Working Barn Stew Recipes

BARN RAISING STEW

Steps:

• Cut chicken into 1 inch cubes.
• Heat oil in stew pot over medium heat.
• Add chicken, onion, pepper, and garlic. Cook until chicken is no longer pink.
• Add remaining ingredients and stir thoroughly.
• Reduce heat to low; allow to simmer for 30 minutes.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

WORKING BARN STEW

Steps:

• In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers, and garlic, and cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.

WORKING BARN STEW

Steps:

• In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers, and garlic; cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.