Beef Stew

I love to cook beef stew the easy way. this recipe came up when I own my Soul food cafe in Lancaster ca.
I had no time to stir a pot of stew. So I just pop it into a oven and wow you got home made beef stew.

 (You must uses Beef Chuck Roast in order to be tender no other roast will do).

 

Dust and Flour ( 4 pounds chuck Roast) into beef cubes 

Place in a pan and brown in cooking oil

Add 4 cups beef broth 1 cup of chop onion and place in a roasted pan in oven on 250 for 1 hour

after meat cook (keeping meat juicy) pour meat juicy in a pan.

Stir in Tone's brown gravy mix and follow direction adding it to pot (enough to make 4 cups gravy)

add veggies 4 carrots 3 large potatoes and two medium onions. at this point adding season of your choosing.

Into the roasted pan add veggie to meat and gravy. cover and cook until veggies tender and until gravy is thicken about 30 mins in oven at 350

Spoon thick gravy over veggies and meat.

Healthy Crock Pot Red Chicken Chili

Healthy Crock Pot Red Chicken Chili
By Dan Mikesell
October 25 2013

A delicious healthy chicken chili with some of that great red chili taste. It is really good and I just love the taste and the mild hot that is warming to your soul. Great Chicken chili Dan Mikesell

Ingredients

• 2 skinless boneless chicken breast
• 1 14 oz can chicken broth
• 1 10 1/2 oz can RoTel
• 3-4 14 oz cans beans of your choice. I used black, cannellie and great northern.
• 1/2 medium or 1 small onion chopped medium
• 2 Tbsp Chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Start with a couple of skinless boneless chicken breast and trim any fat. They can be frozen.
2. You need some beans. I suggest a mixture of 3-4 cans of beans. I only rinse the black beans which seem slimy otherwise. I used black, cannellie and great northern.
3. Chop a half of a medium or a whole small onion.
4. Add everything but the chicken breasts to a large crock pot. Mix well.
5. Add the chicken breast and push to the bottom of the cooker to cover.
6. Cook on low for 8 hours total.
7. BUT 2 hours before the end, fish out the chicken breast and shred with a fork. They are fall apart tender.( I cut my chicken in chuck).
8. Mix the chicken back in and cook the last 2 hours. The chili will thick up during this time as the chicken absorbs fluid.

Ground Beef Stew

When you don't have enough time to cook a slow stew. No problem you can always use ground meat and get that good old fashion taste of a slow cook stew. on a cold day for your family to warm up too.

Let's Get Started

2 large Potatoes, 6 Carrots, 1 large Onions, 2 med size diced tomatoes, 10oz frozen bag Green Beans, 3 lb Ground Beef, and 2 cans of Spicy Hot V-8 juice and 2 cups Beef broth and 1 can whole corn

Peel and dice your carrots, potatoes, and onion. Place in a large pot.

Add  tomatoes and  frozen green beans. adding salt and pepper to taste

Add 2 cups beef broth  and two cups of water.

Add in your Spicy Hot V-8 juice.

Bring this to a boil and then reduce heat and cover and simmer for 15 mins or until vegetables are tender.drain veggies

cook ground beef adding onions and bell pepper in a frying pan

drain off all fat in drainer

Place drain ground meat and drain veggie in another pot and add 1can of tomato paste and more season if you like stir until all blended together on low heat for 5 mins

Catfish Stew

11/2 lb catfish fillet
1 cup chopped onion
2  garlic clove chopped
1  cup celery
1/2 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes
1 cups peeled and diced potatoes
1 cup carrots diced
6 cup chicken broth
1 bat leaf
2 tablespoons Worcestershire sauce
Salt and black pepper to taste
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1 cup flour
1 cup cooking oil




Wash the catfish fillets and cut them into 1-inch pieces; set aside.

Add oil and flour to a pan stir on medium low heat

Browning the flour a blonde color

Add the remaining ingredients and bring to a simmer.

Cook covered, for 30 minutes on medium heat

Add the fish and cook for another 10 minutes.

Deer Stew

This Stew Is prepared with real Deer Meat.....It's a usually served in the cold months when Deer season is open after novermber 15. If you love Deer stories... Wait until you taste this stew you will love Deer even more.

INGREDIENTS:

2 pounds venison (Roast)

1 teaspoon coarsely ground black pepper

2 large potatoes, diced

1 can tomato sauce

4 carrots, diced

3 tablespoons chunky peanut butter

1 cup red wine

2 teaspoons soy sauce

2 medium onions, chopped

1 beef broth to cover

2 bay leaves

1 clove garlic, minced

1 1/2 teaspoon salt

1 teaspoon thyme

PREPARATION:

About two pounds Deer Roast

Cut up in medium sizes

Coating with flour very well

Fry with 1/4 cup cooking oil until brown

 

Place cut up veggies and season with spice and herbs

Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread.

Black Eye Peas Stew

Down home Black Eye Peas Stew. A Southern goodness is always welcome at the dinner table. It's Always a plus when cornbread is present to be eating with that wonderful dish of peas. Come And Get It!

RECIPE

2 cups dried black-eyed peas

1 cup  chopped yellow onion

4 cups  vegetable broth

Salt and black pepper to taste

1/2 teaspoon crushed red pepper

2 bay leaves

1 (28-ounce) added diced tomatoes

6 strips bacon chopped and cook

Preparation

Sort and wash peas; set aside.

Cook Bacon and save dripping

Add onion and bacon dripping to pan cook 3 minutes or until tender.

Stir in broth and tomatoes bring to a simmer scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.

Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.