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Quick & EasyBy Beverly Barbour
Snowtime is the time to make stew"I remember on the farm growing up, we had many, many chores, such as tons of laundry, feeding the chickens, pigs and cattle. In the evening we would walk the length of the pasture to bring the milk cows in for the evening milking. We were tired and oh so hungry and the kitchen smelled of stew and home-made bread with real butter on it. After supper and a bath, we slept with country windows open and lots of blankets." Pat Habiger of Spearville, Kan., wrote that sweet note years ago when she shared a recipe for a stew that can bake for four or five hours without attention. Like all stews, it could also be made in a pressure cooker, of course, or in a crockpot. When you are making beef stews or meat loaves, think about the things we often like with steak such as: steak sauce, Worcestershire sauce, Escoffier sauce, catsup, mustard, herbs, seasoning salt. Just play around until you like the flavor. Don't worry about the wine, or the beer. Both of them act as tenderizers as well as adding flavor. The alcohol evaporates while the food cooks. If you delete it from a recipe, substitute water or beef bouillon in its place. No harm done. Gone All Day Stew Put this in the oven and forget about it. Half a day later, serve the savory stew with crusty bread and a big salad for a delicious meal. 1 cup water (or red wine)
Shake water and flour together in a jar until well combined and there are no lumps. Stir together with soup. Pour over remaining ingredients in a covered roasting pan. Bake at 275 F for 4 to 5 hours. Before serving, adjust the seasoning, adding Worcestershire sauce, steak sauce, or anything else that suits your tastebuds. Makes 6 or 8 servings. Ground Beef Stew The ground beef is turned into tasty meatballs and the saucy sauce is tomato based. If your bread crumbs aren't dry, soak torn bread and soak it in milk to use instead. If they aren't seasoned, just add whatever seasonings your family likes--dried pepper flakes are good. 1 1/2 pounds ground beef
Mix together beef, egg, crumbs and 1 teaspoon thyme. Shape into 30 balls as close to the same size as you can manage. Pour oil into pan and stir together with remaining thyme, onion and mushrooms. Stir often until vegetables are well browned. Cut carrots and potatoes into same size chunks; add to pan with tomatoes, broth and wine. Bring to a boil; add meatballs. Cover and simmer until potatoes are tender when pierced, about 35 minutes. Stir in frozen vegetables and heat through. Season with salt, pepper and perhaps a little hot sauce, to taste. Couldn't Be Easier Salisbury Stew This simple dish is a low-cost ground beef take-off on Salisbury Steak. 1 can golden mushroom or cream of mushroom soup
Preheat oven to 350 F. Combine 1/4 cup of the undiluted soup with the remaining ingredients, except water; mix thoroughly. Shape into 6 patties (steaks). Place in a shallow baking dish and bake for 30 minutes; spoon off the fat. Combine remaining soup with water or wine and pour over meat. Bake 10 minutes. Makes 6 servings. Texas Beef Chili True Texans make their chili without beans and use cubes of beef rather than ground meat. The quickest preparation is in a pressure cooker but it can be done on the range if you add a bit more beef broth. 4 tablespoons olive or vegetable oil
Warm oil in pressure cooker or frying pan. Brown beef on all sides and transfer to paper towels. Add onions, scraping up browned bits, until onions are tender. Add garlic and remaining seasonings; sauté, stirring 1 to 2 minutes. Stir in tomato paste, tomatoes, beef and broth; cover and cook according to directions if using a pressure cooker, or 1 hour. Makes 6 servings. Don't stew about the weather, make stew! Beverly G. Barbour-Soules
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