In a dutch oven brown stew meat in hot shortening, turning often making
br>In 3 quart dutch oven, or any heavy bottom stove to oven proof
b>stew meat with flour; reserve leftover flour.
In a 6-quart Dutch oven
In a
5-quart Dutch oven, layer stew beef and alternate vegetables, 1/3
stew,
1/3 celery, 1/3 peas, salt and pepper. (Easy on the
salt,
the soup has a lot.) Repeat for 3 layers. Cover top with
mushroom soup and 1/2 can of water.
Cover and bake for 5 hours in oven at 225\u00b0.
Heat oven to 325\u00b0.
Coat beef pieces with flour.
Brown beef, a few pieces at a time, in oil in Dutch oven over medium heat; drain.
Remove beef from pan. Mix parsley, brown sugar, salt and rosemary in Dutch oven.
Stir in broth and vinegar gradually, scraping bottom of pan until gravy is smooth.
Heat to boiling, stirring constantly.
Stir in beer, onion, garlic and beef.
Add potatoes.
Cover and bake until beef and potatoes are tender, about 3 hours.
Makes 6 servings.
Preheat oven to 325 degrees.
Pulse the onion in a mini-chopper
Preheat oven to 350 degrees (175 C).
In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
If beef is cooked, chop up and put in Dutch oven.
If beef is raw, brown it in Dutch oven, then add salt and pepper, diced raw potatoes, peeled and diced raw carrots, diced onion, both cans of soup and 1/2 soup can of milk.
Cover; cook until meat and vegetables are all tender, about 25 minutes.
Brown beef in grape seed oil on high in large Dutch oven pan. Sprinkle seasonings on beef. Add turnip chunks. Add water. Cover pan. Reduce temperature to low simmer. Cook 2 hours. When there is about 20 minutes left, melt butter in saucepan and saute mushrooms and onions until tender.
Add to beef mixture. Add cream and Parmesan cheese.
Simmer whole pot until 2 hours total are up.
In plastic bag, toss beef with flour and seasoned salt. In Dutch oven, brown beef
and
onions in hot oil until onions are tender.
Add remaining ingredients; stir until well mixed. Bring to a boil,\treduce\theat and simmer, covered, 90 minutes or until beef is tender.
Yields 9 cups stew.
Season beef and dredge with flour.
Heat 3 tbsp oil in Dutch oven and brown beef.
Add red wine and 1 cup water to pot and simmer for 15 minutes.
Heat remaining oil in frying pan and cook onions until caramelized.
Add garlic and saute until for 2 minutes stirring constantly.
Next add Marsala wine to onions and deglaze pan for one minute.
Add onion mixture to Dutch oven with beef and mix well.
Add remaining water and ingredients.
Cover and simmer on low for 1 hour.
Uncover and simmer for 30 minutes.
Preheat oven to 325 degrees.
Combine beef pieces, tomatoes and onion in Dutch oven. Cover tightly, bake 1 hour.
Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture, stir. Cover and bake an additional 45 minutes or until beef and carrots are tender.
Heat oil in large skillet over medium heat. Add mushrooms, cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
Adjust seasonings to taste.
In Dutch oven over medium-high heat, fry bacon until crisp. Push bacon bits to side of pan.
To drippings in pan, add stew meat and cook until well browned.
Stir in water, wine and next 6 ingredients.
Heat to boiling.
Reduce heat to low.
Cover and simmer 2 hours or until meat is fork-tender, stirring occasionally.
Later, in covered medium pan over high heat in about 1-inch boiling salted water, cook onions 10 minutes.
Add mushrooms.
Cook 5 more minutes; drain.
Put all ingredients in dutch oven or roaster.
Bake covered at 250 degrees for 5-6 hours.
Check and add more V8 juice if stew looks dry.
Combine flour, salt, pepper and dredge meat. Brown meat pieces on all sides in hot shortening. Place in Dutch oven; browned meat, soup, water, onion and basil. Cover and bake at 375 degrees for 1 hour. Add vegetables and water. Cover and return to oven for another hour or until vegetables are tender.
In 2 tablespoons oil, brown meat after dipping in flour, salt and pepper mixture.
Add chopped onion and stir in Dutch oven for 5 minutes.
Add canned broth and marjoram.
Add cut carrots, celery and potatoes and 2 cups water; cook on medium high heat until vegetables are tender, about 45 minutes.
Serve.
Great reheated, too!
Heat oil in Dutch oven.
Add beef stew; cook over medium heat about 20 minutes, turning often to brown.
Stir in next 14 ingredients.
Cover and simmer 1 1/2 hours, stirring occasionally. Add carrots, onions and potatoes.
Cover and cook 45 minutes longer.
In large plastic food storage bag, combine flour, salt and pepper.
Add beef.
Shake to coat.
In Dutch oven, melt butter. Add onion, garlic, coated beef and any remaining flour mixture. Cook over medium-high heat until beef is browned.
Add potatoes, celery, carrots, water and parsley flakes.
Heat to boiling. Reduce heat.
Cover and simmer for 1 1/2 to 2 hours or until beef is tender.
Add wine and bouquet sauce during last 30 minutes of cooking time.
Makes 4 to 6 servings.
In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.
Add 2 cups hot water and next 9 ingredients.
Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking.
Remove bay leaves.
Add vegetables.
Cover and cook 30 to 45 minutes, or until vegetables are tender.
Serves 6 to 8.
In Dutch oven, brown meat in shortening, turning often.
Add