|Joy of Cooking: All About Soups and Stews|
|by Irma Starkhoff Rombauer|
This soup and stew cookbook is organized into ten chapters that feature over 130 stocks, broths, chowders, fish and seafood, soups and robust stew...
11 - 20 of 5,140 for stew
Wash and cut chicken into pieces; remove excess fat. Soak chicken in refrigerator for several hours in a brine made from 1 gallon of cold water mixed ...
In a 5-7 ... chunks. Add to stew and simmer ten ... in soup bowls and top with two slices bread and one tablespoon Parmesan cheese. Garnish with parsley.
This dish is as easily prepared in a slow cooker as in a Dutch oven. Choose your preferred method. Dry meat carefully, so that it will brown well. ...
Cut veal into 2-inch cubes. Cook onion in oil until soft and lightly browned in large kettle or Dutch oven; remove from pan. Add veal; brown slowly ...
Wash beef round, ... to leave your stew slightly under-salted allowing ... over wide noodles or pasta. Add a bell pepper or two to the sauce, if desired.
Preheat oven to ... the wine, allow stew to heat for ... 1 cup quick-cooking barley during the last minutes of cooking, following the package directions.
Combine flour, salt ... before serving. The stew may be thickened ... and adding to stew. A squeeze of ketchup may be added to the broth for extra flavor.
Wash vegetables and ... over surface of stew, whisking constantly ... the meat has been browned. Stew is always better the next day, if there is any left!
Layer all ingredients, starting with stew meat. Sprinkle tapioca, ... in covered roaster at 250 degrees for 5 hrs. May add other veggies to your taste.
Mix drained chili hot beans & beef stew in good size ... of brown. (You can also mix the finished dish in a bowl and top with four blend Mexican cheese.)
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