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In the fall and winter, come days so overcast and gloomy that the grayness seems to seep in under the doors and windows. These are perfect conditions for an outbreak of cabin fever. Why not make a kettle of homemade stew. And make it from scratch.

The hands-on business of the chopping and the dicing, the browning and the braising will take your mind off those gloomy days.

Soon your house will be so filled with the wonderful aroma of the simmering stew and warmth, comfort and nourishment that comes from homemade stew, and there'll be no room left for the gray stuff. Too busy right now? Well, wait for the weekend. One nice feature of most stews is that they can be made ahead of time and are actually better today after mellowing for a day or two in the fridge.

I have some delicious varieties of stew for you to try.

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SKILLET CHICKEN STEW

1/3 c. flour

1/2 t. salt

Dash of pepper

1-1/2 lbs. boneless, skinless chicken breasts cut into 1-inch pieces

3 T. butter or margarine

1 medium onion sliced in thin wedges

3 celery ribs sliced about 1/4-inch thick

2 medium potatoes, peeled and cut into 3/4-inch cubes

3 medium carrots, sliced 1/4-inch thick

1 c. chicken broth

1/2 t. dried thyme leaves

1 T. ketchup

1 T. cornstarch

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt butter and brown chicken. Add onions and celery; cook 3 minutes. Stir in potatoes and carrots.

Combine broth with thyme, ketchup and cornstarch; stir into skillet. Bring to a boil, stirring

Reduce heat; cover and simmer for 15-20 minutes or until veggies are tender.

Makes 4-6 servings.

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CREAMY SAUSAGE STEW

4 medium red potatoes, peeled and cut into 1-1/2-inch pieces

1 large onion cut in small wedges

1 small green pepper, cut into 1-inch pieces

1 small red pepper, cut into 1-inch pieces

1 pound smoked Polish sausage (kielbasa) cut into 1-inch pieces

3 T. vegetable oil

1-1/2 t. dried basil leaves

1 t. salt

1/2 t. pepper

1 c. heavy cream or 1/2 and 1/2

4-1/2 t. cornstarch

2 T. water

Put potatoes in a Dutch oven or 5 qt. roasting pan. Add next four ingredients; toss. Combine next four ingredients. Pour over meat and veggies; toss well. Cover and bake at 350 degrees for 45 minutes; stir. Add cream; cover and bake 30-40 minutes longer until potatoes are tender. Combine cornstarch and water; stir into stew. Put on stove-top and bring to a boil, stirring constantly until thickened.

Makes 4-5 servings.

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BEEF AND BARLEY STEW

2 lbs. beef stew meat cut into 1-inch cubes

2 T. vegetable oil

1 c. chopped onion

2 c. sliced carrots - 1/4-inch thick

1-15 oz. can diced tomatoes

1-8 oz. can tomato sauce

1 c. water

3/4 c. quick pearled barley

1/2 t. salt

1/2 t. thyme leaves

1 bay leaf

1 clove garlic, minced

In a 4-qt. saucepan or Dutch oven, brown stew meat and onion in oil. Add remaining ingredients except barley; mix well. Bring to a boil. Reduce heat; simmer covered 1 hr. Add barley and cook an additional 1/2 hour until meat is tender. Stirring occasionally.

Makes eight 1 cup servings.

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You have to start with a leftover beef roast for this recipe.

SECOND DAY BEEF STEW

3 c. cubed cooked beef

2 c. 1/4-inch carrot slices (4 medium)

4-5 potatoes, peeled and quartered or cut into 1-inch chunks

2 c. water

1 c. tomato juice

1 medium onion, coarsely chopped

1/2 t. salt

1/4 t. pepper

1/2 t. seasoned salt or Mrs. Dash table blend

2 t. beef bouillon granules or 2 cubes

In large saucepan combine all ingredients. Bring to a boil. Reduce heat, cover for 35-40 minutes or until veggies are tender.

Makes 5-6 servings.

TFD: Worry often gives a small thing a big shadow.

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