dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
lready cut in little pieces for my stew and before I cooked
hen they're browning meat for a stew.) The pork cubes should
dd green chiles and bake for another hour.
If potatoes
For the stew: cut the meat into small
do not use same oil for browning meat).
Saute chopped
reduce heat.
Cover; simmer for 1 1/4 hours, stirring
FOR THE STEW: Cut beef into 1 inch
Brown meat in greased 2-quart baking dish in a 375\u00b0 oven. Remove and add salt, 1 1/2 cups tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables.
Cover and bake 45 minutes more or until vegetables are tender.
Prepare Bisquick dough, substituting 1/2 can tomato sauce for milk.
Roll out to 1/4-inch thick. Cut into 2-inch biscuits.
Place on top of stew and bake about 20 more minutes. Serves 6.
rink and call off work for tomorrow while you can still
utter; add onions and brown for 10 minutes over low heat
live oil and brown your stew meat. Next cut up your
il, and stir pretty consistently for 3 to 4 minutes, until
For the seafood stock:
FOR THE DUMPLINGS:
Combine and
ridge.
To make the stew: heat oil in a large
ook chicken, covered, turning periodically,for about 15 minutes or until
pop it into boiling water for a few seconds to help