In heavy pan, stir beef in 1 tablespoon oil until no longer pink.
Add vegetables except for peas.
Add water to cover; bring to a boil and turn heat down.
Simmer 2 hours, then add Durkee beef stew seasoning mix which has been thoroughly dissolved in 1 cup warm water.
Stir into the vegetable mixture and cook 1 hour (simmer).
Add the peas; cook an additional 10 minutes.
edium heat; cook and stir beef stew meat and Italian dressing until
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
o coat.
Brown the beef, onion and garlic in drippings
In a dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
Add the potatoes, carrots, green peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
Heat oil in a large pot over medium heat; cook beef in hot oil until browned completely, about 5 minutes.
Pour 4 cups water into the pot; add salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and cook beef for 2 hours.
Stir potatoes, carrots, celery, and onion into the water; cook until all vegetables are tender, about 30 minutes.
Whisk cornstarch into 2 tablespoons water; stir into the liquid in the pot. Continue cooking until the liquid has thickened, about 10 minutes.
Preheat oven to 325 degrees.
Combine beef pieces, tomatoes and onion in Dutch oven. Cover tightly, bake 1 hour.
Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture, stir. Cover and bake an additional 45 minutes or until beef and carrots are tender.
Heat oil in large skillet over medium heat. Add mushrooms, cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
Adjust seasonings to taste.
eat and stir in the beef stew meat. Cook and stir until
arge resealable plastic bag. Place stew beef in bag, seal the bag
Shake the beef stew meat in a brown paper
Cook stew meat.
Boil hard until tender; drain.
Cut into 1/2-inch cubes.
In a large cooker combine all the ingredients. Cook until potatoes are tender.
Add 2 cans of vegetable soup and meat.
Simmer 20 minutes.
Coat beef stew meat (or venison stew meat) with flour.
In
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Place 2 pounds beef stew meat, cut into 1 1/4-inch cubes, in a pan 11 x 7 x 1 1/2-inches.
Peel and slice 1 medium onion. Diagonally slice 1 stalk of celery.
Pare 6 carrots and cut into chunks.
Add vegetables to the baking pan.
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.)
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.
Place ingredients in casserole in order given.
Cover tightly with foil.
Bake for 4 hours in a 250\u00b0 oven.
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.
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.
Brown beef stew meat in oil until tender.
Add rest of vegetables and gravy and simmer for 15 minutes, stirring occasionally.
Very good with warm rolls.