Ramonas Potato Stew Recipes

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POTATO STEW



Potato Stew image

A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.

Provided by Lorac

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) can sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaf
salt
pepper

Steps:

  • Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
  • Add remaining ingredients and simmer until potatoes are tender.

VEGETABLE-LOADED POTATO STEW



Vegetable-Loaded Potato Stew image

Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.

Provided by MartyRiv

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

3 ½ cups vegetable broth
3 cups (1-inch) potato chunks
1 teaspoon salt, or to taste
1 teaspoon dried oregano, or to taste
1 teaspoon dried parsley, or to taste
1 teaspoon dried cilantro, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup finely chopped red bell pepper
¼ cup finely chopped white onion
¼ cup finely chopped leek
¼ cup finely chopped carrot
¼ cup finely chopped celery
4 garlic cloves, minced

Steps:

  • Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 29.5 g, Fat 0.7 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 1005.8 mg, Sugar 5.1 g

BEEF-AND-POTATO BURRITOS



Beef-and-Potato Burritos image

For less spicy burritos, remove the jalapeno ribs and seeds before chopping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 15

1 large baking potato
2 tablespoons vegetable oil, such as safflower
3/4 pound ground beef
1 onion, chopped
1 jalapeno chile, finely chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro (optional)
1 lime, plus wedges for garnish

Steps:

  • Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
  • Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
  • Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
  • Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

CREAMY VEGGIE POTATO STEW



Creamy Veggie Potato Stew image

This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 10

Number Of Ingredients 11

3 quarts water
8 large potatoes, peeled and sliced
4 large carrots, diced
2 stalks celery, chopped
2 small onions, chopped
⅓ cup butter
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon paprika
2 cups heavy cream

Steps:

  • In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
  • Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 58.6 g, Cholesterol 81.3 mg, Fat 24.1 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 14.9 g, Sodium 463.3 mg, Sugar 4.5 g

ROMANIAN PORK AND POTATO STEW



Romanian Pork and Potato Stew image

Pork is standard fare in Romanian and this pork and potatoes stew recipe, or cartofi cu carne de porc in Romanian, is a favorite.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 1h20m

Number Of Ingredients 18

For The Stew:
1 pound pork loin, trimmed of fat and cut into 1-inch pieces
Lard, bacon fat or oil for pan frying
2 large onions, finely chopped
2 tablespoons tomato paste
1 tablespoon ​Vegeta seasoning
1 teaspoon hot or mild paprika
Salt and pepper to taste
1 pound potatoes, peeled and cut into 1-inch cubes
Chopped dill or parsley for garnish
For The Mamaliga:
1 1/4 cups water or stock
3/4 teaspoon salt (or Vegeta seasoning)
1 tablespoon butter
1/2 cup coarse yellow cornmeal
Sour cream to taste (optional)
Telemea or feta cheese to taste (optional)
Fresh herbs of choice to taste (optional)

Steps:

  • To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
  • When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
  • Remove from heat and add chopped dill or parsley. Serve with mamaliga.​​
  • To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
  • Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.

Nutrition Facts : Calories 527 kcal, Carbohydrate 47 g, Cholesterol 107 mg, Fiber 5 g, Protein 37 g, SaturatedFat 8 g, Sodium 788 mg, Sugar 7 g, Fat 21 g, ServingSize 4 bowls (Serves 4), UnsaturatedFat 0 g

SALT PORK AND POTATO STEW



Salt Pork and Potato Stew image

Perfect on a cold winter day, this hearty potato stew is filled with delicious pork, white wine, potatoes, and fresh herbs.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 1h20m

Yield 4

Number Of Ingredients 11

1/4 pound salt pork (cut into 1-inch strips), or 5 to 6 slices bacon (diced)
1 large onion (cut into 1-inch chunks)
4 to 6 green onions (sliced), plus extra for garnish
1 1/2 tablespoons all-purpose flour
2 bay leaves
1 teaspoon dried thyme
1/4 cup dry white wine
3 pounds potatoes (cut into 1-inch chunks)
3 cups chicken broth
1/4 teaspoon pepper
Optional: sweet ground paprika

Steps:

  • Gather the ingredients.
  • In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
  • Add both types of onions and cook until they start to soften, for about 4 or 5 minutes. Sprinkle the flour over the onions, and add the bay leaves and thyme.
  • Increase the heat to high. Pour in the wine and stir to loosen any brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
  • Add the potatoes, chicken broth, and pepper. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, for 45 to 60 minutes.
  • Sprinkle the stew with paprika, if desired. Taste and adjust the seasonings. Remove the bay leaves before serving.
  • Garnish with sliced green onions, if you like. Enjoy.

Nutrition Facts : Calories 585 kcal, Carbohydrate 81 g, Cholesterol 28 mg, Fiber 9 g, Protein 12 g, SaturatedFat 9 g, Sodium 1493 mg, Sugar 7 g, Fat 24 g, ServingSize 3-4 bowls (3-4 servings), UnsaturatedFat 0 g

RAMONA'S POTATO STEW



Ramona's Potato Stew image

A very dear lady, Ramona Karpierz, taught me this recipe about 35 years ago. She called it Potatoes, Tomatoes and Cominos, and occasionaly, End of the Month Stew. Now it's called, Ramonas Potato Stew. Goes well with a crisp salad and warm cornbread/muffins.

Provided by Mary Payton

Categories     Beef

Time 1h

Number Of Ingredients 9

1 lb ground beef
3 large russet potatoes
1 medium onions, yellow, medium
2 clove garlic
1 can(s) 6 oz. tomato paste
6 c water
1 Tbsp cumin seeds
1 Tbsp vegetable oil
salt and pepper, to taste

Steps:

  • 1. Dice the onion and mince the garlic.
  • 2. Add vegetable oil to a 4-5 quart pot and add the onion and garlic. Cook to soften; about 3 to 5 minutes on medium heat.
  • 3. Add the ground beef to the onions and garlic and continue cooking, stiring occasionally until the meat is just done, about 10 to 15 minutes. Drain off the fat and return to the pot.
  • 4. Meanwhile, dice the potatoes, peeled or not. When meat mixture is browned and drained, add the potatoes and the cumin. If using the cumin seeds, rub between the palms of your hands to release the oils a bit. If you prefer the ground cumin, just add. Cook and stir for about 5 minutes.
  • 5. Add the water and the tomato paste and stir til the paste is completely disolved. Add the salt and pepper and turn up to bring to a boil. Continue cooking, uncovered, at about medium high heat until potatoes are tender; about 25 to 30 minutes

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