THICK AND HEARTY STEW
My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this.
Provided by Cindy Lynn
Categories Stew
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and place in stockpot with garlic, onion, boullion granules, salt, pepper, lentils and carrots.
- Simmer while preparing celery and potatoes, approximately 10 minutes.
- Add celery and potatoes to soup stock.
- Add remaining ingredients and simmer until potatoes and carrots are tender, approximately 20 minutes more.
- It may be necessary to add more water.
- Serve.
HEARTY BEEF STEW
I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
THICK AND HEARTY SOUTHWESTERN BEEF STEW
Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was published in Taste of Home magazine! I'm a midwestern meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". (Actually really...
Provided by Kelly Williams
Categories Beef Soups
Time 1h20m
Number Of Ingredients 20
Steps:
- 1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender. Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender. Add corn, heat through. Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;). *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired. **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 TbL. each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added. Some like it thin, though. So just make to your own preference.
- 2. Serve with warm crusty french bread for sopping. Enjoy!! :D
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