Heat olive oil in a large heavy pot.
Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
Bring mixture to a boil, then lower heat to a simmer.
Simmer 1 1/2 hours.
Add carrots and celery and simmer an additional 30 minutes.
You may have to add some more water at this point.
Add mushrooms and cooked barley, simmer another 15 minutes.
Remove bay leaves and serve.
utch oven to make the stew, but a good sized pot
alt and black pepper. Sprinkle beef with more salt and black
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
Cover, and cook 6 to 8 hours on Low.
Heat oil in large pan over med-high heat.
Add beef and saute for five minutes, browning on both sides.
Remove meat from pan.
Add onion and garlic.
Saute five minutes.
Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
Bring to a boil.
Add beef and simmer 1 hour.
Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
Add the flour and water and cook five more minutes.
nd pepper.
Coat the beef in the flour mixture, then
iece of wax paper. Dredge beef cubes well on all sides
In large skillet, brown hamburger and onions; drain off fat. Add diced potatoes, cream-style corn, beef broth, salt and pepper. Mix well.
Cover and cook over low heat for 20 to 25 minutes, stirring occasionally.
Makes 4 servings.
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
Preheat oven to 350.
Salt and pepper pork chops. Brown slightly on each side.
Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
Bake for 1 1/2 hours. Drain after cooking.
These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
he vegetables then add the Beef Broth while stirring. Bring up to
In saucepan combine vegetable juice cocktail, beef broth and water.
Heat through.
Serve in 6 mugs.
This is good served warm or chilled.
br>Slowly whisk in chicken broth, scraping up any browned bits
add a few pieces of beef at a time shaking well
about 2 minutes. Toss the beef cubes in salt and pepper
se later.
* Place the stew meat in the bacon grease
educe the cooking time, as beef takes forever to get tender
he pot.
Add the beef broth, thyme, and bay leaves, and
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
n a plastic bag. Add beef, seal and shake to coat