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.
ll the meats for the stew. Combine beef tongue and tripe in
Spray the bottom and sides of crock pot with non-stick cooking spray.
Layer the browned ground beef, rice mix, crushed tomatoes, diced tomatoes (do not drain), and corn in crock pot. Do not stir.
Cover and heat on low for 4 hours or until rice is tender. Stir well and serve.
chipolte pepper, onion soup and beef broth to the pot. Stir
Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.
Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.
educe the cooking time, as beef takes forever to get tender
Crumble the ground beef into a large skillet over
Dredge meat in plastic sack with generous amount of flour (to thicken stew).
Brown in Dutch oven in Wesson oil (not enough to make greasy).
Turn to brown.
Add 1 tablespoon chili sauce and 1 teaspoon chili powder.
Add water to cover all vegetables.
Stir to keep from sticking in pan.
Turn stove to low heat until done. Just before serving, add 1 can green peas, drained.
Add salt and pepper.
Serve with cornbread or garlic bread.
Add more veggies, if need larger.
Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!
Crumble the ground beef into a large skillet or Dutch oven over medium-high heat. Add onion; cook and stir until beef is no longer pink. Drain off grease. Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies. Cover and simmer for 30 minutes, stirring occasionally.
Brown ground beef.
Add remaining ingredients and simmer for about 10 minutes or until heated.
Brown ground beef.
Drain and put in crock-pot.
Empty all other ingredients.
Stir and mix all together and cook for 3 hours. Serve with crackers.
Brown ground beef and onion together.
Add tomato juice, corn, pork and beans and chile.
Mix and simmer about 2 or 3 hours.
Brown beef in
butter in 12-inch Dutch oven.
Add beans and cook over low heat for 15 minutes.
Combine beef, onion, salt and pepper in large Dutch oven. Cook over medium heat until meat is brown, stirring to crumble. Drain. Add potatoes and water to meat. Cover and cook over medium heat until potatoes are tender. Add remaining ingredients. Cover and simmer about 1 hour, stirring occasionally.
n a ziplock bag. Add beef cubes and shake until well
Cook bacon and set aside for later.
Cook ground beef and onion in bacon drippings.
This is when I like to add salt, pepper and garlic salt.
Depending on your taste, you could add Worcestershire sauce, chili powder or even Tabasco sauce.
When beef is browned, add potatoes and tomatoes.
Cook until potatoes are soft, but not mushy, about 30 to 45 minutes.
Add corn and beans and simmer until they are hot.
Crumble bacon in a separate bowl.
Serve in bowls topped with crumbled bacon.* Serves 4 to 5 people.
Brown ground beef and onion; drain.
Add remaining ingredients to a large pan and add ground beef and simmer for 10 minutes.