Stews make a delicious and hearty meal

Beef Stew
1 ½ lbs. stew meat
2 onions, sliced
3 potatoes, cubed
4 carrots, sliced
1 (10 oz.) can tomato soup
½ cup water
1 tsp. salt
½ tsp. pepper
Celery (if desired)

Mix all ingredients together and bake in 300° oven for 4 hours. This can also be put in a crock pot. Yields 8 servings. Linda Rothove, Westphalia, Mo

Oven Stew
1 ½ to 2 lbs. stew beef
5 to 6 potatoes, cut into chunks
5 to 6 celery ribs, chopped
5 to 6 carrots, chopped
2 cups stewed tomatoes
1 medium onion, cut into chunks
1 tsp. salt
1 tsp. pepper
1 tbls. minute tapioca
1 tsp. sugar

Put all of the above ingredients in covered baking pan and bake in 250° oven for 5 hours. Yields 8 to 10 servings. Joan O’Reilly, Powersville, Mo.

Oven Pork Stew
1 (10 oz.) package frozen succotash
1 ½ lb. boneless lean pork, cut into 1-inch cubes
2 large carrots, thinly sliced
2 large potatoes, peeled and cut into 1-inch cubes
1 small green pepper, chopped
1 medium onion, chopped
1 (8 oz.) can of tomato sauce
1 (7 ½ oz.) can tomatoes, cut up
2 tbls. quick-cooking tapioca
1 tsp. instant beef bouillon granules
½ tsp. dried oregano, crushed
½ tsp. dried basil, crushed
½ tsp. salt
1⁄8 tsp. pepper
Partially thaw frozen succotash; break apart. Combine succotash, pork, carrots, potatoes, green pepper, onion, tomato sauce, undrained tomatoes, tapioca, bouillon granules, oregano, basil, salt and pepper in a 3-quart casserole; stir. Bake covered at 325° for 1 ¾ hours. Skim off excess fat. Stir before serving. Yields 10 servings. Martha Powell, Centralia, Mo.

Hungarian Goulash (Beef Stew)
2 lbs. boneless beef chuck
2 tbls. oil
2 beef bouillon cubes
2 cups hot water
1 bay leaf
1 clove garlic, minced
3 medium onions, coarsely chopped
½ green pepper, coarsely chopped
2 tbls. flour
1 tbls. paprika
1 tbls. butter, melted
2 tsp. salt
1 tsp. pepper
1 (6 oz.) can tomato paste
4 medium potatoes, cubed
4 to 6 carrots, cut into chunks
Cut the meat into 1-inch cubes. In a large pan brown in oil. Add the bouillon cubes dissolved in the water to the pan. Add bay leaf, garlic, onion and green pepper. Reduce heat and allow the mixture to simmer for 1 ½ hours or until meat is tender. Combine flour and paprika and add to melted butter, stirring until smooth. Add liquid from goulash, to make a smooth paste. Add all of the mixture to goulash stirring until well blended. Add salt and pepper and stir in the tomato paste. Add the potatoes and the carrots. Cover and cook another 30 minutes or until carrots are tender. Yields 4 servings. Marlo Bockting, Morrison, Mo.

Meaty Zucchini Stew
1 lb. ground beef
1 lb. bulk pork sausage
2 (14.5 oz.) cans diced tomatoes
2 medium green peppers, cut into ½-inch pieces
2 cups celery, thinly sliced
1 cup onion, chopped
6 medium zucchini, halved and cut into ½-inch slices
1 cup tomato juice
1 tsp. salt
1 tsp. Italian seasoning
1 tsp. dried oregano
Grated Parmesan cheese, optional

In a Dutch oven or large saucepan over medium heat, cook beef and sausage until no longer pink; drain and set aside. Drain tomatoes, reserving the juice; set tomatoes aside. In the same pan, combine the peppers, celery, onion and reserved juice. Cover and cook over medium heat for 10 minutes. Add the meat, tomatoes, zucchini, tomato juice and seasoning. Cover and cook for 15 minutes or until zucchini is tender, stirring occasionally. Garnish with cheese if desired. Yields 12 servings. Mrs. Eddie Miller, Gentry, Mo.

White Chicken Bean Stew
2 lbs. boneless, skinless chicken breast
½ cup green pepper, chopped
¼ cup onion, chopped
2 cups chicken broth
1 ½ cups tomato salsa
2 (15.5 oz.) cans great Northern beans
2 tsp. salt
½ tsp. poultry seasoning
¼ tsp. black pepper
1 (10 oz.) package frozen corn kernels, thawed

Place chicken breasts in slow cooker, top with green pepper and onion. In a blender, combine broth, salsa, and 1 can of the beans (drained and rinsed); puree until smooth. Add to slow cooker along with salt, poultry seasoning and black pepper. Cover and slow cook for 6 hours on high or 8 hours on low. Uncover, remove chicken breasts to cutting board. Stir corn kernels and remaining can of beans (drained and rinsed) into slow cooker. Shred chicken and return to slow cooker. Serve with tortilla chips and shredded cheddar cheese. Yields 8 to 10 servings. Mary Beth Leinbach, Versailles, Mo.

Forester’s Stew
1 lb. hamburger, browned
1 tsp. parsley
1 tsp. Italian seasoning
1 tsp. sage
1 tsp. marjoram
1 tsp. rosemary
1 tsp. thyme
1 (15 oz.) can mixed vegetables
1 (15 oz.) can kidney beans
1 (10 oz.) can tomato soup
1 can water
Mix sage, marjoram, rosemary, and thyme in a small glass jar; keep in cabinet for use as Italian seasoning. Brown the hamburger in skillet with the parsley and Italian seasoning. Put brown hamburger in a quart saucepan. Add mixed vegetables, red kidney beans, tomato soup and water. Simmer for 10 minutes. Serve hot. Yields 10 servings. Gaila Beach, Stockton, Mo.

Meat Ball Stew
1 lb. small white onions
6 small carrots
1 ½ lbs. ground beef
1 egg, beaten
1/3 cup rice, uncooked
½ tsp. dried thyme
2 tsp. salt
2 tsp. Worcestershire sauce
3 (8 oz.) cans tomato sauce with mushrooms
1 tsp. curry powder
¾ cup water
Remove ends and skins from onions. Boil in saucepan with water until almost tender; drain. Scrub carrots and scrape or peel if necessary; boil in water until almost tender; drain. Combine beef, egg, rice, thyme, salt, Worcestershire sauce and half can of tomato sauce. Blend lightly but thoroughly. Shape mixture into small balls. Preheat Dutch oven over medium-high heat until a square of butchers paper or white paper turns brown. Remove paper. Place meat balls in Dutch oven and brown on all sides. Add partially cooked vegetables to Dutch oven; cover with vac-control valve closed. Cook over low heat for 25 to 30 minutes, or until vegetables are tender and meat balls cooked. Yields 4 to 6 servings. Ester Miller, Gentry, Mo.

Beef Stew
1 ½ lbs. stew meat
2 onions, sliced
3 potatoes, cubed
4 carrots, sliced
1 (10 oz.) can tomato soup
½ cup water
1 tsp. salt
½ tsp. pepper
Celery (if desired)
Mix all ingredients together and bake in 300° oven for 4 hours. This can also be put in a crock pot. Yields 8 servings. Linda Rothove, Westphalia, Mo.

Beef Stew
2 lbs. meaty beef stew bones, beef shank or short ribs
6 cups water
5 medium potatoes, peeled and cubed
5 medium carrots, diced into ½-inch chunks
1 medium onion, chopped
½ cup medium pearl barley
1 (28 oz.) can plum tomatoes, undrained
1 to 1 ½ tsp. salt
½ tsp. pepper
2 garlic cloves, minced
1 bay leaf
3 tbls. cornstarch
½ cup cold water
Place beef stew bones and water in to a Dutch oven. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf (remove bay leaf before serving). Cover and simmer for 60 to 70 minutes or until vegetables and barley are tender. Then combine cornstarch and cold water until smooth; stir into stew. Bring to boil; cook and stir for 2 minutes or until thickened. Yields 10 serving. Peggy Phipps, Lamar, Mo

This month’s recipes were tested by the northeast district of The Missouri
Association for Family and Community Education.

Pancake and waffle recipes will be featured in the February issue of Today’s Farmer.
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