Best 3 Old Fashioned Stewed Taters N Onions Recipes

If you're looking for a hearty and comforting dish that is full of flavor, you can't go wrong with a classic recipe for stewed taters n onions. This old-fashioned dish is a great way to warm up on a chilly day and is sure to satisfy even the pickiest of eaters. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED STEWED POTATOES

Old-Fashioned Stewed Potatoes image

This old-fashioned recipe is delicious and easy.

Provided by The Southern Lady Cooks

Categories Side Dish

Time 20m

Number Of Ingredients 7

Ingredients

6 or 7 medium sized potatoes (peeled and cut into chunks (you can use any kind of potatoes))
Water (enough to just cover the potatoes in the pot)
1/4 cup chopped onion
2 tablespoons butter
1 tablespoon bacon drippings
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

A classic, the slow braise renders beef stew meat mouth-wateringly tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 14

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

Steps:

On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

The Best Homemade STEWED POTATOES EVER....not Potato Soup image

I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!

Provided by wekitty

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (i save my bacon grease, but if you need to cook 3 pieces)
1 pinch onion powder
1 pinch garlic powder
2 tablespoons flour
1/2 cup water
3 tablespoons butter

Steps:

1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8

Tips:

Choose the right potatoes: Russet potatoes are the best choice for stewing because they hold their shape well and become tender when cooked.
Cut the potatoes into even-sized pieces: This will ensure that they cook evenly.
Use a good quality onion: Yellow onions are a good choice for stewing because they have a mild flavor that will not overpower the other ingredients.
Sauté the onions until they are translucent: This will help to bring out their sweetness.
Add the potatoes and broth to the pot and bring to a boil: Then, reduce the heat to low and simmer until the potatoes are tender.
Season the stew to taste: Salt, pepper, and garlic powder are all good options.
Serve the stew hot: Garnish with fresh parsley or chives.

Conclusion:

Old-fashioned stewed taters n' onions is a simple but hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and onions. With a few simple ingredients and a little bit of time, you can create a delicious and comforting stew that the whole family will enjoy.