Shake the beef stew meat in a brown paper
arge resealable plastic bag. Place stew beef in bag, seal the bag
Coat beef stew meat (or venison stew meat) with flour.
In
For the spice mix: In a
Put stew beef, onions and 1 1/2 c. broth in a large pot. Bring to a boil, simmer for about 2 1/2 hours or until meat is tender. Add remaining broth, carrots, celery and potatoes. Cook for 30 minutes longer. (I also add one pack beef stew seasoning mix to this before cooking.)
Brown beef in a little oil until very brown.
Add the beef stew mix, salt and pepper and cook a little longer.
(May stick to bottom of put but that's okay.)
Add carrots, celery and onions. Add water but pot should be no more than 3/4's full.
Cook for about 1 hour until meat is tender.
After cooker has cooled, add the potatoes.
Cook until done.
Using 1/2 cup flour, salt, pepper and enough milk to make a smooth paste, add to the stew and mix well.
More milk may be used to make more gravy.
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 beef stew meat in oil until tender.
Add rest of vegetables and gravy and simmer for 15 minutes, stirring occasionally.
Very good with warm rolls.
Flour beef cubes.
In a pan or Dutch oven, brown beef cubes in hot oil.
Place browned cubes in bottom of an electric crockery. Layer onions, potatoes, carrots and celery.
Sprinkle bouillon granules, basil and thyme.
Pour 2 cups water and beef stew mix over meat.
Cover and cook on low heat for 8 to 10 hours or until meat and vegetables are tender.
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.
Put beef stew meat, potatoes, onion, and carrot in the crock of a slow cooker. Add tomato sauce, water, red wine, beef bouillon cubes, onion soup mix, rosemary, garlic powder, salt, and pepper to the beef mixture; stir gently.
Whisk cornstarch into water until dissolved; stir gently into the beef mixture.
Cook on High for 4 hours.
In a plastic bag, combine flour and 1 teaspoon salt.
Add meat cubes, a few at a time, shaking to coat.
In a large saucepan, brown meat, half at a time, in hot oil.
Return all meat to saucepan; add onion, garlic and thyme.
Stir in vegetable juice, bouillon, hot pepper sauce and 1 cup water.
Bring to boiling; reduce heat.
Cover; simmer for 1 1/4 hours for beef or until meat is nearly tender.
Stir in potatoes, celery and carrot.
Cover; simmer 30 minutes more. Skim off fat. Serves 6.
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.
hallow dish.
Gently press beef cubes into the flour mixture
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.
ll over.
While waiting for meat to brown (turn each
Combine in a large covered Dutch oven or large casserole dish: beef stew meat, carrots, onion, potatoes, mushrooms, tomato juice, m.s.g. or Accent, sliced celery, Minute tapioca, salt and pepper.
Bake, covered, at 250\u00b0 for 5 hours.
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.
In a large soup pot, add water and beef stew meat.
Combine with all other ingredients.
Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender.
Serve with cooked noodles.
This stew can be frozen.
To make the stew thicker, use 3 1/2 cups water instead of 7 cups.
In a small bowl, mix 3 tablespoons water and 2 1/2 tablespoons cornstarch to make paste. Stir in a little at a time until the sauce becomes clear and thickens.
Garnish with chopped onion or chopped parsley.
Serves 6.
edium heat; cook and stir beef stew meat and Italian dressing until