Place cubed beef in crock-pot.
Cover with soups and water and mix in bouillon.
Place cubed potatoes on top.
Turn crock-pot on low.
Place cubed beef in deep pan.
Add seasonings to taste.
Place in 400\u00b0 oven.
Stir every 15 minutes.
Leave about 1 hour or until brown.
Reduce heat to 250\u00b0 and leave until meat is tender.
Meat juice may be thickened for gravy; stated oven time is for large amount, smaller amounts require less time.
Brown cubed beef.
Saute onion.
Add to other ingredients. Bake in greased casserole dish at 350\u00b0 for 1 hour.
Lightly brown cubed beef stew meat.
Add remaining ingredient except sour cream, noodles and or rice.
Slow cook in the crock pot for 8 hours on low.
Add sour cream after cooking time is complete and heat to warm.
Serve over noodles or rice with a salad and bread.
Mix the soups and water together using a electric mixer in a bowl.
Place the cubed beef in a oven proof dish.
Pour the soup mix over the beef and gently fold until all the meat is covered.
Cover the dish and bake at 325 for 2 hours, stirring several times.
Serve this over mashed potatoes or noodles.
Place cubed beef and flour in a resealable
In a bowl, toss cubed beef with flour to coat.
Mix well and add the cubed beef. Cover and marinate in the
Spray casserole dish with Pam.
Place cubed beef in dish and sprinkle with salt and pepper.
Stir in can of cream of mushroom soup.
Cover and bake in 350\u00b0 oven until beef is tender (approximately 2 hours).
Add partially cooked noodles into casserole dish with the beef/soup mixture.
Stir well.
Cover dish, then bake an additional 30 to 60 minutes.
Roll cubed beef in flour and brown slowly in a heavy pan.
Add water and next 10 ingredients to meat and simmer at least 2 to 3 hours.
Add carrots, potatoes and celery.
Simmer until vegetables are tender.
Some water may need to be added when vegetables are added to meat.
Brown cubed beef in electric skillet or pan. Add the brown gravy mix and 1 cup water. Stir until bubbly and all mixture is dissolved. Add 1 can brown gravy to mixture and turn to simmer. Cook for a few hours or until beef is very tender.
Prepare rice according to directions. Add the butter or margarine to the rice. When beef is done or tender, serve over the rice.
2. Substitute 1/4 cup beef broth for 1/4 water
Boil the noodles in 2-quart saucepan. Do not cook fully. Without draining noodles, add bouillon cubes and cubed beef towards end of cooking noodles.
Cook on low for a few minutes. Top with butter before serving.
Stir-fry cubed beef lightly.
In a large pan, add the tomatoes, peas, lima beans, potatoes, cut onion and cut carrots. Cook on medium for 45 minutes. Add the oil, hot pepper and salt. Stir and cook 15 minutes. Add stir-fry beef and cook 30 minutes until done.
add cubed beef to pan saute in butter and oil until browned; add enough water to come about 1/2 inch above meat.
add onion and boil gently for about 1 1/2 hours.
when meat is very tender pour off excess water.
add 2 cans of soup and stir in the milk a little at a time to stir out lumps.
add all other ingredients except for the rice and heat, stirring frequently.
You can also add beef boullion to the rice as it is cooking.
Use all ingredients as desired.
Cook cubed beef until well done and tender.
Use meat broth and meat.
Cook potatoes, carrots and onions in meat broth.
When almost done add tomato juice, tomato paste, salt and pepper.
Simmer for 1 hour on medium heat. Stir to keep from sticking.
In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
Add the rest of the ingredients and bring it to a medium boil.
Reduce the heat and allow soup to lighlty boil.
After 30 minutes taste, and add salt and pepper if needed.
Continue to simmer for 45 - 60 minutes.
Keep warm till your ready to serve.
lour and black pepper, put cubed steak in flour mixture and
In a large skillet,cook beef over medium heat until no longer pink; drain. Transfer to a 5-quart crockpot.
Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on LO for 8-10 hours or until heated through.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.