Kathy Maister's Start Cooking

Beef Stew

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

8-10 Servings

3 pounds of stew beef cut into 1 ½ inch cubes
1 large onion, diced
4 fresh tomatoes cut into wedges
½ pound baby carrots
1 sweet red pepper cut into ½ inch strips
1 pound of small mushrooms cleaned
2 small turnip cut into chunks
2 Tablespoons instant tapioca
½ cup of dry bread crumbs
2 cups of red wine
1 teaspoon salt
½ teaspoon black pepper
½ pound of (frozen) small pearl onions

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid. Bake in a preheated 325 degree oven for 4 hours. Don’t peek! Add the pearl onions after the stew is removed from the oven.
Serve with crusty bread.

Source:
Book: Carry-Out Cuisine by Phyllis Meras
Recipe: Fete Accomplie, Washington, DC

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French Onion Soup

print recipe card posted in Soups, Salads, Sides and Sauces, Vegetarian by Kathy Maister
Difficulty:


Serves 4-6

  • 1-1/2 pounds of onions thinly sliced
  • 3 Tablespoons of unsalted butter
  • 3 Tablespoons of olive oil
  • 1/2 teaspoon of sugar
  • 6 cups of beef stock
  • 4 Tablespoons of brandy
  • 1/2 teaspoon of Dijon mustard
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • French bread (or croutons)
  • 12 slices of Swiss cheese

In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.
Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.
When onions have turned soft and golden brown, gradually stir in beef stock. Bring to a boil; lower heat and simmer gently, covered, for 1 hour.
Toast rounds of French bread.
When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.
Place ovenproof soup bowls or crocks on a baking sheet with sides. Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).
Lay 1-3 thin slices of Swiss cheese on top of the bread.
Under broiler, melt cheese until golden brown and bubbly. Serve Immediately.

Source:The Robert Carrier Cookery Course (1974)

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Santa Fe Chili

print recipe card posted in Lunch, Main Dishes by Kathy Maister
Difficulty:

Add to dutch oven:

  • 1 pound of ground beef – browned
  • 1 medium onion – chopped
  • 1-15.5 oz. can pinto beans
  • 1-15.5 oz. can kidney beans
  • 1-15.5 oz. can black beans
  • 1-15.5 oz. can of corn
  • 1-14.5 oz. can of diced tomatoes with peppers
  • 1-14.5 oz. can of stewed tomatoes
  • 1 8 oz. can of tomato sauce
  • 1 packet of Taco Seasoning Mix
  • 1 packet of dry Ranch Dressing mix
  • 2 cups of water

Mix together all ingredients. Cover and bring to a boil. Turn down to simmer. Cook for 2 hours, stirring occasionally. Garnish: sour cream, diced green onions, corn chips

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