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In the fall, a homemaker’s fancy turns to stews and soups, at least it does in my kitchen. A good, hot, stew is a real-meal-deal at this time of year. Actually, stews are welcome at our dinner table any time of the year. Add a salad and some type of bread, along with a serving of hot stew and you have the makings of a good dinner. And so, it’s stew recipes today.

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This beef stew makes good use of a lot of fall veggies. Also, some different seasonings and sweet potatoes rather than white or red.

SPICED BEEF STEW

2 lbs. beef stew meat, cut in 1-inch cubes

2 T. canola or olive oil

2-1/2 c. water

one 10-1/2 oz. can condensed beef both

2 bay leaves

2 t. dried oregano leaves, crushed

1 t. ground coriander

1 t. salt

1/2 t. ground cumin

1/4 t. pepper

1 clove garlic, minced

3 medium sweet potatoes (about 3 cups) cut into small cubes

2 medium, fresh tomatoes, peeled and cut into 1/2-inch wedges

1 medium onion, cut into 1/2-inch strips

1/2 small head of cabbage, coarsely chopped

3/4 c. cold water

1/2 c. flour

In a Dutch oven, brown meat in hot oil. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer about 45 minutes or until meat is almost tender. Remove bay leaves; skim off fat. Stir in next four ingredients. Cover and simmer 15 minutes. Add cabbage. Simmer about 5 minutes or until veggies are tender.

In a small bowl, blend together water and flour until smooth; stir into meat mixture. Cook and stir until thick and bubbly. Serves 8.

NOTE: You can use canned sweet potatoes cut into cubes, but add them just before thickening.

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If you like rutabagas, you’ll like this stew.

RUTABAGAS AND HERB STEW

2 T. flour

1 t. salt

1/8 t. pepper

2 lbs. beef stew meat, cut in 1-inch cubes

2 T. canola or olive oil

2 large onions, coarsely chopped

1 c. apple juice or cider

2 medium rutabagas, peeled and diced (4 c.)

6 medium carrots, diced (3 c.)

3 medium potatoes, peel, cut in 3/4-inch cubes

2 T. snipped fresh parsley or 2 t. dried flakes

1/2 t. salt

1/2 t. dried marjoram, crushed

1/2 t. dried thyme, crushed

1/3 c. cold water

3 T. flour

In a plastic bag, combine 2 T. flour with salt and pepper. Add meat cubes, a few at a time, shaking to coat. In Dutch oven brown meat, half at a time, in hot oil. Return all of the meat to the kettle. Add onions, one cup water and apple juice. Cover and simmer about three-fourths of an hour or till meat is almost tender. Blend the water and flour together until smooth, stir into stew. Cook and stew till bubbly over medium-high heat. Makes 8 servings.

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This stew is prepared in a crockpot. A good recipe too make on a Saturday when you have indoor and outdoor work to do.

SAUSAGE PASTA STEW

1 lb. ground Italian sausage

4 c. water

1-26 oz. jar meatless spaghetti sauce of your choice

1-16 oz. can red kidney beans, rinsed and drained

1 medium yellow summer squash, or zucchini, halved lengthwise and cut in 1-inch pieces

2 medium carrots, cut in 1/4-inch slices

1 medium green or sweet red pepper, cut in 3/4-inch cubes

1/3 c. onion

1-1/2 c. uncooked spiral pasta

1 c. frozen peas

1 t. sugar

1/2 t. salt

1/4 t. pepper

In a non-stick skillet, cook sausage over medium heat until no longer pink; drain and put in 5 qt. crockpot.*

Add next seven ingredients; mix well. Cover and cook on low 7-9 hours or until veggies are tender. Stir in next five ingredients; mix well. Cover and cook on high 15-20 minutes or till pasta is tender. Makes 8 servings.

*I drain the sausage with hot water and drain to get rid of any fat.

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If you’re a vegetarian, you will like this veggie stew. I’m not a vegetarian and I think it’s great. Lots of good veggies here. Ready to eat in just 45 minutes.

GARDEN VEGETABLE STEW

3 T. canola or olive oil

3 medium onions, chopped (1-1/2 c.)

4 medium carrots, thinly sliced (2 c.)

four 14-1/2 cans ready-to-serve vegetable broth

1-1/3 c. uncooked brown rice or long grain white rice

2 c. frozen corn

2 T. chopped, fresh basil or 2 t. dried leaves

2 t. chopped fresh thyme leaves or 1/2 t. dried leaves

1/8 t. pepper

8 small red potatoes (about the size of a golf ball) cut in fourths

1 large green pepper, cut in 1-inch chunks

1 large sweet red pepper, cut in 1-inch chunks

1 each zucchini and yellow summer squash, thinly sliced (4 c. all together) or 2 medium zucs

In a 5-6 qt. dutch oven, over medium heat, cook onions and carrots in oil, stirring occasionally, until onions are tender. Stir in broth and rice. Heat to boiling, lower heat. Cover and simmer 20 minutes. Stir in rest of ingredients. Cover and simmer 10-15 minutes or until veggies are tender. Makes 12 servings.

NOTE: In the stews that call for stew meat, you can substitute venison or bison for a lot less fat.

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Thought for the day: When things don’t go as you would like them to, don’t get in a “stew” over them, just “simmer” down.

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