BASIC STEW
THIS VARIATION
You may substitute lamb or pork shoulder for the beef. Use beef stock for
beef, chicken stock for pork or lamb.
Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all
ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer
2-1/2 hours, until meat is tender. Crockpot directions: pile all
ingredients into crockpot and cook all day on LOW. When done: skim off and
discard fat.
It takes less than 8 minutes to assemble this stew. Then you can pay it
little or no attention as it simmers for about 2-1/2 hours. Make multiples
of the basic stew, then divide stew into 4-serving portions; refrigerate or
in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw
in microwave-safe container on defrost or in refrigerator for 24 hours.
To assemble: heat basic stew, stock, water, and oyster sauce in 4-qt pot
over medium heat until boiling gently. Stir in vegetables. Coo9k 5
minutes, until thawed and hot. Add pasta and, stirring almost constantly,
cook 3 minutes, until pasta is firm but tender and stock is thickened.
Lamb and pork would be good here, too. Oyster sauce and black bean sauce
are available in the Asian-food section of your market. Keep in mind that
noodles will continue to absorb liquid, so this stew should be served
immediately. If you're not sure how soon it will be eaten, cook noodles
separately, thicken stock with 2 tb cornstarch stirred into 1/2 c cold
water, and then add cooked noodles just before serving.
Nutritional information per serving: 548 calories, 47 g protein, 54 g
carbohydrate, 15 g fat, 25% of calories from fat, 111 mg cholesterol, 1701
mg sodium. Exchanges: 2-3/4 starch/bread, 2-1/2 vegetable, 5 lean meat
MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes Submitted By THE LOS ANGELES TIMES FOOD SECTION, MARCH 31,
1994
Posted to MM-Recipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998
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