CALIFORNIA SETTLERS' STEW
Quite tasty and quite easy to make, this stew comes from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shape meat into marble-sized balls.
- Heat onion, tomatoes, peppers and water to the boiling point in a skillet; add meat and simmer 30 minutes.
- Add potatoes, season with salt and continue cooking for ten minutes.
- Serve on toast.
Nutrition Facts : Calories 477.1, Fat 25.4, SaturatedFat 9.4, Cholesterol 101.2, Sodium 288.6, Carbohydrate 36.1, Fiber 4, Sugar 4.9, Protein 25.6
OLD SETTLERS' BAKED BEANS
My husband likes spicy dishes, and this is one of his favorites. He usually takes what's left to work for lunch the next day. We have a 4-year-old son, and this is the only way we can get him to even touch beans!
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. , Preheat oven to 350°; place bean mixture in a greased 2-1/2-qt. baking dish. Cover and bake for 1 hour or until heated through.
Nutrition Facts : Calories 264 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 603mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 7g fiber), Protein 14g protein.
CALIFORNIA BEEF STEW
My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.
Provided by PJ Funnybunny
Categories Stew
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
- To drippings in pan, add stew meat and cook until well browned.
- Stir in one cup water, wine and next six ingredients; heat to boiling.
- Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
- Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
- Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
- Add onions, mushrooms, frozen peas and olives and cover.
- Cook 10 minutes or until peas are fork tender.
- Serve and enjoy!
Nutrition Facts : Calories 1265.1, Fat 111.1, SaturatedFat 45.5, Cholesterol 152.6, Sodium 1208.4, Carbohydrate 38.8, Fiber 8.6, Sugar 15.1, Protein 22
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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