More Stews
I got a lot of great stews and chilis from readers. In addition to the ones published Feb. 17, here are some others I liked:
Caraway Pork Stew
Submitted by Sandra Kopchik of Pfafftown, who got it from The Washington Post Food Section.
2 tablespoons oil
2 pounds boneless pork shoulder, cut into 2 inch chunks
2 beef bouillon cubes
1 ½ cups boiling water
1 tablespoon onion powder
1 tablespoon caraway seeds
1 bay leaf
¼ teaspoon black pepper
1 or 2 cans (total – about 27 ounces) shredded sauerkraut, drained
1 package (10 ounces) frozen lima beans
1 cup diced tart apple
1 tablespoon sugar
Heat oil in a large heavy sauce pot or Dutch oven. Add pork, a few pieces at a time. Brown well on all sides. Return all pork to pot. Dissolve bouillon cubes in boiling water. Stir in onion powder, caraway seeds, bay leaf and black pepper. Add seasoned bouillon to pot. Reduce heat and simmer, covered, until port is tender, about 1 ½ hours. Add sauerkraut, lima beans, apple and sugar. Return to boiling point then reduce to simmer. Simmer, covered, for 30 minutes. Serve with noodles or boiled potatoes.
Hearty Vegetable Stew Seasoned with Beef
Submitted by Laura Slawter.
2 (14 1/4-ounce) cans fat-free beef broth
1-2 pounds lean, boned chuck roast
1 teaspoon olive oil, divided
4 cups vertically sliced onion
1/3 cup tomato paste
3 garlic cloves, minced
3 cups cubed carrots
3 cups cubed red potatoes
2 1/2 cups quartered mushrooms
1/2 cup- 1 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
1 tablespoon cornstarch
Trim fat from roast; cut into 1/2-inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan, and set aside. Heat remaining oil in pan over medium-high heat. Add onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return beef to pan. Add broth, carrots, and next 5 ingredients (carrots through pepper); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
Combine water and cornstarch in a small bowl; stir well. Add to stew. Bring to a boil; cook 1 minute, stirring constantly.
Lamb and Black Bean Chili
1 ½ pounds ground lamb
1 C. chopped onions
2 minced garlic cloves
Saute the above in a large pan or dutch oven. Drain the fat and return to the pan.
Add: 2 14 ½ cans of whole or crushed tomatoes
1 C. dry red wine
1 T. chili powder (or more to taste)
1 ½ tsp. cumin
1 ½ tsp. oregano
1 tsp. sugar
¼ tsp. salt
Bring to a boil; cover and simmer for 2 hours.
Add 3 15 oz. cans of black beans, drained, and hot sauce such as Texas Pete to taste.
Cover and simmer for 30 minutes.
