In large saucepan, cook beef cubes and potatoes.
Add parsley.
il and season with salt and freshly ground black pepper. Toss potatoes well
Place the beef cubes and onion slices in the crock pot.
Combine tomato sauce, brown sugar, worcestershire, thyme, basil, celery seed, pepper and salt and pour over meat and onions.
Cover and cook on low for 6-8 hours.
Turn to high. Dissolve the cornstarch in the water and then stir into the crock pot.
Cover and keep on high for 10 minutes.
Stir again and serve over mashed potatoes or hot buttered egg noodles.
Arrange beef cubes in a single layer in a 13 x 9 x 2-inch baking dish.
Do not brown meat first.
Cut potatoes, carrots, celery and onions into chunky size pieces and layer on top of meat.
Salt and pepper to taste.
Mix tomato sauce with water, sugar and tapioca and pour over vegetables.
Do not stir.
Seal tightly with aluminum foil and place in 325\u00b0 oven for 3 hours. When foil is removed, meat will be nicely browned with gravy.
Combine the soup and soup mix.
Add the beef cubes, potatoes, carrots and onion.
Cook on low in crock-pot all day.
Stir once.
In 4-quart casserole dish, combine 1 1/2 cups water, soup mix, bay leaf, carrots and cubed potatoes.
Heat, covered, 7 to 8 minutes on High.
Continue cooking on power level 3, Medium-low, an additional 50 to 52 minutes, until beef, carrots and potatoes are tender, stirring occasionally.
Add peas and flour, blended with remaining water.
Heat 6 to 8 minutes on Medium-low until stew is thickened, stirring occasionally.
Yields about 8 servings.
r dutch oven.
Add beef cubes and brown over medium heat, stirring
Cut onion into small pieces.
Tenderize beef cubes and cut into small pieces.
Add desired vegetables (we like potatoes, carrots, beans and celery in ours), tomato sauce and water.
Cover large baking dish and bake at 350\u00b0 for 3 hours.
lt and pepper and mix well.
Toss beef cubes in flour mixture and coat
nions until soft.
Add beef cubes and saute, stirring often, until meat
In a large nonstick skillet, simmer beef cubes and potatoes with 4 ounces water for about 15 minutes, or until tender.
Drain water.
Add carrots, celery, peppers, onion, ketchup, steak sauce and 2 ounces water and combine thoroughly.
Cover pan and simmer over medium heat for 10 minutes.
Serve with brown rice.
All ingredients can be put in a crock-pot and cooked on low for six to eight hours.
EPARATION:
Place the beef cubes in a bowl and add the rice wine
garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the
n top.
Place garlic and potatoes around beef roast.
In a
Brown beef cubes that have been coated with flour, salt and pepper in Crisco in a large Dutch oven.
Add bouillon cubes, sauce, onion, celery seed and water to meat.
Cover; cook 1 1/2 hours, stirring every 15 to 20 minutes.
Add brown sugar and cook 20 minutes more.
Add cheese and mushrooms and cook 10 minutes more.
Serve over cooked noodles.
Shake beef cubes with flour in paper bag until coated. Combine soup mix, gravy mix and ginger ale in crock-pot, mix well. Add beef cubes and remaining flour, mix well.
Cook on low for 8 to 10 hours.
Serve over hot, cooked noodles.
Serves 6.
Preheat oven to 250 degrees F (120 degrees C).
Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
Top beef with sliced onions.
Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.
at tenderizer tool, pound the beef cubes into flat pieces, set aside
orned beef in the crock pot, fat-side up, and gently
Place beef cubes, 1/2 cup of wine, salt and pepper in a large