OLD-FASHIONED STEWED POTATOES
This old-fashioned recipe is delicious and easy.
Provided by The Southern Lady Cooks
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
- Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.
OLD TIMEY STEWED POTATOES
Make and share this Old Timey Stewed Potatoes recipe from Food.com.
Provided by suzybeth
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes in the double boiler, and dredge them with the salt, pepper and flour. Add the parsley, butter and milk. Cover, and put on to boil. Cook twelve minutes. Serve very hot.
- Refridgerates well for reheating.
Nutrition Facts : Calories 291, Fat 12.6, SaturatedFat 7.9, Cholesterol 40.9, Sodium 140.1, Carbohydrate 36.3, Fiber 3.4, Sugar 1.2, Protein 9.3
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP
I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!
Provided by wekitty
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
- 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
- 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
- 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.
Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8
OLD-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
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