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January 12, 1998

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Recipes

recipe

  A New Look at Stew
  
   San Antonio Beef Stew
   1 boneless beef top sirloin steak, cut 3/4" thick (approx. 1 lb.)
   1 Tbsp. vegetable oil
   1/4 tsp. salt
   1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
   3/4 c. picante sauce
   2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
   1 large red bell pepper, cut into 1" pieces
   1 1/2 tsp. ground cumin
   2 Tbsp. cornstarch, dissolved in 1/4 c. water

Toppings:
   dairy sour cream
   chopped fresh cilantro
  
   Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2" thick strips. In Dutch oven, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from pan; season with salt. Set aside.
   In same pan, combine broth, picante sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes or until vegetables are crisp-tender.
   Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Return beef to pan. Serve with sour cream and cilantro.
  
   Beef Mushroom Stew
   2 tsp. vegetable oil
   1 lb. lean stew beef 1-inch cubes
   2 cloves garlic, minced
   1 onion, chopped
   1 tsp. white sugar
   1 tsp. vegetable oil
   1 c. beef stock (or 1 beef bouillon cube with 1 c. water)
   1 Tbsp. red wine vinegar
   1 6 oz. can tomato paste
   2 bay leaves
   1/2 tsp. black pepper
   2 tsp. brown sugar
   1/2 lb. fresh mushrooms, sliced
   2 medium potatoes, cubed
  
   In a medium (2 qt.) saucepan, heat 2 tsp. oil over medium heat until hot. Add beef and garlic and brown for 5 minutes. Remove beef with liquid to a bowl and set aside. Saute onions and white sugar in 1 tsp. oil over medium heat until lightly brown. Remove onions and separate from beef. Add meat back to saucepan. Stir in stock (or bouillon with water,) vinegar, tomato paste, bay leaves, pepper and brown sugar. Cover and simmer over low heat for 1 hour, stirring occasionally. Add mushrooms, potatoes and onions and simmer covered for 20 minutes over low heat, stirring occasionally. If stew is too thick, add 1/4-1/2 c. water. Remove bay leaves before serving. This stew freezes well.
  
   Tapado De Pollo
   1/3 c. unsifted flour
   1/4 tsp. pepper
   3 lbs chicken pieces
   2 Tbsp. vegetable oil
   1 medium onion, sliced
   1 medium jicama, peeled and cubed (about 1 c.)
   1 (8 oz.) can juice-pack pineapple slices, drained, reserving liquid
   1 (14-1/2 oz.) can diced tomatoes, undrained
   4 tsp. chicken-flavor instant bouillon or 4 chicken-flavor bouillon cubes
   1 Tbsp. brown sugar
   1/4 tsp. ground cinnamon
   1 unripened banana, unpeeled
   1 lb. zucchini, cut in 1/2-inch slices
   1 firm pear, peeled, cored and sliced
  
   In plastic bag, combine flour and pepper. Add chicken, a few pieces at a time; shake to coat. In large kettle or Dutch oven, brown chicken in oil; pour off fat. Add onion and jicama. In medium bowl, combine reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer 35 minutes. Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer 10 minutes. Remove peel from banana before serving. Refrigerate leftovers.
  
   Five-Hour Stew
   2 lbs. stew meat
   4 to 5 potatoes, quartered
   4 carrots, sliced
   5 to 6 stalks celery, cut up
   1 onion, quartered
   Salt and pepper
   2 Tbsp. tapioca
   1 12 oz. can V-8 juice
   1 c. red wine
   1 can small onions
   Fresh mushrooms
  
   Line bottom of Dutch oven with layer of meat. Add potatoes, carrots, celery and onion. Sprinkle with salt and pepper. Sprinkle tapioca over top and pour V-8 juice and wine. Cover tightly and bake at 200 F for 5 hours, and don't peek! One-half hour before completion, add 1 can of small onions and mushrooms, if desired.
  
   Brunswick Stew
   1 large hen or 2 frying chickens (4 1/2-5 lbs.)
   2 qts. water
   1 Tbsp. salt
   1 pkg. whole frozen corn
   4 medium onions, chopped
   1 pkg. frozen okra (or canned)
   2 large green peppers, chopped
   3 ripe tomatoes, quartered
   1/2 tsp. black pepper
   2 dashes Tabasco sauce
   1 bay leaf
  
   Cut up chicken and put into the pot with salt. Cover with water and bring to a boil. Simmer gently until meat is falling from the bones (1 to 1 1/2 hours). Add vegetables. Add salt to taste, black pepper, tabasco and bay leaf. Simmer the stew, letting it get thick. If vegetables are holding their shape, add more water. Stir frequently so vegetables will not scorch. The stew will cook in about 2 - 2 1/2 hours. When thick, remove all skin and bones. Ladle generously into bowls or serve over rice. Corn bread or hush puppies are boon companions. When freezing, omit okra and add only at the last.
  
   Veal Stew Cordon Bleu
   1 1/2 lbs. veal cut into small pieces
   4 Tbsp. butter
   1 lb. mushrooms, sliced
   2 Tbsp. flour
   1 c. cooked tomatoes (may use Italian canned)
   1 lg. onion, chopped
   1/2 can tomato paste (approx. 3 Tbsp.)
   1 1/2 c. water or tomato juice from canned tomatoes
   2 beef bouillon cubes
   1 bay leaf
  
   Brown veal in 2 Tbsp. butter. Remove veal from pan. Brown mushrooms in an additional 2 Tbsp. butter in same pan. Remove mushrooms from pan. Add 2 Tbsp. flour and blend into the butter (may be necessary to add more butter). Cook briefly to brown. Stir in tomatoes, onion, mushrooms and tomato paste. Gradually add water, beef bouillon cubes and whole bay leaf. Bring to a boil and add browned meat. Season with salt and pepper to taste. Simmer until tender, approximately 1 hour, adding more liquid if necessary. This must be stirred occasionally as it is inclined to stick to the bottom of the pan. Serve on rice or noodles.