Mix flour, 1 teaspoon salt and pepper together.
Coat meat with flour mixture.
Melt shortening in large skillet; brown meat thoroughly.
Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients; simmer 30 minutes longer, or until vegetables are tender.
If desired, thicken stew. In a covered jar, shake 1 cup cold water with 2 to 4 tablespoons flour until blended.
Stir into stew.
Heat to boiling; stirring constantly, boil 1 minute.
Serves 6.
Mix flour, salt and pepper.
Coat meat with mixture.
Brown in shortening thoroughly.
Add water, potatoes, carrots, onions and celery.
Simmer 1 1/2 to 2 hours and add all the rest of ingredients.
If desired, thicken stew by shaking in covered jar 1/2 cup cold water and 2 tablespoons flour until blended.
Stir into stew.
Boil for 1 minute.
Roll beef in flour and brown. Add water and spices. Cover and simmer about 2 hours. I usually add leftover flour to stew. Add remaining ingredients- cook till tender, about 30 minutes.
low-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped
coat meat with flour then brown in the oil in a skillet on stove top.
takes about 2 minutes on med heat.
lightly salt and pepper while browning.
In a stew pot place meat and cover with water.
Add onion, rosemary, celery seed, and boullion cubes.
Simmer on medium heat for 2 1/2 hours or until meat real tender.
May have to add more water occasionally.
After meat is tender, add potatoes and carrots and cook till vegetables are tender.
In large skillet, heat oil over medium high heat until hot. Add beef; cook 4 to 6 minutes or until browned.
In 3 1/2 or 4 qt Crock-Pot, combine browned beef and all remaining ingredients. Mix well.
Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender.
Coat meat with flour; set excess flour aside.
In a large skillet, heat oil.
Brown meat on all sides.
In a slow cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onions, bouillon, pepper, salt, sugar and vegetables.
Pour water over all.
Cover and cook on low for 8 to 10 hours.
Turn control on high.
Thicken with flour leftover from coating, about 1/4 cup, dissolved in a small amount of water.
Cover and cook on high for 10 to 15 minutes or until slightly thickened.
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.
alt and pepper.
Dredge beef cubes in flour mixture.
Coat beef with flour, shaking off excess.<
se later.
* Place the stew meat in the bacon grease
Coat beef with flour, shaking off excess.
n a bowl of the stew and see if you like
arge ziplock bag.
Add beef cubes, about 8 at a
Mix flour, salt and pepper; roll beef cubes in mixture.
Shake off excess.
Melt shortening over high heat. Brown beef on all sides. Pour on 4 cups boiling water. Stir and add lemon juice, Worcestershire sauce, onion, bay leaves and allspice.
Lower heat, cover and simmer 1 1/2 to 2 hours until meat is tender.
Add vegetables and cook 20 to 25 minutes.
Serves 4.
nd pepper and roll the beef cubes in the mixture. Shake
roth: 1/2 hour before stew is done, combine 3 tablespoons
Mix flour, 1 teaspoon salt and the pepper.
Coat meat with flour mixture.
Melt shortening in a large skillet; brown meat thoroughly.
Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients.
Simmer 30 minutes or until vegetables are tender.
Cut beef into 1-inch pieces.
In a paper bag, combine flour, salt and pepper.
Add meat, a few pieces at a time.
Close bag and shake to coat.
Repeat with remaining meat.
Coat beef with flour, shaking off excess.<