Cook and stir beef in shortening in heavy
Brown ground beef with worcestershire sauce in soup pan.
Drain well, and wipe out the pan to remove extra grease.
Return ground beef and add remaining ingredients, except water.
Cook, stirring occasionally, until vegetables are done.
Skim any fatty spots in the soup.
Add water to make the soup as soup-y as you like.
Brown beef with onion added and rinse with hot water to remove excess fat.
Add onion soup and spices to beef.
Place potatoes and carrots on top.
Add tomato juice and water and stir to combine ingredients.
Bring to a boil and then simmer until potatoes and carrots are done.
Add package of mixed vegetables and stir.
Heat until vegetables are done,may simmer as desired.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
In Dutch oven, heat the oil over medium heat until hot.
Add beef and garlic, half at a time, and brown.
Stir occasionally. Pour off drippings.
Season beef with thyme, salt and pepper.
Add broth and wine to beef and bring to a boil.
Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.
Trim fat from beef, cut into 1-inch pieces.<
Toss stew meat with flour and brown in heated oil in a skillet.
Add the cooked meat and all other ingredients into a 4 Qt crock pot.
Stir well and cook on low 9-10 hours or on high 5-6 hours.
Turn crock pot off and enjoy!
I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
I also like to add a small can of diced tomatoes at this time.
YUM!
Hint--one may substitue 1/2 cup of barley in place of the potato.
Brown beef cubes in hot oil in
Season beef cubes with salt, then dredge meat with flour. Brown beef in the shortening.
Remove beef to large kettle.
Add the water and bouillon cubes.
Cover; bring to a boil, then simmer for 20 minutes.
Cut celery, potatoes, carrots and onion into 1-inch pieces; add to meat.
Add salt.
Bring to boil, then simmer for 40 to 45 minutes in a covered kettle.
Add tomatoes; simmer 20 minutes.
Serve hot with corn bread.
Combine flour, salt and pepper; dredge beef.
Cook bacon in Dutch oven until crisp.
Drain on absorbent paper and reserve. Brown sliced onion in drippings, 3 to 4 minutes.
Remove with slotted spoon to small bowl and reserve.
ins. Drain.
For the vegetable stew, heat olive oil over medium
Place potatoes, carrots and onions in a large slow cooker. In a large skillet brown beef in oil.
Place over vegetables. Sprinkle with flour.
Dissolve bouillon cubes in boiling water. Stir in vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables.
Cover and cook on high for 5 hours. Add peas, corn and mushrooms.
Cover and cook on high for 45 minutes.
Yields 12 to 16 servings.
Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
Pour this mixture over beef and veggies.
Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
When done cooking, remove from heat, stir in the sour cream and serve.
iece of wax paper. Dredge beef cubes well on all sides
Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.
Add meat, onion, celery and salt to 6 to 7 quarts boiling water.
Boil on medium about one hour.
Add potatoes, carrots, bouillon and hot pepper to taste.
When beef is well done, add tomatoes. Simmer 30 minutes.
In a Dutch oven, brown ground beef and onion.
Drain fat.
Add remaining ingredients; cover and simmer for 1 hour (or cook in slow cooker on low for 3 to 4 hours).
Remove bay leaf before serving.
Yield: 6 servings.
In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.
rain toast with bowls of vegetable stew.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.