CALIFORNIA SETTLERS' STEW
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
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
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
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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