Meet the Cook: Next to hamburger, round steak probably is the most frequent dinner "guest" at our place! I'm always experimenting with recipes, changing them to fit our tastes...this one's easy and good.
Our little town has a post office, a cafe, two gas stations and two country stores. My husband and I have a pair of sons, 13 and 9, and a daughter, 7. I work part-time in the cafeteria at their school (it's small, with only about 100 students or so) helping prepare lunch.
"I created this savory stew one evening while trying to use up leftover ham," recalls Shannon Smith of Mt. Horeb, Wisconsin. "My husband loved it and told me to write down the recipe. I passed it on to the other women in the family...now it's everyone's favorite."
Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly-baked bread and everyone will be happy.
“I modified the ingredients in this main dish to suit my family,” notes Geri Faustich of Appleton, Wisconsin. “It’s quick to put together in the morning, and at the end of the day, all we do is cook the noodles and eat!” TIP: “This recipe can be doubled or tripled, which I often do when we’re spending time at the cottage with two other families.”
I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. —Janice Christofferson, Eagle River, Wisconsin
I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage.—Joanne Iovino, Kings Park, New York