Savory Sausage Stew- or kielbasa stew

Savory Sausage Stew
1/2 pound kielbasa or smoked sausage, cut into 1/2-inch pieces
2 medium (1 cup) carrots, sliced 1/4-inch
1 rib (1/2 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
2 cups coleslaw mix
1/4 cup chopped parsley
2 (14 1/2-ounce) cans Italian or plum-style diced tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper

Combine kielbasa, carrots, celery and onion in 4-quart saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (8 to 12 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Reduce heat to low. Cook until vegetables are tender (20 to 25 minutes).

Makes 4 servings.

Oyster Stew

Oyster Stew

2-3 doz fresh oysters in liquid
2 tbsp butter
1 tbsp onion, chopped
3 tbsp flour
3 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp parsley, chopped
pinch of celery seed, optional
dash of paprika, optional
Procedure

In a small skillet over medium heat, precook oysters in their own liquid until edges curl & oysters become plump. Set aside.
In a large stock pot, melt butter, add onion, & saute till soft.
Over medium heat, add flour & stir till smooth. Slowly add milk, stirring constantly until thickened.
Add the oysters, liquid, salt, pepper, parsley, & celery seed, & paprika if you wish. Mix well. Heat through & serve.
Makes 4 servings.

Cowboy Beans

Cowboy Beans

1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey

Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.

Crockpot/Beef Stew

Beef Stew
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water

Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.

snowy Day beef Stew

Snow Day Beef Stew

INGREDIENTS:

1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt

Procedure

PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.

Coffee Stew

Coffee Stew
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes

In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.

Serves 6

Girl Scout Stew from Alexanders Grandma

Girl scout stew
2 cans of Vegetable soup
1 can of tomato soup
1 lb hamburger

Procedure
Place soup in a pan (add water if instructions say to) and heat, brown and drain hamburger, after hamburger is done, put it in the soup, stir and serve! Serve it with garlic bread and a salad.

Yep...that's it !!