Beef Stew Iii Recipes

SLOW COOKER BEEF STEW III

Steps:

• Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
• In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
• Add water as needed so that the liquid comes just to the bottom of the meat.
• Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

BEEF STEW III

Steps:

• Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
• Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
• When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
• In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

BEEF STEW VI

Steps:

• In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

BEEF STEW III

Steps:

• In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour.
• In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef.
• Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet, cook the onion and the mushrooms over moderate heat, stirring, until they are just tender.
• Add the wine, simmer the mixture for 1 minute, and stir in the broth, the paprika, and salt and pepper to taste. Simmer the mixture, stirring for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through.
• Serve the stew over cooked egg noodles.