Flu Stew Recipes

FLU STEW

Steps:

• Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
• In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
• Add meat. Bring heat to medium and stir until meat is half or almost cooked.
• Add potatoes along with a few dashes of Essense, and stir until they start to brown.
• Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
• Add carrots and mushrooms and stir a few minutes.
• Add chicken broth.
• Add Salt.
• Drain lentils after their thirty minutes time is up, and add to stew.
• Add a few dashes of Essense, stir, and bring to a boil.
• Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
• Stir, and serve.

BEEF STEW I

Steps:

• Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
• Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
• Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.
• Add corn, green beans, and rice; simmer for 30 minutes longer.

THICK AND HEARTY CLASSIC BEEF STEW

Steps:

• Cut up beef into large, double bite-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.
• In large mixing bowl, mix well the next 6 (dry) ingredients.
• Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. (*Shaking in a bag does not work well. A bowl and large spoon works perfectly.) Set aside.
• In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides.
• Add next 10 ingredients, scrape yummy bits from bottom of pan, cover, reduce heat until simmering, and simmer for about 45 minutes until meat is tender, stirring only occasionally.
• Add butter, sugar, carrots, potatoes and celery, recover, bring back to a low boil over medium-high, reduce heat to low, and simmer again (covered) for another 30 -35 minutes, or until veggies are tender. Time will depend on how chunky you cut your veggies, so you may want to check yours after 25 minutes for tenderness. *Stir once or twice during simmering to make sure nothing is sticking to the bottom.
• Stir in drained corn and heat through.
• Remove lid and bring up to a simmer without the lid. Mix cornstarch and cold water and stir into pot to thicken. Simmer 1-2 more minutes. Ladle into bowls, and serve with warm buttered biscuits or bread, and hot sauce on the side for those who like to spike it hot!
• *Don't forget to remove the bay leaves before serving....or.... leave one in there and whoever gets it has to do the dishes!
• Leftover stew will very thick after chilling, do not add any liquid! Stew will thin back out after reheating.