Idea Alley

Stew, Asian soup warm Kats' hearts

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Karen E. Segrave shares this beef stew recipe. Segrave notes she got the recipe from a magazine.

Make-It-Mine Fireside Beef Stew

1 1/2 pounds boneless beef chuck pot roast

1 pound butternut squash, peeled, seeded and cut into 1 1/2 inch pieces

2 small onions, cut into wedges

2 cloves garlic, minced

1 (14 1/2-ounce) can beef broth

1 (8-ounce) can tomato sauce

2 tablespoons Worcestershire sauce

1 teaspoon mustard powder

1/4 teaspoon ground black pepper

1/8 teaspoon allspice

2 tablespoons cold water

4 teaspoons cornstarch

1 (9-ounce) package frozen Italian green beans

Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3 1/2- to 4 1/2-quart slow cooker. Add squash, onions and garlic. Stir in broth, tomato sauce, Worcestershire sauce, mustard powder, pepper and allspice.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

If using low setting, turn cooker to high. In a small bowl, whisk together the cold water and cornstarch. Stir the dissolved cornstarch and green beans into the cooker. Cover and cook 15 minutes more or until beans are heated through and stew has thickened.

Makes about 6 servings.

Jeffrey L. Palsa share this Asian-inspired soup.

"I have been working with this recipe for awhile and have it where I am happy with it," Palsa writes.

"I think it is better than most versions served locally. The ingredient list looks daunting, but after it is assembled, it is dump and simmer. The straw mushrooms and dried black fungus I find at Mr. Chen's Asian market (Asher and University)."

Hot and Sour Soup

1/2 ounce dried black fungus (dried mushroom shreds)

8 cups chicken stock, divided use

3 tablespoons soy sauce

1/4 pound julienned pork (sirloin or loin)

1 cup sliced shiitake or baby portobello mushrooms

1 (15-ounce) can straw mushrooms

2 tablespoons garlic chile paste

1/2 teaspoon ground white pepper

1/4 cup sherry vinegar

1 (8-ounce) can sliced bamboo shoots with liquid

1 (8-ounce) can sliced water chestnuts with liquid

1 (15-ounce) can chopped baby corn with liquid

5 teaspoons cornstarch dissolved in 5 teaspoons cold water

2 eggs, beaten

1/4 teaspoon sesame oil

Green onion, finely chopped for garnish

Soak fungus in 2 cups stock for 1 hour.

Bring 6 cups stock, soy sauce, pork, mushrooms and chile paste to a simmer for 10 minutes. Add white pepper, vinegar, bamboo shoots, water chestnuts, baby corn and soaked fungus with soaking liquid; return to simmer for 10 minutes.

Mix dissolved cornstarch well and slowly whisk into soup mixture. Simmer 10 minutes.

Remove form heat and slowly add the beaten eggs in a thin stream while slowly stirring constantly. Stir in sesame oil

Serve garnished with chopped green onions. Soup freezes well.

REQUEST

• Hot water cornbread for a Cabot reader.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

[email protected]

Please include a daytime phone number.

Food on 01/24/2018

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