For the stew: cut the meat into small
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.
otatoes, carrots and turnips to stew during the last 20 minutes
Boil stew meat until nearly done (about 1 hour).
Then, add diced
potatoes,
onions
and
seasonings.\tMix cornstarch with cold water until a\tsmooth paste is formed and add to the pot. When the potatoes
are done, add the tomatoes and simmer another 20 minutes.
This
recipe
takes
approximately
1 1/2 hours to cook and serves 4 people.
edium-high heat.
Toss stew meat in a bowl with
dd sauteed veggies to the stew and let slow-cook for
inutes.
Pour half the Irish stout into the onion mixture
br>Remove 1/2 cup stew liquid. Stir potatoes into pot
Bring meat to a boil in large pan.
When meat is about half cooked, add the carrots (sliced) and the onions and turnips (quartered).
Cook until vegetables are about half done.
Then add the potatoes (cut in quarters).
Season with salt and pepper. Cook until the stew begins to thicken.
In a 10-quart Dutch oven, add 8 quarts water.
Heat to boil. Add stew meat, carrots, celery, potatoes, bouillon cubes and onion soup mix.
Cook over medium heat until tender.
Mix a double batch of Bisquick dumplings, put on top of boiling stew and cook 15 minutes longer than package directions.
mooth; stir through the stew. Allow the stew to cook until thickened
Cook meat until almost done.
Add potatoes, carrots, garlic salt, pepper and salt to taste.
Cook until done.
Add Gravy Master.
Mix cornstarch to water and add to stew.
Serve with bread and butter.
Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
Cover and cook on Low power for 8 hours.
In a heavy pan, cover the bottom with oil. Roll stew meat in flour after adding salt, pepper and garlic salt. Brown the floured meat on all sides, then add water.
Simmer, covered, for 2 hours or until the meat is tender.
Add vegetables and cook until they are done.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
In a large pot, mix in order; stew meat, vegetables and seasonings.
Add over vegetables the tomatoes and tapioca.\tBake for one hour at 350\u00b0.
Then turn oven to 300\u00b0 for three hours. Bake at least 3 1/2 hours before mixing.
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
alf full.
While stirring stew, add the gravy mixture.
Combine flour, salt and pepper.
Use to coat meat.
In Dutch oven brown meat in hot Crisco.
Add soup, water, onion and basil. Cover and bake at 375\u00b0 for 1 hour.
Remove from oven and cool. Pare and cube potatoes and carrots.
Boil 30 minutes.
Add to stew mixture with wine.
Cover and bake at 375\u00b0 for 1 hour.
Serve with cornmeal muffins.
nd stir.
Add the Stew Beef and contents of the