A 1979 news release from the Fresh For Flavour Foundation of Canada encouraged homemakers to prepare stews during the winter months.
Stews, the release said, are “fine sources of nourishment…and they’re so thrifty and that is good news these days.”
Those comments are still true today, making the following recipes from the Foundation useful after all those years.
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Vegetable Stew Soup
1 lb. beef short ribs
2 quarts cold water
1 tsp. salt
1/2 tsp. black pepper
3/4 cup chopped yellow onion
1 cup diced carrots
1/2 cup diced celery
2 cups diced potatoes
2 cups chopped green cabbage
1 medium yellow turnip, diced
4 finely chopped ripe tomatoes
Place meat, water, seasonings, onions, carrots and celery in a large saucepan or Dutch oven. Cover and simmer for 30 minutes.
Add potatoes, cabbage, turnip and tomatoes. Simmer, covered until vegetables and meat are tender, from 30-45 minutes. Makes six servings.
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Farmstyle Meatball Stew
1 lb. ground beef or veal
1/4 cup fine bread crumbs
1 egg
2 tbsps. milk
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper
3 tbsps. all-purpose flour
3 tbsps. vegetable oil
1 cup sliced yellow onions
1 cup sliced parsnips
1 cup sliced carrots
1 cup sliced celery
1 medium squash, cut in chunks
3-4 cups cubed potatoes
1 cup beef bouillon
1 tbsp. tomato paste
2 cups boiling water
1/4 cup all-purpose flour
Combine ground meat with bread crumbs, egg, milk, salt, garlic salt and pepper. Form into 1 1/4 inch balls. Dredge in flour.
In a large saucepan, brown meatballs in oil. Add vegetables and bouillon.
Dilute tomato paste with boiling water in a small bowl. Pour over meatball mixture. Simmer, covered for 45 minutes or until vegetables are tender.
Thicken with flour dissolved in a small amount of water. Cook over high heat until slightly thickened. Makes 4-6 servings.
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Chicken Stew
2 lbs. chicken pieces, skin on
3 tbsps. oil
1/2 cup fresh mushrooms, thickly sliced
1 cup sliced onion
1 1/2 cups celery cut in chunks
2 cups carrots, cut in chunks
1 cup chicken bouillon
1 tbsp. tomato paste
1 cup boiling water
salt and pepper to taste
3 tbsps, all-purpose flour
1/4 cup light cream
Saute mushrooms in oil in a large saucepan. Remove to a plate. In remaining oil brown chicken, add vegetables and bouillon. Dilute tomato paste with boiling water and pour over chicken. Season.
Cover and simmer one hour or until vegetables are tender. Thicken with flour dissolved in water. Add to mixture. Add light cream, gradually, stirring constantly. Continue cooking until slightly thickened. Makes 4 servings.
Joyce Walter can be reached at ronjoy@sasktel.net
