Marges Stew Recipes

MARRAKESH STEW

Steps:

• In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
• Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

MARGE HILDEBRAND'S BEEF STEW

Steps:

• Combine all ingredients into crock pot cooker.
• Cook at LOW setting 250F (120C) for at least 5 hours.

AMY'S MULLIGAN STEW

Steps:

• Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
• Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
• Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

MRS. MULLIGAN'S STEW

Steps:

• Heat the butter in a large saucepan; then whisk in the flour.
• Gradually add OXO beef cubes which have been dissolved in the boiling water. Stir until thickened.
• Add meat and vegetables except the peas. Bring to a boil. Reduce the heat, cover and simmer for 1/2 hour.
• Stir in the peas and add the nutmeg, salt and pepper.
• Continue to cook until the peas are heated through.

MARGE'S WILD RICE SOUP

Steps:

• In a soup pot, saute onion, carrots, celery and seasonings in butter until tender. Add mushrooms within the last 5 minutes of cooking and saute with veggies. Slowly add flour, and stir into veggie mixture until combined. About 1 minute. Add cold water and chicken base, and stir until mixture has no lumps. Add chicken and rice and heat until temperature reaches 180 degrees on a kitchen thermometer. Add whipping cream and bring temp back up to 180 degrees. (If you do not have a thermometer, just simmer the soup until heated through)

MARGES' STEW

Steps:

• 1. Flour, cumin, chili, garlic, cinnamon and beef in a bowl and toss. 2. Brown beef and return to the pot. Add beef broth and apple juice and simmer for 1 hour. 3. Add potatoes, bell peppers, onions, tomatoes. Simmer 30-35 mins. 4. Add apples and beans until apples become tender, approximately 15 min. Stir in parsley garnish with cheese.