Crockpot StewThis takes less than 2 minutes to assemble. Anyone can prepare this and turn out a good meal. Not gourmet, but very good!1 to 2 pounds stew meat1 can cream soup, any kind1 package dry onion soup mix1 can mushrooms, with liquid1/2 cup waterPut al

Durango Stew8 ancho chiles, seeds and stems removed1 cup water2 to 3 pounds pork, cut into 1/2 inch cubes3 tablespoons vegetable oil1 large onion, chopped2 cloves garlic, chopped2 teaspoons all purpose flour2 large tomatoes, peeled and chopped2 to 3 cups b

Elephant Stew1 medium size elephantBrown gravySalt and pepper, to taste2 rabbits (optional)Cut elephant into bite size pieces. This should take about 2 months. Cover with brown gravy. Cook over kerosene fire, in big black pot, about 4 weeks at 465 degrees F.Serv

Five Hour Stew1 1/2 pounds stew meat4 carrots1 can stewed tomatoes1 teaspoon salt1 bay leafPinch of thymePinch of marjoram1 cup red wineCombine ingredients and place in casserole. Cover tightly. Place in oven at 250 degrees F for 5 hours. Thicken with f

Flemish Stew1 medium onion, chopped1 1/2 pounds beef or venison stew meat, cubedPinch of thyme1 can beerVegetable oilBrown onion and meat in a small amount of oil. Add seasonings. Put into casserole and pour in beer. Cover and bake at 350 degrees F for 2 1/2 to 3 h

Forgotten Pork Stew1 1/2 pounds pork stew meat, cut into 1 inch cubes3 medium carrots, cut into 3/4 inch pieces3 medium potatoes, peeled and quartered2 stalks celery, sliced1 medium onion, chopped1 (10 ounce) package frozen lima beans, thawed1 can condensed tomato

Frogmore StewThe name Frogmore is the namesake of an old fishing community on St. Helena Island, South Carolina. According to legend, a fisherman developed this recipe when he couldn`t find fish for stew. He scavenged for leftovers, added what shrimp and crab he did catch. This recipe ha

Frontier Stew1 1/2 pounds ground beef1 tablespoon bacon drippings1 medium onion, peeled and chopped1/4 cup green bell pepper, seeded and chopped1 clove garlic, peeled and minced1/4 cup chopped celery1 tablespoon chili powder1/4 teaspoon granulated sugarSal

Baked Beef Stew4 pounds stew meat (DO NOT BROWN)3 to 4 potatoes3 to 4 carrots3 to 4 ribs celery1 large onion1 can tomato soup1 can beef broth or 1 bouillon cube1 large can tomatoes1 tablespoon A 1� sauce4 tablespoons Minute� tapioca1 green bell pep

Golfer`s Beef Stew2 pounds beef stew meat, cut into chunks1 can onion soup1 can cream of mushroom soup1 can cream of celery soup1 cup Burgundy wineBrown meat in skillet. Remove meat to crockpot. Pour wine in fry pan to deglaze. Stir soups into pan. Blend all liquid

Gourmet Stew1 pound stew meat1/2 package dry onion soup mix3/4 pound mushrooms, sliced (fresh or canned)1 can cream of mushroom soup1/2 cup sauterne wineDo not brown meat. Place in casserole; add all other ingredients. Mix well. Do not salt and pepper. Cover and ba

Grand Central Station Oyster StewThe oyster bar that opened in Grand Central Station in New York City on May 22, 1912 still serves an Oyster Stew made according to its original recipe.2 cups milk2 cups light cream1 quart oysters and liquor2 tablespoons butterSaltb

Green Chile Stew2 pounds beef stew meat1/4 cup all purpose flour1/4 cup butter or margarine6 cloves garlic, minced3 cups beef brot (12 ounce) bottle dark Mexican beer1 cup mild or medium hot green salsa2 tablespoons snipped fresh oregano or  &n

Green Chile Stew1 1/2 pounds lean pork roast, cut into 1/2 inch cubes6 cups water1 cube chicken bouillon1 onion, chopped5 to 7 garlic cloves, minced1 tablespoon comino1 tablespoon oregano1 to 2 tablespoons red chili powder4 cans tomatoes, drained2 (8 o

Hamburger Stew1 pound hamburgerSliced raw potatoes3/4 cup uncooked riceCelery, sliced1 can pinto beans, drained1 cup tomato juiceSalt and pepper, to tasteOnion, dicedBrown meat, then drain. Combine all other ingredients with meat and cook until tender.

Herbed Stew3 pounds stew meat1/2 cup all purpose flourSalt and pepper2 tablespoons butter2 onions1 1/2 cups Mr. & Mrs. "T"� Bloody Mary Mix1 1/2 cups water1 tablespoon vinegar1 clove garlic1/2 teaspoon rosemary1/2 teaspoon oregano

Honest and True Irish StewThis is a favorite recipe from the American Lamb Council.6 medium potatoes (about 2 pounds),    peeled and thinly sliced2 pounds lean, bone in lamb or 1 1/2 pounds    boneless lamb, cut into 1 1/2 inch pieces2

Irish Stew1 cup Burgundy or other dry red wine1 clove garlic, minced2 bay leaves1 teaspoon salt1/2 teaspoon freshly ground pepper1/4 teaspoon dried whole thyme3 pounds lean beef for stewing, cut into 1 inch cubes1/4 cup olive oil2 (10 1/2 ounce) cans conde

Kentucky Burgoo1 (4 to 4 1/2 pound) stewing chicken, cut up2 to 2 1/2 pounds beef shank crosscuts1 (16 ounce) can tomatoes, cut up2 medium onions, chopped1 (10 ounce) package frozen lima beans1 (10 ounce) package frozen whole kernel corn1 (10 ounce) package froze

Bavarian Stew with Potato Dumplings1 1/2 to 2 pounds stewing beef or chuck steak, cut in cubes1 tablespoon oil or melted shortening2 cups water1 envelope French`s� Onion Gravy Mix1/4 cup vinegar2 tablespoons brown sugar1/2 cup raisins4 gingersnaps, crushed int

Mexican Pork Stew3 pounds boneless pork cut into 2 inch cubes2 tablespoons oil1 medium onion, chopped1 clove garlic, minced1/2 pound tomatoes, peeled, seeded and coarsely chopped3/4 cup canned tomatillos*2 serrano or jalape?o chiles, seeded and chopped1/2 teas

Mexican Wastebasket Stew1/2 onion, chopped1 (10 ounce) can Ro Tel� Tomatoes and Green Chiles1 (4 ounce) can chopped green chiles1/2 (6 ounce) can Snap E Tom� Tomato and Chile Cocktail2 (16 ounce) cans pinto beans1 (16 ounce) can whole kernel corn1 package beefy on

Mullet Stew1 tablespoon olive oil10 to 12 skinned and boned mullet filletsGreek seasoning (such as Cavender`s), to taste1 large onion, peeled and chopped2 green bell peppers, seeded and chopped1 clove garlic, peeled and minced1 (28 ounce) can whole tomatoes, drain

New Mexican Green Chile Stew2 pounds lean pork, cubed2 tablespoons vegetable oil1 large onion, chopped2 cloves garlic, minced6 to 8 New Mexican green chiles, roasted and    peeled, seeds and stems removed, chopped1 large potato, peeled and diced (op

Oyster Stew6 dozen oysters with liquid8 scallions, finely chopped2 ribs celery, finely chopped2 tablespoon fresh parsley, minced1 quart light cream1/2 cup butterSalt and pepper1 1/2 tablespoons Worcestershire sauceStrain oyster liquor and save. Remove a

Packer Stew2 to 2 1/2 pounds round steak, trimmed    and cut into small pieces1 (17 ounce) can peas, drained4 small onions, chopped4 tablespoons tapioca1 slice white bread, cubed1 (4 ounce) can chopped mushrooms, drained1 1/2 to 2 cups carrots,

Pine Bark StewThis recipe has been traced to Captain John A. Kelley, of Kingstree, South Carolina, who made it for fellow sportsmen of the Otranto Club. It was cooked in a big iron pot over a pine bark fire on the banks of the Pee Dee River.1/2 pound slab bacon4 large onions,

Pork Stew3 pounds fresh pork, cut into 1 inch cubes1 teaspoon vegetable oil1/2 cup El Pato hot tomato sauce1 cup onion, chopped2 teaspoons salt2 (4 ounce) cans green chiles1 teaspoon Mexican oregano1 (16 ounce) can tomatoes1/2 teaspoon cuminMelt the

Pork Stew with Cornmeal Dumplings2 pounds pork stew meat, cut into 1 inch cubes2 tablespoons vegetable oil1 medium onion, cut into thin wedges1 clove garlic, minced1 (28 ounce) can tomatoes, cut up1 (12 ounce) can (1 1/2 cups) beer1 tablespoon granulated sugar

Burgundy Beef and Vegetable Stew1 3/4 pounds beef for stew, 1 1/2 inch pieces1 tablespoon vegetable oil2 cloves garlic, crushed1 teaspoon dried thyme leaves1/2 teaspoon salt1/4 teaspoon pepper1 (13 3/4 ounce) can ready to serve beef brot/2 cup Burgundy wine

Posole2 cups pork roast, cooked and cubed1 large can hominy, undrained1 can green chiles, chopped1 tablespoon chili powder1 teaspoon salt1 large onion, diced1 to 2 cups waterFlour tortillasCheese, gratedPut the pork, hominy, green chiles, chili powd

Posole Rapido1 tablespoon olive oil1/2 pound lean ground beef1/4 teaspoon garlic powder1/4 teaspoon garlic salt1/2 teaspoon onion powder1/2 teaspoon Mexican oregano2 tablespoons hot chile powder2 (16 ounce) cans hominy, strained and rinsed5 cups mild beef

Skillet Steak Stew1 pound ground round steak1/4 cup chopped onion1 egg2 teaspoons salt1/4 cup fine bread crumbs1 tablespoon Worcestershire sauce1/8 teaspoon pepper2 cups tomato sauce2 tablespoons vegetable oil4 carrots, diced1 cup celery, diced

Spanish Beef StewThis is sometimes called Ropa Vieja or "Old Clothes," because of its appearance.1 (1 3/4) pound beef flank steak, cut into thirds1 medium onion, coarsely chopped1 medium carrot, coarsely chopped1 bay leaf2 teaspoons salt, divided5 cup

Stefado (Greek Beef Stew)3 pounds lean stew meat, cut into 1 1/2 inch cubesSalt and freshly ground pepper1/2 cup butter2 1/2 pounds small onions, peeled1 (6 ounce) can tomato paste1/3 cup red table wine2 tablespoons red wine vinegar1 tablespoon brown sugar

Sweet `n` Sour Stew2 pounds beef chuck, cut into 1 1/2 inch cubes3 tablespoons all purpose flour1 tablespoon vegetable oil1 (1 pound) can tomatoes2 medium onions, sliced1 teaspoon celery salt1 teaspoon salt1/4 teaspoon pepper1/3 cup vinegar1/3 cup Gran

Tennessee Hamburger Stew1 pound ground beef1 tablespoon margarine1 onion, sliced1 1/2 teaspoons salt1/4 teaspoon pepper1 tablespoon steak sauce1 (19 ounce) can tomatoes3 medium potatoes, pared and sliced3 medium carrots, scraped and    t

Tumacacori Mission PozolePosole is traditionally made for New Year`s Day in many homes throughout the Southwest.1 tablespoon olive oil3/4 cup boneless pork, cut into 3/4 inch cubes1/3 cup onion, finely chopped1 large clove garlic, minced1/4 cup water2 teaspoons

Vintner`s Beef Stew1 pound stew meat, cubed and floured2 tablespoons oil1/2 onion, studded with 3 cloves2 cups The Christian Brothers� Burgundy1 cup beef brot teaspoon thyme1 teaspoon basil1 teaspoon salt1 teaspoon pepper1 bay leaf5 potatoes, pee

Wisconsin Chicken Booyah (Belgian Beef, Pork, Chicken Stew)This dish is famous in the Fox River Valley region � Green Bay, Wisconsin. Booyah and beer go great together. Booyah King, Bob Baye, of Green Bay, Wisconsin, has been making Booyah since about 1946 in 100 gallon cookers.1