slow cooker.
Combine beef and vegetable oil in a
Heat oven to 350\u00b0. Pour beef stew into 2-quart casserole dish. Mix next 6 ingredients together and pour on top of the beef stew. Bake for 30 to 40 minutes until brown and bubbly.
Heat 2 TBSPs oil in large skillet,
eat and stir in the beef stew meat. Cook and stir until
Place beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
Cook on Low 8 to 10 hours.
Boil stew meat for 2 to 3 hours, or until tender, adding water as needed.
Add carrots and green peppers.
Cook for 15 minutes. Add potatoes, onions, salt and peppers; cook for 20 to 30 minutes, or until potatoes are tender.
Add tomato sauce.
Heat through.
Boil beef stew meat for 2 hours until tender (very). Cool, then take and shred meat, tearing into small pieces.
Squeeze orange into small bowl.
Set aside.
Dice onion.
Place meat and onion in skillet. Stir on low heat for about 3 to 5 minutes until meat starts to brown. Add remaining ingredients to skillet.
Let simmer about 5 to 7 minutes.
Place beef on bread.
Combine flour, paprika, salt and pepper and sprinkle over beef stew meat in a slow cooker, stirring to coat.
Stir in teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
Cook on low 6 hours, stirring occasionally.
Brown onions,
beef and mushrooms; add soups and flour. Cook at 250\u00b0 for 2 to 3 hours in oven.
Serve over rice.
Saute bacon.
Remove and save.
Season and flour beef cubes. Brown in bacon drippings.
Place in casserole with boiling beef stock, water and wine.
Put in oven.
Add spices including 1 onion impaled with garlic cloves.
Brown onions in drippings.
Continue to saute.
Add wine from time to time.
Reserve 1 cup wine.
Add onions last 1/2 hour.
Before serving, add mushrooms, last cup of wine and crumbled bacon.
Bake in 3-quart casserole at 325\u00b0 for 2 1/2 to 3 hours.
Cut beef in 1-inch cubes; roll in flour and fry in hot oils. Follow directions on beef stew packet.
Cook about 1 1/2 hours or until tender.
Then add vegetables and cook until done.
Season to taste, if more is needed.
Brown meat in oil in skillet. Transfer to a 2 quart casserole.
Combine remaining ingredients and pour over meat.
Bake for 2-1/2 hours at 350.
ver medium heat. Cover the beef with the flour.
Put
xcess. Working in batches, brown beef for 2-3 mins. Set aside. Add
eat; cover and simmer for 1 1/2 hours or until meat
Heat the oil in a heavy bottomed pan or dutch oven, add the beef and sear, turning for 3-4 mins. Add the onions and saute for 2-3 mins then stir in the tomato paste. Sprinkle in the flour and mix well. Gradually pour in 4 cups water, stirring. Add the bay leaves and simmer, covered, for 1 hour 20-30 mins.
Add the peppers and sauerkraut to the stew along with another 2 cups water. Bring to a boil, cover and continue to simmer for an additional 25-30 mins. Sprinkle with oregano before serving.
late; remove all but 1-2 tablespoons fat from the skillet
n medium heat. Cook beef, in batches, for 2 mins or until seared
In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.
Heat 1 tbsp of oil in a Dutch oven on medium-high heat. Cook beef in batches for 2-3 mins, until well browned. Remove from pan.
Heat remaining 1 tbsp oil in pan on high heat. Cook shallots and bacon, stirring, for 5 mins, until browned.
Add flour and cook, stirring, for 1 min. Stir in stock and wine. Return beef to pan with mushrooms and bay leaf.
Cover and bring to a boil. Reduce heat to low. Simmer for 1 hour. Uncover and simmer for another 30 mins, until meat is tender. Sprinkle with parsley and serve with crusty bread.