Forgotten Stew Recipes

5 HOUR BEEF STEW

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
• Bake in preheated oven until beef and potatoes are tender, about 5 hours.

FORGOTTEN STEW

Steps:

• Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300°F for 4 hours until tender. Serves 6 to 8.
• Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.

FORGOTTEN STEW

Steps:

• Place all ingredients in a 3 quart casserole & stir until well mixed.
• Cover tightly & bake in a 350F oven for about 3 hours.
• Serve with baking powder biscuits or warm rolls.
• This is almost way too easy, but it does work. If you want you can flour & brwon the beef cubes first, but if you want the easy way, this is it and it is still really good.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

ROCKY MOUNTAIN ELK STEW

Steps:

• Heat 2 tablespoons of the butter or oil in a large soup pot with a lid over medium-high heat. Salt the stew meat well, then dust in the flour. Brown the meat in batches, making sure they do not touch each other. Remove the meat to a bowl as it browns and reserve.
• When all the meat is nicely browned, add the remaining oil and the chopped onion. Stir well, and brown this well, too.
• While this is happening, put 2 of the roasted chiles into a blender with the stock and puree.
• Add the garlic and stir to combine. Return the meat to the pot, along with any juices that have collected in the bowl. Pour the contents of the blender into the pot. Crush the dried mushrooms in your hands and add to the pot. Fill the blender bowl again with water and pour that into the pot. Finally, add the beer. Bring all this to a simmer, add salt to taste, partially cover the pot, and let this cook gently.
• If you are using dried beans, wheat berries or barley and greens, now is the time to cook them. If you are using canned beans, wait.
• After about 2 hours, add the carrots and the sage, as well as the parsnip, if using. When they are tender, about 40 minutes or so later, add the remaining green chiles, and any of the other optional ingredients you happen to be using. Taste for salt and black pepper and serve.