t just isn't true Mulligan Stew and the perfection of the
Melt shortening in soup kettle or Dutch oven.
Add the beef and cook slowly until brown.
Add remaining ingredients and stew until vegetables and rice are cooked.
Brown stew beef in Dutch oven.
Add salt, tomato soup and water.
Cover tightly and cook slowly for 1 1/2 hours.
Add carrots, potatoes and onion and cook another 30 minutes.
If too thick, add some water.
May also be cooked in a crock-pot by adding all ingredients and cook on slow for 8 hours.
Melt 1 tablespoon of shortening; brown stew meat.
Add salt, tomato soup and water.
Cook until tender.
Add carrots, potatoes and onions.
Cook until all vegetables are tender.
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.
onion slices and potatoes to stew.
Simmer until the vegetables
The key to this recipe is to put the ingredients through a food grinder.
Then cook until tender, stirring frequently to keep from sticking.
Add salt and pepper to taste.
Cut up potatoes and spam (if you haven't already) and put them into your pot or crockpot.
Add the can of tomatoes, juice and all.
Dice onion and add it with the salsa and salt and pepper.
Pour in enough water to cover all the ingredients.
Ten minutes before stew is done, add dumplings (recipe follows) and cover
Mix all ingredients together.
Cook on medium heat for approximately 3 to 4 hours or until meat is tender.
Brown meat in small amount of vegetable oil.
Add soup and water.
Cook for 1 1/2 hours over low heat.
Add remaining ingredients; cook for 30 more minutes.
More water may be added if necessary.
Melt shortening in heavy saucepan.
Brown meat over medium heat.
Add 1 can tomato soup and 2 soup cans water.
Cover and let cook slowly until tender, about 1 hour.
Add 3 carrots, sliced, 3 potatoes, cut in 4 pieces and 2 onions cut into 4 pieces. Cover and continue cooking slowly until tender.
If there is not enough liquid, add more water during cooking.
If stew is too thin, remove lid and cook until thickened.
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
otatoes, carrots and turnips to stew during the last 20 minutes
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Put the oil over medium heat. Cover the beef with the flour.
Put the garlic, bay leaves in the pot, also add pepper.
Continue cooking till the beef becomes brown.
Add salt and cook for ten minutes till beef becomes soft.
Cook another five minutes with onion, carrot, pepper (green).
Wait till the onions become tender.
Take the tomato then add red wine, parsley, and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour.
Mix sweet potatoes and green beans with red potatoes.
Continue ...
This recipe will feed 15 people.
Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker.
Add water and bring to boil; boil until tender.
Cut up and add onions, carrots and potatoes.
Add tomatoes.
Add salt, black pepper and Tabasco sauce to taste.
Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender.
Serve with crackers or bread and deer camp coffee or other drinks.
I guarantee hunters will like this recipe.
Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
Serve with Recipe #332377 or Recipe #221438.
dd sauteed veggies to the stew and let slow-cook for
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove lid, add peas, and dissolved cornstarch, stirring to mix.
Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.