Hashknife Posse Stew Recipes

POSSE STEW

Posse Stew image

This mouthwatering dish is so thick and hearty you can almost eat it with a fork. The zesty combination of ingredients is especially satisfying on chilly days.-Michel Karkula, Chandler, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 pound ground beef or turkey
1 medium onion, diced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (4 ounces) diced green chilies, undrained
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (16 ounces) whole kernel corn, drained
Salt and pepper to taste
1 tablespoon cornstarch, optional
1/4 cup water, optional

Steps:

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, chilies, hominy and corn; season with salt and pepper. , For a thicker stew, combine cornstarch and water, then stir into stew. Cook and stir until thickened.

Nutrition Facts : Calories 328 calories, Fat 11g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 967mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein.

HACHEE (DUTCH BEEF STEW)

Hachee (Dutch Beef Stew) image

Serve this tender Dutch hachee with potatoes and vegetables.

Provided by Anonymous

Categories World Cuisine Recipes European Dutch

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons oil, divided
1 (1 pound) package beef stew meat, cut into 1/2-inch cubes
1 pinch salt and pepper to taste
1 cup water
2 pounds onions, chopped
2 whole cloves
2 large bay leaves
1 cube beef bouillon granules
1 tablespoon vinegar, or more to taste
1 teaspoon white sugar
1 teaspoon curry powder, or to taste
1 tablespoon potato starch

Steps:

Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 22.5 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 248.2 mg, Sugar 10.8 g

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