Stew Recipes

Prairie Recipes

By Collette

Crackers were often found at the general store in barrels on the prairie, but sometimes the town was so small, wives made their own. The following is an 18^th Century recipe.

Homemade Crackers

4 cups of flour                                            ¼ cup butter
1 teaspoon salt                                           1 cup milk           
2 tablespoons sugar
Sift dry ingredients together in a bowl; cut in butter until mealy. Stir in milk, making stiff dough. Roll out thinly on lightly floured surface; cut into shapes with knife or cookie cutters. Pierce each cracker with a fork. Place on lightly greased cookie sheets. Bake at 400 degrees for 15 minutes or until golden.

 Most homesteaders ate stews from animals they hunted and vegetables from their gardens. A typical venison stew follows.

 Stewed Venison

3 tablespoons butter or lard                                ¼ cup flour

1 teaspoon mustard                                             1 teaspoon salt

1 teaspoon brown sugar                                      ¼ teaspoon pepper

2 medium onions chopped                                  4 tomatoes, chopped
2 pounds venison                                                1 teaspoon vinegar

Melt butter or lard in pan. Add mustard, brown sugar, and onions; mix well. Cut venison into small pieces; dip in flour seasoned with salt and pepper. Place over the onion mixture; add tomatoes and sprinkle with vinegar. Cook over low heat for three hours, adding water as needed. Serves: 8
*1 cup of wild mushrooms may be added for extra richness.

 On cold winter evenings, this is one of my family favorites.

 Hearty Beef Stew

2 pounds of trimmed stew meat                          1-3 tablespoons of tomato paste
1/3 cup flour                                                        2 cups new potatoes, diced
1 teaspoon salt                                                              & unpeeled
½ teaspoon seasoned pepper                               2 cups sliced carrots
½ teaspoon celery salt                                         1 small onion, diced
2 teaspoons dried parsley                                    1 bay leaf
1 teaspoon garlic powder                                     2 tablespoons olive oil
1 box beef broth                                                   2-3 beef bouillon cubes

While heating olive oil in 3 quart skillet, toss cubed pieces of stew meat in flour, salt and pepper. Heat oil until hot, and then add beef and chopped onions. Sauté until browned. Add any remaining flour, the box of beef broth, and two beef bouillon cubes. Then add potatoes, carrots, tomato paste and remaining seasonings.

Bring to a boil and simmer for a couple of hours. Top with finishing salt when served.* Serves: 6 
 

*Additional options: fresh sliced mushrooms, 1/3 cup instant barley, 10 ounce package of frozen mixed vegetables, tomato juice as part of the liquid, 1 can chopped tomatoes, and/or 1/3 cup dry red wine.