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Homemade stew will keep you warm during this bitterly cold winter

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Stew is one of those comfort foods we crave when the temperatures outside dip. Here are several frugal variations of stew, each wonderfully filling and sure to be a hit at your home.

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Bratwurst Stew

2 (14.5 ounce) cans chicken broth


4 medium carrots, cut into chunks


2 celery ribs, cut into chunks


1 medium onion, chopped


1/2 teaspoon dried thyme


1/2 teaspoon dried basil


1/2 teaspoon salt


1/4 teaspoon garlic powder


3 cups chopped cabbage


2 (15.5 ounce) cans great northern beans, rinsed and drained


5 fully cooked bratwurst links, cut into 3/4-inch slices

Directions

  • 

In a large saucepan, combine the broth, carrots, celery, onion and seasonings.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Add the cabbage; cover and cook for 10 minutes.
  • Stir in beans and bratwurst; heat through.

Beef Stewed in Cranberry Chutney

2 tablespoons vegetable oil


1 1/2 pounds stewing beef trimmed of fat, cut into 1-inch cubes


1 large onion, chopped


1 celery stalk with leaves, chopped


1 clove garlic, minced


1 1/4 cups boiling water 


2 cups fresh cranberries


1/2 cup raisins 



1 tablespoon cider vinegar


1 tablespoon honey


1/4 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1/4 teaspoon ground cloves


1/8 teaspoon cayenne pepper or more to taste

Directions

  • 

Heat oil in a large skillet.
  • Add beef and brown on all sides.
  • Add onions and celery and sauté until golden brown.
  • Add garlic and sauté mixture 1 minute longer, stirring constantly. 


  • Stir water into mixture, then add remaining ingredients.
  • Cover and simmer for 1 1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 cup.
  • If pan juice gets too low during cooking, add a little hot water.
  • Taste to correct seasonings.

Milwaukee Beer Beef Party Stew



3 pounds chuck, round, or stewing beef cut into 1 1/2-inch cubes


3/4 cup flour for dredging


4 tablespoons oil 


5 large onions, peeled and sliced


3 cups beer 


1 (10 1/2 ounce) can beef bouillon 


3 garlic cloves, peeled and minced 


1 tablespoon minced parsley


Pinch of thyme


1 bay leaf


Salt 
and pepper to taste 


1 tablespoon brown sugar 


1 tablespoon wine vinegar

Directions

  • 

Pat the meat dry with paper towels and dredge in flour.


  • Heat the oil in a heavy stew pot and brown the beef in batches.
  • Bacon fat may be used instead of oil.
  • When finished, set the beef aside, put the onions in the pot, and lightly brown, adding more oil if needed.
  • Return beef to the pot.
  • Add beer, bouillon, garlic, herbs, salt, and pepper.
  • Stir well. Cover pot and bake in a 325 degree F oven for 2 1/2 hours or until meat is tender.
  • During the last ten minutes of cooking, stir in the sugar and vinegar.
  • It may be necessary to add additional beer during cooking if the liquid is not covering the beef.

Beef Stew

1/4 cup plus 1 tablespoon vegetable oil


4 pounds lean beef round, cut into
 1-inch cubes


5 medium carrots, peeled and cubed


4 onions, sliced


4 cloves garlic


1 bay leaf


4 cups canned tomatoes, drained



5 cups beef stock or broth


2 teaspoons salt


1/4 teaspoon black pepper


1 1/2 pounds assorted mushrooms,
 such as white button, cremini or
 portobello, cleaned and trimmed


1/4 cup all-purpose flour



Directions

  • Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches, add beef and sauté until well browned, 8 to 10 minutes per batch.
  • Remove meat to platter.
  • Add carrots and onions to pot; sauté 5 to 6 minutes.
  • Add garlic; sauté 30 seconds.
  • Return meat to pot.
  • Add the bay leaf and tomatoes, breaking up tomatoes with wooden spoon.
  • Stir in beef stock; cover and simmer 1 1/2 hours or until the beef is tender.
  • Uncover; simmer for 1/2 hour.
  • Season with the salt and pepper.
  • Depending on the size of the mushrooms, leave whole or cut into quarters or halves.
  • Heat remaining tablespoon oil in a large skillet.
  • Add mushrooms; sauté until softened and browned, 8 to 10 minutes.
  • Stir into stew in pot.
  • Remove a little liquid from pot to bowl.
  • Stir in flour to make paste.
  • Stir in a little more liquid from the pot to thin out the paste a bit.
  • Stir the flour mixture into the stew.
  • Gently reheat the stew over low heat, stirring, until simmering and stew is slightly thickened.
  • Remove bay leaf.
  • Serve over noodles, mashed potatoes or rice.

Barley, Sausage and Vegetable Stew



1 tablespoon olive oil


1/2 pound small white button mushrooms, cut in half 


1 medium onion, chopped


3 cloves garlic, finely chopped 


2 teaspoons dried oregano, crushed 


2 teaspoons dried basil, crushed


6 cups fat-free chicken broth


1 cup pearl barley


2 bay leaves 


3 medium carrots, peeled and sliced


1/2 cup chicken broth


1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch-thick slices 



Directions

  • In a large pot with a lid, heat oil over medium-high heat.
  • Add half of mushrooms, onion and garlic.
  • Sauté for 3 to 4 minutes, stirring occasionally.
  • Add oregano and basil; sauté for 2 more minutes.
  • Stir in chicken broth, barley and bay leaves.
  • Bring to a boil.
  • Reduce heat, cover and cook 25 minutes.


  • Mix in carrots, broth and remaining 1/4 pound mushrooms.
  • Bring to a boil.
  • Reduce heat and simmer 20 minutes.
  • Add sausage and cook 5 minutes longer.
  • Remove bay leaves.

Wisconsin Chicken Booyah (Belgian Beef, Pork, Chicken Stew)


1 roasting or stewing chicken
 (about 4 pounds)


1 pound beef stew meat, with bones


1 pound pork stew meat, with bones


1/2 cup minced parsley


1 tablespoon salt


1 tablespoon rosemary


1 tablespoon thyme


1/2 teaspoon pepper


1/2 teaspoon sage


4 cups quartered potatoes


2 cups chopped onions


2 cups chopped celery


1 cup carrots, cut up


1 cup green beans, cut up


1 cup fresh or frozen peas


1 cup skinned, seeded, chopped tomatoes


2 lemons



Directions

  • Put chicken in a deep kettle with the beef and pork.
  • Cover with boiling water.
  • Bring slowly to a simmer, remove scum from the top, and add herbs and seasonings.
  • Simmer very gently, covered, about 1 hour.


  • Remove chicken and, when cooled, take meat from the bones and cut into pieces.
  • Let beef and pork continue to cook until tender, 45 minutes to an hour more.


  • Remove and let cool enough to remove meat from bones.
  • Add vegetables to the broth and simmer 5 to 10 minutes.


  • Grate lemon rind and set aside; remove white pith and seeds from the lemons, chop the pulp, and add to the broth.
  • Taste for seasoning.
  • While vegetables are still crisp, return the meat pieces to the broth to heat through.
  • Serve in large soup bowls and sprinkle with the lemon rind.
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