Creamy Beef Stew Recipes Recipes Recipe For Banana

CREAMY BEEF STEW

Steps:

• Using a crock pot put all ingredients into the pot and turn it on before you go to work and it will be ready for you when you arrive home.
• Start with a iceberg lettuce salad.

THICK & CREAMY BEEF STEW

Steps:

• Preheat oven to 450°F.
• Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
• Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
• Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
• Reduce oven temperature to 325°F.
• Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
• Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
• Add herbs (in cheese cloth bag) to beef with salt and pepper.
• Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
• Bake for 45-60 minutes, stirring occasionally.
• Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
• While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
• In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
• Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.

CREAMY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
• Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
• In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
• Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.

CREAMY CHICKEN STEW

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

EASY CREAMY MUSHROOM STEW

Steps:

• Melt butter in a skillet over medium heat. Add mushrooms and saute until tender, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
• Add chicken broth and simmer for 3 to 4 minutes.
• Pour in heavy whipping cream and season with paprika, salt, and pepper. Simmer until stew starts to thicken, 4 to 5 minutes.