For the stew: cut the meat into small
dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
arlic, onion, and carrots. Sweat for 4-5 minutes or until
ot and let it boil for 15 minutes, stirring occasionally.
edium-high heat.
Toss stew meat in a bowl with
For the seafood stock:
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.
Preheat the oven to 350\u00b0F. Grease a large Dutch oven and add the lamb, leeks, carrots, onions, garlic, ginger and thyme. Season to taste. Top with the potato slices and pour in the stock.
Cover and bake for about 2 hours. Remove lid for last 30 minutes. Garnish with thyme and serve.
n the same skillet used for browning beef until lightly browned
otatoes, carrots and turnips to stew during the last 20 minutes
o HIGH and cover. Cook for 4 to 5 hours, stirring
In a large heavy skillet, place meat in oil.
Brown; add onions, bell pepper and celery.
Fry until clear.
Add flour and brown (for your roux).
Add bay leaves, thyme and basil.
Add water and Kitchen Bouquet to color.
When meat is getting tender, put in frozen butter beans, carrots and turnips and cook for 15 minutes, then add potatoes, parsley and garlic.
If too thick, add more water and cook until tender.
Serve over rice.
nd cover cooking on low for 7 hours.
After 7
n.
Cook on Low for 7 hours.
After 7
lready cut in little pieces for my stew and before I cooked
Place beef cubes in 3-quart microproof casserole or baking dish.
Sprinkle with salt.
Stir together gravy mix and water. Pour over meat.
Cook, covered, on 70 (Roast) for 50 minutes, stirring once during cooking.
Add vegetables and mix to cover with gravy.
Cook, covered, on 50 (Simmer) for 40 to 50 minutes or until vegetables and meat are tender.
Let stand 5 minutes before serving.
Put the oil in a large boiler.\tPut the diced onion and garlic in boiler.
Let fry in oil until onion is clear.
Pour the tomato sauce and Ro-Tel tomatoes in with onion and garlic. Add
about
2 1/2
cups of water.
If you want more soup, add water.
Let
this cook over medium heat for about 15 minutes. Then
add
potatoes. Cook until potatoes are tender.
Cut off fire.
Add
the
corned beef and let it dissolve in the soup. Let it stand for about 15 minutes before serving.
Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
Cover and cook on Low power for 8 hours.