Memories and Moments by GrannyJo

Firstly, I want to thank all you folks for your comments and congratulations while I've been away with the 'cold fingers' annoyance. It's still too cold for me here, and the gloves are on, but some days I just have to get at and suffer through it, if I want to get done what my mission is here on this blog. heheheh

Anyway, Reba asked if there were any suggestions to help her 'bland' beef stew, and since I've never made anything that I could classify as 'bland' in my life--[I ALWAYS taste and season as I go, even following a recipe, and bland is not my favorite taste. 8-)], I thought I'd put up all the recipes I've got for any of my readers who are 'IN A STEW'! ENJOY!

BEEF STEW

1 LB STEWING BEEF OR CHUCK CUT IN CUBES
1/2 C FLOUR * 1 TSP PAPRIKA * 1 TSP SALT * 1/2 TSP BLACK PEPPER PUT ALL OF ABOVE IN A BAG AND SHAKE UNTIL BEEF IS WELL COATED
RESERVE REMAINING FLOUR IN BAG

BROWN BEEF IN A STEW POT IN 1/4 C OIL UNTIL LIGHTLY BROWNED
SPRINKLE REST OF FLOUR OVER BEEF AND CONTINUE BROWNING, STIRRING UNTIL FLOUR IS WELL ABSORBED

SLOWLY ADD 2 QTS WATER STIRRING CONSTANTLY AND SCRAPING PAN WELL
ADD 2 T BEEF BASE OR BOULLION CUBES * 1 BAY LEAF * 1 T GARLIC GRANULES * 1 LARGE ONION, CHOPPED
SIMMER AT LEAST ONE HOUR AND UNTIL BEEF IS TENDER
ADD 2 CARROTS SLICED 1/2 INCH DIAGONALLY * 3 MEDIUM POTATOES, CUBED * 2 STALKS CELERY SLICED 1/2 INCH DIAGONALLY
SIMMER UNTIL CARROTS AND POTATOES ARE JUST TENDER
ADD 1 CAN OF PEAS OR 1 BOX FROZEN PEAS
SIMMER UNTIL HEATED THROUGH

BISQUICK DUMPLINGS MAY BE COOKED ON TOP AT THIS TIME.....OR POUR STEW INTO CASSEROLE, PLACE IN OVEN WITH BISCUITS ON STEW TO BAKE
(STEW CAN ALSO BE SERVED WITH CRUSTY BREAD INSTEAD OF THE ABOVE)

SLICED ONIONS SPRINKLED WITH SALT ARE EXCELLENT ON THE SIDE OR A TOSSED SALAD WITH OIL & VINEGAR DRESSING

ITALIAN BEEF STEW

1 LB STEWING BEEF OR CHUCK CUT IN CUBES
1/2 C FLOUR * 1 TSP PAPRIKA * 1 TSP SALT * 1/2 TSP BLACK PEPPER PUT ALL OF ABOVE IN A BAG AND SHAKE UNTIL BEEF IS WELL COATED
RESERVE REMAINING FLOUR IN BAG

BROWN BEEF IN A STEW POT IN 1/4 C OIL UNTIL LIGHTLY BROWNED
SPRINKLE REST OF FLOUR OVER BEEF AND CONTINUE BROWNING, STIRRING UNTIL FLOUR IS WELL ABSORBED

SLOWLY ADD 1 QT WATER STIRRING CONSTANTLY AND SCRAPING PAN WELL
ADD 2 T BEEF BASE OR BOULLION CUBES * 1 BAY LEAF * 1 T GARLIC GRANULES * 1 LARGE ONION, CHOPPED * 1 T CRUSHED BASIL * 1 T PARSLEY FLAKES * 1 15OZ CAN TOMATO SAUCE
STIR WELL, COVER AND SIMMER AT LEAST ONE HOUR AND UNTIL BEEF IS TENDER

ADD 2 CARROTS SLICED 1/2 INCH DIAGONALLY * 3 MEDIUM POTATOES, CUBED * 2 STALKS CELERY SLICED 1/2 INCH DIAGONALLY
SIMMER UNTIL CARROTS AND POTATOES ARE JUST TENDER
ADD 1 CAN OF PEAS OR 1 BOX FROZEN PEAS * 1 CAN YELLOW WAX BEANS(DRAINED)
SIMMER UNTIL HEATED THROUGH

CRUSTY BREAD AND SLICED ONIONS SPRINKLED WITH SALT ARE EXCELLENT ON THE SIDE OR A TOSSED SALAD WITH OIL & VINEGAR DRESSING

VEAL STEW

1 LB STEWING VEAL OR BONED VEAL LEG CUT IN CUBES
1/2 C FLOUR * 2 T PAPRIKA * 1 TSP SALT * 1/2 TSP BLACK PEPPER PUT ALL OF ABOVE IN A BAG AND SHAKE UNTIL BEEF IS WELL COATED
RESERVE REMAINING FLOUR IN BAG

BROWN VEAL IN A STEW POT IN 1/4 C OIL UNTIL LIGHTLY BROWNED
SPRINKLE REST OF FLOUR OVER VEAL AND CONTINUE BROWNING, STIRRING UNTIL FLOUR IS WELL ABSORBED

SLOWLY ADD 2 QTS WATER STIRRING CONSTANTLY AND SCRAPING PAN WELL
ADD 2 T CHICKEN BASE OR BOULLION CUBES * 1 BAY LEAF * 1 T GARLIC GRANULES * 1 LARGE ONION, CHOPPED
SIMMER AT LEAST ONE HOUR AND UNTIL VEAL IS TENDER AND BROTH IS THICK
ADD 2 CARROTS SLICED 1/2 INCH DIAGONALLY * 3 MEDIUM POTATOES, CUBED * 2 STALKS CELERY SLICED 1/2 INCH DIAGONALLY
SIMMER UNTIL CARROTS AND POTATOES ARE JUST TENDER
ADD 1 CAN OF PEAS OR 1 BOX FROZEN PEAS
SIMMER UNTIL HEATED THROUGH
THIS STEW IS NOT A DARK BROWN, BUT A VERY LIGHT COLOR GRAVY

CRUSTY BREAD AND SALTY SLICED ONIONS ARE AGAIN IN ORDER

LAMB STEW
(LIGHT BROWN GRAVY)

PREPARE AS THE VEAL STEW ABOVE, USING 1 LB LAMB STEW MEAT CUBED
THIS IS ALSO A LIGHT GRAVY STEW.

LAMB BREAST STEW
(TOMATO GRAVY)

PREPARE AS THE ITALIAN BEEF STEW ABOVE, USING 2 LBS LEAN LAMB BREAST CUT INTO THREE INCH PIECES AND USING CHICKEN BASE OR BOULLION CUBES INSTEAD OF BEEF WHERE INDICATED.

IRISH STEW

PREPARE AS VEAL STEW ABOVE, USING 1/2 LB. VEAL STEW MEAT AND 1/2 LB LAMB STEW MEAT CUT IN CUBES. GRAVY SHOULD BE LIGHT AND THICK WHEN DONE.

SOMETIMES I ADD MORE PAPRIKA AND 1 C SOUR CREAM TO THIS AT THE END AND HEAT TO STEAMING. IT COMES OUT LIKE A RICH PAPRIKASH TO SERVE OVER THICK NOODLES. YUM! YUM!

So, hurry up and cook these now, while it is still the chill of winter. They are wonderful 'comfort food' for the tummy and the heart! Dinty Moore never had it so good! 8-)