Memas Chopped Meat Stew Recipes

MEATBALL STEW

Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

MEMA'S CHOPPED MEAT STEW

MEMA'S CHOPPED MEAT STEW image

Categories Soup/Stew Beef Stew

Number Of Ingredients 8

Ingredients

1 - 1 1/2 lbs of chopped beef
1 small onion diced
1 tsp ketchup
2 beef bullion cubes
2 carrots diced
6 small potatoes diced
green peas (optional)
salt, pepper and cornstarch

Steps:

Crumble chopped beef on the bottom of a pot. Add onion, salt and pepper to taste, ketchup, bullion. Cover with water and cook for 20 to 25 minutes. Add carrots, peas and potatoes. Cook until potatoes are done. Thicken with a paste made out of cornstarch and water.

STINKY'S STEW WITH MEMA'S PRESSED CRAB PO BOY

Stinky's Stew with Mema's Pressed Crab Po Boy image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 1 serving stew; 4 servings po boy

Number Of Ingredients 38

Ingredients

6 ounces onions
4 ounces celery
4 ounces leeks
1 gallon shrimp shells
4 roasted blue crab bodies
3 flounder bones
4 ounces sherry
8 peppercorns
2 bay leaves
8 cups light chicken stock
1 ounce unsalted butter
3/4 cup chopped celery
3/4 cup chopped onions
1 ounce white wine
1/4 teaspoon chicken base
1 bay leaf
1 ounce lemon juice
1 tablespoon mixed salt and freshly ground black pepper
2 to 3 dashes hot sauce, such as Tabasco
1 pound crab claw meat, picked well
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
14 crushed butter crackers or wafer crackers, such as Captain's
Four 6- to 8-inch soft white rolls
2 tablespoons unsalted butter
3 peeled and deveined (16-20 count) shrimp
2 ounces Gulf fish pieces
2 U-10 sea scallops
Salt and freshly ground black pepper
1/4 cup roasted corn kernels
1/4 cup Roma tomatoes, cut into 1/2-inch pieces
1 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup white wine
5 black mussels
5 oysters
1 full snow crab cluster
2 tablespoons basil butter

Steps:

For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve.
For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls.
For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate.

ANDRE'S ALASTIAN MEAT STEW

Andre's Alastian Meat Stew image

The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 18

Ingredients

4 pig's feet, halved lengthwise
2 pig's tails
1/2 pound boneless lamb shoulder, cut into 1-inch pieces
1/2 pound boneless pork shoulder, cut into 1-inch pieces
1/2 pound boneless breast of beef, cut into 1-inch pieces
6 1/2 cups dry white wine, preferably Alsatian
3 small onions, 1 roughly chopped, 2 thinly sliced
3 cloves garlic, 1 halved, 2 minced
1/2 teaspoon freshly ground pepper
3 fresh flat-leaf parsley stems
1 bay leaf
3 fresh thyme sprigs
1 tablespoon lard
2 pounds russet potatoes, peeled and thinly sliced
Salt
2 medium leeks, white and light-green parts only, well washed and thinly sliced crosswise
2 cups all-purpose flour
1 large egg, lightly beaten

Steps:

In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 cups wine, chopped onion, halved garlic, and ground pepper. Cover with plastic wrap, and chill overnight.
Preheat oven to 300 degrees. Place marinated meat mixture in a large saucepan. Bring to a boil; skim surface, and discard foam that rises to the top. Prepare a bouquet garni: Tie parsley stems, bay leaf, and thyme together with kitchen twine; set aside.
Coat a 5-quart covered casserole or Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half the potatoes. Top with half the sliced onions and half the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, minced garlic, and bouquet garni. Distribute remaining 1 pound potatoes evenly in casserole. Pour remaining 3 cups wine over potatoes. Cover casserole.
Make the seal: In a medium bowl, combine flour and 1/2 cup warm water. Stir until mixture comes together and forms a dough. Roll dough into a log long enough to go around the casserole. Place dough over the seam between the casserole and the cover to seal. Brush dough with egg. Bake for 3 hours. Remove dough seal, and serve immediately.

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