Recipe: Make Ahead Basic Stew Mixture and 4 Recipes (freeze ahead, 1970's)

MAKE-AHEAD BASIC STEW MIXTURE
Makes 3 quarts

1/3 cup shortening
5 pounds beef stew meat, cut into 1 1/2 inch cubes.
(I prefer to buy a very lean roast, and then cut it into cubes, cutting away fat as I go)
4 cups water
2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt

Melt shortening in Dutch oven. Brown a portion of the meat on all sides in the hot shortening. Remove browned meat from Dutch oven; set aside. Repeat browning till all meat is cooked. Return all of the meat to the Dutch Oven.

Add 4 cups water, chopped onion, minced garlic,. and salt. Bring to boiling on medium-high heat, and reduce heat , and simmer, covered, till meat is tender, about 1 1/2 to 2 hours. Cover and refrigerate.

When cold, skim fat from surface. Pour stew mixture into three 1-qt. freezer containers. Seal, label, and freeze.

RECIPES USING BASIC STEW MIXTURE:

BEEF PIE
Makes 5 or 6 servings

1/3 recipe Basic Stew Mixture (1 quart)
1 cup water, divided use
1 1/2 tsp. salt or to suit taste
1 teaspoon liquid gravy base (Kitchen Bouquet Seasoning & Browning Sauce)
1 (10 oz.) pkg. frozen peas and carrots
2 tablespoons snipped parsley if fresh--less if dry
1/4 cup all-purpose flour
1 pkg. refrigerated buttermilk biscuits (10 biscuits)

In saucepan combine stew, 1/2 cup water, salt, and gravy base. Cover and cook over low heat till thawed, about 20 minutes, or thaw in microwave.

Add peas and carrots, and parsley. Cover and simmer till tender, about 5 minutes.

Blend flour and 1/2 cup water; stir into stew. Cook and stir until thick.

Pour stew into a 2-quart baking dish. Cut 7 biscuits in half; place atop hot stew.

Bake at 450 degree F degrees for 20 to 25 minutes. Bake remaining biscuits separately.

GERMAN STEW
Makes 4 or 5 servings

1/3 recipe frozen Basic Stew Mixture (1 quart)
1/2 cup water
1/4 cup red wine vinegar
1 tsp. salt
1 beef bouillon cube, crushed
2 cups shredded cabbage
1 cup shredded, peeled apple
1/2 cup broken gingersnaps
FOR SERVING:
6 ounces medium noodles, cooked and drained.
1/2 tsp poppy or caraway seed

Combine stew, 1/2 cup water, vinegar, salt, and bouillon cube; thaw, covered over low heat, about 20 minutes.

Add cabbage and apple; cover and simmer for 15 minutes.

Add gingersnaps; cook and stir until thick.

Toss noodles with poppy seed or caraway seed; serve with stew.

OLD-FASHIONED STEW
Makes 6 servings

1/3 recipe Basic Stew Mixture (1 quart)
2 cups water, divided use
2 teaspoons salt or to suit taste
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Dash pepper
1 bay leaf
6 carrots, peeled and quartered
4 potatoes, peeled and quartered
1/4 cup flour

In Dutch oven combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper, and bay leaf. Cover and cook over low heat till thawed, about 20 minutes.

Bring to boiling; add carrots and potatoes. Cover and simmer till vegetables are tender, about 35 minutes. Remove bay leaf. Push meat and vegetables to side of pan.

Blend 1/2 cup water with flour. Stir slowly into hot liquid. Cook and stir until thickened and bubbly.

SHORTCUT STEW
Makes 5 or 6 servings

1/3 recipe frozen Basic Stew Mixture (1 quart)
1 (8 oz.) can stewed tomatoes (1 cup)
3/4 cup water, divided use
1 tsp. salt
1 tsp. prepared horseradish
4 carrots, peeled and sliced
1 (10 ounce) pkg. frozen corn and lima beans, thawed
2 Tablespoons all-purpose flour

In a large saucepan or Dutch oven, combine stew, tomatoes, 1/2 cup water, salt, and horseradish. Cover and cook over low heat till thawed, 20 to 30 minutes.

Add carrots; simmer covered 10 minutes.

Add corn and lima beans; simmer covered, till tender, 15 to 20 minutes.

Combine flour and 1/4 cup water until smooth. Stir into stew; cook and stir till thick and bubbly.

Source: Better Homes and Gardens Make-Ahead Cook Book, 1972, and typed for you by Velma McMahan