ver medium-high heat. Sear beef, in batches, turning until browned
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.
350\u00b0F.
Cut beef into 1 inch cubes. Combine
Heat oil in large skillet.
Add meat and onion; cook and stir until meat is browned.
Sift flour, salt and pepper.
Stir in tomatoes, mushrooms, broth, carrots and garlic powder.
Bring to boil.
Reduce heat to low; cover and simmer 10 minutes. Meanwhile, prepare rice as directed on package.
Serve stew over rice.
Makes 4 servings.
ag or a bowl covered with plastic wrap. Let stand 15
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
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.
eat a large Dutch oven, with a lid, over medium-high
Melt 1 tbsp butter with the oil in a large
ven over high heat. Dust beef in flour, shaking off excess
n potatoes; mix well.
With floured hands, shape into 1
dd the beef stock and stout; simmer, stirring until the stew thickens
l dente.
Cook the rice in boiling salted water according
ined plate.
Deglaze skillet with orange juice, scraping up brown
ender. Drain and mash with milk and butter. Season and serve with beef stew.
Bring the rice and water to a boil
Cook rice according to directions on bag, then stir in beef stew.
Pour into baking dish.
On top of stew, line with slice cheese, then pour the corn bread on top of cheese.
Bake until brown at 350\u00b0.
Dredge meat in flour, salt and pepper.
Brown in fat.
Add bones, if any; add water and tomato sauce.
Simmer 2 1/2 hours, covered.
Add vegetables and cook until tender.
Remove meat and vegetables; stir flour-water paste into liquid.
Cook until slightly thickened.
Serve over meat and vegetables with hot rice.
Combine beef cubes with biscuit mix, salt, pepper, and