Archive for the 'Stews' Category
Lamb stew
3 lbs. lamb shanks, cut into thirds
1 medium onion, chopped
1 green pepper, chopped
2 tbsp. sweet paprika
1 lb. fresh or frozen green beans
1 small can tomato sauce
1 medium can peeled tomatoes
Remove as much fat as possible from meat. Wash thoroughly. Braise meat in a large kettle. Add 1/2 cup water, add onion and […]
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Venison-Beef Stew
1 lb Venison
1 lb Beef
Adolph’s meat tenderizer Water 2 7.6 oz. cans stew starter
4 Carrots, chopped
1 8.5 oz. can sweet peas
1 md Onion, diced
5 md Potatoes, diced
4 Celery stalks, chopped
4 tb Butter
2 Beef bouillon cubes
1 Bay leaf
2 ts Kitchen Bouquet
1 Garlic clove, minced
1 ts Worcestershire sauce
Cut up venison and beef into bite size pieces. Sprinkle […]
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Vermont Stew
1 1/2 lb Boneless turkey meat, cut
-into walnut sized pieces 1 lg Onion, Peeled and Diced
12 oz New or Waxy potatoes, peeled
-and cut into 1 inch cubes 1 Green Pepper, de-seeded and
-diced 14 oz Tin Italian Tomatoes,drained
1/2 ts Freeze-dried thyme
1/2 ts Freeze-dried oregano
Salt and Pepper 6 oz Sweetcorn Kernels
1 tb Oil
Heat the oil in a […]
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Way Of Life Stew
1 lb Stewing beef, in bite size
1/2 pk Lipton’s Onion soup mix -
- stir before dividing 1 cn Cream of mushroom soup
1/2 cn Sherry or wine
Mix all together. Bake at 300 for 3 hours in covered casserole.
Just as good the second time around.. Great for the cold months.
Mrs Muriel Aldwinckle, Hamilton
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Zinfandel Beef Stew
4 lb Stewing beef, cut into 2″
-cubes 2 tb Olive oil
2 md Onions, peeled and sliced
4 Carrots, peeled and cut
-in thin slices 2 c Hot beef stock or bouillon
-(homemade, canned or -reconstituted) 2 c Red Zinfandel wine
1 Garlic clove, unpeeled
1 Whole tomato (canned or
-fresh), peeled and coarsely -chopped 1 t Salt
1 t Freshly ground black […]
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