Preheat oven to 425\u00b0F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
Reduce heat to 350\u00b0F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
Season to taste (season salt, garlic powder, ground black pepper).
Serve as is or over rice or noodles.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
ver medium heat. Cover the beef with the flour.
Put
educe the cooking time, as beef takes forever to get tender
Brown stew and hamburger meat.
Add Beef broth, stewed tomatoes, and all the other canned vegetables drained plus the Bouillon cube.
You may need to add a little water and salt and pepper to taste.
Simmer on stove until hot and serve.
You can also freeze this as it makes a lot.
Very easy and tasty.
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.
Place the beef, onion, mushrooms, garlic, thyme and
FOR THE STEW: Cut beef into 1 inch pieces. In
Melt butter.
Put beef and potatoes in butter.
Boil carrots in beef broth for 10 minutes.
Spray baking dish with pan spray.
Pour meat, potatoes, carrots and broth into pan.
Add stewed tomatoes and bake at 350\u00b0 for 1 hour.
Cook stew meat.
Boil hard until tender; drain.
Cut into 1/2-inch cubes.
In a large cooker combine all the ingredients. Cook until potatoes are tender.
Add 2 cans of vegetable soup and meat.
Simmer 20 minutes.
Put all ingredients in large pot with cover.
Bake in oven at 325\u00b0 for 3 hours.
Do not open during cooking.
This recipe can be doubled.
In large pot, brown beef in a little water.
Precook hash browns (1/2 package at a time) in microwave for 6 minutes on High power.
In pot with browned meat, add cooked potatoes, drained carrots, 2 cans soup and 1 can of water.
Stir together and salt and pepper to taste.
Simmer on low to medium heat for 30 to 45 minutes, stirring and adding more water as needed.
Serve over noodles, rice or toast.
Seve with tossed salad. Fast and easy.
Heat beef stew; add sauces until hot.
Add sour cream.
Heat slowly until hot.
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.
Grease a large casserole dish.
Put into it beef (do not brown the meat first), carrots, soup, bay leaf, potatoes, 1/2 cup wine and onions.
Cover and bake in 275\u00b0 oven for 4 hours.
arge stew pot, reserving bacon fat in the skillet.
Season beef
f these make the original recipe any better but I like
owder together and sprinkle over stew meat. Stir to coat.
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.
In a
large
roasting pan combine 4 soups and mix well. Add beef and
stir
again.
Cover.
Bake
at 350\u00b0 for 3 hours. Add carrots
and
bake 1 more hour.
Stir occasionally.
Serve over noodles.
You
can\talso
add peas, baby onions and mushrooms the last hour.