(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: Co - Ox >  Golden Nugget Stew


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



This is an official 5 A Day recipe

• 2 lbs. Beef stew meat, chicken, or turkey meat, cut into 1-inch cubes or pieces
• 3 Tbsp. vegetable oil, divided
• 2 cups water
• 1 oz. Dried mushrooms, any variety
• 16 oz. Baby red potatoes, quartered
• 12 oz. Sweet baby carrots
• 4 cloves elephant garlic, minced
• 8 oz. Pearl onions, peeled*
• 1/2 tsp. instant beef or chicken bouillon granules
• 1 can (14.5 oz) chopped tomatoes, undrained
• 8–10 gold nugget squash**

Before preparing stew, see squash instructions below.**

In a Dutch oven, brown meat, in 2 Tbsp. oil.
Add water, dried mushrooms, potatoes, carrots, garlic, onion, and pepper.
Cover and simmer for 2 hours.

Stir in bouillon and tomatoes.

Remove squash “lid” and set aside; discard seeds and loose fibers from inside.
Place squash in a shallow baking pan.
Spoon stew into squash and replace the lid.

Brush the outside of the squash with the remaining oil.

Bake at 350 degrees for 1/2 hour or until the squash is tender (do not overbake).

Serve each person one squash bowl with stew.

*To peel pearl onions: Place in boiling water for 2–5 minutes, blanch lightly. Remove from boiling water. Chop off end of pearl and squeeze flesh out of skin.

**To cut gold nugget squash easily: Wash each squash. Place whole squash in oven for about 45 minutes at 350 degrees or until it punctures with a sharp knife. Let sit for a few minutes. Using hot mitts to hold the squash, cut 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid. Makes 8-10 individual stew bowls.

Nutritional Analysis Per Serving: Calories, 408; Fat, 15 g; Cholesterol, 56 mg; Fiber, 10 g; Sodium, 391 mg; percent calories from fat, 33%.

Recipe provided by Melissa's/World Variety Produce, Inc.



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages