Grams Made Old Time Beef Stew

Grams has told you before that I didn't cook much when my kids were at home. There were a few exceptions. I taught myself to make this old fashioned stew as a young bride. The first time I made it, I couldn't believe that I made something that tasted this good.

The original recipe came from a Better Homes and Gardens New Cook Book that I received as a wedding gift in 1975. Over the years I haven't changed it very much. The original recipe called for shortening; I use olive oil instead. And we like lots of broth so I add more water than the original recipe called for and I over the years I have increased to spices and seasonings to make up for adding extra water.

2 pounds beef stew meat, cut in 1½ inch cubes
2 Tablespoons olive oil
2 teaspoon Worcestershire sauce
2 cloves garlic, grated
2 medium onions, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon pepper
Dash ground cloves
6 carrots, pared and quartered or a 1 pound bag of baby carrots
4-6 potatoes, pared and quartered
1 pound small white onions
3 tablespoons all-purpose flour

In a Dutch oven, thoroughly brown meat in 2 tablespoons hot olive oil, turning often. Add 4-6 cups hot water and next nine ingredients. Cover; simmer for 1 ½ hours stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are tender.

Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew moisture. Cook and stir until bubbly. Cook and stir 3 minutes longer to thicken broth.

Grams Made Quick Fish Chowder

Grams must admit that the idea of fish stew has never really appealed to me.  But, I found this recipe in an old issue of  Martha Stewart's Everyday Food magazine and decided to try it.  I've been making it pretty regularly for the past few years.  It's very quick and delicious and it's all done in the microwave.  And unlike most stews, it doesn't make a huge pot of stew.  It serves 4. 

4 slices bacon, cut into 1/4 inch pieces
1 small onion, chopped
1 small orange or yellow bell pepper, chopped
1 celery stalk, halved lengthwise and thinly sliced
1 baking potato, peeled and cut into 1/4 inch cubes
Coarse salt and ground pepper
1 can (14.5 oz.) diced tomatoes in juice
1 bottle clam juice
2 skinless cod fillets (6 to 8 oz. each)
2 tablespoons chopped fresh parsley

Place bacon and onion in a 2-quart microwave-safe dish with a lid.  Microwave on high, uncovered, until bacon is crisp, 6-9 minutes.  Stir in bell pepper, celery, and potato; season with salt and pepper.  Cover, and microwave on high until celery is crisp tender, 5-7 minutes.  Add tomatoes (with their juice) and clam juice; cover, and microwave until liquid is hot, 2 to 3 minutes.

Season fish with salt and pepper; place in dish on top of vegetables.  Cover and microwave on high until fish is almost cooked through, about 4 minutes.  Let stand, covered, 5 minutes to finish cooking.  Flake fish with a fork, and add parsley; stir to combine chowder.

Grams Made Moroccan Chicken Stew

This is Grams' personal favorite recipe for a cold winter night. I love sweet potatoes. The ginger and cinnamon are just the right touches for comfort food. I know the combination of chicken, ginger, and cinnamon is a little unusual, but trust me on this, it is so delicious!

1/4 cup all-purpose flour
4 boneless, skinless chicken breasts
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon ground ginger
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 medium sweet potatoes (about 1 1/2 pounds) peeled and cut into 1 inch chunks
2 tablespoons fresh lemon juice
1 cup brown rice

Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy port, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.

Add onion, ginger, and cinnamon to pot. Cook, stirring occassionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth and sweet potatoes. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard cinnamon. Stir in lemon juice, and season stew with salt and pepper.

While stew is simmering, prepare brown rice according to package instructions. Serve chicken stew with brown rice.

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Grams Made Hamburger Stew

This is my version of a stew that my mother-in-law used to make. I use fresh vegetables where she used frozen or canned. It's one of our favorite winter weekend meals.

1 lb. Extra-lean ground beef
4 large russet potatoes, cut into chunks
1 onion, sliced
1 lb. Carrots, pared and cut into chunks
1 can tomato sauce (15 oz.)
1 can tomato paste (6 oz.)
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper to taste

Brown ground beef in stew pot or dutch oven.

Add all other ingredients. Add two cans of water (use the tomato sauce can). Bring to boil, then reduce to a simmer and cook until potatoes and carrots are done, about 30 minutes.

You may also add a can of corn and/or a cup of rice when you add all the other ingredients. We like it better on the second day when we reheat it.