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.
Heat oven 300 degrees.
Mix all ingredients in a heavy 3 quart ovenproof saucepot.
Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
Discard bay leaves before serving or storing.
Serve over buttered noodles if desired.
You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
You can also add frozen peas or frozen beans 20 minutes before stew is done -- .
Put first 4 ingredients in casserole.
Sprinkle with tapioca and salt and pepper.
Pour tomatoes on top.
Bake at 250\u00b0 for 6 hours, at 275\u00b0 for 5 hours and at 300\u00b0 for 4 hours.
Recipe may be doubled.
In a large casserole place all ingredients in layers.
Combine sauce ingredients.
Pour mixture on ingredients in pan; cover and heat in 325\u00b0F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
Just before serving or storing add and mix in olives and rum.
Mix all the ingredients together in a big, covered Dutch oven. Cover and bake in the oven at 275\u00b0 for 5 or 6 hours.
Do not open the lid while cooking.
Put all ingredients in a casserole; do not brown meat.
Stir all ingredients thoroughly.
Cover; bake at 250\u00b0 for 4 hours.
Do not lift cover until done.
Serves 4.
Double recipe serves 6 to 7.
Place beef in a 3-quart casserole dish. Sprinkle with salt, basil and pepper.
Top with celery, carrots, potatoes, onions and peas.
Combine soup and water.
Pour over meat and vegetables, coating all pieces. Cover tightly and bake at 300\u00b0 for 3 hours. Makes its own gravy.
This recipe can be doubled or tripled for a larger amount.
Mix first 6 ingredients together and cover.
Bake at 250\u00b0 for 3 hours.
Add potatoes, green peppers, salt and pepper one-half hour before serving.
Cook 7 hours for a double recipe.
Cut stew meat into small pieces.
Salt, pepper and roll in flour.
Brown in skillet.
Put stew meat, carrots, tomato sauce and cabbage in a long pan or Dutch oven.
Cover and bake 2 to 3 hours or until tender-done at 300\u00b0 to 350\u00b0.
Cut meat and veggies into desired pieces.
Put in large roasting pan.
Pour in canned veggies and juices.
Put stew mix, salt and pepper in and stir, add water until meat and veggies are covered.
Stir again.
Cover and cook at 350\u00b0 in oven for 3 to 3 1/2 hours.
Heat
oven
to\t300\u00b0.
Mix all ingredients in a heavy 3 quart ovenproof
saucepot.
Cover and bake, stirring 3 times, for
3 hours
or
until
meat
is\ttender and sauce thickens. Discard bay
leaves before serving or storing.
Makes 8 servings.
In
you like,
add
a
cup of frozen green peas or cut green beans 20 minutes before stew is done.
Mix all together.
Cover and bake 2 hours.
Stir.
Cook another 2 hours in 250\u00b0
to 275\u00b0
oven. Delicious stew.
Use lean stew beef cut in cubes.
Coat in seasoned batter. Brown in oil on top of stove.
Pour off grease.
Add 1 tablespoon of flour.
Brown in oil to make gravy.
Add 3/4 cup water.
Pour into covered casserole dish or covered pan.
Place in oven at 350\u00b0.
Cook until almost done, then add bell pepper and onion. Cook until vegetables are done.
Serve over rice or mashed potatoes.
Preheat oven to 300\u00b0.
In a 2 1/2-quart casserole, layer meat and onion.
Add bay leaves.
In a medium bowl, stir water, wine, flour, lemon juice, bouillon granules, garlic, salt and pepper until blended.
Pour over meat.
Cover and bake for 3 hours or until meat is almost tender.
Remove bay leaves.
Add well thawed stew vegetables; stir.
Cover and bake 45 to 60 minutes longer, or until vegetables are tender.
Sprinkle with parsley.
Makes 6 to 8 servings.
Combine all ingredients in Dutch oven. Place in oven at 250\u00b0 for 5 hours.
Put stew meat, potatoes, onion, celery and carrots in a large pan with lid or Dutch oven.
Mix salt, sugar, tapioca, tomato juice and beef bouillon.
Pour this mixture over stew and bake covered for 4 hours at 250\u00b0.
Brown meat in skillet (or roast as usual).
Use large roaster or pot with cover. Cube meat and place on bottom of roaster. Layer potatoes (leave whole) and carrots (leave whole). Cube onions and celery.
Pour in the stewed tomatoes and tomato sauce over layered vegetables and meat.
Sprinkle McCormick stew mix over mixture. Add water to mixture.
Cook, covered, in oven 2 hours at 350\u00b0.
Place the stew meat into stew pan and season.
Add carrots, onions and celery (the amount you desire).
Pour chicken soup and water over all the ingredients.
Place ingredients in Dutch oven.
Mix well and cover.
Cook in a 250\u00b0 oven for 6 to 8 hours.
Don't open until ready!
Preheat oven to 350 degrees F (175 degrees C).
Cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. Remove from heat and stir in flour until cubes are coated. Stir in carrots, celery and onions. Season with salt, thyme, mustard, pepper and bouillon. Finally, pour in water and wine. Cover.
Bake in preheated oven 4 hours. Serve hot.