ver medium heat. Cover the beef with the flour.
Put
tep to making this delicious stew is to chop the carrots
Preparation:
Combine the beef, carrots, onions, tomatoes, thyme, pepper,
ag or bowl, toss the beef with flour salt, and pepper
edium heat; cook and stir beef stew meat and Italian dressing until
arge resealable plastic bag. Add beef to the bag a handful
arge resealable plastic bag. Place stew beef in bag, seal the bag
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
Cover, and cook on Low 6 hours, stirring occasionally.
Shake the beef stew meat in a brown paper
Combine beef stew meat and flour in a
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 beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
Cook on Low 8 to 10 hours.
Brown meat.
Pour off all grease.
(You may want to rinse meat off.)
In a saucepan pour low-fat beef gravy.
If you want it real meaty tasting add a beef bouillon cube with a little water; add 1 container of fat-free sour cream and add some milk if too thick. Stir while heating and add meat to gravy mix.
(I sometimes add a little cooking wine for a different flavor.)
Serve over egg-free noodles.
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.
Flour beef cubes.
In a pan or Dutch oven, brown beef cubes in hot oil.
Place browned cubes in bottom of an electric crockery. Layer onions, potatoes, carrots and celery.
Sprinkle bouillon granules, basil and thyme.
Pour 2 cups water and beef stew mix over meat.
Cover and cook on low heat for 8 to 10 hours or until meat and vegetables are tender.
Peel and chop potatoes, carrots and onions; cook until tender in small amount of water.
Brown beef in skillet; drain off fat. Add beef stew mix and mix well before adding to cooked vegetables. Pour in tomato juice, peas and ketchup.
Simmer for 20 minutes.
n a resealable bag; add stew meat and shake until meat
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
Pour remaining sauce on top. Sprinkle with the rest of the cheese.
Bake at 350 degrees for approximately 30 minutes until bubbly.
Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.
Combine flour, paprika, salt and pepper and sprinkle over beef stew meat in a slow cooker, stirring to coat.
Stir in teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
Cook on low 6 hours, stirring occasionally.