Flour stew meat and slightly brown it in oil.
Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
Serve with warm flour tortillas or corn bread.
If stew meat is in fairly large pieces, cut each piece in half.
In a large skillet, brown stew meat and transfer to a large slow cooker.
Add onion, tomatoes, beans, seasonings, and salt to taste.
Cover and cook on low for 6-7 hours.
Sprinkle shredded cheddar cheese over each serving.
Brown stew meat in a skillet.
Drain and pour into saucepan. Add water.
Let cook for about 20 to 25 minutes.
Add carrots. Let cook for about 10 minutes.
Add potatoes, tomato sauce and chili seasoning.
When this mixture starts boiling, cook for about 25 minutes on medium or until mixture is thick.
Stew should be thick.
Water can be added during cooking time as needed.
Stir often.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well.
Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth.
Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours.
Add mushrooms the last 5 minutes of cooking.
Serve over cooked noodles or rice. Serves 4 to 5.
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Fill pressure cooker halfway with water.
Place stew meat, chopped onions and chopped bell pepper in cooker.
Pressure for 20 minutes.
After you finish pressuring, once pressure is released, remove lid.
Place diced potatoes in pressure cooker with meat and salt and pepper to taste.
Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix.
Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk.
Cover and place in 300\u00b0 oven for 3 hours.
Cook noodles and add to meat mixture or serve over rice.
Brown stew meat.
Combine all other ingredients.
Cook, covered, in oven for 3 hours.
Stir occasionally.
Serve with noodles with butter and garlic added to noodles first.
In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper, if desired. Bring to a boil. Reduce heat; simmer uncovered 1 1/2 hours, stirring occasionally.
Mix in beans. Cover and simmer and additional 30 minutes.
Brown the beef and stew meat.
After brown add the onion & pepper and garlic and saute.
Skim off fat.
Add the rest of ingredients and simmer a couple of hours.
I make it in the crock pot when I can.
When done line a bowl with a tortilla and top with grated cheese and onion.
se later.
* Place the stew meat in the bacon grease to
r ziplock bag, Add the meat: generously sprinkle with salt and
(if using stew meat or buffalo meat only brown the meat, do not fully
Fry bacon in a large stew pot.
Remove bacon.
Add stew meat and sear.
Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce and chili powder.
Cover and simmer 2 hours.
Remove 1/4 cup broth from stew.
Cool and mix with flour.
Add flour mixture to stew.
Season.
Add carrots and potatoes and cook 30 minutes.
Add corn and bacon.
Cook another 5 minutes.
about 8 minutes. Add the stew meat to the pot, cook until
edium-high heat.
Toss stew meat in a bowl with olive
Trim separable fat from stew meat, then cut in 3/4-inch pieces. In a 3-quart saucepan, stir together meat, hominy or corn, undrained tomatoes, onion, chili pepper, water, oregano, bouillon granules and garlic.
Heat to a boil.
Reduce heat.
Cover and simmer about 1 1/2 hours or until meat is tender.
Brown beef stew meat in large skillet just until