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Village Butcher Shoppe, Inc.

Stew

A hearty bowl of stew on a chilly night is a wonderful comfort food.  Traditionally made with beef, stews can also be made with pork, chicken, turkey and sausage.  They key here is to just combine items (meat & vegetables) into a nice rich gravy and serve with fresh bread or rolls.


This recipe can be prepared on the stove, in a crock pot or in the oven.

Ingredients

Cooking Steps

  1. Brown Onions and Fresh Meat in a skillet (if cooking in a crock pot) or oven safe pot or roaster with lid.  If you are using leftovers then just saute the onions until soft.  Hold the cooked meat until the end.
  2. Combine the fresh diced root vegetables with the onion meat mixture, spices and broth and cook until tender.  If you are using a crock pot this could take 5-6 or more hours.  If you are using the stovetop, set the control to a low boil/simmer and cover for 3-4 hours.  If using the oven, set the temperature to 325F.  If needed, add more liquid to the pot to keep things moist and from drying out!  If you are using cooked meat, all you need to do here is cook the vegetables so cut the times in half in all cases.
  3. About 30 minutes before you plan on serving, combine the flour with a little water or broth to create a slurry.  Add to the mixture, turn up the heat and let it get to a low boil.  This will help thicken the sauce.  If you are using cooked meat, add it about 1/2 way thru this step.  Remember you are just warming it up, not cooking the meat.
  4. Remove from the heat and let sit for a few minutes to cool.  Serve with rolls and a side salad.  Enjoy.

<< Beef/Veal Recipes

1 1/2 to 2 lbs of your desired Beef, Pork or Chicken cut into cubes.  The meat can be leftover cook from a previous meal or fresh meat.  Fresh is Best but use what you have!

2 to 3 lbs of diced vegetable mix.  Use what you have!  Mixture could include potatoes, celery, carrots, parsnips, turnip, rutabaga, etc..  Just remember to use the “hard” vegetable variety.  If you are going to use peas or corn, just remember to add those near then end so theydo not cook away.

3 to 4 cups of broth.  Use beef or chicken as needed based on the meat you are using.

1 medium onion diced

1 bay leaf

1/2 teaspoon dried rosemary

1/2 - 1 teaspoon of garlic powder (depending on how you like it)

2 tablespoons all purpose flour

Salt and Pepper to taste.