn
garlic powder
1⁄2
lemon's juice (small)
1 cn
drained peas (or 1 package frozen peas, optional)
 
noodles
 
parsley (chopped)

Instructions

Brown cubed beef in 2 tablespoons each butter and olive oil. Salt and pepper when brown. Add Burgundy, chopped parsley, bay leaf, pinch of thyme and nutmeg. Lift to heavy casserole and add beef broth. Bake 1 1/2 hours at 300 degrees. Remove bay leaf. In same skillet, sauté bacon, fresh mushrooms, onion, carrots, and garlic powder. Cook until onions are limp. Add juice of half small lemon. Add to meat and bake all 1 1/2 hours. (We like to add small can drained peas or 1 package frozen peas last 30 minutes.) Serve over noodles. Garnish with chopped parsley. This dish can be made the day before and heated slowly before serving.

Seafood Lasagna

Summary

Yield
8 Servings
SourceAmy Erickson (1992)
Prep time
30 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 40 minutes

Ingredients

10
lasagna noodles (up to 12 noodles, cooked)
2 T
butter
1 pk
cream cheese (8-oz, softened)
2 t
dried basil (crushed)
1⁄3 c
milk
1 1⁄2 lb
shrimp (shelled)
1⁄2 c
American cheese (shredded, sharp)
1 c
onion (chopped)
1 1⁄2 c
ricotta cheese
1
egg (beaten)
2 cn
mushroom soup (undiluted)
1⁄3 c
dry white wine
1 cn
crab meat (7 1/2-oz)
1⁄2 c
Parmesan cheese (grated)

Instructions

Cook shrimp and cut in halves. Arrange 5 of the cooked noodles in the bottom of a 9 x 13-inch buttered baking dish. Cook onion in butter until tender; blend in cream cheese. Stir in ricotta, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread half of this mixture on top of the noodles in baking dish. Combine soup, milk and wine. Stir in shrimp and crab meat. Spread half of this mixture over cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. Top with American cheese and cook about 3 minutes more, until cheese is melted. Let casserole stand several minutes before cutting.

Fettuccine with Crab & Artichoke Hearts

Summary

Yield
8 Servings
SourceJoan Redding (1988)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2 pk
fresh fettuccine (9-oz, 1 egg and 1 spinach)
1 pk
yogurt (8-oz, plain)
1 pk
Ranch dressing (8-oz bottle)
1 T
dill weed
1 lb
crabmeat (fresh)
1 lb
mushrooms (fresh)
2 pk
marinated artichoke heart ( 6.5-oz jars)

Instructions

Cut fettuccine into 4-inch strips. Cook fresh pasta according to package directions. Drain and rinse with cold water. In a large bowl, add pasta, crab, mushrooms and marinated artichoke hearts with juice. Mix together yogurt, Ranch dressing and dill weed. Add to pasta and mix well.

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