Place meat in crock pot.
Combine flour, salt and pepper.
Sprinkle over meat and stir to coat meat with flour.
Mix beef stew seasoning with water and pour over meat.
Add remaining ingredients and stir to mix well.
Cover and cook on low for about 10 hours.
Stir thoroughly before serving.
ver medium heat. Cover the beef with the flour.
Put the
Brown the meat in flour and oil.
Drain and cook in stew pot with onion, celery, tomatoes, tomato sauce, consomme and carrots until meat is tender.
Add turnips and cook about 1 1/2 hours. Add potatoes and seasonings.
Cook slowly until done, about 30 minutes.
se later.
* Place the stew meat in the bacon grease
ven over high heat. Dust beef in flour, shaking off excess
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.
n medium-high heat. Cook beef, in batches, until lightly browned
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.
hallow dish.
Gently press beef cubes into the flour mixture
large pot and cover with water; bring to a boil
Combine beef stew meat and flour in a
b>beef stew meat in a brown paper bag or resealable plastic bag with
Coat beef stew meat (or venison stew meat) with flour.
In a large
Add 1/3 of the beef cubes and brown on all
arge resealable plastic bag. Place stew beef in bag, seal the bag
In large bowl, toss stew meat with seasong salt and worchestershire sauce.
ight before, marinate the stew meat with Worcestershire sauce and herb seasoning
In a large soup pot, add water and beef stew meat.
Combine with all other ingredients.
Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender.
Serve with cooked noodles.
This stew can be frozen.
To make the stew thicker, use 3 1/2 cups water instead of 7 cups.
In a small bowl, mix 3 tablespoons water and 2 1/2 tablespoons cornstarch to make paste. Stir in a little at a time until the sauce becomes clear and thickens.
Garnish with chopped onion or chopped parsley.
Serves 6.
Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
On waxed paper, coat stew meat with flour; reserve leftover flour.