Roll stew beef in flour.
Heat oil and brown stew beef.
When well browned, place in saucepan and add Worcestershire sauce and Texas Pete.
Cover with water.
Cover and simmer until tender. Delicious served with mashed potatoes or rice.
Cook stew beef in water, garlic, tomatoes, onion and tomato sauce until tender.
Add potatoes, carrots and celery.
Cook until done.
Cook egg noodles as directed on package.
Drain noodles and serve stew beef on top of noodles.
Serves 6.
Prepare marinade of red wine vinegar, red wine (optional), balsamic vinegar, soy sauce, Worcestershire sauce and hot sauce (optional). Cut stew beef/chuck steak into 1-inch cubes. Marinate in the marinade for at least 4 hours, overnight in refrigerator if possible, in non-metallic container. Light coat marinated beef tips in \"flour mixture\" and brown over medium-high heat. After browned, add residual marinade and cook until it forms a thick sauce.
Salt and pepper beef; coat in flour.
Brown stew beef in oil. Put meat in a 9 x 13-inch dish sprayed with Pam.
Saute onions and peppers in butter.
Layer onions, peppers and mushrooms over beef. Combine remaining ingredients into a sauce.
Mix well; pour over beef.
Cover with foil and bake at 300\u00b0 for 3 hours.
Check to see if it needs more water at 1 to 2 hours.
Mix well together the soup, A.1. sauce and Worcestershire sauce.
Add to stew beef which has been salted and peppered to taste.
Put in casserole dish.
Bake, covered, for 3 hours at 300\u00b0.
Serve over rice.
Use lean stew beef cut in cubes.
Coat in seasoned batter. Brown in oil on top of stove.
Pour off grease.
Add 1 tablespoon of flour.
Brown in oil to make gravy.
Add 3/4 cup water.
Pour into covered casserole dish or covered pan.
Place in oven at 350\u00b0.
Cook until almost done, then add bell pepper and onion. Cook until vegetables are done.
Serve over rice or mashed potatoes.
In a large pot, cook beef until done.
Add onion (diced).
Cut potatoes in fourths.
Cut carrots and turnip in pieces and dump all in pot with stew beef.
Cook until all vegetables are about done.
Next add cabbage cut up over the top of recipe.
Cook until cabbage is tender.
Salt and pepper to taste.
Place stew beef in a 2 quart pyrex dish.
Sprinkle dry onion soup over the beef.
Spoon celery and mushroom soup evenly over beef.
Cover and bake at 325 degrees for 1 1/2 to 2 hours.
Serve over rice.
Cut stew beef into bite size pieces and cover bottom of 9 x 13-inch roasting pan.
Slice potato rounds to cover beef.
Slice onion rounds over potatoes.
Slice carrot rounds over onions. Dot with butter or margarine.
Salt and pepper to taste.
Add water; cover with aluminum foil.
Bake at 400\u00b0 for 1 hour or until tender.
Cut stew beef in small pieces.
Brown with onion in a little oil in large pot.
Add rest of ingredients except beans and rice. Mix well and simmer about 1 hour, adding more water if too thick. Add beans and heat until hot.
Serve over cooked rice.
Place stew beef into baking dish.
After mixing the first 7 ingredients, pour over the meat and cover with metal foil.
Bake at 375\u00b0 for 2 hours.
Put the stew beef in a pot, cover it with water.
Boil until the meat is cooked.
Add salt and pepper.
Add onion and tomato sauce.
Cook for 1 hour.
Add potatoes.
Cook until potatoes are done.
Serve over rice.
Pour oil into skillet. Cook stew beef, sausages and ribs until brown.<
Brown stew beef in oil about 5 minutes.
Add water, salt, pepper, potatoes, turnip, carrots, celery, onion, bouquet sauce, bouillon cube and bay leaf.
Cook over medium heat for about 1 1/2 hours or in oven at 350\u00b0 for 1 1/2 hours.
Mix flour and 1/2 cup water (cold).
Add to stew beef to thicken for gravy.
In a crock-pot, put stew beef, potatoes, carrots and celery. Stir.
Also add remaining ingredients.
Stir occasionally until all beef is cooked through and potatoes and carrots are easy to cut.
Start crock-pot early in morning to give stew beef plenty of time to cook.
Brown stew beef in large pot (no fat or oil, no flour).
When meat is brown, add water to cover, bouillon, Worcestershire sauce, salt and pepper and onion; simmer until meat is nice and tender (several hours).
Add potatoes, carrots and any other veggies; cook until done.
Mix cornstarch and water; put into stew to thicken, if desired.
Serves 4 to 6.
Place oil in stew pot, turn heat to medium
Coat stew beef with flour.
Brown in cooking oil in large skillet or Dutch oven.
Drain fat.
Add beef stew seasoning mix, garlic salt and water.
Cover, simmer until almost tender.
Add remaining ingredients.
Put in pressure cooker and cook for 15 minutes.
In a
5-quart Dutch oven, layer stew beef and alternate vegetables, 1/3
stew,
1/3 celery, 1/3 peas, salt and pepper. (Easy on the
salt,
the soup has a lot.) Repeat for 3 layers. Cover top with
mushroom soup and 1/2 can of water.
Cover and bake for 5 hours in oven at 225\u00b0.
Cook stew beef in water to cover, until tender.
Add vegetables to meat and cook until vegetables are tender.
In a skillet, put oil and diced onions; fry until brown.
Stir onion mixture into pot of meat and vegetables.
Simmer 3 minutes or until stew has thickened.