Moms Stew A Family Recipes

Steps:

• This recipe is very customizable. The current amounts are for a large family and leftovers. Mom's stew freezes very nicely and can be warmed up in the microwave.
• Use a large pot, the kind you would expect to use for soup or stew. I use a 7-quart Lodge-iron Dutch oven. A taller, slimmer pot will take a bit more work to thicken. A wider, lower pot will thicken quickly, but may also burn easier and needs to be watched closely.
• Pour the olive oil into the bottom of the pot. It should be just enough to cover the bottom (approximately 1 TBSP.) Heat the oil on medium.
• Place your meat into the flour and coat each piece completely. Then, place the floured meat into the pot (in the olive oil) to sauté.
• Stir the floured meat to begin browning. Add the onion and keep stirring. Once the meat is brown, and the onions are translucent; add just enough water to cover the meat.
• Once the meat, onion, and flour thicken, turn the heat down to low. Add 2-3 more cups of water so it does not stick.
• At this point, you may want to add some salt, but be careful, you can always add more salt later.
• Add parsley, pepper, and beef cubes. Cook on low until mixture reaches a boil.
• Add one can of tomato soup and one can of water. Stir. Stirring is a very important part of this recipe.
• At this point add your carrots and potatoes. These should be similar in size and thickness so that all vegetables will cook evenly.
• Bring your stew to a simmer. Salt and pepper to taste.
• At this point, you want to check the color of your stew. You are looking for a rich, reddish-brown color. If the color looks "bleak," you may want to add another can of tomato soup.
• Check the balance of your carrots and potatoes. Make sure you have the balance you prefer. For example, My Dad likes a lot of carrots. So, our stew has more carrots than potatoes. However, if you prefer, you can add more potatoes. Remember, the larger your pieces, the longer your stew will need to cook. More importantly, you should always try to keep everything at an even size.
• Continue to stir and simmer until you can easily break a carrot and potato in half with a wooden spoon.
• After the carrots and potatoes are cooked through, add one can of peas WITH the water from the can. Check the balance of the peas, carrots, and potatoes. If you think the stew should have more peas, add a second can but DO NOT add the water from a second can.
• Make a slurry using cornstarch and warm water (1/2 C.). Add your slurry to the stew.
• Continue to stir and simmer on low heat until your stew is thickened and ready.

Steps:

• In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
• Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

Steps:

• In a heavy plastic bag, combine flour, salt and pepper.
• In batches, add beef to flour mixture and toss to coat.
• Transfer to a plate.
• In a large nonstick skillet, heat half the oil over medium high heat.
• Cook beef in batches, adding more oil as needed, until browned all over.
• With a slotted spoon, transfer beef to a slow cooker.
• Add 1 cup stock to pan and stir to scrape up any brown bits.
• Transfer stock mixtures to slow cooker.
• Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
• Remove bay leaf and discard.
• Add peas.
• Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
• Season to taste with salt and pepper.