Marvelous Recipes

Tender chunks of chicken and hearty vegetables in a rich savory sauce will make your family smile!

6 boneless, skinless chicken breast halves, cut into bite-size chunks
2 tablespoons cooking oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
2 cups peeled, cubed all-purpose potatoes
2 (14 ounces each) cans chicken broth
2 cups water
1 envelope dry onion soup mix
1 garlic clove, minced
1/2 teaspoon rubbed sage
1/2 teaspoon curry powder

In a Dutch oven, brown chicken in oil; transfer to dish and set aside. Add the onion and celery to drippings in Dutch oven and sauté until tender, about 4 minutes. Return chicken to Dutch oven; stir in the carrots and potatoes.

In a large bowl, combine the remaining ingredients; pour into the Dutch oven. Stir to combine. Bring to a boil, over medium-high heat. Reduce heat to low, cover and cook for 1 to 1-1/2 hours or until the chicken is done and the vegetables are tender. Makes 6 generous servings.

I like to serve this stew with a slice of hot corn bread or fluffy buttermilk biscuits.

Emily

Welcome your family home for dinner with this delicious full-flavored beef stew! You won’t have to heat up the house because it all cooks in your slow cooker! Ummmm!

1-1/2 pounds boneless beef bottom round, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons cooking oil
1 (10-1/2 ounces) can condensed French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water

1. Sprinkle the beef with the black pepper and coat with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat; add the beef and cook until browned, stirring often. Transfer cooked beef to a 3-1/2-quart slow cooker.

2. Add the soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours or until the meat is fork-tender.

3. In a small bowl, combine the remaining flour and water until smooth; stir into the beef mixture in slow cooker. Turn heat to High; cover and cook for 15 minutes or until slightly thickened. Makes 6 servings.

Emily

Tender beef and hearty chunks of vegetables all cooked together in a flavorful gravy. Yum! Yum!

1 (14-1/2 oz) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 envelope brown gravy mix
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into eighths

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt, pepper, garlic powder and Worcestershire sauce. Add all the remaining ingredients and stir to blend well.

2. Pour into a greased 13×9-inch (3 quart) baking dish. Cover and bake at 375 degrees F for 2 hours or until the meat and vegetables are tender. Makes 6 servings.

Emily

A quick to put together, all-in-one meal, your family will gladly come to the table to enjoy!

3 medium potatoes, peeled and cut into small cubes
1 (16 oz) package baby carrots
1 large onion, chopped
3 celery ribs, sliced
1 (12 oz) package frozen fully cooked meatballs
1 (10-3/4 oz) can condensed tomato soup, undiluted
1 (10-1/2 oz) can or jar beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

1. Arrange the potatoes, carrots, onion, celery and meatballs in a 5 quart slow cooker.

2. In a large bowl, combine all the remaining ingredients; stir to blend well. Pour over the meatball mixture in slow cooker.

3. Cover and cook on Low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.

Emily

This hearty, robust stew has everything you need for a satisfying family meal. Try it with cheese biscuits or cornbread. Yummy!

1-1/2 pounds boneless beef stew meat, cut into 1-inch pieces
2 beef bouillon cubes
1 cup hot water
3/4 cup chopped onion
1/2 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
2 medium potatoes, peeled and cubed
2 celery ribs, sliced
4 cups shredded cabbage
1 carrot, sliced
1 (8 oz.) can tomato sauce

In a Dutch oven over medium-high heat, brown stew meat, stirring often; drain and return to Dutch oven. Dissolve bouillon cubes in water and add to beef. Stir in the onion, pepper, salt and bay leaf. Cover and simmer over low heat, 1 hour & 15 minutes or until meat is tender.

Add the potatoes, celery, cabbage and carrot. Cover and simmer for 30 minutes or until vegetables are tender. Stir in tomato sauce and simmer, uncovered for 15 to 20 minutes longer. Discard bay leaf before serving. Makes 6-8 servings.

Emily