Acorn Stew Recipes

ACORN STEW

Acorn Stew image

From a recipe book on 18th century frontier outpost recipes. While not popular now days acorns are edible and were often used in the frontier days. You can buy acorn meal at health food stores or ethnic stores that sell Korean food. You can also make your own using this recipe Recipe #267533 . This is a very filling meal - high in protein. You can use corn meal in place of the acorn meal.

Provided by Nyteglori

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb meat
1/2 cup finely ground acorn meal
water
salt and pepper

Steps:

Cut meat into small pieces and place in kettle.
Add water to cover, and cook slowly until meat is tender.
Stir in acorn meal. Add seasoning to taste and serve hot.

Nutrition Facts :

APACHE STEW

Apache Stew image

Make and share this Apache Stew recipe from Food.com.

Provided by Chef Otaktay

Categories Native American

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

2 red bell peppers
2 carrots, sliced
5 green anaheim chilies
3 cups cooked indian hominy
1/4 cup sunflower oil
8 cups water
1 lb venison, cut into 1 1/2 inch
1 1/2 teaspoons salt
1 onion, diced
1 teaspoon white pepper
3 garlic cloves, finely
1 cup tumbleweed greens

Steps:

Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.

Nutrition Facts : Calories 328.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 76.2, Sodium 971.8, Carbohydrate 26.7, Fiber 5.3, Sugar 8.2, Protein 24

GRANDMA'S CORN STEW

Grandma's Corn Stew image

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons salt

Steps:

In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts :

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