Recipe: Pot Roast and Stew Recipes (9) - 10-31-99 Recipe Swap (updated)

9 POT ROAST AND STEW RECIPES
Recipe Swap - October 31, 1999

RECIPES IN THIS FILE:
Green Chile Stew
Smoked Ham and Vegetable Stew
Cabbage Patch Stew
Humble Log Cabin Stew
20 Minute Mini Meatball Skillet Stew
Hamburger Stew
Apple Juice Roast
Scandinavian Pot Roast
Easy and Delicious Pot Roast with French Onion Soup

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GREEN CHILE STEW
From: Roz/La.

1 1/2 lbs of lean pork cut as for stew
1/2 cup seasoned flour
Oil for browning
2 onions, peeled and cut up
2 cans (16 oz. each) low sodium chicken broth
Water
1 (28 oz.) can tomatoes (or equivalent fresh)
2 carrots, sliced
2 medium potatoes, cut for stew
10 roasted fresh green chiles, peeled and cut in chunks (or 2 cans of whole green chiles)
Salt and pepper, to taste

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.

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 coarsely chopped green chiles and cook another 1/2 hour.

Taste and correct salt and pepper.

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SMOKED HAM AND VEGETABLE STEW
Source: Woman's Day Magazine, 1990's
From: djxfourKY

2 cans (14 oz each) fat free, reduced sodium chicken broth
2 cups water
1 smoked ham hock, split
2 onions, peeled and quartered
1 medium butternut squash, peeled seeded and cut in to chunks
2 cups frozen baby lima beans (optional)
1/8 tsp dried thyme
12 oz Swiss chard, leaves chopped
2 cups canned or frozen corn (or 4 ears fresh corn cut from cobs)
1 (1 lb.) can white beans, rinsed

Bring chicken broth and 2 cups water to boil in a 5-6 quart 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 minutes until squash is almost tender.

Add chard, corn and white beans simmer 10 minutes.

Meanwhile shred meat from ham hock; discard bone and gristle. Stir meat into stew.

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CABBAGE PATCH STEW
Source: Wendy Likens
From: bigmac
Makes 8 servings

1 lb ground beef
1 cup water
2 medium onions, finely chopped
1 medium head fresh cauliflower, cut into flowerets
1/2 head cabbage, shredded
1 (10 oz) pkg frozen mixed vegetables
1 (16 oz) can stewed tomatoes
1 (16 oz) can kidney beans, rinsed and drained
3 stalks celery, chopped
2 tsp chili powder
2 tsp ground black pepper (or to taste)
1 tsp salt

Brown ground beef in a soup pot.

Add 1 cup water and remaining ingredients. Cook approximately 2 hours on medium heat or until the cauliflower is tender. (The longer you cook the better it is.)

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HUMBLE LOG CABIN STEW
Source: Wendy Likens
From: bigmac

1 lb ground beef
2 onions, sliced thin
1 cup cabbage, shredded
1/2 cup celery, diced
2 cups water
1 (16 oz) can tomatoes
1 (16 oz) can kidney beans
1 tsp chili powder
1 tsp salt
Dash ground black pepper

Brown the ground beef and onions. Then throw in celery and cabbage. Cook until the vegetables are yellow.

Then add 2 cups water bring to a simmer. Add remaining ingredients and cook until done (the longer you cook it the better it is).

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20 MINUTE MINI MEATBALL SKILLET STEW
Source: The Slim Gourmet
From: KellyWA
Makes 4 servings

1/4 lb lean ground beef
1 large onion, sliced wafer-thin
1 cup boiling water
2 tsp beef extract or bouillon
4 carrots, sliced wafer-thin
2 potatoes, halved, sliced wafer thin
3 ribs celery, sliced wafer-thin
2 bay leaves
1/4 tsp dried thyme
Salt or garlic salt
Ground black pepper
1/4 cup dry red wine or tomato juice
2 tbsp all-purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat.

Stir onion into skillet and cook 1 minute.

Add boiling water and beef extract or bouillon. Add remaining veggies, bay leaves, thyme, salt or garlic salt and pepper. Cover, cook over low heat, 15 minutes or until vegetables are tender.

Combine wine or water and flour in covered jar; shake. Stir into skillet. Cook and stir until sauce is thick, about 4 minutes.

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HAMBURGER STEW
From: djxfourKY

This recipe is great for cooking on an open fire in cast iron Dutch oven.

1 lb ground beef
3 or 4 carrots, cut up in cubes
2 or 3 stalks celery, cut in cubes
5 or 6 potatoes, peeled and cut in cubes
1 envelope dry onion soup mix
1 onion, cut up
2 cans (16 oz each) beef broth
Water, to cover

Brown hamburger.* Add remaining ingredients to the pan. Cook until vegetables are done (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!

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APPLE JUICE ROAST
From: Kelly,WA
Makes 6 servings

2 medium onions, sliced
2 tbsp butter or shortening, divided use
4 lb boneless beef chuck roast
1 cup apple juice
1 tbsp catsup
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp thyme leaves
1/4 tsp prepared mustard
1/8 tsp basil leaves
3 large sweet potatoes, peeled, cut in pieces
1 lemon juice
FOR THE GRAVY:
Water
2 tablespoons unbleached flour
GARNISHES:
1 apple, core scooped out (optional)
Chopped fresh parsley or apple rings and parsley

Cook onions in 1 tablespoon 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.

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

TO SERVE:
Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired. Serve gravy over sliced meat (gravy may be served in large apple that has been scooped out, if desired).

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

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SCANDINAVIAN POT ROAST
From: Kelly,WA

1 (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 (or 1 teaspoon dried dillweed)
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 small bay leaves
1/2 cup sour cream (or plain low fat yogurt), optional
3 tablespoons of flour (optional)

Heat 2 tablespoons oil in a 4 to 5 quart 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 in a preheated 325 degree F oven for 2 1/2 to 3 hours or 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 sour cream or yogurt mixed with flour.

Slice meat across the grain and serve with the sauce.

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CHICKEN STEW WITH PEPPERS AND PINEAPPLE
From: KellyWA
Makes 4 servings

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

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 crock pot and cook on High heat setting about 15 minutes longer or until slightly thickened and bubbly.

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EASY AND DELICIOUS POT ROAST WITH FRENCH ONION SOUP
From: KellyWA

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 crock pot 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 coarse ground black pepper and a bay leaf (if desired).

Cook to the desired doneness of the roast.