A Few Good Stews for Fall & Winter

A nip is in the air and the leaves have been showing their glorious fall colors. That means it's time to cook up some good stews for dinner. And, don't forget to use the leftovers for a great, quick lunch at school or office. It's also a great entree when you have unexpected guests - it's easy to stretch this with extra meat or potatoes.

Here are a couple of recipes to get you started

My "Fave" Beef Stew (Yields 4 - 6 servings)

Ingredients:

1 Lb Stew Meat, cut up into ¾" pieces (Tip: I use London Broil which is more tender)
8 Potatoes, cut into 1 ½" pieces
1 Med Onion, chopped
3 Cans Tomato Sauce, sm size (Tip: I use 1 can of salt free to lower the salt content)
3-4 Cans Water (cans are from the tomato sauce tins)
1 Can Black Olives, pitted
To taste Salt, Pepper
To taste Garlic Powder
1 Sprig Rosemary, dried, crushed
½ Tsp. Parsley, dried
3-4 Bay leaves, dried

Steps:

1. Sauté meat with onions on medium high heat until lightly browned. You may need to add some water if it starts to stick to the bottom of the pot.

2. Add all spices except the Bay leaves. Continue to brown, stirring to avoid any sticking.

3. Add tomato sauce and water and stir well. Add the Bay leaves. Cover but leave the lid slightly open.

4. Once it is simmering nicely, add the potatoes and lower heat so it simmers very slowly.

5. Continue to cook for the next 45-60 minutes, stirring occasionally.

6. Add black olives. Continue cooking for five minutes to heat olives thoroughly.

7. Remove Bay leaves and serve. Excellent with crusty French bread. Or, you could serve each portion in a small round French bread bowl. (Slice the top of the round loaf off and remove a most of the white "inside" bread leaving a thick crusty "bowl." Use the removed bread for bread crumbs - dry in the oven, then grate, or freeze and use for stuffing.)

Variations:

Add 3-4 carrots, cut into 1" pieces. Add to stew with potatoes

Substitute small button, canned mushrooms for the black olives
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Beef Stew With Veggies (Yield 6 Servings)

Ingredients:

1 Lb Stew Meat
1 Cup Carrots, sliced
3 Cups Potatoes, cut into 1" pieces
1 Cup Green beans, frozen
1 Med Onion, sliced
2 Tbsp Flour
3 Cups Vegetable Juice
1 Cup Water
2 Tbsp. Olive oil
2 Beef bouillon cubes
½ Tsp. Dried oregano
To taste Salt, Pepper
To taste Garlic Powder
1 Sprig Rosemary, dried, crushed
½ Tsp. Parsley, dried
3-4 Bay leaves, dried

Steps:

1. Put flour in a plastic bag. Add cubes of meat a few at a time and shake to coat

2. Put oil in a large pot; add meat and allow to brown over medium-high heat. Drain fat.

3. Add all wet ingredients and spices. Bring to a boil, then reduce heat. Cover lightly and allow to simmer for at least 30 minutes.

4. Add all vegetables and continue to simmer for about another 45-60 minutes.

5. Serve. Excellent with crusty French bread.

Variation:

Substitute pork for the beef and reduce the final simmering time to 30 minutes.

Small portions of these stews packed in a microwaveable container make terrific lunches.

Enjoy!