nds, throw in boiling water for 1.5 minutes, drain and
Coat beef stew meat (or venison stew meat) with flour.
In
Place beef cubes in 3-quart casserole.
Sprinkle onion soup mix over meat.
Pour mushroom soup and water over meat and stir. Cover and bake 2 hours at 320\u00b0.
Add vegetables and continue baking uncovered for 40 minutes or until vegetables are tender. Add frozen peas during last 10 minutes of cooking.
Combine in a large covered Dutch oven or large casserole dish: beef stew meat, carrots, onion, potatoes, mushrooms, tomato juice, m.s.g. or Accent, sliced celery, Minute tapioca, salt and pepper.
Bake, covered, at 250\u00b0 for 5 hours.
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.
Heat oven to 350\u00b0. Pour beef stew into 2-quart casserole dish. Mix next 6 ingredients together and pour on top of the beef stew. Bake for 30 to 40 minutes until brown and bubbly.
r Dutch oven over medium heat; cook and stir beef stew meat and
In a dutch oven brown stew meat in hot shortening, turning
arge resealable plastic bag. Place stew beef in bag, seal the bag
Mix all ingredients in a large oven casserole; cover and bake at 250\u00b0 for 5 hours.
Can bake at 300\u00b0 for 3 hours.
Put all ingredients in dutch oven or roaster.
Bake covered at 250 degrees for 5-6 hours.
Check and add more V8 juice if stew looks dry.
Combine all except potatoes and peas.
Bake, covered tightly, in a 325\u00b0 oven for 2 1/2 to 3 hours.
Stir and add potatoes and peas.
Continue baking 1 1/2 hours or until potatoes are done.
In heavy Dutch oven or crock-pot, first layer meat, then onion, celery, carrots and potatoes.
Lay on bay leaf.
Mix salt, sugar and tapioca.
Sprinkle over.
Add Worcestershire sauce, tomatoes and water.
Cover tightly.
Bake at 275\u00b0 for 4 to 5 hours for in crock-pot overnight for 8 hours on low.
Roll pieces of beef stew meat in flour to coat. Heat the oil in a large nonstick pan over high heat. When the oil is hot, add about half of the meat and brown it on all sides for 3 minutes. Remove the pieces of meat with tongs and place them in a Dutch oven. Repeat this procedure with remaining meat; adding more olive oil as needed. Add hot water to meat and bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer for 1 hour.
Preheat oven to 250 degrees F (120 degrees C).
In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.
Shake the beef stew meat in a brown paper
Mix beef stew, green beans, soup and 1/2 can of onions in casserole dish.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Top with remaining onions; return to oven for 5 minutes.
Spray Pam on Dutch oven.
Place meat on bottom.
Layer onion, celery, carrots and potatoes on top.
Mix salt, sugar, tapioca and juice together and pour over vegetables.
Cover.
Bake at 250\u00b0 for 4 hours, or if in hurry at 350\u00b0 for 2 1/2 hours.
Add peas 30 minutes before removing from oven.
Place raw meat in a 7 x 11-inch pan.
Add vegetables.
Blend salt, sugar and tapioca.
Sprinkle over meat and vegies.
Add tomato juice.
Cover pan with foil, sealing tight around edges. Bake at 250\u00b0 for 4 hours.
If it gets too thick, add water.
Makes 6 servings.
Preheat oven to 350\u00b0.
In a 5-quart Dutch oven, combine beef, undiluted soup, dry soup mix, wine and onion; mix well.
Top with potato pieces and carrots, mixing in slightly.
Cover and bake 2 hours.
Stir in broccoli, cover and bake 15 minutes.
Remove cover and bake 15 minutes longer.