Warm up with stew
Few things warm up a cool night like a hot bowl of soup or stew. What makes one different from the other is up for debate, but generally stew ingredients are cut into larger chunks and its liquid is thicker.
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Potato Chicken Stew
1 tablespoon butter or margarine
1 cup chopped onions
4 cups cooked, cubed chicken
2/3 cup sliced fresh mushrooms
1-1/2 cups chopped carrots
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 teaspoon dried basil leaves
1 10-ounce package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
1/2 cup chopped celery
1/8 cup all-purpose flour
In a large stockpot over medium heat, sauté onions in butter. Add chicken, mushrooms, carrots, and broth; simmer until carrots are tender, about 10 minutes.
Stir in garlic powder, sage, basil, mixed vegetables, potatoes, and celery and cook until heated through. Stir in flour to thicken sauce. Makes 6 servings.
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Kielbasa Stew
1 pound kielbasa sausage, cut into 1-inch pieces
1 tablespoon butter or margarine
1 14-ounce can beef broth
1 10.75-ounce can tomato soup
1-1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green pepper
1/2 teaspoon ground black pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup, and water into pan with sausage. Stir in cabbage, onion, and green pepper; season with black pepper. Bring to a boil; reduce heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream; heat through before serving. Makes 6 servings.
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Beef Stew
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add bouillon and water; stir in rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover, and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 additional hour. Makes 10 servings.
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Pantry Pointers
Heavy pots work best for the long simmering times required of stews.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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