Beef Stew! [country kitchen]greenspun.com : LUSENET : Countryside : One Thread
Hey folks! Due to the response I've received via emails-- this is how I build my stew. You may wanna change some things and I imagine it'll still be fit to eat. 5 # carrots, 10 # beef-cut into cubes about 1" sq. with fat trimmed off, head of cabbage, 2 cans of corn, 4 cans of green beans, 2 cans of red beans,[202 sized cans except the tomatoes] 5 onions, 1 qt of chopped tomatoes, 5 medium sized taters. I add a qt. of water. Sometimes I even throw in brussel spruts, brochli, or even butter beans. I NEVER use peas, chicken, hog or turk. I also don't use hamburger, tomato juice or tomato sauce.
Throw all this stuff in a pressure cooker and cook for 20 minutes after reachin 15# of steam pressure. Let it set and reduce pressure while still in the cooker.
I've been cookin this for several years and it ain't killed nobody yet! Well, not directly anyhow--! Getcha plenty a crak's, iced T and some time---you're gonna need all three! Enjoy!!! Matt. 24:44
-- hoot gibson (firstname.lastname@example.org), November 05, 2000
Hoot, this sounds great. Will be at the top of my list of things tomake. While I'm on here I want to thank you gals for the help with the long skirts. Full hands going up stairs? Before you pick up your load, bend down, reach under your skirt, grab the hem of the back, hang onto it, bring it up and forward and tuck into the waist band. Looks goofy as heck but hey-- it works. Clare
-- Clare Baldwin (email@example.com), November 05, 2000.
-- Phyllis (firstname.lastname@example.org), November 05, 2000.
I think I'll try that along with the chili at our cookout next month.
-- Jay Blair (email@example.com), November 05, 2000.
Thanks, Hoot! What size pressure cooker are you using? Sounds like I may have to use the one I do canning in! Can't wait to try it! Yumm! Jan
-- Jan in Colorado (Janice12@aol.com), November 06, 2000.
I did forget to say how big of a cooker, didn't I? Mine is a 5 gallon and I fill it mostly up when I make the stuff. We end up freezin most of't in small containers [butter tubs] to be used later. I also failed to mention another ingred--celery! Lots of garlic salt, pepper and regular salt. Hey, somethin else that is real good to eat--deep fried taters, onions and carrots. I don't peel, scrape anything although I do wash it rite well and cut up but not real small. Hope this helps. Matt. 24:44
-- old hoot gibson--the Illinois hillbilly. (firstname.lastname@example.org), November 06, 2000.
Ya know somethin, old hoot gibson, ya even got this here vegetarian reading yer recipe! I like yer style!
-- Cathy Horn (email@example.com), November 07, 2000.