October 20th, 2009

Pa’s Steak and Stew Delight

Oh, it’s getting cold outside. And that means it’s time for stew.

You know, the kind you take your time with and let simmer until you’re ready for dinner — the old-fashioned way.

Here, “Pa” gives us his secrets for making absolutely perfect steak stew.

P.S. Do you like other stuff (like peas in the photo below)? Add them to personalize your own stew!


1 lb. cube steak (cut into pieces)

4 lbs. stew meat

1 pkg. chricio (2) sticks

1 1/2 bottle Holland House red wine (for cooking)

1 lg. onion

3 green peppers

1 tbsp. hot crushed peppers

2 1/2 tbsp. paprika

3 cans Hunts tomato sauce

2 c. water

2 1/2 lbs. potatoes

In large pot heat 4 tablespoons of cooking oil. Cut up onion and 1 pepper (dice). Cook until about 1/2 done. Add paprika. Add crushed pepper; simmer 10 minutes on low. Add wine and put all meat in; cook for 2 hours on low heat. Add the rest of the peppers and potatoes (diced) 45 minutes before the meat is done.

Recipe courtesy of Cooks.com.

Photo courtesy of Janni402 at Recipezaar.com.