HARRIET AND MARLO'S COWBOY STEW
Delicious, filling, convenient, and economical - what's not to love? I got this recipe from my good friend Harriet who got it from her daughter-in-law Marlo. It tastes like a light chili, and my children and husband are very fond of it. It makes a bunch, so I always have leftovers for school lunches.
Provided by SouthernNerdMom
Categories Beef Chili
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.
- Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 48 g, Cholesterol 56.3 mg, Fat 11.8 g, Fiber 6.7 g, Protein 23.6 g, SaturatedFat 4.3 g, Sodium 974.4 mg, Sugar 16.3 g
COWBOY STEW
I made up this dish back in the early 1970s when I was down to very little food in the house. Since it's combination of barbecue sauce, hamburger, hot dogs and beans, this one-skillet meal makes both children and adults happy.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings.
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.
Nutrition Facts : Calories 457 calories, Fat 23g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 1223mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 9g fiber), Protein 29g protein.
HARRIET AND MARLO'S COWBOY STEW
Delicious, filling, convenient, and economical - what's not to love? I got this recipe from my good friend Harriet who got it from her daughter-in-law Marlo. It tastes like a light chili, and my children and husband are very fond of it. It makes a bunch, so I always have leftovers for school lunches.
Provided by SouthernNerdMom
Categories Beef Chili
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.
- Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 48 g, Cholesterol 56.3 mg, Fat 11.8 g, Fiber 6.7 g, Protein 23.6 g, SaturatedFat 4.3 g, Sodium 974.4 mg, Sugar 16.3 g
HEARTY BEEF STEW
5 minutes of prep for a rich, wholesome stew? You can't beat that.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.
Nutrition Facts : Calories 495 g, Fat 22 g, Fiber 5 g, Protein 39 g, SaturatedFat 9 g
HEARTY BEEF AND BARLEY STEW
I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favoites". My husband says it's his favorite.
Provided by KGCOOK
Categories Stew
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In crock pot layer carrots, mushrooms, and beef.
- Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Stir in peas and cook, covered 5 minutes or until heated through.
- Season if desired with salt and pepper.
- I serve this with a crusty bread.
Nutrition Facts : Calories 216.5, Fat 3.5, SaturatedFat 0.9, Cholesterol 48.8, Sodium 684.1, Carbohydrate 25.4, Fiber 5.4, Sugar 5, Protein 21.8
HONEY WHOLE-WHEAT BREAD WITH BARRY MANILOW
Provided by Martha Stewart
Yield Makes two 9-inch loaves
Number Of Ingredients 10
Steps:
- Combine warm water, honey, and yeast in a large liquid measuring cup; stir until yeast dissolves. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in yeast mixture, and stir with a wooden spoon, gradually drawing in dry ingredients until combined.
- Turn out dough onto a lightly floured work surface. Gently knead in remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees with rack in center. Brush two 9-by-5-inch loaf pans with oil. Punch down dough with your fist then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.
- Using a lame or a razor blade, slash loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream; brush over the tops of the loaves.
- Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.
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