Brown beef stew meat in oil until tender.
Add rest of vegetables and gravy and simmer for 15 minutes, stirring occasionally.
Very good with warm rolls.
Heat beef stew and put in casserole while hot.
Mix buttermilk biscuits with the water.
Drop on hot stew.
Bake in a 450\u00b0 oven for 10 minutes or until biscuits are done.
Pressure cook beef in 1 1/2 cups water.
While beef is cooking, put potatoes, celery and onion in a large pan to cook.
Salt to taste.
Cover with water.
Cook until vegetables are done.
Pour water off of beef and vegetables.
Combine in one pan.
Add sliced carrots.
Mix seasoning as directed.
Pour over beef and vegetables.
Let simmer for about 1/2 hour.
Will feed 4 to 6 people.
Mix soups and onion together.
Pour over beef stew meat.
Bake in 275\u00b0 oven for 4 hours, covered.
Heat stew and sour cream on stove.
Pour into baking dish. Prepare biscuits but do not cook. Drop biscuits on top of stew mixture. Bake at 350\u00b0 until biscuits brown.
Pour beef stew into one of the pie crusts.
Stir in cornstarch.
Cover with the other pie crust.
Bake for 20-30 minutes at 350 degrees.
arge resealable plastic bag. Place stew beef in bag, seal the bag
hallow dish.
Gently press beef cubes into the flour mixture
edium heat; cook and stir beef stew meat and Italian dressing until
Combine beef stew meat and flour in a
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
Cover, and cook on Low 6 hours, stirring occasionally.
Shake the beef stew meat in a brown paper
Coat beef stew meat (or venison stew meat) with flour.
In
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.
eat and stir in the beef stew meat. Cook and stir until
Season stew meat to taste and flour to the meat.
Put oil, bell pepper, green onion and yellow onion in large pot.
Brown onions about 2 minutes; add stew meat.
Brown the meat about 3 minutes, then fill the pot about half full of water.
Add beef stew seasoning.
Put stew beef, onions and 1 1/2 c. broth in a large pot. Bring to a boil, simmer for about 2 1/2 hours or until meat is tender. Add remaining broth, carrots, celery and potatoes. Cook for 30 minutes longer. (I also add one pack beef stew seasoning mix to this before cooking.)
Place beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
Cook on Low 8 to 10 hours.
In a large soup pot, add water and beef stew meat.
Combine with all other ingredients.
Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender.
Serve with cooked noodles.
This stew can be frozen.
To make the stew thicker, use 3 1/2 cups water instead of 7 cups.
In a small bowl, mix 3 tablespoons water and 2 1/2 tablespoons cornstarch to make paste. Stir in a little at a time until the sauce becomes clear and thickens.
Garnish with chopped onion or chopped parsley.
Serves 6.
Flour beef cubes.
In a pan or Dutch oven, brown beef cubes in hot oil.
Place browned cubes in bottom of an electric crockery. Layer onions, potatoes, carrots and celery.
Sprinkle bouillon granules, basil and thyme.
Pour 2 cups water and beef stew mix over meat.
Cover and cook on low heat for 8 to 10 hours or until meat and vegetables are tender.