Place the beef cubes and onion slices in the crock pot.
Combine tomato sauce, brown sugar, worcestershire, thyme, basil, celery seed, pepper and salt and pour over meat and onions.
Cover and cook on low for 6-8 hours.
Turn to high. Dissolve the cornstarch in the water and then stir into the crock pot.
Cover and keep on high for 10 minutes.
Stir again and serve over mashed potatoes or hot buttered egg noodles.
Place beef cubes in a baking dish.
Cover with cream of mushroom and onion soup.
Stir, cover and bake at 325\u00b0 for 2 1/2 to 3 hours.
Stir occasionally.
Serve over egg noodles or rice. Serves 4 to 5.
PREPARATION:
Place the beef cubes in a bowl and add
Brown beef cubes that have been coated with flour, salt and pepper in Crisco in a large Dutch oven.
Add bouillon cubes, sauce, onion, celery seed and water to meat.
Cover; cook 1 1/2 hours, stirring every 15 to 20 minutes.
Add brown sugar and cook 20 minutes more.
Add cheese and mushrooms and cook 10 minutes more.
Serve over cooked noodles.
Mix beef cubes, dry onoin soup, cream of mushroom soup and water or milk in crock-pot.
Cook on low 6 to 8 hours.
Make noodles or rice.
Serve with beef sauce over noodles or rice.
Mix beef cubes and flour in large ovensafe pot.
Do not brown meat.
Add other ingredients and stir.
Bake covered at 300\u00b0 for 3 hours or until meat is tender.
Makes 12 (1 cup) servings.
You will decide quantity according to your own needs.
As a rule, 2 cans of soup to 1 to 1 1/2 pounds beef cubes and 1 large jar sliced mushrooms.
Add ingredients to crock-pot.
If using these quantities, add small amount of water (about 1/4 of one soup can).
Slow cook in crock-pot, covered, for approximately 8 hours. Serve over rice or noodles and a vegetable of your choice. E-A-S-Y and D-E-L-I-C-I-O-U-S!
Pour soup and brown gravy mix into slow cooker; mix well. Add soup can of water and mix.
Add beef cubes and cook on medium for as much as 8 hours.
Before serving, add mushrooms.
Arrange beef cubes in a single layer in a 13 x 9 x 2-inch baking dish.
Do not brown meat first.
Cut potatoes, carrots, celery and onions into chunky size pieces and layer on top of meat.
Salt and pepper to taste.
Mix tomato sauce with water, sugar and tapioca and pour over vegetables.
Do not stir.
Seal tightly with aluminum foil and place in 325\u00b0 oven for 3 hours. When foil is removed, meat will be nicely browned with gravy.
Heat oil in a heavy saucepan and brown the beef cubes until deeply colored.
Remove from pan and brown sliced onions until golden brown.
Return beef cubes to pan and add beef bouillon and dry red wine.
Simmer until beef cubes are almost tender.
Add small onions and cook until tender.
Add mushrooms and heat through; adjust seasonings.
Mix cornstarch and water, add to beef stock and boil for one minute, or until sauce is thickened and clear.
Serve with rice or noodles.
In glass dish with lid, combine all ingredients.
Cover tightly.
Bake at 325\u00b0 to 350\u00b0 for 2 1/2 to 3 hours.
Serve over noodles or rice.
Very easy.
efrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from
Boil water for pasta.
In large fry
Put beef cubes in a bowl with flour, a little black pepper and garlic salt.
Coat beef cubes.
Brown beef cubes in hot oil on top of stove.
When brown, put beef cubes in slow cooker.
Mix in remaining ingredients; cook on medium-high for 7 hours or on high for 5 hours or until vegetables are tender.
Enjoy with hot French bread.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
Combine all other ingredients and pour over beef.
Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
Serve over cooked egg noodle pasta.
Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Cook mushrooms and onion in butter for 3 minutes.
Remove and put in saucepan with beef stock (or bouillon cubes with water). Add floured 1-inch cubes of round steak or beef cubes.
Add more butter if needed.
Brown quickly, then put in saucepan of beef stock.
Season to taste with salt and black pepper.
Cover tightly and cook 1 hour or until meat is tender.
Add 1 package of gravy mix.
Ten minutes before serving, stir in sour cream.
Serve with or on top of wide noodles or mashed potatoes.
Wash, peel and chop first 4 ingredients.
Place into crock-pot.
Add rest of ingredients and mix well.
Cook on crock-pot on high for 5 to 6 hours.
Feeds 6.
Place the beef cubes with water in the pressure cooker for 15 minutes.
Add the onion, garlic, ginger for 2 minutes.
Put together all the remaining Ingredients and cook for 15 minutes.
eat tenderizer tool, pound the beef cubes into flat pieces, set aside