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.
ender, about 30 minutes. Season stew with black pepper.
Dissolve
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into
In Dutch oven, combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper and bay leaf. Cover and cook on low heat about 20 minutes. Add carrots and potatoes until tender. Remove bay leaf. Blend flour with 1/2 cup water. Stir slowly into hot liquid. Cook and stir until thickened. Makes 6 servings.
ucchini and bell pepper to stew. Cook for 20 minutes.
For the stew, heat oil in a large
he stew with a side of couscous and onion jam (recipe follows
arrots. (Add more water if stew seems dry.) Cover pot; continue
ixture on all sides of stew meat.
Heat 2 tablespoons
quash with broth from lamb stew and simmer until tender.
n top, and add the Moroccan seasoning packet (or maybe 2
ridge.
To make the stew: heat oil in a large
o low.
4.Simmer stew for 30 minutes or until
Ten minutes before stew is done, add dumplings (recipe follows) and cover
Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a ...
ooking liquid from the vegetable stew over the couscous mixture. Cover
garlic and ginger to the stew and cook for 5 minutes
he top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute
For stew:
Heat oil in a 3 quart on medium high.
Add bell pepper, squash, onion.
Cook and stir 5 minutes.
Add spices.
Cook and stir 1 minute.
Stir in beans, tomatoes, and water.
Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
For couscous:
Bring broth, cinnamon, and ginger to boil on high heat.
Remove from heat.
Add couscous and raisins.
Stir, cover and let stand 5 minutes.
Serve stew on top of couscous.
Heat the oil in a large skillet on medium high heat.
Add the zucchini, onion, carrot and garlic.
Saute 5 minutes.
(For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
Cover, reduce the heat, and simmer for 8 minutes or until tender.
Stir occasionally.
While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
Cover and let stand for 5 minutes.
Serve stew over couscous.