BEEF AND CARROT STEW:
Toss the meat in
Season beef and kidney cubes with salt and pepper.
Dredge with flour.
Saute in butter until brown on all sides.
Add onions, brown lightly.
Add bay leaf, beef stock, and Worcestershire. Simmer covered over low heat 2 hours.
Pour in casserole while hot. Place biscuits on top.
Bake at 375 degrees until golden brown.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
ven over medium heat. Sear beef, in batches, about 2 mins
Add the mushrooms and saute for about 4
high heat. Mix the beef and onion together in a bowl
In a 10-inch skillet cook onions, beef and sausage over medium heat until meat is browned.
Pour off fat.
Meanwhile, in Dutch oven, combine remaining ingredients except spaghetti. Cook
over medium heat, stirring occasionally, for 15 minutes. Reduce
heat to low.
Add browned meat.
Cook, stirring occasionally,
until stew is thickened (20 to 30 minutes).
Meanwhile,
cook spaghetti according to package directions.
Serve stew over spaghetti.
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
Cover lentils with boiling water. Let soak while preparing meat.
Heat oil in a large pot.
Brown beef and onions.
Add garlic, broth, salt and pepper.
Cover and cook over low heat for 1 hour.
Drain lentils.
Add lentils and oregano to pot.
Cover and cook 30 minutes longer, or until meat and lentils are tender.
quart stock pot, until beef is well browned. (Note:
Cook and stir stew meat in a large saucepan
Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
Layer the potatoes on top of the beef.
Add the salt, pepper, cloves, bay leaf, and saffron.
Pour the wine over and add enough water to cover.
Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
Makes 4 servings.
Serve immediately Real Stew.
For the Stew:
Season the beef generously with salt and pepper.
ou will brown the beef in, and the best for a
br>Arrange onions, carrots and celery over bones. Roast
n all sides. Remove meat and set aside. Add the onion
oil, then turn off and let stand while you prepare
Trim fat from beef. Cut beef into 3/4-inch cubes. Set aside. Place 1/2 cup flour in resealable plastic food storage bag. Add beef and seal the bag.
Shake bag to coat beef cubes with flour evenly on all sides. Place beef cubes in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic.
Stir well. Cover slow cooker and cook on high 4 to 6 hours or on low 8 to 12 hours. (One hour before serving, turn slow cooker to high if on low setting.)
In Dutch oven, heat the oil over medium heat until hot.
Add beef and garlic, half at a time, and brown.
Stir occasionally. Pour off drippings.
Season beef with thyme, salt and pepper.
Add broth and wine to beef and bring to a boil.
Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
Saute beef and kidney with onion in large skillet.
Add salt and pepper.
Bring to boil.
Reduce heat and simmer covered for 45 minutes.
Add potatoes; return mixture to boiling and simmer covered for 20 minutes longer or until potatoes and meat are tender.