January 30, 2020 at 1:46 p.m.
So, in this cold winter weather, make something warm for your tummy!
It’s obviously about stews today, but not chicken soup. There are so many different kinds of stews to make. Perhaps you would like to try one of these to warm your tummy.
CROCK POT BEEF AND VEGGIE STEW
1-1/2 lbs. beef stew meat cut in one inch pieces
1 T. olive or vegetable oil
1-15 oz. can diced tomatoes
12 small red potatoes (1-1/2 lbs.), cut in half
1 medium onion, coarsely chopped (about 3/4 c.)
1-1/2 c. carrots sliced 3/4 inch thick
1-14 oz. can beef broth
1-1/2 t. seasoned salt
1 bay leaf
1/2 c. water
1 c. flour
In a large skillet, brown stew meat in oil; drain. Transfer to four-five quart crock pot. Add remaining ingredients except water and flour. Cover and cook on low setting for eight or nine hours. Increase setting to high, combine water and flour in a covered container. Shake until mixture is smooth. Slowly stir into stew; cover and cook for 10-15 minutes or until slightly thickened. Remove bay leaf. Makes six servings.
Note: You can make beef broth by combining 1-1/2 cup hot water with 1-1/2 t. beef bouillon granules.
1 T. olive or vegetable oil
1 medium onion
1 large clove garlic, minced
1-26 oz. can four cheese flavored spaghetti sauce
1-15 oz. can tomato sauce
1 t. Italian seasoning
2-25 oz. packs of frozen beef-filled ravioli
2 c. shredded mozzarella cheese (8 oz.), divided
1/4 c. chopped fresh parsley, optional
Heat oil in a 10 inch skillet over medium heat. Cook onion and garlic in oil 3-4 minutes, stirring frequently until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning. Put one cup of sauce mixture in the bottom of a five to six quart crock pot. Add one package frozen ravioli, top with one cup of cheese. Top with second package of ravioli, top with remaining one cup of cheese. Pour remaining sauce mixture over top. Cover and cook on low setting 5-7 hours or until ravioli are tender. Sprinkle with parsley if you wish. Makes 10-12 servings.
2-15 oz. cans diced tomatoes
4 medium red potatoes, peeled or unpeeled, and cut into 1/2 inch pieces
4 medium ribs celery, cut in 1/2 inch pieces
4 medium carrots, cut in 1/2 inch pieces
3/4 coarsely chopped onions
1-14-1/2 oz. can chicken or vegetable broth
1/2 t. each, salt, dried thyme leaves and dried rosemary leaves
3 T. each, corn starch and water
Combine all ingredients, except corn starch and water in a five quart crock pot; mix well. Cover and cook on low setting 8 to 10 hours or until veggies are tender.
Increase crock pot setting to high. In a small container, combine corn starch and water until smooth. Slowly stir into stew until well blended. Cover and cook about 20 minutes, stirring occasionally, until thickened. Makes eight servings.
Note: If you like parsnips you can substitute one parsnip for one of the carrots, peeling and cutting in 1/2 inch pieces.
1-1/4 c. flour
3/4 c. yellow cornmeal
1/4 c. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. buttermilk
1/4 c. butter or margarine, melted
1 egg, slightly beaten
1-4.5 oz. can chopped green chiles, undrained
In a large bowl, combine first six ingredients. Stir in remaining ingredients just until moistened (batter will be lumpy, don’t over beat). Spread in greased or sprayed 8x8 or 9x9 inch square baking pan. Bake at 400 degrees for 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm or cool. Makes nine servings.
Note: If you don’t have buttermilk, put one tablespoon of vinegar in a one cup measure, add milk to fill the cup. Let set five minutes before adding to remaining ingredients.
Thought for the Day: If you see something in the sky that is very bright don’t be alarmed, apparently it’s called the sun.