OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)
My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.
Provided by JackieOhNo
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
- Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
- Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
- Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
- Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.
BEEF STEW
Provided by Food Network Kitchen
Time 2h35m
Yield about 4 to 6 main course servi
Number Of Ingredients 12
Steps:
- In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
- Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.
OLD-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
SWEDISH STEW
This is a one-dish meat and vegetable casserole that has been handed down from my mom to me, and also from me to my kids. They all love it. It is easy to make, nutritional, and economical also. You have your meat and vegetables all in one dish, so you also have only one "pot" to wash. We like to have it with hot crescent rolls, or biscuits. (or just bread & butter if rolls are not available)
Provided by p.burgard
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 deg.
- Combine ground meat, onions, and 1/2 teaspoons each of the salt & pepper in pot or saute' pan. Cook, stirring occasionally, until meat is crumbly and slightly browned.
- Partially drain grease. Pour 1/2 mixture in to a 3 quqrt casserole dish. Spread out 1/2 can of peas, and 1/2 the sliced carrots over meat mixture. Cover with single layer of the sliced potatoes, leaving enough to cover top layer.
- Cover with remaining ground meat mixture, peas, carrots, and finish off with single layer of sliced potatoes. Distribute the 5-6 Tbs. margerine or butter around on top of potatoes. Sprinkle with remaining 1/2 teaspoons salt and pepper, and the dry dill weed.
- Cover and bake in 325 deg. oven for 1 hr (or until potatoes are slightly browned and fork tender.
- Makes 6 to 8 DELICIOUS servings!
Nutrition Facts : Calories 549.6, Fat 22.9, SaturatedFat 6.6, Cholesterol 98.3, Sodium 671.9, Carbohydrate 48.8, Fiber 9.4, Sugar 8.7, Protein 37.2
OLD-FASHIONED BEEF STEW
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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