California Settlers Stew Recipes

Steps:

• Shape meat into marble-sized balls.
• Heat onion, tomatoes, peppers and water to the boiling point in a skillet; add meat and simmer 30 minutes.
• Add potatoes, season with salt and continue cooking for ten minutes.
• Serve on toast.

Steps:

• In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
• To drippings in pan, add stew meat and cook until well browned.
• Stir in one cup water, wine and next six ingredients; heat to boiling.
• Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
• Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
• Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
• Add onions, mushrooms, frozen peas and olives and cover.
• Cook 10 minutes or until peas are fork tender.
• Serve and enjoy!

Steps:

• Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
• Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
• Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.

Steps:

• Prepare the marinade by pureeing all of the ingredients in a blender or food processor until smooth. Some chunks are ok.
• Place the seitan in a shallow bowl and pour the marinade on top. Cover and let sit an hour.
• In a skillet, sautee the onions, and pepper in the olive oil over medium heat.
• Remove the seitan from the sauce and add to the skillet and brown, about 10 minutes.
• Add the remainder of the sauce and cook about 2 minutes, until hot and all is coated.
• Serve.

Steps:

• In large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning mix, and chile powder.
• Bring to boil; reduce heat. Simmer uncovered for 15-20 minutes (until most of the liquid is gone).
• Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree oven for 5 minutes.
• In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges.
• Spoon meat mixture over beans. Bake uncovered, 10 minutes more, or until crust is just golden.
• Sprinkle with cheese. Bake 1-2 minutes more (until cheese melts).
• Top with lettuce, tomato, and onion. If desired, serve with taco sauce.

Steps:

• Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
• Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
• Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
• Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
• Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
• Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
• Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.

Steps:

• 1. In large Dutch oven over medium-high heat, fry bacon until crisp; push bacon bits to side of pan. To drippings in pan, add stew meat and cook until well browned. Stir in wine, broth and next 4 ingredients; heat to boiling. Reduce heat to low; cover and simmer 2-1/2 hours or until meat is fork-tender, stirring occasionally.
• 2. Meanwhile, in covered, medium saucepan over high heat, in about 1 inch boiling salted water, cook onions 10 minutes; add mushrooms; cook 5 more minutes; drain.
• 3. In small bowl, mix cornstarch and 3 tablespoons water until blended; stir into stew and cook over medium heat, stirring constantly, until mixture is thickened. Add onions and mushrooms, frozen peas and olives; cover and cook 10 minutes or until peas are fork-tender.

Steps:

• Pre-heat over at 350 F if using the Dutch-Oven method.
• Brown ground beef, bacon, and onion together; drain.
• Pour into Dutch Over or Crockpot.
• Add beans and mix well.
• Mix sugars, bbq sauce, molasses, and spices together; add to meat and beans.
• Mix well.
• Cook for 1 hour in oven if using Dutch-oven.
• Cook on low for at least 3 hours if using a Crockpot.

Steps:

• Cover chicken with water and simmer until nearly tender.
• Drain.
• Combine remaining ingredients, moistening with stock if necessary.
• Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.