Brown stew beef in hot shortening in a heavy skillet. Sprinkle with seasoned salt as it cooks.
Add boiling water and tomato juice.
Simmer, covered, for 1 hour.
Add vegetables and cook until tender.
Add more water or tomato sauce, if desired. Serve with biscuits.
Really good for cold days.
mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are
and remove from heat. After stew has stopped simmering, stir in
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
side.
For the seafood stew:
Return the seafood stock
BEEF AND CARROT STEW:
Toss the meat in
cup of the hot stew mixture.
Stir the sour
Brown ground beef and onion, drain well.
In large broiler add all remaining ingredients and ground beef.\tBring to boil; cover and simmer 30 minutes.
Great on cold winter nights. 6-8 servings.
Combine Soup Starter with beef, corn, potatoes, onion, celery, carrots and seasonings.
Add 8 cups of water.
Cook on medium for 1 1/2 hours.
Add tomatoes and cook 15 minutes longer on low heat. It makes a delicious stew for those cold winter days.
easpoon oil to pan; cook stew meat in pan without crowding
In large pot, saute in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano.
Add and cook until tender: tomatoes, pumpkin or winter squash, corn.
Add: white beans with liquid.
Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.
Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.
Brown meat until tender; add cabbage, onions and okra and simmer until tender.
Add remaining vegetables and spices except for peppers and pepper buds.
Simmer for two hours; add peppers and pepper buds about 1/4 hour before serving.
Remove peppers before serving.
Serve with hot crusty French bread on a cold winter night!
This dish improves with re-heating.
Place all meat stew in 6-quart boiler.
Cook until it falls to pieces, then add onions and potatoes and cook until tender.
Add all vegetables; simmer for 2 1/2 to 3 hours.
Serve with cornbread or saltine crackers.
Place ingredients in Dutch oven in order given.
Cover; bake at 300\u00b0 for 5 hours.
Heavenly on a cold winter day.
Place ingredients in a large oven pot with a cover in the order listed above (meat on bottom).
Cover pot tightly.
Place in a 250\u00b0 oven for 5 hours.
Serve with hot biscuits or hot bread.
Great winter meal!
Place beef in a 3-quart pan.
Sprinkle with salt, basil and pepper.
Place celery, carrots and onions on top of beef.
Mix soup and water.
Pour over meat and vegetables, making sure all pieces are coated.
Cover tightly.
Bake at 300\u00b0 for 3 hours.
Add potatoes and bake 45 minutes longer.
Great for a cold winter day.
Preheat oven to 350 degrees. Combine all ingredients in a large, oven proof stew pot. Cover and bake 11/2-2 hours until tender, stirring occasionally. If necessary, add more broth or tomato juice. Serve with homemade bread or biscuits.
eanut butter mixture into the stew, cover, and simmer until the