Place frozen stew vegetables and water in large microwave-safe casserole dish.
Cover and cook on high for 12 to 14 minutes, or until vegetables are cooked through.
Stir in Beef Tips with Gravy and ketchup.
Cover and return to microwave.
Heat 8 minutes, or until warmed thoroughly.
ver medium-high heat. Sear beef, in batches, turning until browned
Brown meat in a little oil. Fill cooking pan 1/3 full with water. Add browned meat, bouillon or consomm and seasoning mix. Bring to a boil. Reduce heat and let simmer for 2 hours or until tender. Add mixed vegetables, potatoes and carrots. Cook 30 to 40 minutes more or until tender.
ag or a bowl covered with plastic wrap. Let stand 15
Spray a 3 1/2 to 4 quart slow cooker with cooking spray.Place beef roast in slow cooker.
In small bowl, mix mustard, horseradish sauce and gravy mix. Spread mixture over roast. Pour beer around roast.
Cover. Cook on low heat setting 9 to 10 hours.
Remove roast to serving platter; cover to keep warm.
In 2 quart sauce pan mix water and flour until smooth. Pour cooking juices from slowcooker into sauce pan. Heat to boiling over medium-high heat, stirring constantly.
Stir in chives.
Slice beef; serve with gravy.
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.
Pat beef dry with paper towels. Season with salt and pepper.
Melt
In large pot, heat the oil. Add the stew meat and sear/brown on all sides to seal in the juices. Once the meat has browned, add 10 cups of water.
Add diced carrots, diced celery, chopped onion, diced tomatoes and brown rice. Add vinegar and bottle of A.1. steak sauce. Bring to a boil. Then reduce heat and simmer over medium heat for 50-60 minutes, or until rice is tender.
Bake Garlic Toast according to package directions.
Serve A.1. Beef Stew with Garlic Bread.
Season beef stew with salt and pepper; brown it in Crisco. Remove oil from pot, then put meat back in pot.
Add water and onion.
Cook until almost done, then add tomatoes and potatoes. Please season to your taste.
making a natural gravy).
PREPARE Beef Strips (you shouldn't
he onion and beef into the hot oil. Sprinkle with 1 teaspoon
eat a large Dutch oven, with a lid, over medium-high
Simmer beef stew meat in crock pot or skillet.
Add mushroom gravy mix or soup.
Add mushrooms, heat until soup and mushrooms are hot.
Cook rice.
Pour gravy over rice.
Brown beef stew meat in oil until tender.
Add rest of vegetables and gravy and simmer for 15 minutes, stirring occasionally.
Very good with warm rolls.
Melt 1 tbsp butter with the oil in a large
ven over high heat. Dust beef in flour, shaking off excess
Turn oven to 350\u00b0 to 375\u00b0 (bake).
Put roast in large baking dish; add onion, carrots and potatoes.
Mix gravy mix with water. Mix beef stew mix with water.
Pour over roast.
Cover and cook 1 1/2 to 2 hours.
br>Combine onion mixture, ground beef, egg, breadcrumbs, carrot and parsley
Toss the beef tips with the flour, salt and pepper
Combine beef, salt, pepper, and thyme, and place into 5 greased 13 x 9 inch baking pans.
Bake at 400 degrees for 30 minutes, stirring once halfway through cooking time.
Meanwhile, in very large bowl, combine soup, water, onion, parsley, and browning sauce.
Remove beef from oven, drain any grease, then pour soup over beef and mix well.
Cover and bake at 350 degrees for 1 and 1/2 to 2 hours.
This recipe will serve 75 (serving size is 3/4 cup rice with 3/4 beef with gravy).