Azragermangal's Weblog

Beef Cabbage Stew September 17, 2008

Filed under: Recipes,Soups & Stews — Azra @ 6:55 pm

INGREDIENTS

  • 1 1/2 pounds beef stew meat, cut into 1 inch pieces
  • 2 beef bouillon cubes
  • 1 cup hot water
  • 1 large onion, chopped
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, sliced
  • 4 cups shredded cabbage
  • 1 carrot, sliced
  • 1 (8 ounce) can tomato sauce
  • salt to taste

DIRECTIONS

  1. In a large saucepan or Dutch oven, brown stew met; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Add onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. Add potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Remove bay leaf before serving.
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Hearty Baked Stew

Filed under: Recipes,Soups & Stews — Azra @ 6:53 pm

INGREDIENTS

  • 3 medium potatoes, peeled and sliced
  • 3 medium carrots, sliced
  • 3/4 pound lean ground beef
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup frozen peas
  • 2 medium onions, sliced
  • 2 tablespoons butter or margarine
  • salt and pepper to taste

DIRECTIONS

In an ovenproof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish, layer the potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas and onions. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender

 

Ranch Stew

Filed under: Recipes,Soups & Stews — Azra @ 6:52 pm

INGREDIENTS

  • 1 pound ground beef
  • 1 (16 ounce) can kidney beans, with liquid
  • 1 (15.25 ounce) can whole kernel corn, undrained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup biscuit/baking mix
  • 1/3 cup milk

DIRECTIONS

  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. In a bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do no lift cover while simmering). Serve immediately.
 

Cauliflower Tomato Soup

Filed under: Recipes,Soups & Stews — Azra @ 6:50 pm

INGREDIENTS

  • 1/4 cup sliced leek (white portion only)
  • 1/4 cup chopped celery
  • 1 tablespoon butter or margarine
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 1/4 cups water
  • 1 cup fresh cauliflowers
  • 1/2 cup frozen peas
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt

DIRECTIONS

  1. In a saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.
 

Fall French Onion Soup

Filed under: Recipes,Soups & Stews — Azra @ 6:47 pm
  • 4 large onions, thinly sliced
  • 2 Granny Smith apples – peeled, cored and chopped
  • 1/2 cup butter, divided
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 1/2 cups apple cider
  • 2 tablespoons brandy (optional)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon white sugar
  • 1/2 cup shredded Gouda cheese
  • 6 (1 inch thick) slices French bread

DIRECTIONS

  1. Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours.
  2. After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering.
  3. Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted.
  4. Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.