Hearty Stew

All-American Sausage Stew recipe
1 (10 1/2 ounce) can condensed beef broth
1 cup water
1/8 teaspoon pepper
1 bay leaf
2 medium onions, quartered
6 carrots, pared, cut into julienne pieces
1 1/2 cups diced celery
2 potatoes, pared and diced
2 tablespoons water
1 tablespoon all-purpose flour
1 pound Eckrich® Smoked Sausage, cut into 1/2-inch pieces
Salt, to taste
Grated Parmesan cheese

Combine broth, 1 cup water, pepper, bay leaf and vegetables, except potatoes, in a 4-quart saucepot. Simmer, covered, 10 minutes. Add potatoes; cook until vegetables are tender. remove bay leaf. Mix 2 tablespoons water with flour; stir into vegetables. Add sausage; heat. Add salt. Top each serving with cheese.

Baked Beef Stew recipe
4 pounds stew meat (DO NOT BROWN)
3 to 4 potatoes
3 to 4 carrots
3 to 4 ribs celery
1 large onion
1 can tomato soup
1 can beef broth or 1 bouillon cube
1 large can tomatoes
1 tablespoon A-1® sauce
4 tablespoons Minute® tapioca
1 green bell pepper
Salt and pepper
1 clove garlic, crushed

Cut all vegetables into chunks. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F. Add water, if necessary, during cooking. Stir during the last hour of baking.

Bloody Mary Stew recipe
2 pounds cubed stew meat
1/2 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 pound bacon, cut into bite size pieces
1 envelope onion soup mix
3 cups water
1 liter bloody Mary mix
1 teaspoon granulated sugar
1 cup barley
1 (20 ounce) package frozen mixed soup vegetables
1/2 of 20 ounce package frozen cut corn
1 onion, chopped

Coat meat with mixture of flour, salt and mustard.

Fry bacon in large Dutch oven. Remove bacon then brown meat in bacon drippings. Add soup mix and water. Cover and simmer for 1 hour.

Add bloody Mary mix, sugar, barley, bacon, frozen vegetables and onion. Simmer for another 45 minutes. If more liquid is needed, just add more bloody Mary mix.

Cheesy Brat Stew recipe
6 fully cooked bratwurst or Polish
sausage, cut into 1/2 inch pieces
4 medium potatoes, cooked and cubed
1 (16 ounce) can cut green beans, drained
1 (10 ounce) can cream of mushroom soup
1 cup shredded cheddar cheese
1 medium onion, chopped

Combine all ingredients in a greased three-quart casserole dish and bake at 350 degrees F for 45 minutes to one hour.

Chicken and Garlic Stew recipe
This dish will make your home smell wonderful. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal. Serves 2 to 4.

6 chicken thighs
3/4 teaspoon salt
3/4 teaspoon white pepper
20 cloves garlic
3 cups water
2 tablespoons olive oil
1/2 cup chopped celery and leaves
1/2 cup chopped fresh parsley
1/8 teaspoon thyme
1 cup dry white wine

Preheat oven to 375 degrees F.

Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. Drain and rinse under cold water, then peel.

In a shallow 2-quart casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; bake 35 minutes. Turn chicken, baste, and bake 40 minutes longer

Chicken Stew with Rosemary Dumplings recipe
Serves 4 to 6.

1/2 cup (125 mL) all-purpose flour
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1 (3 pound - 1.5 kg) whole chicken about, cut into pieces
1 tablespoon (15 mL) vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon (5 mL) dried rosemary
2 cups (500 mL) chicken stock
1 cup (250 mL) frozen peas

Rosemary Dumplings
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) dried rosemary
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) milk
1 egg, lightly beaten
Fresh rosemary sprigs

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.

In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables.

Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in centre of dumpling comes out clean.

Boy Scout Cowboy Stew recipe
Serves 8.

1 pound ground beef
1 (28 ounce) can stewed tomatoes
2 (15 1/4 ounce) cans whole kernel corn
2 (15 ounce) cans whole green beans
1 (15 1/2 ounce) can canned red beans, drained and rinsed
1 onion, chopped
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper to taste

Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.

In a stockpot or Dutch oven, combine ground beef, tomatoes, corn, green beans, red beans and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer this cooks, the better flavor it has