Comfort Foods & Potluck

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Comfort Foods & Potluck
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STEWS

From the STEW Section

Cooking Methods

• Fry-Stewing, uses high heat to seal in the juices and adds flavor, color, and aroma to the dish. Don’t crowd the meat in the pan as that will cause steam to form. If the temperature lowers too much, the browned crust will not form. The cooking liquid is hot when added. The temperature is lowered and the slow cooking will tenderize the meat.
• Sweat-Stewing relies on the juices released by the ingredients. It doesn’t add oil or fat. Heat the pot; add the meat and about 1/2 cup of the liquid. Cover tightly and cook over medium-low heat to draw out the meat juices. After 25 minutes, uncover and stir. Raise the heat and cook briskly to brown meat and reduce the juices to a sticky brown glaze. Stir often. Skim off fat. Add remaining ingredients and complete the cooking.
  This method may also be done in the oven. Place the meat in a heavy Dutch oven, add onions, garlic, and celery, if using. Cover tightly and put in 325 degree oven for 30 minutes. Add liquid, re-cover, and continue to bake for 1-1/2 to 2 hours. Add remaining ingredients when needed.
• Slow cooking in a crock-pot is improved by searing the meats on the stove first before putting in the cooker.

Mother's Washday Stew:

Mom made this when she needed something that had substance but wouldn't take long to prepare. The secret to the flavor is to braise the meat first and add the ingredients in order so the onions, garlic, celery and potatoes sauté before adding the liquid. The vegetables should be cut to similar sizes.

“Chili-size” is a term used to describe beef that is ground only once. This leaves the meat in larger chunks that adds to the flavor and texture to the stew.

If you can't contact a live butcher, try beef stir-fry cuts or stew meat cubes that you will need to cut to ¼ inch cubes.

• 2 Tablespoons olive oil
• 1 pound ground beef (Chili-size, preferred)
• 1 large onion, chopped
• 1 clove garlic, minced
• 1/2 cup sliced celery
• 4 red potatoes, peeled, chopped
• 1 teaspoon salt
• 4 ounces mushrooms, sliced
• 1 (10-1/2 ounces) can double strength beef broth
• 1 can water
• 1 (14-1/2 ounces) can Italian Stewed tomatoes, undrained
• 1 (16 ounces) bag frozen mixed vegetables
• 1 Tablespoon Worcestershire sauce

Heat heavy kettle and add oil. When hot but not smoking, add the beef. Stir often until meat is browned. Lower heat and add onion. Stir and sauté until transparent. Add garlic and celery. Sauté 5 minutes and add potatoes. Sprinkle with salt. Add mushrooms and sauté another five minutes. Add broth, water, tomatoes, mixed vegetables, and Worcestershire sauce. Lower heat to low simmer and cover. Cook for 1 to 2 hours. Check each hour to make sure there is enough liquid to almost cover the ingredients. Before serving, you could stir in enough potato flakes to make the juice the consistency you want, but we like it soupy. The broth is very flavorful and I like to dip toasted French bread in it. 

Copyright 2005-2008 © Margretta Schleich
Questions? Email me at info@granniegretta.com

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