Brazos River Stew Food

BRAZOS RIVER CATFISH STEW

Brazos River Catfish Stew image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 (10 3/4 ounce) cans condensed tomato soup
1 cup catsup
1/4 pound salt pork, diced
1 onion, chopped
1/2 cup butter
1 teaspoon black pepper
Dash cayenne pepper
6 drops Worcestershire sauce
Salt
6 catfish fillets, cut into small pieces

Steps:

Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.

VENISON STEW

Venison Stew image

This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef.

Provided by Lisa Sorrell

Categories Stew

Time 12h20m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb venison, cut in 1 inch chunks
4 medium potatoes, peeled and cut in 1 inch chunks
1 small onion, chopped in large pieces
1/2 lb fresh mushrooms, whole
1 cup carrot, cut in lengths of about 2 inches
2 (10 ounce) cans beef broth
1 cup water
1/2 cup flour
1/4 teaspoon garlic powder
1/8 teaspoon oregano
salt and pepper

Steps:

In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
Allow to cook on high for about 5 hours.
Add flour and salt and pepper to taste.
Cook for another 5-7 hours on low.
You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.

Nutrition Facts : Calories 159.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 38.1, Sodium 245.5, Carbohydrate 22.4, Fiber 2.8, Sugar 2, Protein 14.2

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