California Settlers Stew Food

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CALIFORNIA SETTLERS' STEW



California Settlers' Stew image

Quite tasty and quite easy to make, this stew comes from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground round or 1 lb minced round steak
1 onion, peeled and minced
1 cup tomatoes, cooked (canned is fine)
2 green bell peppers, seeded and chopped
1 quart water
1 potato, peeled and diced
salt, to taste
4 slices toast

Steps:

  • Shape meat into marble-sized balls.
  • Heat onion, tomatoes, peppers and water to the boiling point in a skillet; add meat and simmer 30 minutes.
  • Add potatoes, season with salt and continue cooking for ten minutes.
  • Serve on toast.

Nutrition Facts : Calories 477.1, Fat 25.4, SaturatedFat 9.4, Cholesterol 101.2, Sodium 288.6, Carbohydrate 36.1, Fiber 4, Sugar 4.9, Protein 25.6

CALIFORNIA BEEF STEW



California Beef Stew image

My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.

Provided by PJ Funnybunny

Categories     Stew

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 slices bacon, diced
2 lbs beef, stewing, cut in 1 1/2 inch chunks (note We used tenderloin for the beef. crazy, yes)
water
1 cup dry red wine, dry
1 beef bouillon cube, beef
2 garlic cloves, minced
1/2 small onion, minced
2 teaspoons salt
1/4 teaspoon thyme leaves
1 strip orange peel
18 small white onions, white, small
3/4 lb small white mushroom, white, small
2 tablespoons cornstarch
1 (10 ounce) package frozen green peas, green, frozen
1/2 cup black olives, black, pitted

Steps:

  • In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
  • To drippings in pan, add stew meat and cook until well browned.
  • Stir in one cup water, wine and next six ingredients; heat to boiling.
  • Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
  • Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
  • Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
  • Add onions, mushrooms, frozen peas and olives and cover.
  • Cook 10 minutes or until peas are fork tender.
  • Serve and enjoy!

Nutrition Facts : Calories 1265.1, Fat 111.1, SaturatedFat 45.5, Cholesterol 152.6, Sodium 1208.4, Carbohydrate 38.8, Fiber 8.6, Sugar 15.1, Protein 22

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