recipelink.com Chat Room Recipe Swap
10-31-99 Pot Roasts and Stews

Roz/La. (10:36:08) : Green Chile Stew

1 1/2 lbs of lean pork cut as for stew
1/2 cup seasoned flour
oil for browning
1 large can tomatoes, or equivalent fresh
2 medium potatoes, cut for stew
2 onions, peeled and cut up
2 carrots
10 roasted fresh green chiles peeled and cut in chunks
or 2 cans of whole green chiles.
2 cans of low sodium chicken broth

Cut up pork as for stew, dredge in seasoned flour
and brown in oil, in batches. Return all pork to pot
and add onions, let brown for a few minutes then add chicken broth.
Add water to cover pork. Add canned tomatoes and carrots. Cook at a simmer for 45 minutes
then add potatoes and continue cooking another 1/2 hour, adding water
as needed. (I usually don't need to, as veggies make water)
add coarsly chopped green chiles and cook another 1/2 hour.
Taste and correct salt and pepper.

djxfourKY (07:32:20) : Smoked Ham and Vegetable Stew

From Woman's Day Mag.

2 cans (14 oz each) fat free, reduced sodium chichen broth
1 smoked ham hock split
2 onions, peeled and quartered
1 medium butternut squach, peeled seeded and cut in to chunks
2 cups frozen baby lima (you can omit)
1/8 tsp dried thyme
12 oz swiss chard, leaves choped
4 ears fresh corn chucked and cut from cobs or 2 cups caned or frozen corn
1can white beans rinsed

bring chicken broth and 2 cups water to boil in a 5-6 qt pot. Add ham hock and onions. cover and simmer 2 hours or until meat begins to fall off bone. remove ham hock and meat from broth; let cool, skim fat from broth.
Add squash,frozen beans and thyme to broth simmer, uncovered, 15 min until squash is almost tender. add chard, corna dn qhite beans simmer 10 min. Meanwhile shred meat from ham hock; discard bone andd gristle. stir meat into stew.

bigmac (07:19:49) : Cabbage Patch Stew

From the kitchen of:Wendy Likens Preparation time:
Number of servings: serves 8

INGREDIENTS
1-1lb.gound beef
1 cup water
1 tsp.salt
1 can stewed tomatoes
1 can kidney beans
2 medium onions finely chopped
1/2 head of cabbage shredded
3 pieces of celery chopped
2 tsps. pepper
2 tsps. chilli powder
1 medium head of fresh cauilflower
1 pkg. frozen mixed vegetables

INSTRUCTIONS
Brown ground beef. Add water and all other ingredients .Cook approximately 2 hours on medium heat or until the cauilflower is tender .

bigmac (07:15:03) : Humble Log Cabin Stew
From the kitchen of Wendy Likens

1-lb. ground beef
1 cup cabbage shredded
1-16 0z.can kidney beans
1 tsp.salt
dash of pepper
2 onions sliced thin
1/2 cup celery diced
1 can of red tomatoes
1 tsp.chilli powder

Brown the ground beef and onions.Then throw in celery and cabbage.Cook until the vegetables are yellow. Then add 2 cups water and simmer.add rest of ingredients and cook until done.

KellyWA (06:29:15) :
20 Minute Hamburger Skillet Stew

Yield: 4 servings

1/4 lb Lean ground beef
1 lg Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced
-wafer-thin
3 Ribs celery, sliced wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper
1/4 c Dry red wine OR tomato juice
2 T All purp flour

Use melon baller and shape meat into tiny meatballs.

Brown in skillet. Discard any fat.
Stir onion into skillet and cook 1 min.
Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings.

Cover, cook over low heat, 15 mins until vegs are tender.

Combine wine or water and flour in
covered jar. Shake and stir into skillet.

Cook and stir until sauce is thick, 4 mins.

djxfourKY (01:56:06) : Hamburger Stew

1 lb hamburger
3-4 carrots cut up in cubes
2-3 celery cut in cubes
5-6 potatoes peeled and cut in cubes
1 envelope of onion soup mix
1 onion cut up
2 cans of beef broth
water to cover

(this recipe is great for cooking on an
open fire in cast iron duch oven)

brown hamburger and just throw everything else in. Cook until veg. are done. Just make sure that the liquid doesn't all evaporate. You don't have to drain beef unless you want too. ENJOY!!! My kids love it!

Burgundy.in.LA (01:37:59) : PERFECT POT ROAST

1 large roast
1 small roast

Put both roasts in a roasting pan and place in oven at the same time at 350 degrees. When the smaller one is burnt, the larger one is ready. :0)

Happy Halloween!

Kelly,WA (01:13:06) : APPLE JUICE ROAST

Yield: 6 servings

4 lb Boneless Beef Chuck Roast
2 ea Med. Onions, Sliced
2 tb Butter or Shortening
1 c Apple Juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme Leaves
1/4 ts Prepared Mustard
1/8 ts Basil Leaves
3 ea Large Sweet Potatoes *
1 x Lemon Juice

----GARNISHES------
1 x Chopped Parsley OR
1 x Apple Rings And Parsley
1 x Gravy

* Sweet potatoes should be pared and cut into pieces.

Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside.

Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides.

Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat.

Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.

Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.

NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times.

If Dutch oven is cast iron, transfer to a glass dish.

GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.

Gravy may be served in Large Apple that has been scooped out, if desired.

Kelly,WA (01:08:40) : Scandinavian Pot Roast

3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 cup onion -- thinly sliced
1 12 oz. beer or 1 1/2 cups beef broth
2 tablespoons cider vinegar
2 tablespoons brown sugar -- packed
2 tablespoons fresh dill -- snipped
1 teaspoon dried dillweed
1 teaspoon pepper
1/2 teaspoon allspice
2 small bay leaves
1/2 cup sour cream or plain low fat yogurt -- optional

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with onion. Brown meat on
all sides. Stir onion occasionally. Add beer and cider vinegar. Add brown
sugar and seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a
preheated 325 oven, until meat is fork tender. Lift meat to a cutting board.
Cover loosely with foil and let stand 10 to 15 minutes. Remove bay leaves
and skim fat from sauce. If you like, thicken the sauce by stirring in 1/2
cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour.
Slice meat across the grain and serve with the sauce.

Kelly,WA (01:01:07) : Frugile and Fast Bean & Hominy Stew

1 cn hominy, canned
1 cn pinto beans
1 cn garbanzo beans
1 cn kidney beans
6 oz tomato sauce
1 pk chili/taco/mexican seasoning

Mix and heat.

KellyWA (11:13:52) : Chicken Stew with Pepper and Pineapple

1 pound boneless skinless chicken breast halves -- in 1 1/2" cubes
4 each carrots -- in 1" chunks
1/2 cup chicken broth
1 tablespoon ginger root -- finely chopped*
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
8 ounce can pineapple chunks in juice -- drained/juice reserved
1 medium red bell pepper -- in 1 " chunks (1 c.)

Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart Crock Pot or slow cooker.

Cover and cook on Low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.

Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper.Cover and cook on High heat setting about 15 minutes longer or until slightly thickened and bubbly.

* 1 tsp. ground ginger may be substituted
for fresh gingerroot.

Serves 4.

KellyWA (11:06:36) : Easy and Delicious Pot Roast w/French Onion Soup

Place your pot roast in a dutch oven or oven-proof baking dish with domed lid or clear cooking bag inside an oven-proof baking dish or crockpot or pressure cooker

Add chopped vegetables of your choice including carrots, bok choy or celery, and cut potatoes (new or russet).

Pour 1 or 2 CANS of French Onion Soup (not the powdered mix) over the roast and vegetables.

Season with course ground black pepper and a bay leaf (if desired).

Cook to the desired doneness of the roast.