Meat & Seafood

One pound raw of stewing beef, shank, boneless beef short ribs or bone-in short ribs makes two-three 3-oz. servings cooked.

To make stew in a crock-pot, first lightly coat the beef with flour and seasoning. Fry to golden brown in a heavy pan with oil or butter over medium heat. Add vegetables, water or broth. Add a dash of red wine to stew liquid for taste and aroma.

To make stew on the stove, first lightly coat the beef with flour and seasoning. Fry to golden brown in a heavy pan with oil or butter over medium heat. Add vegetables, water or broth. Cover and bring to a boil. Simmer over low heat until vegetables and meat are completely cooked.

To make soup, add meat to pot with water, onion, celery, garlic and bouillon. Bring to a boil then simmer over low heat, stirring frequently. Add cut vegetables one hour before serving.

To check for doneness, insert a fork into beef. When fork can be inserted without resistance, meat is done.

Use vegetables such as celery, onions, green beans, peas and carrots.