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Good morning or afternoon. The cold weather keeps me in the stew, soup and casserole mood. We who are seasoned cooks know pretty much about preparing stew for your dinner but I think we, and I’m included, often are in a rut as to what kind of stew we prepare. First, just a few tips for the newer homemakers who perhaps have not even made a stew. Always cook a stew at a gentle simmer. All stews and thick soups taste better the day after they are made as this gives the ingredients a chance to meld their flavors. If doing so, be sure to cool the stew, cover it and put it in the fridge. Don’t add veggies to a stew if you intend to freeze it. They usually become mushy when thawed. Since veggies have different cooking times, combine them in a stew in the proper order so the softer ones haven’t cooked to mushiness.

Let’s make a variety of stew today.

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CHUCKWAGON STEW
1/2 c. flour
3/4 t. salt
1/4 t. pepper
2 lbs. beef round steak (1/2-inch thick), cut into 1/2 inch cubes
1/4 c. olive or vegetable oil
1 each, medium onion and medium green pepper, diced
1 garlic clove, minced
1 T. chili powder
1 t. dried oregano leaves
1 – 16 oz. can kidney or chili beans, juice drained, saving liquid
1 - 16 oz. can whole kernel corn, juice drained and saved

Combine flour, salt and pepper in a large plastic bag. Put beef cubes in bag and shake to coat evenly.  In a Dutch oven or large, deep skillet, brown beef in oil.  Add onions, green pepper and garlic; cook until peppers are        crisp-tender.  Stir in chili powder, oregano and juices from veggies; bring to a boil.  Lower heat and simmer, covered until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until stew is hot.  Makes six to eight servings.  Note: you can substitute frozen corn, adding 2 T. water.

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Have you prepared a beef roast and  have some leftover?  This is a quick and easy way to use it.

QUICK BEEF STEW
2 c. leftover cooked, diced roast beef
1 – 16 oz. can mixed veggies, liquid drained and saved
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 t. dried thyme leaves, optional
1/4 t. dried rosemary, undiluted, optional
Pepper to taste

In a saucepan, combine all ingredients, omitting spices if you wish.  Add vegetable liquid to thin the stew.  Makes four  servings. Note: You can use 2 c. frozen veggies but thaw them first and again, add 2 T. water to the mixture. I do use the thyme leaves as it gives a nice flavor.

We’ve started with the “wagon train days.” Now we’re going out to sea. I hope there is a well filled pantry on board or they might be sunk using this recipe.

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This slow cooker recipe is great to have ready when you return from your work place or if you’re just away for a good part of the day.

SHIPWRECK STEW
1 lb. hamburger
1 c. coarsely chopped onion
3 c. peeled cubed potatoes (3 medium/large )
3 medium carrots peeled and sliced diagonally about 1/2 –inch thick
1 c. coarsely chopped celery
1/4 c. snipped fresh parsley
8 c. frozen, cut green beans, defrosted
1 – 15 oz. can kidney or chili beans, rinsed and drained
1 – 8 oz. can tomato sauce
1/4 c. uncooked long grain rice
3/4 t. salt
1 t. Worcestershire sauce
1/2 to 1 t. chili powder
1/4 t. pepper
1 c. water

In a skillet, brown hamburger with onion over medium heat. Drain fat.  In a 3-qt. casserole, combine hamburger mixture with remaining ingredients.  Cover and bake at 350 degrees for about 1 hour or until rice and potatoes are tender.  Makes 10 servings. Note: Put leftovers in fridge, covered, for another meal in three or four days. Or as I would do, add about 2-3 cans beef broth, depending on how much stew is left, and have a delicious vegetable soup!

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For you chocolate lovers…make this delicious make-ahead chocolate pie for dessert.

COCOA CREAM PIE
3/4 c. sugar
1/4 c. cocoa (not chocolate powder mix)
3 T. plus 1 t. cornstarch
1/4 t. salt
2 c. warm (not hot) milk
2 egg yolks, beaten, using a small deep bowl
1 T. butter, cut in small pieces
1 t. vanilla
1 – 6 oz. ready-made crumb crust or 1-inch baked pastry shell

In a medium saucepan, stir together first 4 ingredients. Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute while stirring; remove from heat. Gradually stir about half of the hot chocolate into yolks, mixing well. Return mixture to saucepan; heat to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.

Pour into crust. Wait 2 minutes, cover with plastic wrap pressing lightly to cover chocolate. Cool. Put in fridge for 4-6 hours. Garnish with whipped cream, whipped topping or whipped topping from a can. Makes six to eight servings.

Thought For the Day: Marriage is like vitamins: we supplement each other’s minimum daily requirements.

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