Stewing Over What To Serve Tonight? - - The News for South Mississippi

Nancy's Corner

Stewing Over What To Serve Tonight?

Now that the days are turning a bit cooler, I am ready for some homemade stew. It is just one of those easy foods that stick to your ribs. Since stew already has meat and vegetables you only need to add a slice of French bread or a wedge of cornbread for a complete meal.  

Beef Stew  

  • 2 pounds cubed beef stew meat
  • 3 tablespoons vegetable oil
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 1 large onion, chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, celery, and onion into the pot.  Dissolve cornstarch in 2 teaspoons cold water and stir into stew.  Cover and simmer 1 hour more.   

Taco Stew

  • 2 pounds ground beef
  • 1 onion, chopped
  • 2 (15-ounce) cans ranch-style beans
  • 1 (15.25-ounce) can whole kernel corn
  • 1 (10-ounce) can diced tomatoes with green chile peppers
  • 1 (14.5-ounce) can peeled and diced tomatoes with juice
  • 1 (1.25-ounce) package taco seasoning mix

In a large pot over medium-high heat, combine the ground beef and onion and sauté for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.  Next, stir in beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning.  Mix well, reduce heat to medium and allow to heat through, about 15 minutes.               

Sausage and Pepper Stew

  • 3/4 lb. (12-ounce) Italian sausage, cut into
  • 1/2-inch thick slices
  • 1 medium green pepper, chopped (about 1 cup)
  • 1 stalk celery, sliced
  • 2 tablespoons flour
  • 1 can (14-ounce) beef broth
  • 2 cans (14.5-ounce each) diced tomatoes, undrained
  • 2 cans (15.5-ounce each) kidney beans, drained, rinsed

Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.  Add flour; cook and stir 1 minute.  Stir in broth, tomatoes with their liquid and beans.  Bring to boil; reduce heat to low.  Cover; simmer 20 minutes, stirring occasionally.  Serve with crackers.

Chili Chicken Stew  

  • 2 tablespoons vegetable oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 2 (14.5-ounce) cans chicken broth
  • 1 teaspoon chili powder
  • 2 cups cubed, cooked chicken meat
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (16-ounce) package frozen mixed vegetables

In a saucepan over medium heat, heat oil.  Cook green bell pepper and onion until tender, stirring often.  Add cream of chicken soup, broth, chili powder and cooked chicken.  Bring to a boil and then simmer for 10 minutes.  Add tomatoes and mixed vegetables.  Cook for 30 minutes and then serve.

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