No Peeking Stewed Potatoes Recipes

STEWED POTATOES

Steps:

• Peel the potatoes and cut into large slices or quarters.
• Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
• Heat over medium heat until the potatoes are fork tender.
• Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
• In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
• Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
• Add the potatoes back to the sauce pan.
• Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
• Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.

OLD-FASHIONED STEWED POTATOES

Steps:

• Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
• Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

NO PEEKING STEWED POTATOES

Steps:

• Place all the ingredients in the crock pot in exact order given.
• Cover and cook about 3 hours. Remove lid and cook longer if less juice is desired.
• Potatoes may be left unattended for 5 to 6 hrs on low.
• Adjust salt to taste.

NO-PEEK BEEF STEW

Steps:

• Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

Steps:

• 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
• 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
• 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
• 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

STEWED POTATOES

Steps:

• Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.