Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well.
Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth.
Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours.
Add mushrooms the last 5 minutes of cooking.
Serve over cooked noodles or rice. Serves 4 to 5.
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Fill pressure cooker halfway with water.
Place stew meat, chopped onions and chopped bell pepper in cooker.
Pressure for 20 minutes.
After you finish pressuring, once pressure is released, remove lid.
Place diced potatoes in pressure cooker with meat and salt and pepper to taste.
Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
If stew meat is in fairly large pieces, cut each piece in half.
In a large skillet, brown stew meat and transfer to a large slow cooker.
Add onion, tomatoes, beans, seasonings, and salt to taste.
Cover and cook on low for 6-7 hours.
Sprinkle shredded cheddar cheese over each serving.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix.
Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk.
Cover and place in 300\u00b0 oven for 3 hours.
Cook noodles and add to meat mixture or serve over rice.
Brown stew meat.
Combine all other ingredients.
Cook, covered, in oven for 3 hours.
Stir occasionally.
Serve with noodles with butter and garlic added to noodles first.
se later.
* Place the stew meat in the bacon grease to
r ziplock bag, Add the meat: generously sprinkle with salt and
Cut stew meat in smaller pieces.
Add onion, cut in chunks. Brown.
Add about 1 cup water; simmer until partially tender.
Add carrots; cut in pieces.
(Also add other raw vegetables, if desired.)
Cook until meat and vegetables are tender.
Add golden cream of mushroom soup for gravy mixture.
Serve over cooked noodles or mashed potatoes.
edium-high heat.
Toss stew meat in a bowl with olive
our in beef stock, beef stew meat, and any accumulated drippings; season
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.
Stir together mushroom soup and dried onion soup mix with 1/2 cup water. Place in casserole dish with meat and vegetables. Cover and bake at 325\u00b0 for 3 hours.
Mix together flour, garlic salt, Mrs. Dash, and pepper.
Dredge stew meat in flour mixture.
In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
Do not cook completely through.
Place stew meat into crockpot and then add the rest of the ingredients.
Stir to mix.
Cook on low for 8 hours.
Stir before serving.
Mix together pepper, salt, celery salt, Accent, garlic salt, sugar and tapioca.
Place meat in greased casserole.
Sprinkle with mixed seasonings.
Add rest of ingredients.
Cover with tight fitting cover and bake at 250\u00b0 for 4 hours.
Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !
Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
Remove bay leaf before serving.
Flour stew meat and slightly brown it in oil.
Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
Serve with warm flour tortillas or corn bread.
Arrange stew meat and vegetables in baking dish. Combine tomatoes, soup, salt and pepper and pour over.
Cover tightly with foil and bake 5-6 hours at 275.
Allow to cool. Place in freezer bag. Label and freeze.
To serve: Thaw. Heat until hot and bubbly. Serve with corn bread.
Variation: thaw. Add 3 diced potatoes. Cover and bake at 350 for 90 minutes.