Mulligan Stew

 1 onion, diced

1 large stew meat, diced into small bite sized pieces

2 chicken breast, diced into small bite sized pieces

2 Tbsp oil

water or beef stock or chicken stock

Add oil to a large pot.  Cook the beef until browned.  Set aside.  Add more oil and cook the chicken, Set aside.  Add onions and brown in the pot. Return back the cooked beef and the chicken to the pot. Add stock to cover.

6 carrots, peeled and rough chopped

6 celery stalks, rough chopped

1 lb green beans, chopped

3 lbs potatoes, peeled and large diced.  

frozen corn

frozen lima beans

1 large can crushed tomatoes

sea salt and pepper

1/4 cup chopped parsley

Add carrots, celery, green beans, potatoes to pot.  Cook for a few minutes.  Then add corn, lima beans and crushed tomatoes.  Cook on low/medium heat for 15 minutes until vegetables are tender.  Add sea salt and pepper to taste.  Add 1/4 cup fresh chopped parsley. Serve with crusty bread.

Recipe:  Chef Billy Parisi

German Gulasch

 2 Tbsp extra virgin olive oil

4 cups onions, thinly sliced

1 Tbsp sugar

3 garlic cloves, minced

1 Tbsp caraway seeds, toasted and ground

1 1/2 Tbsp sweet paprika

1 tsp spicy paprika

2 Tbsp minced fresh marjoram leaves

1 tsp minced fresh thyme leaves

1 bay leaf

3 Tbsp tomato paste

2 Tbsp balsamic vinegar

4 cups chicken stock

2 1/2 lbs beef shank, cut into 2 inch cubes

1 tsp salt

1/4 tsp freshly ground black pepper

 

1.  In a large saute pan, heat the olie oil and saute the onions and sugar until caramelized.

2.  Add the garlic and caraway seed.

3.  Cook for 1 minute 

4.  Add the sweet an sharp paprika, marjoram, thyme, and bay leaf.  Saute another minute, until fragrant.

5.  Add the tomato paste.  Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper.

6.  Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours , stirring occasionally.

7.  Taste and adjust seasoning with salt and pepper.  Optional:  Serve with Spaetzle, Knodel or Pasta on the side.

Beef Stew

 Prep:  15 minutes  Total:  2 hrs 45 mins

Servings:  6

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes

1/3 cup tomato paste

3 Tbsp balsamic vinegar

2 Tbsp all-purpose flour

coarse salt and ground pepper

1 lb medium onions (about 2) , cut into 1-inch chunks

1 lb small white or red new potatoes (about 6), well scrubbed, halved if large

1 lb carrots, cut into 1/2-inch lengths

6 garlic cloves, smashed

2 bay leaves

Preheat oven to 350 degrees.  In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water.  Bring to a boil.  Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours.  Remove bay leaves and, if desired, season with salt and pepper before serving.

Crock Pot variation: Place beef in a 5-quart slow cooker.  Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.  Add onions, potatoes, carrots, garlic, and bay leaves.  Cover crock pot; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Recipe:  Martha Stewart

Old Fashioned Beef Stew

Prep Time:  20 minutes  Cook Time:  1 hour 30 minutes  Total Time:  1 hour 50 minutes

2 lbs beef stew meat (cubed chuck roast)
4 Tbsp cornstarch divided
1 tsp salt
2 Tbsp olive oil
1/4 tsp black pepper
2 cloves minced garlic
2 Tbsp tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 lbs red potatoes, cut into bitesized chunks
10 oz pearl onions
4 carrots peeled and sliced
4 celery ribs sliced
1 tsp sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp paprika
1/4 tsp allspice
1/4 cup cold water

1.  Dust beef stew meat with 2 Tbsp cornstarch and season with salt and black pepper.  In a large pot over medium-high heat, heat olive oil.  Add beef stew meat, and sear until all sides are browned, about 5 minutes.

2.  Add in minced garlic and toomato paste and cook 1 to 2 minutes, until fragrant.

3.  Pour in the beef broth and Worcestershire sauce to deglaze the pan.  Add red potatoes, pearl onions, carrots, and celery.  Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.

4.  Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.

5.  In a small bowl, mix together remaining 2 Tbsp cornstarch with 1/4 cup cold water.  Stir until completely dissolved.  Pour the mixture into the stew.  Stir over low heat until steew thickens.

6.  Season with more salt and pepper to taste.  Serve hot.

Slow Cooker Instructions
Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste.  Then combine this and all remaining ingredients in a slow cooker.  Cook on low for 6 to 8 hours.  Follow step 5 to create a cornstarch slurry.  Add to stew and cook another 30 minutes, until thickened.

Quinoa Chickpea Stew

1-2 Tbsp water

I cup onion, chopped

1 cup organic red pepper, chopped

1 -1 ½ cups fennel bulb, chopped (first remove core and stalks from the bulb)

3 large garlic cloves, minced or grated

1 tsp salt

black pepper, freshly ground to taste

1 ½ tsp curry powder

1 tsp fennel seed

1 ½ tsp paprika

1 ½ tsp dried basil

¾ tsp cinnamon

¼ tsp freshly ground nutmeg

1/8 tsp allspice

½ cup sodium free vegetable broth

¾ cup quinoa, rinsed

2 cups chickpeas (rinsed and drained if using canned)

2 -2 ¼ cups water, plus another 2-4 Tbsp if needed

1 dried or fresh bay leaf

1/3 cup dried black mission figs, chopped (or chopped dreied apricots)

½ cup pumpkin seeds, chopped or chopped pistachios (optional, for finishing)

balsamic reduction drizzle (optional)

1. In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally.
2. Add vegetable broth, bring to a boil and let boil for a couple of minutes.
3. Then add quinoa, chickpeas water (start with 2 cups) and bay leaf and stir through.
4. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes.
5. Once quinoa is cooked and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn't tender, add the extra ¼ cup of water and cook another few minutes.
6. Taste, and season with additional salt, pepper or other spices
7. Serve, sprinkling with the pumpkin seeds or chopped pistachios
8. If using the balsamic reduction, drizzle a little over finished portions.

Crock Pot Healthy Beef Stew

2 lbs stew meat

1 diced onion

3 stalks celery chopped

16 oz bag baby carrots

3 russet potatoes, peeled and diced

½ tsp black pepper

1 Tbsp salt

1 tsp paprika

2 tsp minced garlic

1 tsp Worchershire sauce

1 (15 oz) can green peas, undrained

1 cup beef stock

1 bay leaf

Spray crock pot with noncooking spray. Add all ingredients and mix together. Before closing the lid place bay leaf on top. Set crock pot on low for 10-12 hours. Before serving remove the bay leaf. Serve with rolls.

Game Day Stew

2-3 lbs stew meat

2 Tbsp olive oil

4-6 carrots, diced

4-6 potatoes, diced

2 (1 oz) packages dried soup mix, such as Lipton's Onion

1 (26 oz) can cream of mushroom soup

1 (10.75 oz) can condensed cream of mushroom soup

1 tsp salt

½ tsp pepper

1/2 – 1 cup water

Preheat oven to 225 to 300 degrees. Brown stew meat in oil. Add remaining ingredients, except water; mix together. Bake 5 to 6 hours in heavy covered cast iron pan (or a slow cooker) add water, as needed, for desired consistency. Makes 25 servings.

Recipe from: BYU Coach Lavell Edwards wife (Tailgate recipe)

Crock Pot Beef Stew

2 lbs beef chuck or stewing beef
3 tbsp flour
1/2 tsp garlic powder
3 tbsp olive oil
1 onion, chopped
1 cup vegetable juice such as V8
4 cups beef broth
1 tbsp Worcestershire sauce
1/2 tsp thyme or 2 sprigs fresh
1 tsp dried rosemary or 1 spring fresh
3 cups potatoes, peeled and cubed
2 cups carrots, cut into 1 inch pieces
1 cup celery stalks, cut into 1 inch pieces
3/4 cup peas
2 tbsp cornstarch
2 tbsp water

1.  Combine flour, garlic powder and salt and pepper to taste.  Toss beef in flour mixture.

2.  Brown the beef and onions in olive oil in small batches.  Add some of the broth to the pan and scrape up any brown bits.

3.  Add all ingredients except peas and cornstarch to a 6 qt slow cooker.

4.  Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

5.  Mix cornstarch with 2 tbsp water.  Stir into the stew a little bit at a time to thicken (you may not need all of the mixture).  Add peas.

6.  Cover and cook 10 minutes.  Season with salt and pepper.