AMISH COUNTRY STEW
I found this recipe in an Amish cookbook I borrowed from my mom. I haven't made this yet but plan to sounds yummy! This is supposed to be baked in the oven but I will use my slow cooker.
Provided by children from A to Z
Categories Stew
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Add all ingredients to slow cooker, except parsley.
- Stir to combine.
- Cook on low for 5-6 hours, without stirring.
- Add parsley just before serving.
- This can be made in the oven:.
- Preheat oven to 300.
- Combine all ingredients in a roasting pan, except parsley.
- Bake covered without stirring for 5 hours.
- Add parsley. Enjoy!
Nutrition Facts : Calories 534.1, Fat 29.6, SaturatedFat 11.7, Cholesterol 118, Sodium 480.9, Carbohydrate 33.6, Fiber 4.3, Sugar 12.9, Protein 33.3
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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- In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.
- Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat. Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.
- Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork tender. Do not overcook as the potatoes could break down into the stew if overcooked.
- In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some of the cornstarch mixture a little at a time to the stew, stirring well between each addition, until the stew reaches your desired thickness.
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