A pot of hot stew simmering on the stove always is a welcome sight during the cold winter months. While the difference between stew and soup is subtle and not always easy to discern, most people agree that stew vegetables and meat may be cut into larger pieces retaining more of its individual flavor.
Stews, generally, have a hearty or thicker sauce and for that reason are more likely to be a main meal.
Try to be more creative when making stew and add different vegetables or cuts of meat. If you are trying to limit your meat intake, just don’t add meat and use more vegetables and fresh herbs. Good stock makes good stew, so adding wine or beer can enhance the flavor.
Herb Beef Stew
1/3 cup all-purpose flour
1/4 cup fresh parsley or 3 Tbsp. dried parsley
2 tsp. fresh thyme or 1 tsp. dried thyme
1 ½ pounds brisket or beef chuck cut into 1-inch pieces (If you use brisket
make sure to shred meat after it’s cooked)
3 Tbsp. olive oil
2 onions cut into small wedges
5 potatoes cut into chunks
4 Tbsp tomato paste
3 Tbsp spicy brown mustard
2 cans of beef broth
8 oz mushrooms
Bunch of kale—thoroughly cleaned!
1 bay leaf
(optional)1 bottle of beer
Mix meat, herbs, flour and salt and pepper in bowl. Heat oil in a large cooking pot and brown meat. Stir in carrots, onions, kale, tomato paste, mustard, broth, bay leaf, and beer. Bring to a boil; reduce heat. Cover and simmer for 1 ½ hours until meat is tender. Add potatoes and cook for additional 30 minutes.
Tastes great with garlic bread.
By Jennifer Wickes
1 pound beef chuck—cut 1" thick
3 tablespoons bread crumbs, seasoned
1/2 teaspoon salt
1/8 teaspoon pepper
2 celery stalks—cut 1" thick
9 new potatoes
1/2 teaspoon bay leaves 2 tablespoons flour
1 teaspoon Kitchen Bouquet
10 3/4 ounces condensed tomato soup
Roasted garlic and herbs
1/2 cup beef broth
1/2 cup water
Combine bread crumbs, salt and pepper in a Ziploc bag, and add in the beef to coat.
Place the coated cubes in Crock Pot and add remaining ingredients; stir well.
Cover and cook on LOW setting for 10–12 hours (or on HIGH setting for 3 – 5 hours).
Jennifer Wickes is the editor at Cookbook Reviews and Cooking With The Seasons, which has been voted to be one of the Top 100 Culinary Sites on the Internet!
By Cindy Sanchez
1 egg, beaten
1 cup bread crumbs
1/4 cup chopped onion
1 tsp. salt
1 tsp. marjoram
1/2 tsp. thyme
1 1/2 lb. ground beef
2 tsp. oil
2 cans beef broth
2 cans golden mushroom soup undiluted
4 potatoes, cut into chunks
2 carrots, sliced
1 jar pearl onions, drained
1/4 cup fresh parsley
Mix egg, bread crumbs, chopped onion, salt, marjoram, and thyme. Add beef, mix well and shape into meatballs. Cook in baking dish in oven at 350 degrees for 12-14 minutes (Make sure they are completely cooked). Put in soup pot, add broth, soup, potatoes, carrots and pearl onions. Bring to boil, add meatballs and simmer 30 minutes.
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