Zarembas Stew Recipes

ZAREMBA STEW - NOW THIS IS TO DIE FOR!

Zaremba Stew - Now This is to Die For! image

Make and share this Zaremba Stew - Now This is to Die For! recipe from Food.com.

Provided by Mimi Bobeck

Categories Stew

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs of certified angus beef eye round, fresh (Original recipe calls for any type of roasting beef)
1 teaspoon garlic salt
1 teaspoon dehydrated onion
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon white pepper (optional)
1 teaspoon paprika
2 (15 ounce) cans peas and carrots (original recipe calls for fresh carrots and peas)
1 (16 ounce) can black beans
1/2 cup tomato sauce or 1/2 cup tomato paste
1/2 cup salsa
1/2 cup marsala wine
1 (14 ounce) can vegetable broth (your choice) or 1 (14 ounce) can beef broth (your choice)
1 cup Burgundy wine
2 -3 large potatoes (If you like potatoes, you can use either, see instructions below) or 5 -6 small red potatoes (If you like potatoes, you can use either, see instructions below)

Steps:

In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.
Microwave for about 2-3 minutes.
Place beef into a slow-cooker.
Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.
Pour the spice and wine mixture over the beef in the slow-cooker.
Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.
Set the slow cooker for 8-10 hours to seal in the incredible flavours.
Serve 8-10 hours later to a very happy family.
***NOTE:If you want to, you can also add 2-3 large potatoes or 5-6 small red potatoes to this if you like potatoes.
If you decide to do this, they should be added last.

Nutrition Facts : Calories 437.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 61.2, Sodium 331.6, Carbohydrate 43.7, Fiber 9.9, Sugar 2.6, Protein 34.5

HEARTY MEATBALL STEW

Hearty Meatball Stew image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 slice white sandwich bread, torn into small pieces
8 ounces 20-percent-fat ground beef (about 8 ounces)
2 sweet mild Italian sausages, casings removed
One 15-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces

Steps:

For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

ZAREMBA'S STEW

Zaremba's Stew image

Got this recipe from a nice Polish lady at Polish festival in Cleveland, Ohio. She said it was an Old Polish recipe that she added some "new world" ingrediants to jazz it up.

Provided by Loves2Teach

Categories Stew

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs london broil beef, cut in 2 inch cubes
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup salsa
1/2 cup tomato sauce (Garlic and Onion Flavor)
2 cans peas and carrots (drained)
2 cans black beans (drained)
1/4 cup marsala wine
4 red potatoes, cut into cubes
1/4 cup honey
3 cans nonfat beef broth

Steps:

Place beef in a slow cooker.
In a small bowl, combine the rest of the ingredients and mix well.
Pour over beef in the crockpot.
Cook on low setting for 8 hours.
Most delicious stew you ever had in your life!

Nutrition Facts : Calories 322.7, Fat 8.3, SaturatedFat 3.4, Cholesterol 73.7, Sodium 260.3, Carbohydrate 28.8, Fiber 2.4, Sugar 11.5, Protein 26.7

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