Paul Lynde Beef Stew Recipes

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PAUL LYNDE BEEF VEGETABLE STEW



Paul Lynde Beef Vegetable Stew image

A friend of mine made this one night when she had us over for dinner and I have been making it every since, It's become a family favorite. This is a great recipe for cold winter days when you don't feel like fussing in the kitchen. I serve with warm bread or biscuits. Paul Lynde Stew Quantities can be increased depending on the size of your dutch oven and how many people you are going to be feeding. The quantities listed are for a "basic" size dutch oven.

Provided by Cathi Allen

Categories     Stew

Time 6h

Yield 1 pot

Number Of Ingredients 10

2 -3 lbs lean stew meat
1 (15 ounce) can carrots, sliced, drained
1 (14 1/2 ounce) can green beans, drained
1 (15 ounce) can sweet peas, drained (I prefer LeSeur)
1 (14 ounce) can stewed tomatoes
1 (10 1/2 ounce) can French onion soup
1/2 cup white wine
4 tablespoons dry tapioca
2 tablespoons brown sugar
2 -3 bay leaves

Steps:

  • Layer the above in dutch oven.
  • Bake at 250 degrees for 6 to 8 hours.
  • Stir after the first hour and then every hour or so thereafter.
  • Potatoes are optional Give them about 3 hours to cook (good size pieces).

Nutrition Facts : Calories 3364, Fat 164.6, SaturatedFat 64.2, Cholesterol 598.8, Sodium 4189.9, Carbohydrate 242, Fiber 51.8, Sugar 110.8, Protein 218.1

PAUL LYNDE BEEF STEW



Paul Lynde Beef Stew image

This recipe was posted by request for a recipezaar friend who collects celebrity's recipes. I've never tried it so let me know if you do. This was passed down to me by my Uncle Vern. (this was typed as given to me)

Provided by Diana Adcock

Categories     Stew

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs stew meat, cut into 1 inch cubes
1 (15 ounce) can diced carrots, drained
1 (8 ounce) can white pearl onions, drained
1 (15 ounce) can tomatoes
1 (15 ounce) can peas, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can small whole potatoes, drained
1 (10 1/4 ounce) can beef consomme (only use 1/2 can)
1/4 cup quick-cooking tapioca
1 teaspoon brown sugar
1/2 cup fine dry breadcrumb
1 bay leaf
1/2 cup dry white wine
salt and pepper

Steps:

  • Preheat oven to 250°F.
  • Combine everything in a large casserole dish.
  • Cover and cook in oven for 6-7 hours.

Nutrition Facts : Calories 583, Fat 11.4, SaturatedFat 4.7, Cholesterol 145.2, Sodium 693.7, Carbohydrate 60.1, Fiber 11.4, Sugar 23.5, Protein 59.8

PAULINE WERNER'S BEEF STEW



Pauline Werner's Beef Stew image

A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.

Provided by Martha Schrenk

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
2 pounds lean beef, cut into 1-1/2 inch cubes
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground black pepper
1 onion, diced
1 bay leaf
1 (8 ounce) can tomato sauce
2 potatoes, peeled and cut into large chunks
4 carrots, cut into large chunks
3 stalks celery, thickly sliced

Steps:

  • Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
  • Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
  • Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 24.5 g, Cholesterol 96.8 mg, Fat 25.2 g, Fiber 4.3 g, Protein 33.7 g, SaturatedFat 8.7 g, Sodium 328.8 mg, Sugar 5.9 g

HOMEMADE BEEF STEW



Homemade Beef Stew image

A homemade beef stew recipe for the stovetop. This traditional stew is good eaten from a bowl or poured over biscuits. Substitute lamb and voila!... Irish stew! If thicker stew is desired, add more cornstarch and/or take the cover off for the last 15 to 20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories     Beef Stew

Time 2h35m

Yield 10

Number Of Ingredients 13

3 tablespoons vegetable oil
2 pounds cubed beef stew meat
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
  • Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.
  • Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

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