Conference turris::cooks

	Old Fashioned Beef Stew

	2 lbs stew beef, trimmed, 1" cubes	1/2 cup flour
	3 cups water				3 cups red wine
	two stalks celery			3 medium potatoes, 1" cubes
	1 cup whole mushrooms			2 medium carrots, sliced
	2 beef boullion cubes			bay leaf
	1 medium onion, diced			1 turnip, diced
	salt					pepper
	2 T sunflower oil

	Add salt and pepper to flour and mix. Coat stew beef in flour.
	Heat oil in skillet, add beef, and brown thoroughly on all sides.
	Transfer beef to 8 qt. pot, add wine and water, and bring to a
	boil. Reduce to simmer, cover pot, and cook 2 hours, stirring
	infrequently. Add remaining ingredients, simmer uncovered for
	an additional 45 minutes. Serves four.

Beef Stew is even if you cut the amount of water back to 1 1/2 cups and add
1 1/2 cups of strong black coffee.  You cannot taste the coffee, but it really
enhances the flavors.   Trust Me.   My grandmother always did it this way, now
that I am older and more trusting, I also do this.
Bon

VENISON STEW

Marinate your meat, at least 24 hours, in a glass bowl, with red wine, a 
little olive oil, many pepper corns (black), bay leaf, corse salt, chopped
onions

Dry the meat and in a very hot pot with a little oil, saute the cubes of
meat, a few at a time, utill they are browned and the juices are sealed
inside.  Then place all the meat with the same red wine that you used for
marinating, in the pot, with small white onions, carrots, potatos, and a
little celery.  Cook this thoroughly, 4 hours or so, depending on the size
and density of the pot, and how much stew you are cooking.

Use a Burgandy for marinating and serve with a Burgandy, crusty bread,
hot from the oven.  Remember...........it must be marinated for at least
24 hours in wine.  This breaks down the toughness of stew meat and helps
take out some of the "wildness" of the meat.  Good luck and what time
are you serving.

Barbara

I MAKE MY VENISON STEW THE SAME AS MY BEEF STEW ONLY CUT THE MEAT A LITTLE
SMALLER AND SIMMER IT ON THE WOOD STOVE (WITHOUT THE VEGETABLES) FOR
A FEW HOURS.  I SPICE IT UP WITH TOBASCO.

BONNIE

    	This recipe finally made it from my account to my kitchen.
    	It's great!!  I substituted cauliflower for the mushrooms
    	which worked out fine.
    
    	The best thing is, the stew gets better each time it's reheated.

    All the above stews are great!  Another flavor enhancer (secret)
    is to brown the meat in bacon fat instead of just oil or butter.
     Also using some red wine for liquid along with the water is a good
    idea.  Another replacement for turnip is sweet potatoes.  Adding
    a little tyme and paprika and a peppercorn or two also helps.
    Stew is an individual taste dish, but these substitutions may help
    with the flavor as long as the basic recipe is kept.
    
    Enjoy!!!!
    

    I don't really have a recipe but I did work in a fish market for
    four years.  Me and this old Italian guy named Cozzy used to make
    a delicious seafood chowder.
    
    First we started by boiling a couple of cod, haddock or pollock
    fish heads for the broth.  We did this with a double boiler and
    put the heads in the strainer part.  It sounds gross, but it makes
    the best broth.  Better than plain old clam juice.  Usually fish
    markets give away thier fish heads for free.
    
    Then add your potatoes and vegetables and fish.  Add seasoning to
    taste.  Your better off cooking it by taste to get it the way YOU
    want it instead of going by the book and adding a teaspoon of this
    and a cup of that.  We even threw scallops, clams, quahogs, and
    shrimp in.  If you put these in, put them in last.  The softening
    of the potatoes tells you if the stew is done.  The fish cooks pretty
    rapidly and will usually shred apart.
    
    As for seasonings:  Salt, pepper, parsly, butter, anything you wish.
    Improvize!  Have fun!  But remember to taste it ever time!!
    
    Gut guts?  Try it.
    
    dave
    

    I just made this the other night. I made it with the 1 1/2 cups
    water and 1 1/2 cups coffee. I also used a good bottle of wine.
    (I follow the adage that "if you won't drink a glass of it, don't
    cook with it). I didn't use the turnip and used additional spices;
    thyme, chervil, majorium, pepper, etc. My husband loved it and he's
    not a real meat eater. I also used top round meat, not stew meat;
    no fat. This is a good recipe. Try it soon!!!!

    Following is a dish which I took from the latest issue of COOK's
    Magazine.  I've made this twice now and it's destined to be one
    that I'll leave in my will to my children!!!
    
    
    Pork and Sweet Pepper Stew
    
    4 lbs of pork shoulder or butt (boned and cut into 1 1/2" cubes)
    2 onions chopped
    olive oil
    1/3 cup (more or less) flour
    1 1/2 tsp basil
    1 1/2 tsp oregano
    1 1/2 tsp thyme
    6 cloves crushed garlic
    1 cup dry white wine
    12 oz chicken stock
    1 orange or 1/2 cup orange juice
    12 anchovies chopped (don't worry you can't taste them!) 
    1 each - red, yellow, and green pepper (or all green if you like).
    1 can medium sized black olives.
    
    In a large dutch oven heat several tablespoons of olive oil brown 
    the pork in small quantities (adding more olive oil as necessary).  
    Salt and pepper lightly and remove with slotted spoon.  Lower the
    heat to medium/low. 
    
    Add the onions to the pan drippings and an additional tablespoon
    or two of oil and cook until soft (about 5 minutes).  Add the basil,
    oregano, thyme and garlic and continue to cook for another minute
    or two.  Add the flour and continue cooking/stirring for another
    couple of minutes.
    
    Return meat to the pan along with chicken stock, wine, the juice
    from 1 orange and the pulverized anchovies.
    
    Bring to a boil (or almost), reduce heat to low and simmer 1 1/2
    hours, stirring once half way thru.  Add the peppers and continue
    cooking another 5-10 minutes (depending on how crunchy you like
    the peppers).  Add the olives at the last second and serve.
    
    
    This stew is better than good!  I've varied it slightly (I use less
    oil) that the original recipe.  In the original they cook the stew
    in the oven.  I think it comes out fine on the stove....plus it's
    easier to "taste test"!  The second time I made it I added a better
    quality (and more quantity) of white wine, and I stirred it less
    frequently (the meat doesn't break up that way).  It was great.
           
    

    
    Grandma's has never failed me - make like beef stew making sure
    you are using red wine, add some ketchup, juniper berries, subtle
    spices, etc. If the meat is on the bone you do not have to cut it
    off. Make you stew with it on and after it has cooled, the meat
    will just fall off the bones. The wonderful thing about venison
    stew, it the longer it "mellows" the better it tastes. I never
    eat the stew I make the same day it is made. 
    
    Also, if the deer was running at the time it was shot, there will
    be more of a gamey taste. Something to do with the adrenaline running
    through its veins. If it was shot passively, the taste won't be
    as strong. 
    
    Must be served with crusty bread!!!!! 

    All the stew recipes sound great. Here's my version of crock pot
    stew. Great for days when you want to go out for the day and have
    a nice meal waiting.
    
    4 cans Campbell's beef broth
    1 can Campbell's onion soup
    1 or 2 cans water
    Worcestershire sauce to taste
    one fresh onion, chopped
    diced potatoes
    sliced carrots
    sliced celery
    
    Optional Ingredients
        Red wine
    
        Bay leaf  
        Thyme           Note:  Use sparingly.
        Basil    
                                   
    Add all ingredients to the crock pot.  Set heat to High.
    
    Next, cut the meat into small pieces and brown in a bowl in a
    microwave for a few minutes, until the meat just starts to brown.
    Add the meat and the juice from the meat to the pot.  Cook on High
    for about 4 hours, then set the heat to Low for another 4 hours.
    Or, cook on Low all day, allowing extra time.
    
    I recommend using roast beef instead of " stew meat ".  Buy any
    type of roast on sale, trim it, and cut up into stew-size pieces.
    I usually divide the meat into two packages and freeze one for
    later use.  Much better than stew meat and usually cheaper.
    
    Serve with some great cornbread from one of the recipes in this
    notes file.

    This is a Silver Palate recipe.  I made it for us Christmas Eve,
    and served with a salad and a zinfandel and some homemade biscuits.
    A wonderful meal, and elegant enough to serve to company.
    
    BTW, since we're counting calories, I totally omitted the butter
    called for in the recipe with no adverse effects.  Next time I make
    it I'm going to use skim milk instead of the cream, and just thicken
    it a little more.
    
    			Veal and Mushroom Stew
    
    9 tablespoons unsalted butter
    2 pounds veal, cut into 1-inch cubes
    5 tablespoons all purpose flour
    2 teaspoons paprika
    1-1/2 teaspoons ground coriander
    Salt and pepper to taste
    3 cups seeded and diced plum tomatoes
    2 cups chicken broth
    1-1/2 cups yellow onions, cut in half and then in slivers
    12 large whole shallots, peeled
    2 cloves of garlic, peeled and finely minced
    1/4 cup chopped Italian parsley, plus 1 tablespoon for garnish
    1 tablespoon dried tarragon
    Grated zest of 1 orange
    1/2 pound firm white mushrooms, cut in half lengthwise
    1/2 cup heavy cream
    
    1.  Preheat oven to 350.
    
    2.  Melt 4 tablespoons of the butter in a heavy flameproof casserole.
    Add veal and cook on top of stove, turning frequently (do not brown)
    over low heat.
    
    3.  In a small bowl, stir together 2 tablespoons of the flour, the
    paprika, coriander, salt and pepper.  Sprinkle this mixture over
    the veal and cook over low heat, stirring, for an additional 5 minutes.
    Do not let the veal brown.
    
    4.  Add 2 cups diced tomatoes, chicken broth, onions, shallots,
    garlic, 1/4 cup parsley, tarragon, and orange zest.  Bring to a
    boil on top of stove.  Cover and bake in oven for 1-1/4 hours, or
    until veal is tender.
    
    5.  While stew is baking, melt 2 tablespoons butter in a skillet.
     Quickly saute mushroom halves until golden.  Reserve.
    
    6.  Remove stew from oven and pour it through a strainer placed
    over a bowl.  reserve stew and cooking liquid separately.
    
    7.  Return casserole to medium heat on top of stove and melt remaining
    3 tablespoons butter in it.  Sprinkle in remaining 3 tablespoons
    flour and cook over very low heat, whisking constantly, for 3 minutes.
   
    8.  Whisk reserved cooking liquid slowly into butter and flour mixture;
    simmer slowly, stirring constantly, for 5 minutes.
    
    9.  Whisk in cream and adjust seasonings to taste.  Return veal
    stew to the casserole.  Gently stir in the remaining cup of tomatoes
    and the reserved mushrooms.  Simmer 5 minutes to heat through. 
    Transfer to a deep serving dish, sprinkle with remaining tablespoon
    of parsley and serve at once.
    
    Serves 6.

    I haven't cooked the following yet but is looks good.



			VEGETABLE FISH STEW


	1 Tbls. vegetable oil
	1 1/2 Cups coarsely chopped onions
	2 Cloves garlic, minced
	2 Cups thinly sliced carrots
	2 Cups diced,unpeeled potatoes
	2 Cups diced zucchini
	1 Can (28 oz.) no-salt, peeled Italian tomatoes
	2 Cups water
	1 1/2 Tsp. marjoram
	1 1/2 Tsp. oregano
	1/4 Tsp. crushed red pepper
	Salt to taste
	1 9 oz. pack of frozen Italian green beans
	1 1/2 Lbs. firm white fish fillets, cut into med. sized pieces
	Grated Parmesan cheese
	1/2 Cup chopped fresh parsley


	Heat a large pot and add vegetable oil.

	Add onion and garlic, saute until onion begins to brown.

	Add carrots, potatoes, zucchini, tomatoes, water, marjoram,
	oregano, pepper, and salt.

	Mix Gently.

	Cover and simmer 10 min. or until vegetables are tender.

	Add beans and fish.

	Cover and simmer 5 to 10 min. longer or until the fish flakes.

	Ladle into individual bowls.

	Sprinkle on the Parmesan cheese and parsley.

	Serve immediately.

	Serves 6



    Sounds good. My father makes a similar dish. He adds a lot of lemon
    juice to it, as well as a lot of parsley and tomatoes, and no cheese.
    It tastes best with fresh bread, like French or Turkish.

I have a bunch of recipes for various tagines (I think I have even typed some
of them into the COOKS notes file at one time or another).  You would usually
include chickpeas in the stew and serve them over rice (if not couscous), and
they include several different spices, so whether or not you can eat any of
them during Pesach will depend on what your own customs for the holiday are.
I'm going to leave out the recipes that need the chickpeas since our family
does not eat legumes.  You may need to tinker with the pices if you only eat
black pepper, white pepper, ginger, cinnamon, and paprika during the holiday,
which some people follow as a custom (we don't).

LAMB AND APRICOT TAGINE

4 T fat - you can omit this and simmer for 2 hours instead
2 lb lamb, cut in 2-inch cubes - or chicken, or a combination
2 cloves garlic, minced or pressed
1/2 t turmeric or saffron
1/2 t ground coriander - or allspice
a/2 t cumin
1/4 t ground ginger
(salt)
pepper
cayenne to taste
2 medium onions, finely sliced
1 c whole dried apricots, soaked overnight - or dates or apple or pear slices

Melt fat and brown the meat.
Stir in garlic and spices.
Cook five minutes.
Add half of the onion, the water the apricots soaked in, and enough more water
to cover the meat.
Simmer for 1 1/2 hours until meat is tender.
After 45 minutes add remaining onions.
Add water as needed; sauce should come out thick.
When meat is tender, add fruit and cook until soft but not disintegrating.


KOFTA AND VEGETABLE TAGINE

You can substitute other vegetables such as eggplant, carrots, okra, red or
green bell peppers, or green beans (if you eat them during the holiday).

1 lb ground lamb or beef
1 small onion, finely minced
2 T chopped parsley
1 T chopped fresh mint (or 1 t dried mint)
1/4 t cayenne
1/2 t ground cinnamon
1/2 t ground cumin
(salt)
black pepper
4 T fat
2 medium zucchini, thickly sliced
2 medium potatoes, peeled and cut into large cubes
(1 1/4 c cooked chickpeas or other beans - if you eat them during Passover)
2 large tomatoes, skinned and quartered
4 eggs (optional)

Mix meat and spices and form into 1-inch balls.
Melt fat and brown meatballs.
Add vegetables and water to cover.
Boil, then cover and simmer until meatballs and vegetables are tender.
Remove lid if necessary to thicken the stew.
As a variation, break the eggs over the top and cook until set.


TAGINE T'FAIA

1 roasting chicken (4 lbs) cut up - or lamb
oil
(salt)
black pepper
1/2 t ground ginger
1/4 t saffron, optional
2 onions, finely chopped
4 T chopped parsley
6 hard-boiled eggs
3/4 c blanched almonds, or more

Put chicken in large pan with oil, (salt), pepper, ginger, saffron, onions,
and parsley.
Cover with water, bring to a boil, and simmer, partially covered, for 1 hour
or until cooked.
Heat some water with a pinch of saffron.  Shell eggs and roll in the saffron
water to color.
Fry the almonds in some oil.
Put chiken in serving dish and pour sauce over it.
Arrange eggs on top.
Garnish with fried almonds.

If you eat them, you can put cooked chickpeas over the chicken pieces under
or in place of the eggs.


TAGINE WITH PRUNES

1 large or 2 small chickens
1 onion, sliced
1/4 t saffron
1/4 - 1/2 t ground ginger
(salt)
2 onions, finely chopped or grated
1 lb prunes, soaked overnight - can use sliced apples

Wash chickens and put in pan with sliced onion.
Sprinkle with saffron, ginger, (salt), cover with water and simmer
genly, covered, until tender.
After 3/4 hour, add the chopped onions.
When chicken is tender, add prunes.
Cook unocvered for half an hour, until prunes are soft.

    
    Good additions... a green and a sweet red pepper. A wonderful recipe!
    I doubled the original recipe and have enough for the rest of the winter
    practically!
                                  

    You didn't give much info -- i.e., kind of meat base (if any), etc.,
    but here is a ragout from France which I particularly like -- and it
    meets the 'baked' and tomato base specification:
    
    2 pounds lamb, cut for stew (about 2 inch square pieces)
    2 tablespoons olive oil
    1 medium-sized onion, sliced
    1 bunch of carrots, whole or halved -- 6-8 carrots
    1 bunch turnips, whole or halved -- 4-5 turnips
    1 can (10.75 oz) brown gravy (best to make your own -- something 
        special about the lumps)
    1 cup white table wine (the alcohol evaporates in the cooking if that's
        an issue)
    1 cup water
    2 medium-sized tomatoes, peeled and sliced (or 2 tablespoons tomato
         paste)
    2 cloves garlic, minced or mashed
    salt and pepper to taste
    1/4 cup finely chopped parsley
    
    In a large frying pan, saute' the lamb pieces in olive oil until
    browned on all sides.  Remove the meat to a 2-quart casserole.  In the
    same frying pan put the sliced onion, carrots, and turnips; cook, stir-
    ring frequently, over medium heat, until well browned.  Put the carrots
    and turnips into the casserole with the meat.  Drain off the fat from
    the frying pan, leaving in the browned onions; add the brown gravy,
    wine, water, tomatoes, and garlic, and simmer for 20-30 minutes.  Put
    thru a food mill, blender, or strainer; add salt, pepper, and parsley;
    pour over meat and vegetables in casserole.  Cover casserole and put
    into a moderately hot oven (375 F.) and cook for about 1 hour, or until
    tender.  Makes about 6 servings.
    
                                                   
    

    
    Some of you may not like the turnip....but this vegetable is what gives
    the stew a great flavor!  Remove it after the stew is finished.  
    
    A piece of turnip added to a beef vegetable soup also gives a better
    flavor to it.
    
    

  A stew will thicken when the proportion of starch to water is high
  enough, and the starch has had enough time to "open" -- to absorb the
  water and expand. Starches come from flour and starchy vegetables
  (potato, turnip, barley, beans, etc). And, of course, from cornstarch.

  Without more information, it's hard to say what you did wrong, but the
  possibilities are:

  1. Not enough cooking time. Long, slow cooking allows time for some of
  the water to boil off, and for the starches to absorb water.

  2. Not enough starch. If you reduced the amount of any of the starchy
  ingredients, you would have this problem. It's easy to inadvertently
  use too little potato or turnip if you measure these by the piece
  rather than by weight (i.e., rather than saying "two medium potatoes",
  a recipe should call for "one pound potatoes").

  3. Too much water. The best remedy for this is long, slow cooking, but
  you need to get a feel for the right amount of liquid to start with,
  because too much cooking destroys useful vitamins, and reduces some
  vegetables to non-existence (not a problem, just not very attractive).
  The amount of liquid you need depends partly on the water content of
  some of the ingredients, such as celery, tomatoes, etc.

another idea to thicken and "enrich" a stew:

flour the meat chunks and brown well at medium heat in either:

	1) bacon grease left from crisp frying 2 - 4 ounces of bacon
	   until crisp.  Crumble the bacon and save to sprinkle over
	   the top of a bowl or two of the stew.  Once the meat is
	   well browned, pour off excess fat, stir in 1 cup of the
	   broth or water used for the stew...or a glass of red wine,
	   and scrape up the good stuff on the bottom of the pan.
	   Add this to the stew makings or make the stew in the same
	   pot.

	2) approx. 1/4 cup olive oil or other relatively healthy
	   oil.  Again, pour off all unnecessary oil, add liquid and
	   scrape up bits on bottom of pan.  Add to stew or make stew
	   in same pot.

Brown the meat a few chunks at a time so you seal in the juices and
really brown the meat well.

The flour coating on the meat will make the stew sauce more like a gravy after
the stew has simmered for several hours.  You'd be surprised how much change
there is with just a little bit of flour.

    It also works to sprinkle the four over the meat and then proceed to
    brown in the oil.  Needs to be watched carefully and stirred often.
    You get quite a bit of toasted flour on the bottom which when scraped
    up with the wine, water or broth enriches the stew nicely.  I do this
    when making my goulash.  Along with the flour, I add quite a bit of
    paprika, salt and pepper and let it all toast.
    
    Flo

jee,  this must be the time of season for beef stew.  i finally got up enough 
guts to try my mom's recipe.  i haven't done this before because she always
just 'throws' the ingredients in and although she has a recipe; i never thought
i could get it to come out the same way.  i did though and my boyfriend loved
it.  (he didn't think he would at all.) the previous noter is right too! it
get better every time you reheat it.  anyways.. enough blabbing, the recipe
right!

2 lbs boneless chuck roast (trimmed of fat and cut into 1 inch cubes)
flour for the meat
olive oil
1 large onion, sliced in quarters
4 cups boiling water
1 tablespoon lemon juice (the real stuff)
1 tablespoon worcheshire sauce
dash of allspice (approximately 1/2 teaspoon i used)
two bay leaves
1 turnip (approximately two lbs) cubed into the same size as the meat
6 carrots peeled and cut into 1 1/2 inch slices
6 small potatoes, peeled and halved

four your meat and brown with olive oil.  when it half way browned, add
your onion.  cook until soft.  add the boiling water (i don't know why
it has to be boiling but i did as told!), lemon juice, worcheshire sauce,
bay leave and allspice.  bring to boil and simmer for two (2) hours.  add
the vegetables remaining and cook for another 1 - 1 1/2 hours.. depending
on how soft you want the vegies.  i used the whole 1 1/2 hours.  you will
be amazed at how tender the meat is and the turnip is wonderful.. leave
it in!  i think the key ingredient besides the turnip is the allspice,
IMHO. :) 

i serve this with cresent rolls, or any kind of italian bread.  

enjoy!

    I would like to clarify something about turnips.  What do you mean when
    you say 'add a turnip'?  
    
    I am in New England and I have found when New Englanders say turnip
    they really mean rutabaga (yellow) and when Ohioans say turnip .. they
    mean a purple top white vegetable.  New Englanders call them purple top
    turnips and rutabagas are called turnips.
    
    Now what are you adding to your stew?
    
    Thanks.
    
    Mary Lou

    I'm from New England and live in Georgia.  I've always wondered the
    same thing.  There is such a thing as yellow turnip, but it is hard to 
    find (Sometimes they have frozen bags of it.)    
    
    I've tried my stew with both and can't tell the difference other than 
    I like yellow because it is hard to tell the 'taters' from the 'turnip' 
    if they're both white.
    
    Kristen
    
    

    the turnip that i have always thought of as turnip comes in season
    with the squash family.  the turnips as i see them are round, weighin
    around 2 lbs at the least and are purple/orange/yellowish with a wax
    coating.  when you peel/cut them they have a faint orange color but when
    you boil them they turn a real orange/yellow.  also the same kind comes
    in frozen bags, that are specified as 'turnip'.
    
    now i'm confused too! :)
    
    cj (another bostonian)

    In (old) ENGLAND, a turnip is a white root vegetable with dark red
    tinge on skin.
    
    A swede (yellow turnip/rutabaga) is a swede!  Much larger, must be
    peeled before cooking.  Traditionally boiled and then mashed with
    butter and lots of black pepper.
    
    HOWEVER, in SCOTLAND, a turnip is what we call a swede in England.
    
    And here in France, sob sob, swede are virtually unobtainable.  One has
    to get up early and get to market to find them. 
    
    Both vegetables are IMHO an essential ingredient of any winter
    casserole, whatever you call them.
    
    Jacquie

    RE: .19
    
    I guess New England and Scotland are alike!  Most New Englanders I know
    are referring to rutabaga when they say turnip.  Most New Englanders I
    know (and I certainly don't know the majority!) won't eat white/purple
    turnip "because it's too bitter."
    
    Personally, I don't care for either!  When I worked in a restaurant,
    this question came up, so I looked up rutabaga in the dictionary.  It
    said, "A Swedish turnip."  How's that for a definition?
    
    
    Susan

    There are:
    
    turnips - small, redish purple outside, white inside
    rutabagas - large, white/yellow inside and out, peel them
    parsnips - huge, aromatic, purplish outside, white inside
    
    Now tastes differ, but I have tried all three and here's my opinion:
    
    Whatever you do with wine or spices
    Or whether coffee is your trip
    When you make beef stew my advice is

    DON'T USE A G*DDAMN PARSNIP!!!
    
    	I saw a parsnip in the market one day, and I said to myself
        "Self," (because that's my name), I said, "it doesn't occur to
    	me that you have ever in your life tried a parsnip." And being the
    	kind of guy who likes to drive fast and jump out of airplanes and
    	all, I said, "Self," (because that's my name), "Why don't you just
    	buy that there parsnip and cook it up in your beef stew?" Which is
    	exactly what I did.  Now that was many years ago, mebee six or
    	seven, and I suppose I can laugh about it now, but I want to tell
    	you in no uncertain terms that that beef stew was the most awful,
    	god blamed hideous-tasting-so-you-want-to-climb-up-on-the-railing-
    	and-shoot-yourself-and-fall-off-the-bridge stew I ever ate, period.
    	OoohWeee, it was awful.
    
    	So you go ahead and drive fast and jump out of airplanes, but if
    	you ever find yourself in the market a-staring at a parsnip and
    	saying, "Self," (because that's your name), "Why don't I..." Well,
    	then, you just shoot yourself and save the time later, 'cause
    	you're looking at the front end of a really bad day.

    I made 2 beef stews recently and my SO and working partner both loved
    it I used.
    	Carrots                             I used 3cups black coffee and
    	potatoes                            3 cups water.
    	onions                              stew beef coated with flour and
    	salt and pepper                     a salt and pepper mixture.
    	I also used some kitchen bouquet    worcestershire sauce I just shook
        just a couple of shakes.            it in.
    Last but not least I used a small can of V-8 Juice. If making a lot use
    2 cans. 
    
 I didn't put any porportions down because sometimes I double the recipie 
    There are only 3 of us in the house and the stuff doesn't last to long 
    2 meals maybe.
    cook meat 2 hours in liquid with Worcestershire and kitchen bouquet
    added at the beginning also the salt and pepper.
    After the 2 hrs add remaining ingrediants cook for 1 more hour. At the
    end I add a cornstach and cold water mixture to thicken. 
    Serve with cornbread. It's great.
    
    
    Barbara

    I found the recipe I was looking for.  Try it - you'll like it.
    
    				French Stew
    
    3 lbs chuck beef				1/2 tsp pepper
    1/2 cup diced onions                        1 large can whole tomatoes
    1/2 cup peas                                2 cups water
    1 cup diced carrots                         1/2 cup bread crumbs
    3 whole cloves                              1/2 cup tapioca
    2 tsp salt
    
    Mix all ingredients except tapioca in an oven proof pan.  Bake at 350
    for 2 hours then at 300 for one hour.  Last 20 minutes add tapioca.
    Serve over noodles.
    
    Enjoy

    "3 lbs chuck beef"
    
    Is that chopped or ground?  Is is browned before mixing or thrown in
    raw?
    
    ed

    I like parsnips, but what I call parsnips doesn't fit your description.
    No purple exterior.  The parsnip looks like an oversized carrot that
    is all white, inside and out.  The taste is similar to a carrot but
    sweeter and nuttier.  They are very nice roasted (like new potatoes)
    alongside a roast of beef or a chicken/turkey.  They make a lovely
    soup.  I take a parsnip, 2 carrots, and 4 cups of chicken broth,
    heat the broth, peel the veggies and cut them into matchstick size
    and shape pieces, add them to the broth, and simmer until just
    crisp-tender.  Correct seasoning; finish with butter if desired.
    Sprinkle some fresh chopped chives or parsley on each serving, if
    desired.  It's a delicious simple soup, very nice as a first course
    for a heavy meal like thanksgiving dinner.
    
    --Louise

    It's cubed and it's thrown in raw no browning.

    I make something similar to this but add a few secret ingredients.  Try
    them you be amazed at the flavor enhancement.  
    
    worcestershire sauce
    steak sauce
    of course some dry red wine such as a burgandy
    
    Let me know what you think.
    
    CJ
    

          I don't really have a recipe but heres what I do to make a stew.
    I figure on 1 1lb. lobstew/bowl of stew. Boil the lobster as you would
    for anything else. Clean the lobsters and save all the white stuff and
    tomalie (sp?) and set aside. Melt a stick of butter and blend in the
    tomalie and white stuff and simmer for about 10 mins. Thn add the
    lobster meat and simmer for about another 10 mins. Set the pot off the 
    burner and let cool for about 10-15 mins. and add milk at a slow pace
    while constantly stirring. The liquid will turn to a der salmon color.
    Let stand in refrig. over night before serving. Reheat at a low temp.

    Here's my favorite veal stew.
    
    1.5 lbs veal stew meat, cut into 1" cubes
    1 can (10.5 oz) chicken broth
    1 medium onion, chopped
    2 cloves garlic, minced
    1 pkg frozen butter beans (large lima beans)
    1/2 cup sherry
    flour
    2 tbsp olive oil
    freshly ground pepper
    
    Dust the veal with flour.
    
    Heat oil in pot.  Add garlic and onion and cook until onion turns
    golden.  Remove onion and garlic, leaving oil in pot.
    
    Brown veal pieces in oil.  Put garlic and onion back in pot.  Add
    sherry and deglaze the pot.  Add chicken broth and bring to boil. 
    Lower heat and simmer for 1 hour or until veal is tender enough to
    cut with a fork.  Add butter beans and cook until butter beans are
    cooked through.  Add freshly ground pepper to taste.  (It doesn't need
    salt because the broth has more than enough to start with.)
    
    You can thicken the sauce with flour if desired.
    
    Serve with rice or noodles or with a crusty French bread to soak up the
    sauce.
    
    Enjoy!

    I made the recipe in .0 and it was WONDERFUL!  I used fresh green beans
    instead of frozen.  I also didn't have the marjoram, but I added a
    little basil instead and it was great.
    
    With fresh bread and a salad, it's a delicious meal.
    
    Cara
     

    something i cooked up over the weekend.  i thought it came out
    excellent and wanted to share:
    
    lobster stew
    ------------
    
    1 canned frozen lobster, defrosted and chopped
    1/2 cup celery, chopped
    1 t garlic, minced
    2 bay leaves
    1 1/2 cups water
    1 1/2 cups defrosted peas and corn
    2 cups milk
    1 8oz. tomato paste with 1/4 cup water mixed together
    2 t worcheshire sauce
    2 T parmesean cheese
    2 T butter
    fresh pepper to taste
    8 oz. mushrooms, 1/2'de and sliced
    2 T cornstarch
    2 medium taters, cut in cubes and nuked till 1/2 done
    
    melt butter, add celery and garlic.  sautee 5 minutes or so.  add 1 1/2
    cups water, bay leaves and corn/peas. bring to boil and simmer 2-3
    minutes.  add tomato sauce with cornstarch mixed in.  mix well and add
    milk.  it will thicken quickly so constantly stir at this point. 
    disgard bay leaves after mixing.  add worcheshire sauce, parm
    cheese, mushrooms, lobster and potatoes.  simmer 45 minutes.  serve
    with crusty french bread.  enjoy.
    
    cj
    
                                                             

    
    My version of veal stew.
    
    3/4 small jar of Progesso? tomatoe sauce with mushrooms
        (it's got green on the lable and its better than Ragu)
    a couple or minced garlic cloves
    1 onion diced
    1 green pepper diced
    olive and corn oil to sautee onion and pepper
    1 pound of veal stew in 1/2" squares
    1/2 cup water
    
    Heat oils in small stock pot on medium high.  Add onion, garlic and green 
    pepper. Saute until onion gets limp.  Add veal to pot, it should sizzle
    and sear.  When all of the veal appears white, add the tomatoe sauce,
    and water.  Turn heat down to low, cover pot and let sit for an hour or
    until veal get very soft.  If the sauce looks dry, add some more water.
    
    Serve over large egg noodles.

    This note has been inactive for a long time but, what the heck, I'll
    add my two cents.
    
    I use a basic recipe that I made up as I went along.  Similar to all
    the others with a few variations.
    
    I add a few tablespoons of catsup to the liquid along with a dash or
    three of Tabasco sauce.  Sometimes I add a couple of teaspoons of
    instant coffee.  Lots of potato and carrots.
    
    Near the end of the cooking cycle I sometimes toss in a handful of
    frozen green beans and a handful of frozen corn.
    
    For stock, I use 6 to 7 cups of water and add five teaspoons of loose
    beef bouillian granuales and 2 teaspoons of gravy master,
    Worchestershire sauce and bring that to a boil while loosening the bits
    left from browning the floured meat.  Toss in an onion and a dash of
    garlic powder.
    
    I use top round or regular stew meat depending on mood and price.
    
    This stew has been a mega hit at home and with family and friends that
    I send a sampler to.  
    
    Served with biscuits or cornbread.
    
    
    Marv
    

    I just looked at the recipes here and in 2444 (Veal Zurichoise ???),
    which are very similar.
    
    My husband got a nice veal steak (actually looks like a small round
    roast to me) and we need a way to prepare it.
    
    The problem with the previous stews is that my husband is allergic to
    onions which are an important element.  He also doesn't
    like tomato sauce.  
    
    What can we do with this cut?  He proposed making kebabs but I said I'd
    rather use lamb for kebabs.  I could ask him to make cutlets, in which
    case we can use any of the cutlet recipes, of which I have plenty,
    including those in this file (47, 73, 526, 640, 1385, or 1389 for
    example).  But I am seeking a way to use this piece whole or cut in
    large stew chunks.
    
    Thanks,
    L

    In Barbara Kafka's Microwave_Gourmet cookbook, I found a veal stew
    recipe that I plan to use.
    
    You cook the cubes, then set them aside.
    
    Chop a mixture of carrot, onion (I'll substitute a bit of garlic and
    put onion in a mesh bag), parsley, and a few mild seasonings.  Cook in
    butter.  (I'll use margarine or oil).  Add veal stock (I'll use chicken
    stock) and cook the sauce.  Thicken the sauce with bread crumbs and egg
    whites.
    
    Serve with rice.
    
    I'll ask my husband to make this tonight and serve for dinner tomorrow.
    
    L

    Use these liquid ingredients for either stew or pot roast in the
    crock pot:
    
    1/2 cup beef broth
    2 TBS chili sauce
    2 TBS lemon juice
    1 TBS Worcestershire sauce
    salt and pepper to taste
    
    Just throw all stew ingredients in, add liquid, and
    cook on Low for about 8-9 hours. Makes a really yummy gravy.
    
    Karen
    

     ok, I'm new to this file and looking for something different to put
     into a "stew" - I grew up knowing how to make a GREAT beef stew, using 
     the usual carrots, onions, potatoes, beef, etc....

     here's the dilemna - my housemate is ALLERGIC to onions AND carrots 
     ALSO, I'm trying to find other **low-calorie** veggies to add to the
     stew to replace these - I lost 40 lbs last year and have KEPT it off - 
     now that the cold weather is coming, it's time to start making stews, 
     etc., again but I don't want to just substitute the starches (peas, corn, 
     etc.).  Any ideas out there ????????

     Debbi

	Rep .45 Debbi

>>>     here's the dilemna - my housemate is ALLERGIC to onions AND carrots 
     ALSO, I'm trying to find other **low-calorie** veggies to add to the
     stew to replace these


	Is your housemate allergic just to onions and carrots or root
	veggies in general??? You might be able to substitute things 
	like leeks, parsnips, kohlrabi, and kale.


	-mike
 

    I also put broccoli in stews (provided you don't cook them
    too long!).
    
    Monica

    Cutting back on starches is not neccessarily a good way to cut back on
    calories.

    What about putting in some fresh (or frozen) green beans?

    I make stew with turnips, green beans, red (or green) peppers, and
    mushrooms, which are all "free" vegetables on the WW plan.  I also use
    parsnips, white and sweet potatoes, winter squash and corn, which are 
    starchy (limited - higher calories) vegetables according to WW.
    
    For low calorie stew, I find the best thing is to increase the potatoes
    and decrease the meat (and of course, leave out the fat entirely). 
    Also, thicken with corn starch instead of flour because only half as
    much is required.
    
    D!

"no such thing as a bad vegetable": I agree!, except: "an overcooked
vegetable is a bad vegetable". Or, at least, it's no vegetable at all.
Unless you consider paper a vegetable.

>              <<< Note 605.48 by PATE::MACNEAL "ruck `n' roll" >>>
>
>    Cutting back on starches is not neccessarily a good way to cut back on
>    calories.

 true, but it's not so much a case of cutting back as much as not just adding
 a whole bunch more...........in other words, I'm still planning on the
 potatoes and peas but wanted something "else" to add as well that wasn't
 just a starch..............

to the others, thanks for the ideas so far.........I added mushrooms, celery
and chopped broccoli to the beef soup along with additional spices (to make
up for the no-onion) and it came out great - I'll try some of the other items
when I'm feeling a bit more "adventurous" !!!!!!!!!

    FYI whenever I serve boccoli I freeze the stems, slice em when I make
    stews... good flavor and nutrition.

re: .53!!

What a good idea!  I don't like brocolli stems all that much but I
hate throwing them into the compost pile so I usually make myself eat
them.  

Do you blanch the stems before freezing or just cut them off and toss
into the freezer?

Karen

    If you peel the stems/stalks - a delicate and flavorful vegetable
    broccoli becomes.  I always used the flowerettes and threw the stems
    away (shame on me) but someone told me about that trick and now
    I do that all the time.  It is SO good.
    
    

    I save the brocolli stems for my turkey stocks.
    
    ed

    i too have been enlightened here - great ideas!
    But, I think as another noter said; how do you prepare them
    for freezing?
    Just peel and throw or are they blanched?
    
    Monica

    I'm lazy, just toss them in a zxip lock in the freezer...
    Another thought.. thinly diag. slice (esp up near the branches) for a
    neat looking veggy dipper.

I also peel them, them slice and nuke with a little garlic, olive oil and
parmesan cheese, or other spices.  Yum!!

Laura