To make the Berbere spice mix: mix
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.
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.
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.
Preheat oven to 350\u00b0F.
Heat 1
To make the stew, heat the olive oil in a large saucepan and beown the beef for 10 mins, stirring in the onions and garlic after 8 mins. Pour in the wine, bring it to a boil and simmer for about 3 mins. Pour in 2 cups of water, stir and bring back to the boil. Add the sugar and bay leaves and season to taste. Cover and simmer for 2 hours, adding the peppers and artichokes after 1 hour.
Cook the pasta in boiling salted water according to the package instructions. Drain and ladle the stew over it to serve.
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.
ver medium heat. Cover the beef with the flour.
Put
In a crock-pot, put stew beef, potatoes, carrots and celery. Stir.
Also add remaining ingredients.
Stir occasionally until all beef is cooked through and potatoes and carrots are easy to cut.
Start crock-pot early in morning to give stew beef plenty of time to cook.
n hot oil. Transfer meat to soup pot, and continue until
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.
I like to use a Dutch oven to make the stew, but a good
Preheat oven to 300 degrees.
In 3
t. Add the onion and beef, and cook until browned on
Combine
the
soup, soup mix and sherry and spread over the meat
in a prepared casserole dish.
Bake, covered, for 3 hours at
325\u00b0.
Mushrooms
may
be
added and are very good. This dish is very, very good and easy to make!
ter and then add in beef brisket making sure the the
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.
and place the onion and beef into the hot oil. Sprinkle
rom bag along with enough to make 1/3 of a cup
br>Gently press beef cubes into the flour mixture to coat evenly