Zarembas Stew Recipes
ZAREMBA STEW - NOW THIS IS TO DIE FOR!
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
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
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
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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