Old Fashioned Squirrel Stew Recipes

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SQUIRREL STEW, LIKE GRANDMA MADE.



Squirrel Stew, Like Grandma Made. image

Make and share this Squirrel Stew, Like Grandma Made. recipe from Food.com.

Provided by Iowahorse

Categories     Stew

Time 3h30m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 squirrel, cut up
flour
salt and pepper
2 1/2 tablespoons butter
7 cups boiling water
1 teaspoon thyme
1 cup corn
3 potatoes, cubed
1/4 teaspoon cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice

Steps:

  • Roll the squirrel pieces in flour, salt, and pepper.
  • Brown in butter.
  • Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
  • Add the tomatoes and continue to simmer another hour.

OLD-FASHIONED SQUIRREL STEW RECIPE



Old-Fashioned Squirrel Stew Recipe image

Provided by á-174942

Number Of Ingredients 13

3 squirrels cut serving pieces
3 quarts water
2 slices bacon diced
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1 bay leaf
1 cup chopped onion
1 can tomatoes - (15 oz) drained
2 cups diced potatoes
2 cups fresh or frozen lima beans
2 cups fresh or frozen corn

Steps:

  • Place the squirrels in a stew pot, add water and bring to a boil. Reduce heat and simmer until the meat pulls easily from the bone, about 1 1/2 to 2 hours. Skim the surface of the water occasionally. Separate meat from bones, and return the meat to the broth. Add the remaining ingredients, except corn, and cook for one hour. Add corn, and cook 10 minutes more. This recipe yields ?? servings.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

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