Northwoods Stew Recipes

Steps:

• •Place the carrots, celery and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place beef over vegetables. •In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top. •Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding mushrooms during the last hour. Serve with noodles.

Steps:

• In a large pot with a cover, melt butter over low heat. Add onions and Northwoods seasoning. Cover and cook ten minutes. Stir, add carrots and potatoes, stir again, cover and cook another ten minutes. Add chicken pieces, vinegar, and sugar, cover and continue to cook over medium heat for twenty minutes, turning chicken over once or twice. Push the pieces to the side of the pot and stir in the flour until smooth. Add chicken stock and burgundy (if using), in a slow stream, stirring until smooth and blended, add bay leaves, cover and cook thirty minutes. Check and stir the stew occasionally, if it is bubbling away, reduce the heat a bit to a simmer. After the thirty minutes, take out the chicken and remove as much of the skin as possible. It is easier to remove the skin at this point than when it is raw, and it adds great flavor to the stew. At this point, if the top of the stew looks a bit oily, blot up the excess with a few paper towels. Add the chicken back to the pot. Stir in sour cream if desired. Season with pepper to taste. The stew is done at this point, but will stay warm until ready to eat. Comments: Northwoods seasoning comes from Penzey's Spices. You can use boneless skinless chicken breasts and cut down on the cooking time.

Steps:

• Heat oil in a large saucepan over medium-high until shimmering. Add onion, garlic, ginger, and pepper flakes; season with salt and pepper. Cook, stirring occasionally, until golden in places, about 5 minutes. Stir in tomato paste; cook 1 minute more.
• Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Reduce heat to low, and simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape, 18 to 20 minutes. Serve stew topped with millet, peanuts, cilantro, and lime wedges.