Mountain Stew Recipes

Steps:

• In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.
• Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.
• Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.
• In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.

Steps:

• In a Dutch oven, brown meat in oil; drain. Add the celery, onion and green pepper; saute for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf. , Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

Steps:

• Heat the oil in a large soup pot over med-high heat; add in the onion and garlic; cook, stirring often, for 3-5 minutes or until the onion is soft.
• Add in the tomatoes with juices, bell pepper, cabbage, potatoes, chili powder, and cumin.
• Continue cooking, stirring often, for 3 minutes.
• Add in the vegetable broth, rice, and beans; cover and cook over low heat about 1-2 hours or until the soup is thick and rice is tender; season to taste with salt and pepper.
• Top with cheese and serve hot.

Steps:

• Combine flour, paprika, salt and the one teaspoon of chili powder.
• Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven.
• Add onion and garlic and cook until soft.
• Add tomatoes, chili powder, cinnamon, cloves and red peppers.
• Cover and simmer two hours.
• Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown.
• Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
• Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
• Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions.
• In a small bowl, combine flour with remaining 1/3 cup water.
• Stir flour mixture into stew and cook until stew thickens.
• Top with peas just before serving.