Pat beef dry with paper towels. Season with salt and pepper.
Melt
ver medium-high heat. Sear beef, in batches, turning until browned
Brown garlic in margarine; take out and discard.
Brown onions, remove and put in casserole.
Brown carrots; put in casserole. Dust meat in flour, pepper and salt.
Brown meat.
Put everything back in skillet and add wine, consomme and bay leaf.
Mix ingredients and return to casserole.
Cover and simmer in a 350\u00b0 oven about 4 hours.
Stir occasionally to keep from getting too brown on top.
Juice should be thickening perfectly but cautiously add more liquid if it appears to be drying out.
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.
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
ven over high heat. Dust beef in flour, shaking off excess
25\u00b0F. Combine celery, onion, wine, apricots and herbs. Set aside
n potatoes; mix well.
With floured hands, shape into 1
Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
Remove bay leaf before serving.
ined plate.
Deglaze skillet with orange juice, scraping up brown
isp, 5 to 6 minutes. With a slotted spoon, transfer the
allon-sized, zippered bag. Shake beef in bag to coat.
Toss the beef tips with the flour, salt and pepper
pepper, mustard, mushrooms, and wine or beef broth.
If you are
Melt 1 tbsp butter with the oil in a large
Add 1/3 of the beef cubes and brown on all
ver high heat.
Sprinkle beef with salt and pepper.
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