Over a Cup of Coffee: Making a stew | CraigDailyPress.com

Over a Cup of Coffee: Making a stew

Diane Prather
Diane Prather

Last weekend we visited our kids and grandkids (Jody, Cindy, Jessica, and Jaycee). It was a cold, windy day, and they had just finished putting the makings for potato chowder in the crock pot. Cindy said they would have a nice hot supper for such a cold day. So that made me think that it won’t be long before we’ll be changing the menu from soups and stews to barbecued hamburgers and steaks.

This week’s column features a recipe for a great stew. I’ve made it a lot of times. Enjoy during this cold spell.

Pork Stew

¾ pound lean boneless pork

2 cloves garlic, minced

1 tablespoon cooking oil

1 ½ cups chicken stock or chicken broth*

2 small onions, cut into wedges

1 (7 ½-ounce ) can tomatoes, cut up

1 stalk (1/2 cup) celery, sliced

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

¼ teaspoon salt

1 small yellow summer squash or zucchini

1 (9-ounce) package frozen cut green beans or ¾ pound fresh beans cut into 1-inch pieces

3 tablespoons cold water

1 tablespoon cornstarch

*To make chicken stock, put chicken pieces in a pot. Add some onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Add water. Bring to a boil. Reduce the heat and simmer, uncovered, for about 2 hours. Then lift out the chicken and set aside. Remove vegetables and fat. Save chicken for another dish. Two easier options are to use canned broth or make it from bouillon cubes.

To make the stew, first cut the meat into ¾-inch cubes. In a large soup pot or Dutch oven, cook the meat and onion in the hot oil until the meat is browned. Stir in the chicken stock or broth. Add onions, undrained tomatoes, celery, oregano, cumin and salt. Bring to a boil. Reduce heat and simmer, covered, for about one hour or until meat is tender. Cut the squash in half, lengthwise, and then into ½-inch slices. Add the squash and green beans. (If you use fresh beans, put them in the pot before the squash, bring mixture to a boil, reduce heat, and simmer covered for 10 to 15 minutes. Then stir in the squash and simmer five minutes more.) Combine the water and cornstarch and then stir the mixture into the stew. Cook, stirring, until the stew is thickened and bubbly. Stir and cook about 2 minutes more.

If you have a recipe that you would like to share with readers, please call me at 824-8809 or write to me at PO Box 415, Craig 81626.

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