Quick Golden Stew Cheesy Hampotato Stew Recipes

Steps:

• 1. Chop the ham in bite-sized pieces and set aside. Scrub the potatoes (any kind will do) and cut in bite-sized chunks. *** I did not peel my potatoes, but you can if you prefer ***
• 2. At this point, place the oil in a large Dutch oven until hot. While it is heating, chop the onion then scrub the carrots and slice. *** Again, I did not peel my carrots, but you can if desired ***
• 3. Place the cut up ham in the hot oil, sprinkle with the Bayou Blast (this is an Emeril Lagasse seasoning blend I mix up and keep on hand in my spice cabinet) and granulated garlic. Cook and stir for a couple minutes until fragrant.
• 4. Add the onion and mushrooms and cook until softened, about 3-4 minutes. Now put in the chopped potatoes and carrots, stirring to combine.
• 5. Sprinkle on the ground pepper and pour in chicken broth. Bring to a boil, then reduce heat to a slow boil and cook until the potatoes and carrots are almost tender.
• 6. Add the corn kernels and green peas and cook until heated through. Add the heavy cream and slowly heat to the boiling point. Taste and adjust seasoning as needed.
• 7. At this point, you may mix a couple tablespoons of all-purpose flour with a bit of water, mix thoroughly and add to the stew as a thickener, again stirring and bringing slowly up to a boil as it thickens.

Steps:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.
• Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Steps:

• In a large saucepan combine carrots, potatoes, onion and just enough water to cover. Cook covered, until vegetables are tender, about 10 minutes.
• Add peas and ham; continue to cook 5 minutes more; Drain water.
• Stir in soup and cheese and heat through.
• Serve.

Steps:

• melt butter in dutch oven.
• add onion and celery and cook 8 minutes.
• add mushrooms and cook 5 more minutes.
• add flour and cook 1 minute stirring constantly.
• gradually stir in milk and cook stirring often for 5 minutes.
• reduce heat to low and stir in cheese and next 5 ingriedients.
• cook for 3 minutes stirring constanly.
• add oysters and oyster liquer simmer 3 minutes and serve with oyster crackers.

Steps:

• In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

Steps:

• Put 3-4 tablespoons oil in stew pot or dutch oven.
• Cube steak and shake in Bisquick (I shake mine in a zip lock bag).
• Brown in hot oil in stew pot or dutch oven.
• Add remainder of Bisquick from the bag and stir into the meat, then add broth, onion flakes, sugar, ketchup and Worcestershire sauce, salt and pepper to taste.
• Stir well and bring to boil.
• Reduce heat to low and simmer for 1 1/2 hours.
• Stir occasionally.
• After 1 1/2 hours uncover and stir in carrots and potatoes and cook until tender (about 1/2 hour or so).
• Stew should thicken nicely.
• Add frozen peas last 10 minutes of cooking.
• Serve and enjoy!

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Steps:

• Prepare all veggie and other ingredients: chop veggies, cook bacon etc.
• Boil Yukon's, Idaho Bakers, Sweet Potatoes till fork tender - 40+ minutes then chop the Bakers and the Yukon's into bite sized pieces, leave skin on if preferred, set aside.
• Peel the sweet potatoes, toss skin and mash smooth, set aside.
• In a large pot that can hold everything heat the chicken broth & cheddar cheese soup on medium to medium low. Once hot (NO BOILING EVER IN THIS RECIPIE - IT WILL BURN) add mashed sweet potatoes to the broth pot, let thicken.
• In a separate pan sauté the onion for 5 minutes, add the leeks, garlic and hot red chili's. After they are a bit caramelized add all of them to the broth pot. Cook 15 minutes.
• Add the chopped carrots and celery, cook till all ingredients are tender, about 20+ minutes, keep stirring from time to time.
• Add the remaining Yukon and Baked potato pieces, then the ham and crispy cooked bacon. Heat through. 15 minutes.
• Now add the pint of ½ & ½, canned sweet corn, cilantro & keep stirring. Once all heated again add cornstarch and chedder cheese. Heat through until cheese is all smoothly melted into stew. If broth ever becomes to thick add milk until broth is thickness of preference. Stewlicious! Serve with cornbread & salad.

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion and cook until it begins to turn clear, 2 to 5 minutes. Stir in carrots and garlic and cook until fragrant, about 1 minute.
• Stir in cabbage, ham, and potatoes, then add stock, pepper, mustard, and salt. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender and potatoes are cooked, about 20 minutes.