ooking till the beef becomes brown.
Add salt and cook
week.
Make the Stew: Wash the chicken pieces in
Brown stew meat in cooking oil.
Add other ingredients, including liquid from water chestnuts and mushrooms.
Cook at 275 degrees for 5 hours.
Add more liquid, if necessary.
Recipe can be doubled and freezes well.
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.
Brown stew beef in large pot (no fat or oil, no flour).
When meat is brown, add water to cover, bouillon, Worcestershire sauce, salt and pepper and onion; simmer until meat is nice and tender (several hours).
Add potatoes, carrots and any other veggies; cook until done.
Mix cornstarch and water; put into stew to thicken, if desired.
Serves 4 to 6.
Brown stew meat.
Blend golden mushroom soup, tomato paste and 4 cups of water.
Add stew meat; let cook on low heat until meat is tender.
Add stew seasoning.
Let cook 15 minutes.
Let's eat!
In a large heavy skillet or Dutch oven, brown stew meat in olive oil over medium heat. Reduce heat to low and add garlic and onion; cook until onion is clear.
Add rest of ingredients.
Cover and simmer 1 hour.
Serve with boiled potatoes and heavy bread and sliced Edam cheese.
Makes 6 servings.
In a dutch oven brown stew meat in hot shortening, turning
Brown stew meat in electric skillet or in deep pan. After meat is brown on all sides, add the beef stew mix. Stir this in meat until it starts to thicken, about 30 seconds.
Now add the water, enough to cover the meat real good.
Add the peeled potatoes (cut into small cubes) and sliced carrots. Canned carrots may be used. Now make sure you have enough water for the size pot you are using. Bring to a boil and then turn down to simmer.
Let simmer for several hours or until beef is very tender.
Brown stew meat in the Dutch Oven and cook with diced onions until well done.
Peel, dice, and par boil the vegetables until nearly done.
Brown the link sausages in seperate frying pan. Add sausage drippings to the stew meat if desired.
Add vegetables to meat and onion mix to nearly fill the Dutch oven, add liquid as needed.
Top with link sausages and then the slices of Mozzarella Cheese.
Cover and let simmer until well heated and cheese is melted.
Brown stew beef in oil about 5 minutes.
Add water, salt, pepper, potatoes, turnip, carrots, celery, onion, bouquet sauce, bouillon cube and bay leaf.
Cook over medium heat for about 1 1/2 hours or in oven at 350\u00b0 for 1 1/2 hours.
Mix flour and 1/2 cup water (cold).
Add to stew beef to thicken for gravy.
Roll stew beef in flour.
Heat oil and brown stew beef.
When well browned, place in saucepan and add Worcestershire sauce and Texas Pete.
Cover with water.
Cover and simmer until tender. Delicious served with mashed potatoes or rice.
Brown stew meat with a sprinkle of Hawaiian or rock salt.
Add onion and cook until onion is translucent.
Add in carrots, potatoes and tomato sauce.
Put enough water to cover.
Add the bay leaves.
Bring to a boil, then let simmer for about an hour or until meat is tender.
Adjust seasoning with salt, pepper and Worcestershire sauce.
Serve with poi.
Sprinkle lightly salted chopped lipoa (seaweed) on top of your bowl of stew for a real Hawaiian treat.
Brown stew meat in butter; add salt and pepper to taste.
Saute onions in same pan after meat is removed.
Add teaspoon vinegar and brown sugar.
Layer beef and onions in casserole dish.
Cover with 1 1/2 cups beer.
Top with bay leaves and Grey Poupon mustard. Bake 3 to 4 hours at 350\u00b0.
Flour stew meat.
In a skillet, heat 2 to 3 tablespoons oil; brown stew meat.
Transfer to a boiler.
Add 1 large can chopped tomatoes, chopped onion and 1/2 cup water.
Let simmer slowly. Chop carrots and potatoes.
Add after stew has simmered 45 minutes.
Then simmer 45 minutes more.
Add salt and pepper to taste.
Brown stew beef in a skillet in
In Dutch oven, brown stew beef in small amount of oil.
Add carrots and onions.
When they are almost brown, pour enough water to cover meat and vegetables.
Simmer, covered, for 1 hour.
Mix about 1/4 to 1/2 cup flour in a cup of water.
Pour this into beef to make gravy.
Brown stew on all four sides.
Add small amount of water.
Let beef simmer until vegetables are prepared.
Cut carrots crosswise into 3/8-inch thick slices.
Add to stew beef.
Cut celery across stalk into slices.
Cut onions into 1-inch dices and potatoes into 3/4-inch dices.
Add celery, onions, potatoes, tomatoes and juice to stew.
Allow to cook for one hour.
Then add peas and salt and pepper to taste.
Simmer for an additional 15 minutes.
Then serve.
Brown stew meat; first, flour before browning.
Mix stew mix in pan.
After meat is cooked, add potatoes, carrots and peas; cook 1/2 hour.
You can use less potatoes, carrots and peas.
Heat oil in Dutch oven or deep stew pan.
Add garlic and meat. Brown meat on all sides.
Add salt, pepper, Worcestershire sauce, lemon juice, bay leaf and 2 cups water.
Cover and simmer 2 hours, stirring occasionally.
Remove bay leaf; add 2 cups water and potatoes.
Cook 30 minutes or until tender, then add canned vegetables.
Heat.
Blend together until smooth 1/4 cup flour and 1/2 cup water.
Stir into liquid to thicken.
Serve over homemade drop biscuits.