Tuna Cheddar Chowder and Beef Stew Recipes

Here are two of my favorite chowder and beef stew recipes. The chowder is a hearty dish and very easy to prepare. It is made with ingredients normally found already stocked in a kitchen pantry. It is a wonderful dish to serve all year, but is especially welcome during the long winter months. Serve the chowder along with a green salad, and toasted bread or dinner rolls for a complete meal.

The beef stew recipe has been a favorite at my home since 1982. I've tried many beef stew recipes since then, but have never found another that compares with it. Adding each type of vegetable at the correct time is one of the things that make this beef stew special. Be sure to follow the recipe exactly. Don't simply add all of the ingredients all at once. When done correctly, the potatoes and peas will be perfectly cooked through but not too soft or mushy. The carrots and celery will be slightly crunchy making a nice blend of textures.

Cheddar Tuna Chowder

Ingredients:

1 small onion, chopped fine
2 large potatoes, cut in 3/4 inch pieces
1/2 cup carrots, cut in 1/2 inch pieces
1/2 cup celery, cut in 1/2 inch pieces
1/4 cup butter
1/4 cup flour
2 cups boiling water, saved from cooking vegetables
1 teaspoon salt
2 cups milk
3/4 pound sharp cheddar cheese, shredded
1 15 ounce can creamed corn
1 8 ounce can tuna, undrained
1 pinch crushed rosemary
Dash hot pepper sauce, or to taste
1/4 cup chopped chives
1/2 teaspoon ground black pepper

Preparation:

Add the salt and cut potatoes to a pan of boiling water. Cook for 10 minutes. Add the carrots and celery and cook an additional 10 minutes, or until all vegetables are tender. Set aside.

In a large pot cook onion in butter until onion turns clear. Add the flour a little at a time, stirring until all flour is moistened. Turn off heat.

Drain cooked vegetables, reserving 2 cups cooking water. Add the reserved water to flour and onion mixture, stirring well to prevent lumps. Add cooked vegetables and stir. Bring to medium heat. Stir until mixture thickens. Reduce heat.

To the cooked vegetables, add milk, creamed corn, and canned tuna. Bring to a low simmer. Add cheddar cheese, crushed rosemary, chopped chives and ground black pepper. Add a dash of hot pepper sauce or to taste. Stir well. Simmer gently for at least 10 minutes.

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Remove beef and set aside, making sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Reduce heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an additional 10 minutes.

7. Add celery and cook for an additional 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

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