Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
Cover and place in oven and cook for at least 5 hours at 250\u00b0. Do not remove lid during cooking time.
\"No peek.\" Can also be cooked in crock-pot on high for 4 1/2 hours, but better in the oven.
Do not brown meat and do not add salt.
Put ingredients in casserole dish, starting with meat.
Cover and bake at 300\u00b0
for 3 hours.
Don't peek.
Yields 6 to 8 servings.
Serve with rice.
Combine all ingredients in small roaster or Dutch oven. Cover and bake 4 hours in a 325\u00b0 oven.
Don't peek.
Put meat in buttered casserole.
Sprinkle with salt and pepper.
Slice 2 onions or add 1/2 package onion soup mix.
Add carrots and potatoes (whole or halved) on top of meat.
Cover with 1 can tomato soup.
Bake at 300\u00b0 for 4 hours.
No peek!
Place in a Dutch oven; stir.
Bake for 2 hours at 350\u00b0.
Do not peek!
Serve over rice or noodles.
(May cook in crock-pot for 8 to 10 hours on low.)
Put all ingredients together in an oven safe covered casserole.
Bake at 350 for 4 hours. DO NOT PEEK.
Serve over egg noodles.
Layer ingredients in Dutch oven.
Cover and bake at 250\u00b0 for 5 hours.
Do not peek.
Layer in a 2-quart casserole in order given.
Cover and bake 3 hours in a 300\u00b0 oven.
(Do not peek.)
Serve over rice or noodles.
Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
Add raw stew beef and vegetables.
Toss to cover.
Bake at 300 degrees for 5 hours. DO NOT STIR.
You can use less wine and more water as long as there is 3 cups of liquid used.
Arrange meat in bottom of pan.
Cut vegetables into good sized chunks.
Layer vegetables on top of meat.
Mix tomato sauce with 1 cup water, 1 teaspoon sugar, salt and pepper to taste and 3 tablespoons tapioca.
Mix well and pour over meat and vegetable mixture.
Seal with foil.
Bake at 325\u00b0 for 3 hours.
Don't look!
ver medium heat. Cover the beef with the flour.
Put
Mix well in a large casserole and cover with foil.
Bake in a 300\u00b0 oven for 5 hours.
Preheat oven to 250\u00b0.
Layer stew meat (bottom), potatoes, carrot, onion (top) in a covered casserole dish.
Sprinkle sugar, pepper and tapioca over the top.
Combine mushroom soup and water and pour over entire mixture.
In a Dutch oven, first place beef chunks on bottom, then a layer of each vegetable and the juice.
Add seasonings to sugar and tapioca.
Pour over juice.
Cover and bake at 225\u00b0 for 4 to 5 hours.
The liquid will thicken by itself while cooking and acts as a tasty gravy.
Serves 6 to 8.
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.
b>beef stew meat. Cook and stir until the beef is evenly browned, and no
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.
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.
In a 3-quart casserole, combine tomato sauce and salad dressing mix.
Stir in beef, parsnips, potatoes and onions. Cover and bake at 325\u00b0 for 45 minutes.
Stir in the green peppers and celery.
Cover and bake another 50 to 60 minutes or until meat and vegetables are tender.
Stir well before serving.