Heat a 6 quart stove top casserole
epper in a large, resealable plastic bag. Add the beef, and seal
pour into a large resealable plastic bag. Place stew beef in bag,
t. Add the onion and beef, and cook until browned on
Shake the beef stew meat in a brown paper bag or resealable
Coat beef stew meat (or venison stew meat) with flour.
In a large skillet
br>Pulse the onion in a mini-chopper or blender until
Dredge beef in flour and then, in a medium stock pot, brown beef on
ny excess fat from the beef, reserving about 2 tablespoons of
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.)
epper together in a shallow dish.
Gently press beef cubes into
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.
Using a large stock pot, brown stewing
Mix together flour, salt and pepper. coat beef in flour mixture.
In a large saucepan or pot, brown the beef cubes and onions in butter.
Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
Mix in soy sauce to taste. Serve over steamed rice.
Combine meat and flour in a large plastic food storage bag
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.
Heat a large skillet or Dutch oven
Brown stew meat in electric skillet or in deep pan. After meat is brown on all sides, add the beef stew mix. Stir this in meat until it starts to thicken, about 30 seconds.
Now add the water, enough to cover the meat real good.
Add the peeled potatoes (cut into small cubes) and sliced carrots. Canned carrots may be used. Now make sure you have enough water for the size pot you are using. Bring to a boil and then turn down to simmer.
Let simmer for several hours or until beef is very tender.
Combine beef stew meat and flour in a resealable plastic bag; seal bag
Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.