il in an electric skillet, at medium high heat.
Add beef
Shake the beef stew meat in a brown paper bag or
Marinate beef in soy sauce, lemon, and black
In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
When ready to serve, add basil and stir.
Combine flour, salt, pepper and beef in large ziploc bag.
Shake to coat beef.
Heat oil in large skillet (medium-high).
Add beef, onion, celery and garlic.
Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
Place beef mixture in crockpot.
Add remaining ingredients.
Cook on high for 5-6 hours, or low for 10-12 hours.
In a 5-qt. slow cooker, layer potatoes, carrots and beef.
In a bowl, combine the tomato sauce, water and soup mix; pour over meat. Cover and cook on High for 5-6 hours or until vegetables and meat are tender.
Chop the leeks, shallots, garlic, carrots, turnips, celery, and potato and place in the bottom of a crock pot.
Pick the leaves from the rosemary, sage, and thyme, and finely chop. Place in the crockpot.
Place the beef on top of the veggies and herbs.
Pour the stock and the beer over everything - it should just about cover.
Crack the black pepper and sprinkle in the cayenne.
Place the bay leaves into the crock pot, 1/4 inch under the surface.
Cook on low for 8-10 hours, or high for 5 hours if you're in a hurry.
In large skillet, heat oil over medium high heat until hot. Add beef; cook 4 to 6 minutes or until browned.
In 3 1/2 or 4 qt Crock-Pot, combine browned beef and all remaining ingredients. Mix well.
Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender.
Mix in crockpot.
cook 8 hours on low.
epper together in a shallow dish.
Gently press beef cubes into
rge resealable plastic bag. Place stew beef in bag, seal the bag, and
edium heat; cook and stir beef stew meat and Italian dressing until
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
Cover, and cook on Low 6 hours, stirring occasionally.
Mix flour, 1 teaspoon salt and pepper together.
Coat meat with flour mixture.
Melt shortening in large skillet; brown meat thoroughly.
Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients; simmer 30 minutes longer, or until vegetables are tender.
If desired, thicken stew. In a covered jar, shake 1 cup cold water with 2 to 4 tablespoons flour until blended.
Stir into stew.
Heat to boiling; stirring constantly, boil 1 minute.
Serves 6.
Combine beef stew meat and flour in a resealable plastic bag; seal
edium-high heat and stir in the beef stew meat. Cook and stir
live oil and bay leaves in a 6-quart oven-proof
nions. Put all the vegetables in a plastic container filled with
ver medium heat.
Add beef in batches to brown on all
uart kettle, brown the beef cubes in olive oil.
Meanwhile, mince