Comfort food: Stew Recipes

June’s Beef Stew


1 1/2 pounds. lean stew beef, cut in half

1 cup of flour

1/2 teaspoon each salt and pepper

2 Tablespoons vegetable oil

1 small yellow onion, sliced

2 cups carrots, sliced ¼ inch

3 medium potatoes, peeled and cubed

2 cans beef broth

2 bay leaves

Buttered dinner rolls (optional)


In a bowl, thoroughly blend salt and pepper with flour. Heat oil in a Dutch oven. Dredge meat in flour and brown in hot oil. Drain off fat. Pour broth into pan. Stir in onion, carrots and potatoes. Add bay leaves and bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 ½ hours. If stew is not thick enough to your liking, add a little four to cold water to form a thin paste, and stir into stew. For browner stew, stir in some Gravy Master liquid (found near the seasonings or gravy aisles in the store.) Remove bay leaves before serving. If desired, serve stew with buttered dinner rolls. Serves 4 to 6.


Nancy's Savory Tomato-Beef Stew


1 1/2 lbs chuck roast, cubed into bite-size pieces

2 TBLS vegetable oil

1 10.5 ounche can condensed tomato soup

1/2 cup beef broth or water

12 to 16 whole baby carrots, peeled

2 large potatoes, cubed small

1 Tablespoon onion powder or finely minced onion

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon garlic powder


Heat oil in a Dutch oven. Brown meat in oil. Drain off fat. Stir in soup and broth or water and seasonings.. Cover and simmer over low heat for 1 hour, stirring

occasionally. Stir in vegetables and continue to simmer for 30 to 45 minutes, or until vegetables are tender. Serves 4 to 6.


Nancy's Hudson Valley Beef Stew


1 lb stewing beef, cut into bite-sized cubes

1/2 teaspoon each, salt and pepper

1/4 teaspoon paprika

1/4 cup flour

2 Tablespoons vegetable oil

1 cup water

1 Tablespoons Worcestershire sauce

1 teaspoon Kitchen Bouque browning sauce

2 Tablespoons tomato catsup

4 carrrots peeled and sliced

4 white or russet potatoes, peeled and cubed

2 medium yellow onions, peeled, halved and sliced thin.

1 bay leaf


In a bowl, combine flour with salt, paprika and pepper, until well-blended. Dredge meat in flour. Heat oil in a dutch oven. Brown meat in oil. Drain. Return meat to dutch oven. Stir in water, Worcestershire, browning sauce, and catsup. Bring to a boil, then reduce heat to lowest setting, cover and simmer for one and a quarter to two hours longer. Serves four.


Old-fashioned Mish-Mash Stew


1 pound ground beef

1 Bermuda or Spanish onion, chopped

3 or 4 white or russet potatoes, peeled and sliced 1/4 to 1/2 inch

Approx. 8 ounces canned diced tomatoes, drained

1 10.5 ounce can, condensed tomato soup

1 10.5 ounce can, mixed vegetables or peas & carrots, drained.

1 can tomato paste

1 teaspoon garlic powder

1 teaspoon prepared yellow mustard

1/4 cup Worcestershire sauce


In a large dutch oven, brown meat with onions. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat, and simmer over very low heat, covered, for at least 30 minutes. If desired, can be made even more hearty and filling, by serving over thick slices of fresh-baked crusty bread. Serves 4.


Nancy’s Cowboy Stew


1 1/2 pounds lean ground beef

2 Tablespoons garlic powder

3/4 teaspoon salt salt

1/2 teaspoon black pepper

4 Tablespoons butter or margarine

1 medium yellow onion, chopped

1 heaping Tablespoon chili powder

2 15.5 ounce cans crushed tomatoes

1 15.5 ounce can pinto beans, drained

1 15.5 ounce can whole kernel corn, drained

1 cup cheddar cheese, grated


In a large bowl, gently combine beef with garlic powder, salt and pepper. Set aside. Melt butter in a Dutch oven. Cook meat with onions, until meat is browned and onions are soft, keeping meat in large chunks. Stir in remaining ingredients, except cheese. Bring to a boil Reduce heat and simmer, covered, for 30 to 35 minutes. Before serving, top each portion with a little cheese. Serves 4 to 6.


Nancy’s Slow-Cooker French-Canadian Lamb Stew


1 pound lamb, cubed for stew

Montreal steak seasoning (can sub. Mrs. Dash Table Blend)

1 small package peeled whole baby carrots

6 to 8 whole baby potatoes, peeled

1 sweet onion, coarsely chopped

2 cans beef broth (add a little more if needed, or use water)

2 bay leaves

1 Tablespoons Worcestershire sauce

4 Tablespoons flour

3 Tablespoons water (may add more if needed)


Generously sprinkle meat with steak seasoning. Place meat in the bottom of a slow cooker. Arrange vegetables on top. In a bowl, combine broth with bay leaves and Worcestershire, blending well. Pour over meat and vegetables.

Set heat to low and cook for 8 to 10 hours. 10 minutes before serving, Combine flour and water to form a smooth paste. Gradually stir into stew to thicken. Before serving, remove bay leaves. Serves 3 to 4.


Nancy’s Taste O’ Kent Stew

1 pound pork or lamb stew meat, cubed.

1/2 tsp each, salt and pepper

1/4 cup olive oil

3 cups water

3 large carrots, cut into 1 to 2-inch lengths

1 medium to large turnip, cut into eighths

1/4 stalk celery, peeled and sliced

1/2 cup leeks, sliced into ¼ to ½-inch lengths

2 large yellow potatoes, cubed large (skin on)

4-5 very small sprigs of fresh dill

2 cups tomato catsup

1 Tablespoon Worcestershire sauce

1/2 teaspoon curry powder (strictly optional, can omit)


Wash vegetables, remove top and bottoms from carrots and turnips before slicing. Heat oil in a skillet. Season meat with equal amounts of salt and pepper and brown in hot oil–(Skip this step if using neck bones). Place meat in the bottom of a slow cooker, putting potatoes, carrots, celery and turnips on top. Add water. In a bowl, stir together remaining ingredients. Pour over meat and vegetables. Cook on high setting for 5 to 6 hours, or low setting for 8 to 10 hours. Serves 3 to 4.