Preheat oven to 325 degrees.
Combine beef pieces, tomatoes and onion in Dutch oven. Cover tightly, bake 1 hour.
Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture, stir. Cover and bake an additional 45 minutes or until beef and carrots are tender.
Heat oil in large skillet over medium heat. Add mushrooms, cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
Adjust seasonings to taste.
edium heat; cook and stir beef stew meat and Italian dressing until
In heavy pan, stir beef in 1 tablespoon oil until no longer pink.
Add vegetables except for peas.
Add water to cover; bring to a boil and turn heat down.
Simmer 2 hours, then add Durkee beef stew seasoning mix which has been thoroughly dissolved in 1 cup warm water.
Stir into the vegetable mixture and cook 1 hour (simmer).
Add the peas; cook an additional 10 minutes.
ver medium heat. Cover the beef with the flour.
Put
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.
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
roof pan with lid, brown beef in EVOO (you may have
eat and stir in the beef stew meat. Cook and stir until
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.
o coat.
Brown the beef, onion and garlic in drippings
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.
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Place 2 pounds beef stew meat, cut into 1 1/4-inch cubes, in a pan 11 x 7 x 1 1/2-inches.
Peel and slice 1 medium onion. Diagonally slice 1 stalk of celery.
Pare 6 carrots and cut into chunks.
Add vegetables to the baking pan.
In a dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
Add the potatoes, carrots, green peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
Heat oil in Dutch oven.
Add beef stew; cook over medium heat about 20 minutes, turning often to brown.
Stir in next 14 ingredients.
Cover and simmer 1 1/2 hours, stirring occasionally. Add carrots, onions and potatoes.
Cover and cook 45 minutes longer.
In 3-quart casserole dish, combine meat, soup, soup mix and water.
Mix well.
Cover and bake at 300\u00b0 for 3 hours.
Prepare noodles according to package directions.
Drain and toss with butter.
To serve, spread noodles on large serving plate and top with stew.
Serves 4 to 6.
Combine beef, onion, celery, carrots, potatoes and beans; place in an 11 x 7 x 2 1/2-inch casserole dish.
Combine tapioca, salt and sugar and sprinkle over meat and vegetables; add tomato juice.
Cover tightly with aluminum foil.
Bake at 250\u00b0 for 4 hours.
Yield: 4 to 6 servings.
Combine tomatoes, peas and carrots, water, onion and salt in saucepan.
Bring to a boil.
Cover; simmer until tender (about 10 minutes).
Stir in beef stew.
Heat thoroughly.
Serves 4 to 6.
arge resealable plastic bag. Place stew beef in bag, seal the bag