ver medium-high heat. Sear beef, in batches, turning until browned
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
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.
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
Mix meat and vegetables in 5-quart casserole.
Sprinkle with tapioca and seasoning.
Add wine and 3/4 cup water.
Stir well. Cover tightly and bake in 250\u00b0 oven for 5 hours.
Combine in a large covered Dutch oven or large casserole dish: beef stew meat, carrots, onion, potatoes, mushrooms, tomato juice, m.s.g. or Accent, sliced celery, Minute tapioca, salt and pepper.
Bake, covered, at 250\u00b0 for 5 hours.
n potatoes; mix well.
With floured hands, shape into 1
In order, place meat and vegetables into large casserole in layers.
Do not stir it, layer it.
Pepper to taste.
Sprinkle with tapioca.
Pour 2 cans golden mushroom soup and 2 cans French onion soup over vegetables and meat.
Cover and bake in 350\u00b0 oven for 4 hours.
Do not lift the lid while baking.
Stew will have a thick brown gravy and meat will be brown.
Enjoy!
Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.
Season meat.
Place in bottom of slow cooker.
Sprinkle with tapioca.
Arrange layer of onion, potato, carrots and celery. Sprinkle with brown sugar.
Pour tomato sauce over top.
Cover and cook on low for 10 to 12 hours.
dd the beef stock and stout; simmer, stirring until the stew thickens
Put meat and vegetables in roaster or Dutch oven. Salt and pepper to taste.
Sprinkle with tapioca.
Stir.
Add soup and water.
Cover and bake 5 hours at 275\u00b0.
Combine beef stew meat, sliced carrots, potato pieces, celery, green pepper and onion.
Sprinkle tapioca, sugar, salt and pepper on top.
Pour V-8 juice over all.
Cover and bake in 300\u00b0 oven for 5 hours.
Do not mix or lift lid until done.
ined plate.
Deglaze skillet with orange juice, scraping up brown
ender. Drain and mash with milk and butter. Season and serve with beef stew.