Click here for a larger picture of Beef Stew
1
Beef
Uncategorized
Slow cook Beef Soup Main Dish Dinner Stew Filipino Filipino Dish Caldereta
1 1/2 to 2 pounds Stew meat cut into 1 inch es
1/4 cup ur
salt and per to taste
1 1/2 cup f broth
1 teaspoon cestershire Sauce
1 clove lic minced
1 leaf
1/2 teaspoon rika
3 rots sliced
3 atoes diced
1 to 2 ons chopped
1 stalk ery sliced
2 teaspoon Kitchen Bouquet optional
Place meat in crockpot. Mix flour, salt and pepper and pour over meat; stir to coat. Add remaining ingredients and stir to mix. Cover and cook on low 8-10 hours. (High: 4-5 hours). Stir stew thorougly before serving.
VIEW THE RECEIPT
Showing posts with label Beef Stew receipt. Show all posts
Showing posts with label Beef Stew receipt. Show all posts
Beef Stew
16 Servings
Stew beef
American
hearty beef vegetable cold winter main dish Stew beef American
4 pounds stew meat tenderized and wned
3 cans of whole n
2 cans of diced atoes
2 cans of Allen's Italian style ns
2 cans of cken broth
6 large es
1 bag of baby rots large dices
1 bag of ery small dices
3 medium ons chunky slices
1/2 head bage diced
1/2 head of liflower chucked
1 use all the juices in the canned foods
4 cups water as needed
1 Salt and per to taste.
Sprinkle stew meat generously with tenderizer and half cup water then let set over night. Brown with a cup of water or so. Combine all the ingredients in a 12- 20 quart stew pot. Cook for 1 hour on medium - medium low (A rolling boil) reduce heat to low for another hour or till vegetables are tender.
VIEW THE RECEIPT
Stew beef
American
hearty beef vegetable cold winter main dish Stew beef American
4 pounds stew meat tenderized and wned
3 cans of whole n
2 cans of diced atoes
2 cans of Allen's Italian style ns
2 cans of cken broth
6 large es
1 bag of baby rots large dices
1 bag of ery small dices
3 medium ons chunky slices
1/2 head bage diced
1/2 head of liflower chucked
1 use all the juices in the canned foods
4 cups water as needed
1 Salt and per to taste.
Sprinkle stew meat generously with tenderizer and half cup water then let set over night. Brown with a cup of water or so. Combine all the ingredients in a 12- 20 quart stew pot. Cook for 1 hour on medium - medium low (A rolling boil) reduce heat to low for another hour or till vegetables are tender.
VIEW THE RECEIPT
Beef Stew
6 Servings
Beef
American
Main Dish Slow cook Fall Beef American
2 tablespoons etable oil
2 pounds Beef stew meat cut into 1" es
1/4 cups on chopped
1/2 cup ery chopped
1 clove lic minced
6 cups Beef th
2 large Russet atoes cubed
1 pound rot baby
1. In a stock pot over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 6 to 8 minutes stirring occasionally. 2. Add the onions, celery and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper. 3. Add the stock, deglaze the pan if needed. Add the potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, coer and cook for 1 1/2 to 2 hours or until meat is very tender, stirring occasionally. 4. Remove 1 cup of stew into a blender and blend to make a thick rue. Add the rue back into the stew and let thicken. Season to taste.
VIEW THE RECEIPT
Beef
American
Main Dish Slow cook Fall Beef American
2 tablespoons etable oil
2 pounds Beef stew meat cut into 1" es
1/4 cups on chopped
1/2 cup ery chopped
1 clove lic minced
6 cups Beef th
2 large Russet atoes cubed
1 pound rot baby
1. In a stock pot over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 6 to 8 minutes stirring occasionally. 2. Add the onions, celery and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper. 3. Add the stock, deglaze the pan if needed. Add the potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, coer and cook for 1 1/2 to 2 hours or until meat is very tender, stirring occasionally. 4. Remove 1 cup of stew into a blender and blend to make a thick rue. Add the rue back into the stew and let thicken. Season to taste.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)