Stews are simmering

Local residents share their favorite recipes for this winter comfort food

The weather has finally cooled off. The comforting aroma of stew simmering in the kitchen warms the chill in the air.

But what kind is it? It could be Italian or German stew, an easy stew or a complex stew; there is a vast variety to tempt the palate. Local residents have shared their favorite winter treat they make to warm the soul.

Lorene Sandford's easy stew

1 1/2 pounds lean beef, cut in 1 1/2-inch cubes (chuck, round, or top sirloin)

2 teaspoons salt

1/2 teaspoon basil leaves

1/4 teaspoon pepper

2 stalks celery, cut in diagonal slices

4 carrots, cut in halves length-wise and crosswise

2 onions, cut in 1/2-inch slices

1 10 1/2-ounce can condensed tomato soup

1/2 soup can water

3 potatoes, peeled and cubed

Place beef (no need to brown it) in three-quart casserole dish. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly and bake in slow oven (300 degrees) for three hours. Add potatoes and bake 45 minutes longer.

Makes 5 servings.

Marlys Weiland's excellent beef stew

6 potatoes, cubed

2 pounds stew meat, unbrowned

1 cup canned tomatoes

1 tablespoon sugar

6 carrots, sliced thin

1/2 cup diced celery

3 tablespoons tapioca

1 1/2 teaspoons salt

1 slice white bread, cut in small pieces

Mix all ingredients and put in greased casserole. Cover and bake at 325 degrees for three-and-a-half hours.

Betsie Gimes' wine stew

2 pounds stew meat

2 tablespoons oil

1 can tomato wedges

4 carrots, peeled and sliced

1 small onion, sliced

1 celery stalk, chopped

1 cup dry red wine (burgundy)

1/2 cup water

1/4 cup chopped parsley

3 tablespoons flour

3 tablespoons butter, softened

3 tablespoons dry sherry

Brown meat in oil and add next seven ingredients. Simmer one-and-a-half hours. Make a roux of flour and butter and add to the pot. Stir a few minutes to thicken and add sherry. Serve with rice or potatoes.

Makes four servings.

Laurie Schmidt's Fran's quick Italian beef stew

1 to 1 1/2 pounds beef stew meat, cut into small pieces

1 medium size onion, chopped

2 carrots, sliced

1 ounce olive oil

1 ounce butter

2 tablespoons fresh parsley, chopped

2 cloves of garlic, minced

1 15-ounce can tomato sauce

1 cup white wine

1/2 teaspoon rosemary

1 teaspoon paprika

1/4 teaspoon pepper

Heat oil and butter in five- to six-quart stock pot. Braise beef for 20 minutes over medium heat. Stir occasionally.

Add onion, garlic, rosemary, parsley and wine. Cover and cook slowly for 10 minutes. Add tomato sauce, carrots and remaining spices. Cover and simmer over low heat until tender.

Total cooking time is approximately one-and-a-half hours. Serve by itself or over cooked white rice.

Patty Garcia's good beef stew

2 pounds beef stew meat, cut into 1-inch pieces

1/3 cup all-purpose flour

1/4 cup vegetable oil

1/2 cup snipped parsley

3 tablespoons packed brown sugar

1 tablespoon salt

1/2 teaspoon dried rosemary leaves

1 can (10 1/2 ounces) condensed beef broth

1/4 cup vinegar

1 can (12 ounces) beer

1 large onion, sliced

2 small cloves garlic, crushed

6 large potatoes, cut into quarters

1 small bag carrots

Heat oven to 325 degrees. Coat beef pieces with flour. Brown beef a few pieces at a time in oil in Dutch oven over medium heat; drain. Remove beef from Dutch oven

Mix parsley, brown sugar, salt and rosemary in Dutch oven. Stir in broth and vinegar gradually, scraping bottom of pan until gravy is smooth. Heat to boiling, stirring constantly. Stir in beer, onion, garlic and beef. Add potatoes and carrots. Cover and bake until beef and potatoes are tender, stirring occasionally for about three hours. Makes six servings.

Diana Weisz's German beef stew and frogmore stew

German beef stew

1 1/2 pounds beef stew meat

1 cup diced carrot

1 cup peeled and diced apple

1 medium onion, sliced

2 cloves garlic, minced

3/4 cup red wine

1 can beef broth

2 bay leaves

1/2 teaspoon thyme

Wondra flour (or mix 1/4 cup cold water and 1 Tbsp. flour

In large pot, brown meat in oil. Drain fat. Add carrot, apple, onion, wine, beef broth, garlic, bay leaf and thyme. Bring to a light boil and reduce heat. Cover and simmer two hours or until meat is tender. Stir in Wondra flour or flour mixture. Cook and stir until thickened and bubbly, about one to two minutes. Serve over hot, wide egg noodles.

Frogmore stew

1 large onion, diced

2 large potatoes, diced

1/2 pound smoked sausage (such as Kielbasa)

2 ears corn on the cob, cut into three to four pieces

1 cup beer

1 1/2 tablespoons Old Bay seasoning

3/4 pounds large shrimp, peeled and drained

S and P and hot sauce to taste

Place onion, potatoes, corn and sausage in a large stockpot. Add water, just enough to cover items. Add beer and Old Bay and bring to a boil. Reduce heat and simmer until vegetables are just soft, about 12 to 18 minutes. Add shrimp just before serving and cook until pink, three to five minutes depending on size. Add S&P and hot sauce. Serve immediately in large bowls.

Joanie Selman Prince's mamma's lazy day stew

2 pounds beef stew meat

8 carrots

3-4 potatoes

1 cup chopped celery 1 large container tomatoes

1/2 package onion soup mix

3 ounces cooking sherry

3 tablespoons tapioca

1 tablespoons sugar

1 tablespoons salt (optional)

Pepper to taste

A little thyme, rosemary and marjoram

Mix all ingredients except potatoes. Place in 250 degree oven for six hours. Add potatoes two hours before done.

Serves eight.

Sharleen Leal's beef stew cacciatore

Olive oil

2 medium chopped onions

Flour

3 pounds stew meat

3 cloves garlic, minced

1 can crushed tomatoes

2 green peppers, cut in squares

2 teaspoons salt

1/2 teaspoon oregano

1/4 teaspoon pepper

1 cup beef bouillion

3/4 cup red wine

12 ounces medium-sized seashell noodles

Dredge stew meat in flour and brown in oil. Add onions and garlic and saute with meat. Add the rest of the ingredients except for noodles. Simmer stew at least one hour or longer. Pour over noodles and sprinkle with parmesan cheese.