Place corned beef in crockpot.
Sprinkle tapioca evenly over meat.
Spread carrots, onions and cabbage evenly around and over meat.
In a mixing bowl, combine remainder of ingredients.
Pour over meat and veges.
Cook on low for 6-8 hours.
Remove cloves and bay leaf before serving.
Cook and stir beef in a large saucepan or
Brown ground beef and drain;set aside.
Heat olive oil in skillet and add onion and cook 2-3 minutes.
add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme.
Mix well.
add broth.
Heat to boiling; reduce heat.
cover and cook 20 minutes.
stir in corn and beans.
cover and cook 15 minutes.
arge soup pot, place corned beef brisket and all the spices
In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
About 8 hours before serving, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, Worcestershire sauce and dry mustard. Cover; cook on high in crock-pot for 8 hours.
Stir with fork until meat is shredded.
Line sub rolls with Boston lettuce; fill with meat mixture.
Sprinkle with chopped tomato.
Makes 12 sandwiches.
ver medium heat. Cover the beef with the flour.
Put
Cook and stir stew meat in a large saucepan
Brown the ground beef in a dutch oven, drain.
Add onions, cabbage, and celery. Cook and stir until light brown.
Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
Prepare dumplings:
In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.
In a large soup pot over medium heat, let the oil get warm.
Brown the stew meat on all sides for about 6 minutes.
Add in the next 8 ingredients; stir to combine.
Cover and simmer over medium-low heat for 1 hour or until meat is tender.
ADd in the cabbage and raisins and let simmer, uncovered, for 30 more minutes.
In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.
ight golden color. Add the cabbage and continue to saute for
educe the cooking time, as beef takes forever to get tender
Dredge beef in seasoned flour until well coated. In Dutch oven, brown beef in bacon fat. Cover with water and simmer, covered, for 1 hour. Add carrots; simmer 30 minutes longer. Add cabbage and cook 15 minutes. Season with salt and pepper to taste. Top stew with cornmeal dumpling if desired.
Melt shortening or butter in frypan.
Dice green pepper and onion. Saute in melted shortening until tender. Add ground beef and cook until brown (not hard).
Chop the cabbage and add to mixture. Add tomato sauce, water and desired spices. Bring to bubbling stage, then cut heat back to low or simmer.
Allow to cook 45 minutes to 1 hour.
Stir occasionally.
More water may be added.
If stew is sour, add sugar in small amounts.
ater to soften. Blanch the cabbage leaves in a large saucepan
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Brown up
the
beef,
then throw in the onions, cabbage and celery.
Cook
until
yellowish, then add 2 cups water and simmer for
around 15 minutes.
Slip in the rest of the ingredients and continue cooking for 15 to 20 minutes. To give stew a continental look, serve it on top of mashed potatoes.
The 2 cups water may not be necessary,
if
there is plenty of juice in the canned beans and tomatoes.
ayer potatoes, carrots, onion, and cabbage, and top with tomato mixture