Place stew beef meat in a 2-quart casserole.
Pour ginger ale and chili sauce over.
Stir.
Bake in oven, uncovered, at 350\u00b0 until fork-tender (approximately 2 to 2 1/2 hours).
To prevent tops of meat pieces from burning, you need to stir the mixture at about 30 minute intervals.
When tender and sauce has thickened, remove from oven.
Shred meat with 2 forks or use food processor, if desired.
Serve on buns.
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.
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.
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.
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.
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.
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.
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.
Place hen, stew beef and loin roast in 4-gallon container with salted water and boil slowly, covered, until meat is very tender. Remove all meat from bone and grind, keeping chicken separate. Place ground beef and pork in broth. Add tomatoes, chopped onions, about 2 sticks butter, salt, red pepper, approximately 1 cup Worcestershire sauce and 2 cups catsup. This varies because of weight of meat. Cook until tomatoes disappear. Add chicken and corn and cook for 15 minutes more over low heat, stirring often.
Cut stew meat in small bite size pieces.
Brown the meat in large frying pan with 1/2 cup olive or corn oil.
Cut up potatoes in quarter sizes and slice carrots in bite size pieces.
After meat is browned, add 1/2 cup flour to meat (still in pan) and work in with grease.
Add 1/2 to 1 pint cold water to make gravy. (Salt and pepper to taste.)
Put all (meat and gravy, carrots and potatoes) into Dutch oven with a whole onion.
Bake at 350\u00b0 for an hour or 3 to 4 hours on low in a crock-pot.
Serve with biscuits.
ettle or pot.
Season meat with powdered seasonings by rubbing
Grease casserole; brown meat in oil.
Add 3 cups water and 1 cup wine to meat mixture.
Add dried onion soup, cinnamon and nutmeg.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Add cream of mushroom soup to casserole; continue to bake, covered, for 30 minutes to 1 hour, until meat is cooked and tender.
This makes a great meal served over rice or with egg noodles, boiled and buttered.
Cook stew beef until almost done.
Cut potatoes and carrots into chunks and add to meat.
Cook until tender.
Salt to taste.