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Nola's Beef
Apple Vegetable Stew
| Submitted by:
Nola Bromley from Missouri |
I N
G R E D I E N T S
1 1/2-2 lbs. Beef cut into bite-sized
pieces
1 large onion, cubed
1/2 bunch of Celery, chopped
1 lb. of sliced mushrooms
6-7 New Red Potatoes, washed and quartered
2 Sweet Potatoes, peeled and cubed into bite-sized pieces
1 Zucchini, halved and cut into bite-sized slices
1 Yellow Squash, halved and cut into bite-sized slices
1 each, Red, Yellow and Green Pepper, sliced to your choice of style, like cubed or
slivered
2 Granny Smith Apples, cored and cut into bite-sized pieces
2 14-oz. cans of chopped Tomatoes plus the juices or 3-4 fresh tomatoes cut into
bite-sized pieces
Other vegetables may be added according to your tastes but this mixture gives a nice color
presentation
1 can Vegetable Broth
Apple Juice
I
N S T R U C T I O N S
Brown the beef, onions, celery and mushrooms
in a small amount of oil in a 12 qt stock pot.
Add the rest of ingredients and add enough apple juice to cover the mixture.
Simmer until the vegetables are tender
Season with salt and pepper to taste. (Go sparingly to allow the vegetable flavors
to meld)
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Substitutions
Experiment with other vegetables such as parsnips, carrots or other root vegetables.
For a vegetarian version, use a "meaty" mushroom such as shiitake or
portobella instead of beef.
Shiitake Mushrooms
Shiitake mushrooms were originally grown in Japan and Korea but production has migrated to
the United States. The shiitake has a meaty texture and a "bosky" or
woodsy flavor and makes a great meat substitute.
To select these mushrooms, pick the ones with a smooth top that is slightly curled under
but don't' take ones that are wrinkled (old).
Stems should be removed and used for flavoring of stocks or soup then removed and
discarded. In this recipe you may want to put the stems in cheesecloth bag for easy
removal when the stew is done. If you are using the caps then reserve the stems for
another use.
Portobella Mushrooms
The portobella mushroom is simply a very large brown mushroom. When the mushroom is
younger and smaller it is sold as "brown crimini". The mature portobella
is frequently as large as 6" across and can be sliced or chopped but is beautiful
grilled and served whole or in large slices. As in the case of the shiitake, the
portobella has a firm meaty texture and imparts a woodsy flavor. The stems are tough
and should be reserved for the soup or stock pot, then discarded before serving. |
