About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
1.Open the can of tomato sauce and add it to boiling water.
2.Spoon the peanut butter. stir until creamy.
3.add vegetables and rice.
4.Cook gently on low for a half hour.
ooker pot in olive oil for 3-4 minutes, stirring occasionally
ook chicken, covered, turning periodically,for about 15 minutes or until
In a large pan suitable for stew, cook garlic, onion, and beef
ow and cover and simmer for 2 hours or until chicken
pop it into boiling water for a few seconds to help
arge resealable bag, shake together stew meat, flour, salt and pepper
Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in 2 1/2-quart casserole.
Cover tightly and cook in a slow oven (300\u00b0) for 2 1/2 hours.
Stir potatoes and green beans (undrained) into stew and continue cooking, covered, for 1 hour or until meat and vegetables are done.
Stir occasionally.
Serves 6 to 8.
arge resealable plastic bag. Place stew beef in bag, seal the
Place the first four ingredients in a 5-qt slow cooker. In a large, resealable plastic bag, combine the gravy mix, soup mix, steak seasoning, and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.
Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
otatoes, carrots and turnips to stew during the last 20 minutes
when cool, crumble and reserve for garnish.
Combine flour and
br>If you prefer thicker stew combine 1 cup cold water
Toss
all
ingredients and place in crock-pot.\tCook on low-medium for
8 hours.
Mixture will thicken and be ready to eat!
live oil over med. heat for approximately 5 mins or until
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.
ook to boil, then simmer for 1 hour---the water must
lace in refridgerator to marinate for at least 8 hours.
edium for about 10 minutes, or until tender.
Serve stew over