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October 2007 Food Focus
Stew recipes chase autumn’s chill
 Autumn brings a chill to the air … and to your bones.
And whether you’re out tailgating before the big game, hiking or biking among the tumbling leaves, or caulking your home for colder weather, chase that chill with a hot bowl of stew. Pictured is Anita Snyder’s “Cabbage Patch Stew.”
Cabbage Patch Stew
1 lb. ground beef
1⁄2 cup chopped onion
1⁄2 cup diced celery
1 lg. can mild chili beans
1⁄2 small cabbage, chopped
2 cans (14.5 oz.) diced tomatoes
1 jar (6 oz.) sliced mushrooms
2 cans (14 oz.) chicken broth
2 T. basil
Brown ground beef and onion together. Drain fat. Add rest of ingredients. Cook on med. heat for 2 hours. Salt and pepper to taste and add basil.
Anita Snyder,
West Lafayette, Ind.
Hurricane Stew
2 lbs. boneless chuck, cut in chunks
1 cup chopped celery
2 cups canned tomatoes
2 onions, thinly sliced
1 can water chestnuts
11⁄2 T. sugar
4 t. minute tapioca
1⁄4 cup red wine
Place all in Dutch oven. Cook covered at 225 F for 5 hours in oven. Stirring isn’t necessary. Serve with rice or noodles. Serves 4-6.
Gwen M. McMahon,
Borden, Ind.
Crock Pot Beef Stew
1 lb. stew meat
4 med. potatoes
1 med. onion
4 carrots
1 can (15 oz.) green beans
1 beef boullion cube
1 can (15 oz.) tomato sauce
1 can (15 oz.) creamed corn
Scrub and cut potatoes, carrots, and onions into chunks. Drain green beans. In crock pot, put meat, potatoes, onion, carrots, and green beans. Drop bouillon cube on top. Pour creamed corn, then tomato sauce on top. Cook on low in slow cooker 8-12 hours.
Charla Wallman,
Topeka, Ind.
Country Rustic Chicken Stew
2 lbs. boneless skinless chicken, cut into 1-inch cubes
2 lg. carrots, cut into 1-inch slices or 1 pkg. baby carrots
2 lg. potatoes, peeled and cubed into 1-inch cubes
31⁄2 cups chicken broth
1 t. celery seed
1 t. dry thyme
1⁄2 t. fresh ground pepper
8 oz. fresh mushrooms, cleaned and halved
1 cup frozen corn
1 cup frozen peas
Place all ingredients (except frozen peas) in slow cooker (crock pot) and cook on high for 6-7 hours. Add peas in last 15 minutes before serving. Adjust seasonings.
RosaLee Sheard,
Bristow, Ind.
Texican Chili
8 bacon strips, diced
21⁄2 lbs. beef stew meat, cut into 1⁄2-inch cubes
2 cans (one 28 oz., one 141⁄2 oz.) stewed tomatoes
2 cans (8 oz. each) tomato sauce
1 can (16 oz.) kidney beans, rinsed and drained
2 cups sliced carrots
1 med. onion, chopped
1 cup chopped celery
1⁄2 cup chopped green pepper
1⁄4 cup minced fresh parsley
1 T. chili powder
1 t. salt, optional
1⁄2 t. ground cumin
1⁄4 t. pepper
In a skillet, cook bacon until crisp. Remove to paper towel to drain. Brown beef in the drippings over med. heat; drain. Transfer to a 5 qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 9-10 hours or until meat is tender, stirring occasionally. Yield: 16-18 servings.
Kelly Conrad,
Sellersburg, Ind.
Written By: eceditor
Date Posted: 9/24/2007
Number of Views: 536
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