Angela from Auburn says her Flemish Beef Stew is even higher the second day.
Jane from Frederic makes her Savory Sausage Stew when she desires a fast, straightforward and scrumptious meal.
Jenny from Lake Metropolis despatched in her recipe for slow-cooked Hen Stew with Pineapple.
Listed here are their recipes to maintain you heat on a winter’s day:
FLEMISH BEEF STEW
3 T butter
3 medium onions, sliced
2 lbs boneless chuck roast, minimize into 1 1/2 inch cubes
1 1/2 T flour
1/2 c beef bouillon
1 c beer
1 T pink wine vinegar
1 clove garlic, pressed
1 T minced recent parsley
1 bay leaf
1/4 t thyme
Salt and pepper to style
DIRECTIONS: Soften half the butter in a heavy stew pot or Dutch Oven. Sauté onions till flippantly browned. Take away onions. Add beef cubes, a single layer at a time and brown properly. Take away beef and put aside. Add remaining butter to pot, soften then mix within the flour. Add beef bouillon, stirring always, till combination is thickened. Add beer, pink wine vinegar, garlic, parsley, bay leaf and thyme. Return beef and onions to the pot. Cowl tightly and simmer over low warmth for two hours or till the meat is tender. Season with salt and pepper. Serve scorching over boiled potatoes, scorching noodles or cooked rice.
SAVORY SAUSAGE STEW
1/2 lb kielbasa sausage minimize into 1/2 inch slices
2 medium carrots, sliced
1 stalk celery, sliced
1 medium onion, chopped
2 c shredded cabbage
1/4 c chopped parsley
2 – 14.5 oz cans Italian type canned tomatoes
1/4 t salt
1/8 t pepper
DIRECTIONS: Mix kielbasa, carrots, celery and onion in a Dutch oven. Prepare dinner, stirring often till greens are crisp-tender, about 10 minutes. Add cabbage, parsley, tomatoes, salt and pepper. Prepare dinner and stir, bringing combination to a full boil. Cut back warmth to low. Prepare dinner, stirring often for 25 minutes, till greens are tender. Serve over rice or broad buttered noodles.
CHICKEN STEW WITH PINEAPPLE
1 lb boneless hen breasts diced into 1 1/2 inch items
4 medium carrots minimize into 1 inch items
1/2 c hen broth
1 t floor ginger
1 T packed brown sugar
2 T soy sauce
1/2 t floor allspice
1/2 t pink pepper sauce
1-8 oz can pineapple chunks, drained and juice reserved
1 pink bell pepper, seeded and minimize into 1 inch chunks
1 T cornstarch
2 T chopped inexperienced onions
DIRECTIONS: Place hen and carrots in a sluggish cooker. In a small bowl, combine collectively hen broth, ginger, brown sugar, soy sauce, allspice and pink pepper sauce. Pour over hen and carrots. Gently combine. Cowl and prepare dinner on low setting for 7 to eight hours. Combine reserved pineapple juice with cornstarch till clean. Stir into hen combination. Stir in pineapple chunks and pink bell pepper. Cowl and prepare dinner on excessive for quarter-hour, till barely thickened. Serve over scorching cooked rice and sprinkle with inexperienced onions.
From a reader:
Expensive Lynn,
I am on the lookout for some recipes for good ole yeasty dinner rolls.
Berry from Coldwater
Cease by Lynn’s weblog, Lynn’s Musings From a Deep Nicely at www.lseckerle.wordpress.com. Please ship recipes and request to The Recipe Change at lynneckerle@gmail.com.
