In large pot heat the oil. When hot add the beef, onions, garlic and cook for 5 minutes, stirring frequently. Add the peppercorns, bay leaves, salt, beef bouillon, the wine and water.
Bring to a boil, lower the heat, cover and let it simmer for about 2 1/2 hours, stirring once a while.
Make sure there is enough liquid in the pot to almost cover the meat.
When finished the beef should be tender and nicely flavored ( thanks to the wine ).
Take out the peppercorn and bay leaves.
Spoon over pasta or potatoes.
Enjoy.
ame pan.
Place the stewing beef in the slow cooker with
Tie up the stewing beef nicely.
Put all the meats for the stock
il into skillet. Cook stew beef, sausages and ribs until brown
Coat stewing beef in flour, I use a
nd leave it bubbling away for at least 8 hours (make
Cut stewing beef up into bite-size pieces
ntil golden.
Add stewing beef and cook for ten minutes more, until
In a large bowl toss stewing beef with flour, salt & pepper. In
Quickly sear stewing beef in a soup pot with
high heat for several mins until
Brown the stewing beef in the olive oil, in a hot frying pan. Just brown the outsides.
Combine the beef with the rest of the ingredients in a large crock pot (I use a 6 quart). Cook on low for 5 or 6 hours, or until the wife comes home (extra time isn't going to hurt it).
Brown stewing beef in water, in skillet.
Stir in onion soup mix, mushroom soup, garlic Worhestershire and salt and pepper.
Let cook over medium heat for about 15 minutes, stirring often.
Prepare egg noodles while mixture is cooking.
Add sour cream to mixture and spoon onto individual servings of egg noodles.
Sprinkle with Paprika and serve.
Season the stewing beef with half of the oregano,
Heat oil in heavy saucepan.
Add stewing beef and brown on all sides.
Add water and dash of salt.
Bring to a boil.
Cover and simmer about 1 hour.
Cool and skim off hardened fat.
Return to heat and add onion, carrot and potato.
Cook 30 minutes until vegetables are tender.
Mix flour and 1/2 cup cold water by shaking in a small jar.
Add to stew.
Stir until it has boiled for 1 minute and is thickened.
Let simmer until ready to eat. Serves 1.
Combine all ingredients with the stewing beef and shake in a bag.
Then brown meat on all sides.
Add 2 cups of water, cook slow for 2 hours or until meat is tender.
Cut celery, onion and pepper into small pieces.
Put on top of beef in roaster.
Mix catsup, water, vinegar, salt and pepper. Pour over the beef. Roast about 3 hours if using stewing beef and 4 hours if you use a roast. As soon as tender, shred beef with fork while hot.
Bake at 325\u00b0.
Spread with chopped onions. Combine beef broth and tomato sauce; pour
Heat oil in heavy saucepan over medium heat.
Add onion, stewing beef and mushrooms.
Cook until meat is well browned.
Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
Add kale.
Cover and cook 5-10 minutes more or until kale is cooked.
Place stewing beef in a crock-pot.
Add potato salad on top of meat.
Do not mix.
Cook in crock-pot all day on low.
Serve with a vegetable and/or a salad.