Quick Beef Stew

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Published on: October 3, 2012

Quick Beef Stew
 
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Recipe type: Quick and Easy
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This simple beef stew is so quick and so easy, they'll think you labored all day making this hearty stew just for them.
Ingredients
  • ½ - 1 pound leftover roast beef
  • 1 can (15oz) diced tomatoes
  • 2 cans (15oz) mixed vegetables
  • 1 beef bouillon cube (dissolved)
  • Water
  • 2 tbls corn starch
  • Salt to taste
Instructions
  1. Dissolve bouillon in one cup hot water.
  2. Dice meat into small cubes.
  3. Place cornstarch in small jar with ½ cup of water and shake thoroughly.
  4. Place vegetables and tomatoes in 4-5 quart dutch oven.
  5. Add diced meat.
  6. Add sprinkle of salt.
  7. Bring to boil and add cornstarch mixture, stirring constantly for one minute.
  8. Remove from heat.
  9. Once the burner and pan have cooled down, simmer for two hours.
  10. Serve with bread or crackers.

 

Irish Stew

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Published on: October 3, 2012

Irish Stew
 
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Recipe type: Soups & Stuff
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Ingredients
  • 1 pound lean mutton pieces
  • 1 pound carrots
  • 1 pound onions
  • 1 pound potatoes
  • salt & pepper
  • 1 pinch thyme
Instructions
  1. Place mutton with thyme in sauce pan and add cold water to cover.
  2. Bring slowly to a boil and simmer for one hour.
  3. Add onions, potatoes, carrots, - peeled and roughly chopped. Season.
  4. Continue cooking until vegetables are tender. Adjust seasoning.
  5. May be served alone or with cooked green cabbage or sprouts.

 

Hunter’s Stew Dish For Royalty

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Hunter's Stew Dish For Royalty
 
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Recipe type: Soups & Stuff
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Ingredients
  • ½ lb Mushrooms, sliced
  • 1 c Polish sausage, sliced
  • 2 lb Sauerkraut
  • ½ lb Beef or pork
  • 1 Apple, lg, peeled/sliced
  • 20 oz Can tomatoes
  • 1 c Bacon, coarsely chopped
  • ¼ c Water
  • 5 Peppercorns
  • 1 Bay leaf
  • 6 Potatoes, steamed
Instructions
  1. (1c leftover meat may be subst for beef/pork)
  2. Squeeze sauerkraut or, if canned, drain.
  3. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & ¼ c water.
  4. Cover and simmer for 75 minutes.
  5. Add sausage, meat and bacon.
  6. Simmer 1 hour longer.
  7. Serve with steamed potatoes.
  8. Steamed Potatoes:
  9. Boil peeled potatoes in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand
  10. covered for 5 minutes.

 

Chickpea Soup

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Published on: October 3, 2012

Chickpea Soup
 
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Recipe type: Soups & Stuff
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Ingredients
  • 3 cans (16oz each) chickpeas (garbanzo beans), undrained
  • 1 medium onion, minced
  • 1 cup water
  • 2 beef bouillon cubes
  • 1 can (6oz) tomato paste
  • 1 tsp. oregano
  • ¼ tsp. pepper
  • salt to taste
Instructions
  1. Combine all ingredients in a saucepan. Heat to boiling. Cover.
  2. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad.
  3. Freezes well.

 

Chili-Beef-Potato Soup

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Published on: October 3, 2012

Chili-Beef-Potato Soup
 
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Recipe type: Soups & Stuff
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Ingredients
  • ½ lb Ground beef
  • ½ c Chopped onion
  • ½ c Chopped celery
  • 1 cn Tomatoes (16 oz), cut up
  • 2 c Potatoes, peeled & diced
  • 1 cn Condensed beef broth - (10½ oz)
  • 1 cn Water (1⅓ cups)
  • 1 t Chili powder
  • ½ ts Salt
  • ½ ts Worcestershire sauce
  • 1 c Cooked or leftover peas - green beans
Instructions
  1. Brown meat in saucepan. Drain off fat.
  2. Add onion and celery and cook until vegetables are tender-crisp.
  3. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce.
  4. Cover and cook until potatoes are tender (about 15 min.)
  5. Stir in peas or beans; heat through.

 

Chicken Tortilla Soup

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Published on: October 3, 2012

Chicken Tortilla Soup
 
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Recipe type: Soups & Stuff
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GARNISHES 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into ½-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe.
Ingredients
  • ½ c Onion; Finely Chopped, 1 Med
  • 1 ea Clove Garlic; Finely Chopped
  • 2 T Vegetable Oil
  • 4 c Chicken Broth
  • ¼ c Red Bell Pepper; Chopped
  • 1 T Red Chiles; Ground
  • ¾ t Basil Leaves; Dried
  • ½ t Salt
  • ¼ t Pepper
  • 15 oz Tomato Puree; 1 can
  • ½ c Vegetable Oil
  • 10 ea 6"-dia Corn Tortillas; *
  • 2 c Chicken Breasts; Cooked, **
Instructions
  1. Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender.
  2. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree.
  3. Heat to boiling; reduce heat.
  4. Simmer uncovered for 30 minutes.
  5. Heat ½ cup oil in 10-inch skillet until hot.
  6. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain.
  7. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken.
  8. Top with cheese and avocado slices.

 

Chili With Beans

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Published on: October 3, 2012

Chili With Beans - Texas Style
 
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Recipe type: Soups & Stuff
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Here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff.
Ingredients
  • 1 pk Pinto beans
  • 2 lb Chili meat OR 4 lb Lean beef sirloin, chopped in ½ inch cubes
  • 1 lb Low-fat turkey sausage
  • 1 c Onions, chopped
  • 1 tb Garlic powder
  • 1 tb Red cayenne pepper
  • 2 cn Tomato sauce
  • 3 tb New Mexico (or other hot)
  • Chili powder
  • 1 t Dried oregano
  • 2 tb Ground cumin
  • 1 tb Vegetable oil
  • 1 t Louisiana (or Tabasco) Hot Sauce
  • 1 cn Jalapenos, chopped
  • ½ tb Salt
Instructions
  1. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about ½ to ¾ inch over beans; simmer, covered, for about 2-1/2 hours or until done.
  2. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in a large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions.
  3. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes
  4. Makes 15 to 20 servings, 225 calories each (205 with out the oil).
  5. Salt and pepper to taste.

 

Chili N’awlins

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Published on: October 3, 2012

Chili N'awlins
 
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Recipe type: Soups & Stuff
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Cook time: 
Total time: 
Ingredients
  • 2 pounds Ground round beef
  • 1 pound Ground pork
  • 5 cups Chopped onions
  • 1½ tablespoons Chopped garlic
  • 7 tablespoons Chili powder
  • 2 cans Chopped green chili peppers
  • 3 cans (16 oz) crushed tomatoes
  • 3 tablespoons Tomato paste
  • 4 Bay leaves -- crumbled
  • 1 tablespoon Salt
  • 1 tablespoon Oregano
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon Grown sugar
  • 2 cans 16 oz) red kidney beans
  • 1 package Corn chips
  • 1 Head lettuce -- shredded
  • 12 ounces Sharp cheddar cheese -- shredded
Instructions
  1. In a large, heavy pot, brown the meat with the onions and the garlic.
  2. Drain off the fat and stir in the chili powder (depending on quality, you may want more ~ we get real cool stuff up here in the north).
  3. Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
  4. Cover the pot and cook for 2 hours over low heat.
  5. Add beans and cook, uncovered, 30 minutes more.
  6. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar
  7. cheese.

 

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