Mix tapioca with tomato sauce and juice.
Put all ingredients into large casserole or Dutch oven.
Cover and bake 5 hours at 250\u00b0.
Makes 6 servings.
Recipe can be doubled.
Place beef in a 3-quart casserole dish. Sprinkle with salt, basil and pepper.
Top with celery, carrots, potatoes, onions and peas.
Combine soup and water.
Pour over meat and vegetables, coating all pieces. Cover tightly and bake at 300\u00b0 for 3 hours. Makes its own gravy.
This recipe can be doubled or tripled for a larger amount.
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 and tenderize the stew meat.
Chop the onion.
Dice the potatoes.
Place all the ingredients in the crockpot except the stew meat.
Add 1/3 cup water.
Place the stew meat on top of the rest of the ingredients in the crockpot.
Cook on low for eight hours.
Put beef in a slow cooker.
Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
Cook on High for 6 hours.
Place all ingredients into crock-pot. There is no need to brown meat first. Cover and cook for several hours. Add cubed potatoes (4 or 5) last hour (I put mine in sooner). Add more liquid, if needed. Peek and stir occasionally (but not necessary). You'll love this stew!
Peel and cut-up vegetables.
Put in crock-pot.
Add beef on top of vegetables and don't stir.
Sprinkle tapioca and seasonings on top of meat.
Pour beef broth and V-8 juice over all.
Cook in crock-pot for 8 to 10 hours on low.
Fifteen minutes before serving, stir stew to mix in tapioca, which will thicken the stew.
ith spoon, then add to stew with their juice and vinegar
Remove can of stew from cupboard, open with can opener.
Pour into saucepan (rinse out with a little water).
Heat thoroughly and eat.
Arrange meat and vegetables in large pot in the order listed. (Do not brown stew meat.)
Over top, sprinkle sugar, salt, pepper and tapioca.
Cover with tomato soup and add 1/4 can of water only and pour over top.
Cover and bake at 250\u00b0 for 5 hours, stirring once or twice while baking.
Place raw meat in casserole.
Season with Accent and seasoned salt.
Add vegetables.
Pour undiluted soup over all.
Do not stir.
Cover and bake at 300\u00b0 for 3 to 4 hours.
Top stew with one can heated and drained onions, if desired.
Serves 6 to 8.
Mix all ingredients in a large casserole dish.
Place 1 piece of white bread on top of mixture and bake, covered, at 350\u00b0 for 2 1/2 to 3 hours.
Once during baking time, stir bread down into stew as a thickener.
Arrange and layer vegetables and stew meat.
Top with 2 cans soup.
Bake at 250\u00b0 for 5 hours.
Great way to warm your kitchen on a cold day.
Don't brown meat.
Don't add water.
Put stew beef into a 13 x 9-inch baking dish.
Spread cream of mushroom soup evenly on top. Cover tightly with foil.
Bake for 3 hours in a 350\u00b0 oven.
Serve with wide noodles and fresh carrots.
The kids will love it!
Put all ingredients in large pot.
Simmer until hot.
Stir frequently as stew will stick to bottom of pan.
Heat oil in skillet on medium heat and brown venison stew meat.
Slice carrots to desired size.
Cut onions into wedges.
Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
dd more broth if the stew is too thick.
At
Put stew meat and vegetables in large casserole. Mix soups and pour over meat and vegetables. Cover and bake in 325\u00b0 oven for 3 hours. Meat will be brown and vegetables will remain whole. Serves 4.
Mix soups and onion together.
Pour over beef stew meat.
Bake in 275\u00b0 oven for 4 hours, covered.
Pour beef stew into one of the pie crusts.
Stir in cornstarch.
Cover with the other pie crust.
Bake for 20-30 minutes at 350 degrees.