Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well.
Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth.
Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours.
Add mushrooms the last 5 minutes of cooking.
Serve over cooked noodles or rice. Serves 4 to 5.
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Fill pressure cooker halfway with water.
Place stew meat, chopped onions and chopped bell pepper in cooker.
Pressure for 20 minutes.
After you finish pressuring, once pressure is released, remove lid.
Place diced potatoes in pressure cooker with meat and salt and pepper to taste.
Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
If stew meat is in fairly large pieces, cut each piece in half.
In a large skillet, brown stew meat and transfer to a large slow cooker.
Add onion, tomatoes, beans, seasonings, and salt to taste.
Cover and cook on low for 6-7 hours.
Sprinkle shredded cheddar cheese over each serving.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix.
Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk.
Cover and place in 300\u00b0 oven for 3 hours.
Cook noodles and add to meat mixture or serve over rice.
Brown stew meat.
Combine all other ingredients.
Cook, covered, in oven for 3 hours.
Stir occasionally.
Serve with noodles with butter and garlic added to noodles first.
Set oven to 300\u00b0.
In a large ovenproof container, mix meat, soup, wine and soup mix.
Cover and place in oven for as long as you wish (no less than 2 hours and no more than 4 hours).
Remove from oven; stir in mushrooms and sour cream.
If mixture is too thin, stir in 2 tablespoons cornstarch, dissolved in a little water, and simmer slightly.
Serve over noodles or rice.
Saute onions, peppers and celery in shortening. Add meat and salt. Brown meat on all sides, stirring frequently. Add tomato sauce, bay leaf, green chilies and water. Simmer 3 to 4 hours. Add potatoes, turnip and carrots. Thicken to desired consistency with flour and water paste. Simmer 1 hour or until vegetables are tender.
se later.
* Place the stew meat in the bacon grease to
r ziplock bag, Add the meat: generously sprinkle with salt and
edium-high heat.
Toss stew meat in a bowl with olive
Mix together flour, garlic salt, Mrs. Dash, and pepper.
Dredge stew meat in flour mixture.
In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
Do not cook completely through.
Place stew meat into crockpot and then add the rest of the ingredients.
Stir to mix.
Cook on low for 8 hours.
Stir before serving.
Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !
Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
Remove bay leaf before serving.
Flour stew meat and slightly brown it in oil.
Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
Serve with warm flour tortillas or corn bread.
Arrange stew meat and vegetables in baking dish. Combine tomatoes, soup, salt and pepper and pour over.
Cover tightly with foil and bake 5-6 hours at 275.
Allow to cool. Place in freezer bag. Label and freeze.
To serve: Thaw. Heat until hot and bubbly. Serve with corn bread.
Variation: thaw. Add 3 diced potatoes. Cover and bake at 350 for 90 minutes.
live oil and brown your stew meat. Next cut up your veggies
Brown stew meat.
Blend golden mushroom soup, tomato paste and 4 cups of water.
Add stew meat; let cook on low heat until meat is tender.
Add stew seasoning.
Let cook 15 minutes.
Let's eat!
esealable bag; add stew meat and shake until meat is coated.
Heat