Kellys Witches Stew Recipes

KELLY'S BEEF STEW

Steps:

• Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
• Heat oil in large pan, add meat and a handful of the onions.
• Whilst meat is browning, add lime juice and stir.
• When brown all over (about ten mins) add enough water to cover and stir.
• Bring to boil.
• Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
• Cover and simmer for 1 hr and 30 minutes.
• Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
• Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
• If not to desired thickness add more flour.
• Once thickened, return to heat and add green beans.
• Heat through and serve (good with biscuits!).

KELLY'S WITCHES STEW

Steps:

• Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
• In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
• In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
• Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
• Serve with rolls, crackers and butter.
• Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
• To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.