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BEEF STEW
12
servings
5 C water
3 -3 1/2 lbs. stew meat
3-6 C red
wine
3/4 C flour
1 1/2 C olive oil
4-5 8-oz. cans of mushrooms
(stems and pieces)
2 packs Good Seasons Italian dressing mix
1/2 box
Bisto brown gravy mix (Knorr may be substituted)
5 cubes beef
bouillon
1 clove fresh garlic
Preparation time 20-30 minutes,
Cooking time 3-4 hours
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In a large skillet, heat oil, flour and brown the stew
meat;
In a large pot combine water, bullion, garlic, 1 packet of
dressing, 2 C red wine, 1/4 C Bisto and mushrooms with juice;
Bring to
a boil and add browned stew meat;
Return to boil;
Reduce to simmer
and cook on for 3-4 hours; midway through cooking process, add 1 cup red
wine;
Be sure to stir occasionally and add Bisto until desired
thickness; add Italian seasoning to desired taste;
About 15 minutes
before serving, add remaining red win to desired taste: additional Bisto
may be added to return to desired thickness.
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POLENTA
12
servings
Pheasant brand Polenta mix
2 quarts chicken broth
1
- 3 cups of water
1 - 1 1/2 C Monterey Jack cheese
1 cube
butter
1 - 1 1/2 C blue cheese
3 T course ground
pepper
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In a large pot, add chicken broth and bring to
boil;
Reduce heat and slowly pour in polenta while stirring;
Follow
direction on polenta packet for proper ratio of polenta mix to 2 quarts
chicken broth;
Stir polenta frequently;
During the last 10-15
minutes of cooking, may need to add water to cook polenta
entirely;
Different variations may include adding 1 - 1 1/2 C Monterey
Jack cheese during the last 5 cooking minutes, stirring polenta until
cheese is melted; Also, 1 cube butter may be added during the last 5
cooking minutes, stirring polenta until butter is melted. Different
cheeses may be substituted;
Preparation time 10 minutes, Cooking
time 40 - 60 minutes
To serve polenta, scoop onto dish and cover
with beef stew; for added flavor sprinkle blue cheese and black pepper
atop dish.
This traditional Swiss-Italian meal is excellent when
accompanied by any red wine.
Enjoy!
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