Mix soups and onion together.
Pour over beef stew meat.
Bake in 275\u00b0 oven for 4 hours, covered.
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.
Put beef in a slow cooker.
Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
Cook on High for 6 hours.
ure all the cubes of beef are cut down and that
Brown meat in skillet.
Add all ingredients in crock-pot or slow cooker.
Add meat.
Let cook on high or medium for about 2 hours.
Then turn to low.
I make this at night before I go to bed, then when I get up it is done.
Brown and tenderize the stew meat.
Chop the onion.
Dice the potatoes.
Place all the ingredients in the crockpot except the stew meat.
Add 1/3 cup water.
Place the stew meat on top of the rest of the ingredients in the crockpot.
Cook on low for eight hours.
Place meat in 7 x 11-inch pan.
Add vegetables.
Blend salt, sugar and tapioca.
Sprinkle over meat and vegetables.
Add tomato juice.
Cover pan with foil, sealing tightly around edges.
Bake at 250\u00b0 for 4 hours.
Mix beef and vegetables in a 13 1/2 x 9 x 2-inch baking pan. Blend seasonings, Accent and tapioca.
Stir in tomato juice; pour over beef.
Cover tightly; bake in a 350\u00b0 oven for 2 1/2 hours, or until meat is tender.
Makes 4 servings.
Put all ingredients in pan.
Cook over low to medium heat for 2 hours.
Layer ingredients in order given in small baking dish.
Cover tightly with foil and bake at 250\u00b0
for 4 hours.
Place meat in 11 x 7 x 1 1/2-inch pan.
Slice onion. Diagonally slice celery.
Pare carrots and cut into chunks.
Add vegetables to baking pan.
Blend salt, sugar and cornstarch. Sprinkle over ingredients in baking dish.
Add tomato juice. Cover pan with sheet of heavy-duty aluminum foil and crimp edges to seal lightly.
Bake stew (do not stir) in slow oven (250\u00b0) for 4 hours.
Makes 6 servings.
Cut meat into
bite-size chunks, then cover with flour. In Dutch oven, heat oil.
Brown
meat on both sides and reduce heat to\tmedium.
Add
onion,
garlic
and
remaining
flour. Gradually add water,\tbouillon cubes, salt, Worcestershire and pepper.
Cook stirring until mixture is slightly thick.
Cover and simmer for 2 1/2
hours,
then
add potatoes, carrots and peas.\tCook 30 minutes longer.
arge resealable plastic bag. Place stew beef in bag, seal the bag
Mix together and pour over top 1/2 can tomato juice.
Seal casserole tightly with heavy foil.
Bake in 250\u00b0 oven for 4 hours. Can be cooked in a crock-pot also.
Shake the beef stew meat in a brown paper
Coat beef stew meat (or venison stew meat) with flour.
In
Remove can of stew from cupboard, open with can opener.
Pour into saucepan (rinse out with a little water).
Heat thoroughly and eat.
Cook ground beef in skillet and drain well.
Add vegetables (do not drain) and beef stew seasoning.
Pour in 9 x 13-inch baking dish.
Top with canned biscuits; brush with butter.
Bake at 350\u00b0 until biscuits are brown.
Sprinkle flour, salt and pepper over the beef.
Brown in the oil.
Pour the 5 cups water over beef.
Add the carrots, potatoes and onion.
Cook slowly until tender.
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.)