Beef and Pork Stews
Beef Stew
1 pound of stew meat
in flour with pepper added to it. I brown it,
add a couple (2-3 depending how it looks) regular
(soda sized) cans of V-8. Then I add cut up celery
(3/4 cup), carrots (1 1/2 cups), potatoes (2
cups), onions (1 1/4 cups), canned mushrooms (2
small cans), thyme (1 tsp), salt, about 3 bashed up
beef bullion cubes, more pepper and about a cup
(at least)of red wine and let it simmer til nice and
thick and all veggies done.
Chili Beef Stew
1 1/2 pounds boneless beef chuck, fat trimmed
cut into 1 inch cubes
Salt, pepper and flour
1 1/2 tablespoons butter or margarine
1 onion - finely chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (1 pound) tomatoes
1 small can (4 ounce) green chiles seeded &
chopped
1 can (1 pound) red beans drained
3/4 cup shredded Cheddar cheese
Fluffy Rice
1 avocado, sliced for garnish (if desired)
Sprinkle beef cubes with salt and pepper,coat
lightly with flour shaking off excess. Brown beef
cubes half at a time, browing well on all sides in
heated butter in large heavy frying pan or Dutch
oven, removing and reserving them as they brown.
When all beef is browned, cook onion in same pan
stirring frequently until soft and lightly browned.
Return beef to pan, mix in garlic, salt, cumin and
chili powder. Add tomatoes coarsely chopped, their
liquid and green chiles. Bring to boiling. Cover,
reduce heat and simmer until beef is tender, 1 1/2
hours. Skim and discard fat.
Mix in beans. Continue cooking uncovered, stirring
occasionally until thickened slightly, 20 minutes.
Sprinkle with cheese. Cook for a few minutes
longer to melt cheese. Serve over rice. May garnish
each portion with avocado slices and additional
shredded cheese. Makes 4 servings.
Because I like my chili dishes hot, I add extra chili
powder and some cayenne pepper to this dish.
Loon Cafe's Dirty Pork Stew ---
2 lbs. lean pork, cut into 1-inch cubes
1/4 c. oil
1 medium onion, diced large
3 (4-oz.) cans diced green chiles
1 (14 1/2-oz.) can diced tomatoes
2 fresh jalapeno peppers, minced (serves 6)
10 cloves garlic, minced
1 (12 oz.) bottle of beer
2 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. sugar
1 tsp. salt
3 dashes hot pepper sauce
1 tbsp. chicken base or 4 chicken bouillon cubes
1 tbsp. beef base or 4 beef bouillon cubes
1 tsp. onion powder
1 c. sliced green onions, whites and greens
In a large Dutch oven or heavy stew pot, brown
pork in the oil until it is well-browned and cooked
through. Combine the onion, chiles, tomatoes,
jalapenos, garlic, beer, cumin, chili powder, black
pepper, sugar, salt, hot pepper sauce, chicken
base, beef base, onion powder, and green onions;
add to the browned pork, add just enough water to
cover if needed. Cook at a low simmer for about
1-1/2 hours, or until meat is tender.
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