Stew Recipes

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Clam Stew Recipe

Ingredients

24 clams, off the shell
4 cups milk
2 tablespoons butter
Seasonings to taste

Instructions

Put all ingredients together in a sauce pan.
Bring to a boil.
Let boil for 4 to 5 minutes.
Then serve.

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Mutton Stew Recipe

Ingredients

2 pounds neck, plate, or shoulder of mutton
2 pounds potatoes
6 onions
Salt and pepper
3 to 4 cups hot water

Instructions

Cut the mutton into small pieces and arrange in a stew pan.
Sprinkle with salt and pepper and add the hot water.
Cover closely and let the stew simmer for one hour, shaking the pan occasionally.
Add the potatoes and onions, peeled and sliced, and cook another hour.
Serve very hot.
If desired, dumplings may be served with this stew.

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Chicken Stew-quick Recipe

Ingredients

2 chickens (broilers), cut in halves
8 tomatoes, diced
2 tablespoons celery, washed, chopped
2 onions, peeled, chopped fine
4 tablespoons butter
½ cup water
Seasonings to taste

Instructions

Place all ingredients together in a stew pan.
Cover and let cook for 30 minutes.
Serve.

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Vegetable Gluten Stew Recipe

Ingredients

3 cups raw potato, cut in slender pieces
1 cup carrot
1 cup young turnip
1 small onion, cut in quarters
2 teaspoons salt
2 tablespoons vegetable butter
4 tablespoons browned flour
1 cup gluten biscuit, broken up
4-½ cups cold water

Instructions

Crush the gluten biscuit and put it into a saucepan together with carrot, turnip, onion, salt, and water. Let boil 10 minutes.
Rub the butter and the flour together in a small saucepan over heat, adding the broth gradually and stirring until lumps form.
Pour this mixture over the boiling vegetables, add the raw potato, salt to taste, and cover. Let boil gently until the vegetables are thoroughly cooked and the gravy of a nice consistency to dish up.
Sprinkle with chopped parsley and serve.

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Pork And Beets Stew Recipe

Ingredients

2½ pounds pork, leg or shoulder, cut in square pieces
4 onions, peeled, sliced
2 tablespoons butter
2 tablespoons flour
8 beets, peeled, sliced
Water
Seasonings to taste

Instructions

Fry the meat and the onions in the butter.
Empty the contents of frying pan into a kettle.
Sprinkle with flour.
Add the beets and seasonings.
Cover with water.
Cover kettle.
Let cook for about 50 minutes.
Then serve.

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Lentil And Potato Stew Recipe

Ingredients

1 cup of lentils
Salt to taste
3 medium-sized potatoes, pared
1 large onion cut in pieces, or several small ones
2 tablespoons vegetable butter
Broth drained from the cooked lentils
Additional water

Instructions

Wash the lentils and cook with salt to taste, until tender but not broken.
Cut the potatoes into long, slender pieces and put into a saucepan with the onion.
Add 2 tablespoons vegetable butter and the broth drained from the cooked lentils, with additional water to make 3 cups of liquid.
Add salt to taste and let boil gently until the vegetables are tender.
When satisfied that they are seasoned to suit, drop in the cooked lentils and shake together.
Reheat and serve.
The amount of lentils may be increased with the same amount of potato, to suit individual taste.

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Gluten Stew Recipe

Ingredients

1 pint diced gluten
1 pint water
1 pint diced potatoes
1 onion
1/2 tablespoon vegetable oil
1 1/2 teaspoons salt
1/2 bay leaf
2 teaspoons flour
1/4 cup cream
1 tablespoon chopped parsley

Instructions

Bring the water to a boil and add gluten. Simmer for three hours, adding more boiling water as necessary.
Cook the onion in a little oil until light brown.
Add the onion and potatoes to the stew and cook until the potatoes are tender.
Mix the flour with the cream until smooth.
Add salt, bay leaf, flour mixture, and parsley. Stir until blended.
This may also be put into a pan covered with a pie crust or biscuit crust and baked as a pot pie.

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Vegetarian Irish Stew Recipe

Ingredients

1 cup carrot
1 cup turnip
2 cups raw potatoes (all cut into slender pieces)
6 small onions
2 tablespoons vegetable butter
2 tablespoons flour
2/3 cup diced nut food
3 cups cold water
Salt to taste

Instructions

Put carrot, turnip, onions, and 2 teaspoons salt into a saucepan. Add the water and let boil 10 minutes; then add the potato and bring to a boil.
Rub the butter and the flour together in a small saucepan over heat until blended.
Add a little of the hot liquid and stir smooth.
Add more of the liquid, pour over the boiling vegetables, and let cook continuously until well done. The gravy should be reduced to a consistency easy to dish up.
Put the nut food in an oiled pie tin into a warm oven for a few minutes, stirring now and then.
Add to the stew, shake together, sprinkle with chopped parsley and serve.

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Celery And Macaroni Stew Recipe

Ingredients

3 heads of white celery
1 pint of milk and water
1 bay leaf
1½ gills Bechamel sauce
Dash pepper and salt
2 ounces macaroni
A grate of nutmeg

Instructions

Trim and wash the celery. Boil it until tender in the milk and water with the bay leaf.
Drain and cut into short lengths.
Cook the macaroni in boiling water; Drain and cut into short lengths.
Heat up the sauce, add the celery and macaroni with the seasoning.
Let the whole simmer for fifteen minutes.

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Beef Stew Recipe

Ingredients

2 1/2 pounds beef stew meat, cut into 1½-inch chunks
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, halved and cut in 1/4-inch slices
1 large sweet potato, cut into 1 1/2-inch cubes
2 garlic cloves, minced
1 16-ounce can Guinness beer
1/2 cup beef bouillon or stock
1/4-1/2 teaspoons cinnamon
1/2 teaspoon Worcestershire sauce
1/2-1 cup frozen peas
3 or 4 carrots, cut into chunks
Egg noodles

Instructions

Remove excess fat from the beef.
Put the flour, salt, and pepper in a plastic bag, add the meat and shake to coat it with flour. Reserve any leftover flour.
Heat the oil in a 6-quart Dutch oven over medium high heat and cook the meat, a few pieces at a time, until it is nicely browned on all sides. As the pieces brown, remove them to a bowl.
Reduce the heat to medium and to any left over oil (add more oil if necessary) add the chopped onion and garlic, cooking it until the onion is almost tender.
Add the reserved flour and blend it well into the oil.
Stir in the Guinness, bouillon, salt, pepper, and Worcestershire sauce, and cook, stirring constantly until it is slightly thickened.
Add the meat and cinnamon and heat it to the boiling point, stirring occasionally.
Reduce the heat to low, cover and simmer for 2½ to 3 hours, or until the meat is almost tender, stirring occasionally.
Add the sweet potatoes and carrot chunks, and increasing the heat to medium, bring it back to a boil. Reduce the heat to low again, and simmer for 20 minutes.
Stir in the frozen peas, cover, and simmer 5 to 10 minutes more.
Serve the stew with egg noodles.