Stew

A hearty bowl of stew is a real treat on cold winter days, in the stormy spring, or even as a base  for all that Halloween candy you plan to consume on October 31!

Vegetarian Stew (serves 8-10)

  • 1 head green cabbage, sliced into 1-inch by 1/2-inch strips
  • 5 small russet potatoes, peeled and cut into quarters, then into 1/4-inch wide pieces
  • 2 red or green bell peppers, cut into thumbnail-size pieces
  • 2 large carrots, peeled and sliced into 1/4-inch wide pieces
  • 1 large onion, cut into thumbnail-size pieces
  • 1 14-16 oz. can Garbanzo beans, drained
  • 2 14-16 oz. cans stewed tomatoes (leave juice and water in can)
  • 1 box presliced, prewashed mushrooms
  • 3 cloves garlic, peeled and diced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup water
  • 1 Tablespoon chili powder
  • 1 teaspoon ground turmeric
  • 2 bay leaves
  • 1 teaspoon salt

Melt butter in a very large skillet over medium heat, then sautee onions and garlic on high heat until they turn brown on the edges, about 5-7 minutes.  Sprinkle flour all over onions and stir to coat the onions and absorb all liquid in the skillet.  Turn heat down to low.  Pour the 1 cup of water over the coated onions and stir to form a thin gravy around the onions.  Add the bell peppers, mushrooms, drained garbanzo beans, chili powder, salt, and turmeric.  Stir to coat all vegetables.  Add in the bay leaves, potatoes and carrots and stir again to combine so that all vegetables are coated in the colorful sauce.  Add in the tomatoes with their juice, and layer the cabbage over the tomatoes.  Gently fold the vegetables in the pot over and over, bringing the bottom layer vegetables and sauce up to the top and gently moving the top layer of vegetables to the bottom.  When all the vegetables are touched by the sauce, return the heat to high and bring to a boil.  Stir from time to time to prevent sticking.  When the ingredients reach a boil, continue cooking and stirring for 15 minutes on high heat.  Reduce the head to low and simmer for up to 45 minutes to get the carrots and potatoes to a tender stage.  Serve warm.   Reheats well if you have leftovers.

Recipe by Carlyn Chatfield, based on Shawn Carruth’s Beef Stew

Beef Stew (serves 4-6)

  • 1-1/2 pounds cubed lean beef steak, chili meat chunks, or stew meat
  • 2 medium russet potatoes, peeled and cut into quarters, then into 1/4-inch wide pieces
  • 1 red or green bell pepper, cut into thumbnail-size pieces
  • 1/2 cup chopped celery
  • 2 large carrots, peeled and sliced into 1/4-inch wide pieces
  • 1 large onion, cut into thumbnail-size pieces
  • 2 14-16 oz. cans stewed tomatoes (leave juice and water in can)
  • 2 Tablespoons shortening (creamy vegetable oil like Crisco)
  • 2 Tablespoons to 1/4 cup flour
  • 1 cup water
  • 2 Tablespoons chili powder
  • 1 teaspoon salt

Melt shortening in a very large skillet over high heat, then brown beef about 5-7 minutes.  Sprinkle flour all over browned beef and stir to coat the pieces of meat and absorb all liquid in the skillet.  Turn heat down to low.  Pour the 1 cup of water over the coated beef, plus the tomatoes, chili powder, and onions. Stir to form a thin gravy around the meat and vegetables. Simmer 30 minutes on medium heat.  Add the rest of ingredients and combine thoroughly in skillet. Simmer over low to medium heat for 1 hour, until vegetables are tender.  Serve warm.   Reheats well if you have leftovers.

Recipe from Shawn Carruth (church friend of Carlyn Chatfield)