Despite what the weather might be like outside, a well-cooked stew will fit the bill for a nourishing winter’s day meal.
This week’s recipes come from Stews and Soups, published in 1976 by Nitty Gritty Productions.
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Stew with Mushroom Dumplings
2 1/2 lb. chuck roast
1/4 cup flour
2 tbsps. canola oil
1 clove garlic, crushed
1 cup hot water
1 qt. tomato juice
2 tbsps. brown sugar
1/2 tsp. dried marjoram
3/4 tsp. thyme
3/4 tsp. rosemary
6 small onions, quartered
4 carrots, quartered
1-10 oz. pkg. frozen peas
salt and pepper
Dumplings:
1 egg, beaten
2/3 can cream of mushroom soup
1 1/3 cups flour
1 tsp. baking powder
Cut meat into 1 inch cubes and coat with flour. Heat oil in large kettle or skillet and brown meat on all sides. Add garlic, water, tomato juice, sugar and verbs.
Cover and summer for 1 hour or until meat is tender. Add onions and carrots Cook 30 minutes longer. Add peas, salt and pepper. Cook 5 minutes and reduce to low.
While cooking the last few minutes, make dumplings by mixing egg with soup then adding flour and baking powder and mixing well.
Drop by tablespoonfuls on top of stew. Cover and cook 15 minutes. Do not lift lid until end of cooking time. Makes 6 servings.
• • •
Venison Stew
1/4 cup flour
1 tsp. salt
pepper to taste
dash thyme, nutmeg and cloves
3 lbs. deer steak
2 tbsps. oil
3 onions, sliced
2 tomatoes, peeled and quartered
1 1/2 tbsps. Worcestershire sauce
1 1/2 cups Burgundy wine
1 clove garlic, minced
salt and pepper to taste
1/2 lb. mushrooms, sauted in butter
cooked rice
Sift flour and seasonings together. Pound seasoned flour into steak and cut into 1 inch cubes. Heat oil in Dutch oven then sear meat on all sides. Add onions and sauté until brown. Add tomatoes, Worcestershire sauce, wine and garlic. Cover and bake at 350 degrees F for 2 1/2 hours.
Remove from oven and add salt and pepper. Refrigerate overnight. For the meal, bring stew to a boil. Reduce heat and add sautéed mushrooms. Stir until thoroughly heated. Serve with rice. Serves 6.
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Ribs and Sauerkraut
4 lbs. pork spareribs
salt and pepper
1-27 oz. jar sauerkraut, drained
2 unpeeled apples, sliced
2 tbsps. sugar
2 tsps. caraway seeds, optional
Sprinkle ribs with salt and pepper. Brown in Dutch oven and drain off fat. Mix sauerkraut, apples, sugar and seeds in Dutch oven. Place ribs, meat side up, over sauerkraut. Cover and bake at 300 degrees F for 4 hours. Makes 4 servings.
Joyce Walter can be reached at ronjoy@sasktel.net
