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.
edium-high heat. Add the beef in batches and cook 4
xcess. Working in batches, brown beef for 2-3 mins. Set aside
ver medium heat. Cover the beef with the flour.
Put
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove lid, add peas, and dissolved cornstarch, stirring to mix.
Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.
ot. Add the onion and beef, and cook until browned on
wl. Repeat with remainder of beef until all is browned.
and place the onion and beef into the hot oil. Sprinkle
Coat beef stew meat (or venison stew meat) with flour.
In
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Boil beef stew chunks until tender.
Cook peeled potatoes until done.
Combine beef chunks, cut up potatoes and carrots in 9 x 13-inch pan.
Add cream of mushroom and chicken soup.
Add 2 cans of water.
Bake in stove at 350\u00b0 for 15 to 20 minutes.
Place grapefruit juice in saucepan.
Place over medium heat. Add stew meat and mix well.
Add Worcestershire sauce, garlic, onion, bay leaves and seasonings; mix well.
Reduce heat to low and simmer for 2 hours.
Add vegetables.
Bring to boil.
Reduce heat and simmer for 20 to 25 minutes.
Remove bay leaves.
Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
n a shallow bowl. Add beef and toss to coat.
In casserole, microwave stew meat with beef broth and water at Low for 60 minutes.
Mix in vegetables and other ingredients and continue cooking for 20 to 30 minutes, stirring gently after 15 minutes, until meat and vegetables are tender.
Pat beef dry with paper towels. Season
Peel and chop potatoes, carrots and onions; cook until tender in small amount of water.
Brown beef in skillet; drain off fat. Add beef stew mix and mix well before adding to cooked vegetables. Pour in tomato juice, peas and ketchup.
Simmer for 20 minutes.
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
arge resealable plastic bag. Place stew beef in bag, seal the bag
Cover the beef stew meat in water in a large pot.
Cook the meat in the water for 15 to 20 minutes. Add soups, salt and pepper.
Add potatoes that have been cubed and sliced carrots. Cook on low simmer until all are tender.