One Click: Stew

It’s time to think about stew - not in the Northern Hemisphere, perhaps, but for readers in Australia and New Zealand, where it’s winter. You’ll find a variety of stews on this blog, with each linking to the others in a system I call “grouping.” 

You can always look stews up in the Index, but with so many different categories, you may miss one or two. This linked listing should greatly simplify your choices, Give it a test run to see how it works!

Beef Stew:

• Oven Beef Stew

• No-Peek Stew

• No-Fuss Beef Stew

• Easiest-Ever Meatball Stew

• Meatball Stew

• Harvest Stew

• Beef Stroganoff “Stew”

Pork Stew:

• African Fire Pork Stew

Poultry Stew: 

• Farmhouse Turkey Stew

• Creamy Chicken Stew

Vegetarian Stew:

• Chickpea Stew with a Kick

Easiest-Ever Meatball Stew

Yesterday, I blogged a great Meatball Stew. Here’s another, even quicker and simpler, Meatball Stew. I’ve modified it from my 1987 book, The Galley Gourmet, published in the US and Canada. The quantities below are a guideline to be increased or decreased as you like.  

Easiest-Ever Meatball Stew:

2 tbsp. (30 mL) canola oil

24 (give or take) frozen meatballs (or see recipe below)

1/4 c. (60 mL) flour

One 12 fl. oz. (341 mL) can niblet corn, liquid reserved

One 14 fl. oz. (398 mL) can peas and carrots, liquid reserved (see Can Quantities Note)

1-/1-4 c. (300 mL) water

1 tbsp. (15 mL) beef-flavored extract 

1 tbsp. (15 mL) beef-flavored gravy darkener

2 medium potatoes, peeled, diced in 1/2-in. (1.24 cm) pieces

Salt and pepper, to taste

In large skillet on medium-high heat, sear meatballs but do not cook through. Set meatballs aside, draining on paper toweling. Do not drain fat from skillet. Reduce heat to medium. Sprinkle flour over fat, stirring well. Allow to bubble 1 min. Add drained liquid from corn, peas and carrots (see Canned Liquids Note). 

Continue to cook until mixture thickens to become gravy. In a lidded jar, shake together water and beef-flavored extract and gravy darkener until well combined. Add to gravy in small batches ... You may not need it all. 

Add vegetables, potatoes, and additional water and beef extract and darkener, if needed. Cover and bring to a boil. Reduce heat to simmer, adding meatballs, cooking 12-to-15 min. or until meatballs are cooked through and potato is tender. Season to taste. Serves 4. 

Can Quantities Note: Can sizes (and other packaged foods) are smaller than they were, years ago.  While this is annoying, exact measurements aren’t crucial to this recipe. Using two cans of each may work even better for you. 

Canned Liquids Note: If you’d prefer to use fresh or frozen vegetables, by all means do. Dissolve a little more beef extract in additional water or stock and you should be fine, as long as you don’t use too much of either. Taste before you waste!

For other stews, see One Click: Stew.

Make your own Meatballs, if you prefer. Here’s how!

How to Make Meatballs:

1-1/2 lb. (700 g) ground beef

2 oz. (57 g) packet dry onion soup mix

1/2 c. (125 mL) soft bread crumbs, lightly compressed in measuring cup

2 eggs, whisked with fork

2 tbsp. (25 mL) fresh parsley, chopped

Salt and pepper, to taste

2 tsp. (10 mL) oil

With clean hands, combine all ingredients except oil. Form into balls 1-in. (2.54 cm) in diameter. In large skillet, heat oil over medium setting. Add meatballs, turning constantly until evenly browned. Reduce heat to medium-low. Cover skillet, simmering meatballs about 15 min., until cooked through. Drain on paper towels. Serve with Meatball Stew or choice of sauce.