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.
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.
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.
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.
low-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
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.
Coat beef with flour, shaking off excess.<
alt and pepper.
Dredge beef cubes in flour mixture.
wl), place 1 cup of Old Fashioned Oats. Pour the milk into
se later.
* Place the stew meat in the bacon grease
Coat beef with flour, shaking off
elery and continue to brown for a few minutes, stirring often
arge ziplock bag.
Add beef cubes, about 8 at a
ook on low-heat setting for 10 to 12 hours or
o low, cover and simmer for 2 hours, stirring occasionally.
Roll meat in flour seasoned with salt and pepper. Brown thoroughly in hot oil. Cover with hot water, simmer 2 hours, adding water if necessary. Add remaining ingredients cook until vegetables are tender, about 30 min. If desired thicken liquid for gravy.
This recipe gets better every time it is reheated. 8 servings.
nd pepper and roll the beef cubes in the mixture. Shake