Stews April 21, 2006 These are some easy to make stews for busy days! Hearty Beef Stew Ingredients: - 1-1 1/2 pounds cubed beef roast or steak - 1/2 cup flour - 1 teaspoon salt (optional) - 1 teaspoon ground black pepper - 2 tablespoons olive oil - 1 large onion, diced - 1 garlic clove, minced - 1/4 tsp. dried thyme - 3 1/2 cups beef broth - 2 medium potatoes, diced - 1/2 pound baby carrots Directions Put flour, salt and pepper in a large plastic storage bag and set aside. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour and shake until well coated. Shake off the meat pieces and add them to the oil. Sauté til browned. Add the chopped onion and cook til softened. Add any flour that was left in the bag and stir in to the meat and onion in the pan. Add the thyme, garlic and the beef broth. Stir to mix. Cover and cook on low for 1 and 1/2 hours, stirring occasionally. Add the potatoes and carrots to the pot and cook for another 45 minutes. Makes 6 servings. Mexican Beef Stew Ingredients: - 2 1/2 pounds chuck roast, trimmed of fat and cubed - 4 tablespoons flour - 2 tablespoons olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 2 jalapeno peppers, seeded and minced - 3 cups beef stock - 2 tablespoons tomato paste - 1 can black beans, drained and rinsed - 2 teaspoons cumin - 2 teaspoons chili powder Directions Preheat oven to 350 degrees F. Coat the meat pieces with the flour, then brown in the oil in an ovenproof Dutch oven. Add the onion, garlic, jalapeño, beef stock, tomato paste, beans, cumin and chili powder; bring to a simmer on the stove. Cover Dutch oven and place in preheated oven, baking for 2 to 2-1/2 hours, until meat is tender. Serve with warmed tortillas instead of bread. 6 servings. Vegetarian Lentil Squash Stew Ingredients: - 1 1/2 cups dried lentils - 3 cups water - 1 1/4 pounds butternut squash, peeled, chunked - 2 cups marinara or spaghetti sauce - 8 ounces green beans, ends trimmed and cut in half - 1 medium bell pepper, cut into - 1 inch pieces - 2 medium red potatoes, cubed with skin on - 3/4 cup chopped onion - 1 teaspoon minced garlic Directions Mix lentils and 3 cups water in a crockpot. In a large bowl, mix together the remaining ingredients. Place mixed ingredients on top of the lentils in the crockpot. Cook on low for 8 to 10 hours until vegetables and lentils are tender. Notes: you can use sweet potato instead of squash if you wish.

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Jeff Radel, CRS 'Make a Smart Move' House of Brokers Realty, Inc. 1515 Chapel Hill Rd. Columbia, MO 65203 Phone: 573-446-6529 Fax: 573-446-5408 jefrealtor@aol.com Website			Donna Adams, GRI, ABR 'Make A Smart Move!!!' House of Brokers Realty, Inc. 1515 Chapel Hill Rd. Columbia, MO 65203 Phone: 573-446-6530 Fax: 573-446-5408 dadams@houseofbrokers.com Website