ven over high heat. Dust beef in flour, shaking off excess
he pot.
Add the beef broth, thyme, and bay leaves
Heat a 6 quart stove top casserole or oven proof pot
n a plastic bag. Add beef, seal and shake to coat
ver medium heat. Cover the beef with the flour.
Put
il.
(If cooking on stove top add the next 8 ingredients
Mix flour with salt and pepper and dredge beef cubes in this well.
Heat oil in large Dutch oven or roaster casserole dish that can go on stove top and then into oven.
Brown beef on all sides, adding oil, if needed.
Pour tomato sauce over meat; scrape bottom of of casserole.
Add water.
Add carrots; mix well.
b>stove top in roasting pan.
In the roasting pan, brown the stew
coat meat with flour then brown in the oil in a skillet on stove top.
takes about 2 minutes on med heat.
lightly salt and pepper while browning.
In a stew pot place meat and cover with water.
Add onion, rosemary, celery seed, and boullion cubes.
Simmer on medium heat for 2 1/2 hours or until meat real tender.
May have to add more water occasionally.
After meat is tender, add potatoes and carrots and cook till vegetables are tender.
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 Dutch oven, brown the beef, half at a time, in oil. Drain.
Return all meat to pan.
Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf.
Bring to a boil; remove from heat.
Cover and bake at 350\u00b0 for 1 1/2 hours. Stir in carrots, potatoes and celery.
Bake, covered, 1 hour longer or until meat and vegetables are tender.
Remove bay leaf before serving.
It can all be put together and baked for 2 hours. Makes 6 to 8 servings.
Boil beef stew chunks until tender.
Cook peeled potatoes until done.
Combine beef chunks, cut up potatoes and carrots in 9 x 13-inch pan.
Add cream of mushroom and chicken soup.
Add 2 cans of water.
Bake in stove at 350\u00b0 for 15 to 20 minutes.
In a Dutch oven, brown beef, half at a time, in oil.
Drain. Return meat to pan and add onion, tomatoes or juice, water, bouillon, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil, then bake, covered, at 350\u00b0 for 1 1/2 hours. Stir in vegetables.
Cover; continue baking for 1 hour, until tender.
Brown the round steak in a pan, then place the meat in a square pan.
Place the prepared Stove Top stuffing onto the meat, then fold over, making it one rounded piece.
Place pieces of bacon, mushrooms and onions on top of the meat.
Pour 1 can of beef broth over the top of the meat.
Cover with foil; bake at least 2 hours at 350\u00b0.
Slice and serve.
Prepare Stove Top according to package directions.
Place uncooked breasts in 9 x 13-inch pan.
Pour soups over chicken; top with stuffing.
Cover pan with foil.
Bake at 400\u00b0 for 1 hour. This is an easy recipe for those busy days.
Cook rice according to directions on bag, then stir in beef stew.
Pour into baking dish.
On top of stew, line with slice cheese, then pour the corn bread on top of cheese.
Bake until brown at 350\u00b0.
Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
Add beef stew chunks, coating well.
Place coated meat into a 2 quart slow cooker.
Top meat with potatoes and carrots.
Mix together beef broth and worcestershire sauce, and pour over potatoes.
Top with bay leaf, and cover.
Cook on low for 6 hours.
After cooking remove bay leaf and stir so meat and veggies are combined.
Serve with your favorite crusty bread.
Place pie crust in pie pan.
Pour beef stew into crust.
Top with cheese.
Place second pie crust on top and pinch edges around top of crust rim.
Bake at 350\u00b0 until crust is done, about 20 to 25 minutes.
Heat oven to 350\u00b0. Pour beef stew into 2-quart casserole dish. Mix next 6 ingredients together and pour on top of the beef stew. Bake for 30 to 40 minutes until brown and bubbly.
Cut up carrots and place on bottom of slow cooker.
Cut 6 potatoes and add on top.
Add beef cubes.
Mix 6 cups water, 3 tablespoons of flour and beef stew seasoning.
Add to slow cooker. Add can of tomatoes (sliced or stewed).
Add onion.
Cook on high in crock-pot for approximately 1 hour.
Then turn to low setting for additional 5 to 11 hours.
Add can of peas just before serving.