Best recipe for beef stew?!
Easiest recipe for beef stew please!?Www@FoodAQ@Com
Answers:
Start with some stew beef or
buy steak or roast (sirloin or any other cut you want) and cut into the size pieces you want!.
In a pan or pot, add a tablespoon or two of vegetable oil!. Heat to med-high!. When pan starts to smoke, add your beef!. Do not overcrowd the pan!. Salt & pepper your meat!.
As it browns, turn to brown all over!. Do not turn too soon!.
You'll want to use a pot for stew, I usually brown the meat in the same pot that I'll be using for the stew!.
When you've finished browning, add a bit of water to your browning pan and scrape all of the stuck on bits!. Return browned meat to pot!.
Add a diced onion and a stick of celery!.
Add enough water so that the meat has 1-2 inches of water above it!.
Bring to the boil, reduce to low and simmer for a couple of hours, or whenever you think the meat is tender enough to eat!.
next add your vegetables!. I use carrot, turnip and potatoes!.
you can cut them to whatever size you want!. I dice them!.
Put your carrot and turnip on 5 mins or so ahead of your potatoes!. It will take about 15 mins, maybe less!. Check for desired doneness!.
When the vegetables,it's just about cooked, you'll have to thicken
it and add a bit of browning!.
Add your browning
Mix a couple of spoonfuls of flourr in a cup of water!.
with the pot bubbling, add your flour mixture while constantly stirring!.
if you stop stirring you will have lumps!. You need to keep it at this temp for a minute or so!.!.!.!.!.flour needs to cook!.
When it's all mixed in, you can turn your pot to low!.
EnjoyWww@FoodAQ@Com
buy steak or roast (sirloin or any other cut you want) and cut into the size pieces you want!.
In a pan or pot, add a tablespoon or two of vegetable oil!. Heat to med-high!. When pan starts to smoke, add your beef!. Do not overcrowd the pan!. Salt & pepper your meat!.
As it browns, turn to brown all over!. Do not turn too soon!.
You'll want to use a pot for stew, I usually brown the meat in the same pot that I'll be using for the stew!.
When you've finished browning, add a bit of water to your browning pan and scrape all of the stuck on bits!. Return browned meat to pot!.
Add a diced onion and a stick of celery!.
Add enough water so that the meat has 1-2 inches of water above it!.
Bring to the boil, reduce to low and simmer for a couple of hours, or whenever you think the meat is tender enough to eat!.
next add your vegetables!. I use carrot, turnip and potatoes!.
you can cut them to whatever size you want!. I dice them!.
Put your carrot and turnip on 5 mins or so ahead of your potatoes!. It will take about 15 mins, maybe less!. Check for desired doneness!.
When the vegetables,it's just about cooked, you'll have to thicken
it and add a bit of browning!.
Add your browning
Mix a couple of spoonfuls of flourr in a cup of water!.
with the pot bubbling, add your flour mixture while constantly stirring!.
if you stop stirring you will have lumps!. You need to keep it at this temp for a minute or so!.!.!.!.!.flour needs to cook!.
When it's all mixed in, you can turn your pot to low!.
EnjoyWww@FoodAQ@Com
Here's a simple recipe!. (Serves 4)
Ingredients:
2 tablespoons Olive Oil
25g Butter
750g beef stewing steak, chopped into bite sized pieces
2 tablespoons plain flour
2 garlic cloves, crushed
175g baby onions, peeled
150g celery, cut into large chunks
150g carrots, cut into large chunks
2 leeks, roughly chopped
200g swede, cut into large chunks
150ml red wine
500ml beef stock
2 fresh bay leaves
3 tablespoons chopped flatleaf parsley
Worcestershire sauce, to taste
1 tablespoon balsamic vinegar, or to taste
Salt and freshly ground pepper
Method:
1!. Preheat the oven to 180C/Gas mark 4
2!. Heat the oil and butter in an ovenproof casserole dish and fry the beef until browned on all sides!.
3!. Sprinkle over the flour and cook for a further 2-3 minutes!.
4!. Add in the garlic and all the vegetables and fry for 1-2 minutes!.
5!. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste!. Season with salt and freshly ground pepper!.
6!. Cover with a lid, transfer to the oven and cook for about 2 hours, or until the meat is tender!.
To serve, place a spoonful of mashed potato onto the plates and top with the stew!. Sprinkle with chopped parsley!.
? CupCake ?Www@FoodAQ@Com
Ingredients:
2 tablespoons Olive Oil
25g Butter
750g beef stewing steak, chopped into bite sized pieces
2 tablespoons plain flour
2 garlic cloves, crushed
175g baby onions, peeled
150g celery, cut into large chunks
150g carrots, cut into large chunks
2 leeks, roughly chopped
200g swede, cut into large chunks
150ml red wine
500ml beef stock
2 fresh bay leaves
3 tablespoons chopped flatleaf parsley
Worcestershire sauce, to taste
1 tablespoon balsamic vinegar, or to taste
Salt and freshly ground pepper
Method:
1!. Preheat the oven to 180C/Gas mark 4
2!. Heat the oil and butter in an ovenproof casserole dish and fry the beef until browned on all sides!.
3!. Sprinkle over the flour and cook for a further 2-3 minutes!.
4!. Add in the garlic and all the vegetables and fry for 1-2 minutes!.
5!. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste!. Season with salt and freshly ground pepper!.
6!. Cover with a lid, transfer to the oven and cook for about 2 hours, or until the meat is tender!.
To serve, place a spoonful of mashed potato onto the plates and top with the stew!. Sprinkle with chopped parsley!.
? CupCake ?Www@FoodAQ@Com
Slow Cooker Beef Stew --
INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
DIRECTIONS
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!.Www@FoodAQ@Com
INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
DIRECTIONS
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!.Www@FoodAQ@Com
INGREDIENTS:
2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef, cut in 1-inch cubes
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf thyme, crushed
1 can (10 1/2 ounces) condensed beef broth
3 1/4 cups water, divided
4 medium carrots, sliced
2 medium potatoes, cubed
12 small white onions
1/4 cup cornstarch
PREPARATION:
In a large skillet, heat the oil over medium heat!. Add beef; brown well on all sides!. Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water!.
Cover and bring to a boil!. Reduce heat and simmer for 1 1/2 hours!. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender!. Combine cornstarch and remaining 1/4 cup of water; stir until smooth!. Stir cornstarch mixture into the stew!. Bring to a boil, stirring constantly!. Boil for 1 minutes!. Serves 6!.Www@FoodAQ@Com
2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef, cut in 1-inch cubes
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf thyme, crushed
1 can (10 1/2 ounces) condensed beef broth
3 1/4 cups water, divided
4 medium carrots, sliced
2 medium potatoes, cubed
12 small white onions
1/4 cup cornstarch
PREPARATION:
In a large skillet, heat the oil over medium heat!. Add beef; brown well on all sides!. Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water!.
Cover and bring to a boil!. Reduce heat and simmer for 1 1/2 hours!. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender!. Combine cornstarch and remaining 1/4 cup of water; stir until smooth!. Stir cornstarch mixture into the stew!. Bring to a boil, stirring constantly!. Boil for 1 minutes!. Serves 6!.Www@FoodAQ@Com
1tbsp vegetable oil
1 medium onion
400g diced casserole beef
1 beef oxo cube, 2 vegetable oxo cubes
carrots, parsnip, potatoes (any root vegetables you fancy) chopped into roughly 1-2cm chunks
salt and pepper
preheat the oven to 160C
fry the onion in the oil until softened (not browned), then add the beef and fry until browned, then season with salt and pepper
pour beef & onions into a 2!.5l casserole dish, add vegetables
make up stock using the cubes and 600ml boiling water, then pour over the beef
cook in the oven for at least 2 hours!. about 10 mins before you want to remove the stew from the oven, mix some cornflour with cold water, then add to the casserole!. this makes the sauce nice and thickWww@FoodAQ@Com
1 medium onion
400g diced casserole beef
1 beef oxo cube, 2 vegetable oxo cubes
carrots, parsnip, potatoes (any root vegetables you fancy) chopped into roughly 1-2cm chunks
salt and pepper
preheat the oven to 160C
fry the onion in the oil until softened (not browned), then add the beef and fry until browned, then season with salt and pepper
pour beef & onions into a 2!.5l casserole dish, add vegetables
make up stock using the cubes and 600ml boiling water, then pour over the beef
cook in the oven for at least 2 hours!. about 10 mins before you want to remove the stew from the oven, mix some cornflour with cold water, then add to the casserole!. this makes the sauce nice and thickWww@FoodAQ@Com
This is my families traditional Scouse recipe, usually you would use scrag end of lamb but i have tried it with stewing steak and it works well!
500g beef stewing steak cut into chunks
seasoned flour
1 large onion
2 carrots
Celery
3 medium potatoes
1 bottle of ale or original guinness
1 garlic clove
bay leaves
beef or chicken stock enough o keep adding so it doesn't dry out (you can just use water too)
dash of Worcester sauce or Soy
Olive or vegetable oil for frying
Coat the meat in the flour and brown in a large heavy pan, remove from the pan and set aside
Fry off the onion and garlic until translucent in the same pan before adding the celery and carrots (diced) and frying until slightly soft
Put the meat and potatoes back into the mix and add the bottle of ale, bay leaves Worcester sauce and any other flavors you think will go well Thyme is a good one here
then simmer on a low heat or transfer to the oven for about 2 hours (stirring occasionally) or until the meat is tender and the sauce is a lovely shade of brown!. the longer it cooks the tastier the dish!.
Serve with pickled red cabbage or beetroot and crusty bread, me dad used to do fried bread when we were little but its not the healthiest!Www@FoodAQ@Com
500g beef stewing steak cut into chunks
seasoned flour
1 large onion
2 carrots
Celery
3 medium potatoes
1 bottle of ale or original guinness
1 garlic clove
bay leaves
beef or chicken stock enough o keep adding so it doesn't dry out (you can just use water too)
dash of Worcester sauce or Soy
Olive or vegetable oil for frying
Coat the meat in the flour and brown in a large heavy pan, remove from the pan and set aside
Fry off the onion and garlic until translucent in the same pan before adding the celery and carrots (diced) and frying until slightly soft
Put the meat and potatoes back into the mix and add the bottle of ale, bay leaves Worcester sauce and any other flavors you think will go well Thyme is a good one here
then simmer on a low heat or transfer to the oven for about 2 hours (stirring occasionally) or until the meat is tender and the sauce is a lovely shade of brown!. the longer it cooks the tastier the dish!.
Serve with pickled red cabbage or beetroot and crusty bread, me dad used to do fried bread when we were little but its not the healthiest!Www@FoodAQ@Com
This super easy beef stew uses only five ingredients and is healthy and delicious!.
Prep Time: 20 minutes
Cook Time: 8 hours,
Ingredients:
4 medium red potatoes
1-1/2 lbs!. beef stew meat
1/3 cup flour
salt and pepper to taste
14 oz!. can diced tomatoes, undrained
2 cups water
3 cups frozen stir fry bell peppers and onions
Preparation:
Scrub potatoes and cut each into quarters!. Place in bottom of 4 quart slow cooker!. Mix flour, salt and pepper and toss with beef to coat!. Add to crockpot!. Add undrained tomatoes and water and stir!.
Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender!. Add stir fry vegetables!. Cover and cook on low for 30-40 minutes until vegetables are hot and tender!. 4-6 servingsWww@FoodAQ@Com
Prep Time: 20 minutes
Cook Time: 8 hours,
Ingredients:
4 medium red potatoes
1-1/2 lbs!. beef stew meat
1/3 cup flour
salt and pepper to taste
14 oz!. can diced tomatoes, undrained
2 cups water
3 cups frozen stir fry bell peppers and onions
Preparation:
Scrub potatoes and cut each into quarters!. Place in bottom of 4 quart slow cooker!. Mix flour, salt and pepper and toss with beef to coat!. Add to crockpot!. Add undrained tomatoes and water and stir!.
Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender!. Add stir fry vegetables!. Cover and cook on low for 30-40 minutes until vegetables are hot and tender!. 4-6 servingsWww@FoodAQ@Com
3 Tbs!. all-purpose flour
1/2 tsp!. salt, plus more, to taste
1/2 tsp!. freshly ground pepper, plus more, to
taste
2 lb!. boneless beef chuck, trimmed of excess fat
and cut into 1 1/2-inch pieces
3 Tbs!. canola oil
1 large red onion, sliced
2 bay leaves
1 cup full-bodied red wine
2 cups beef broth
1 lb!. red or Yukon Gold potatoes, cut into 1 1/2-
inch chunks
3 large carrots, peeled and cut into 1-inch
chunks
2 Tbs!. balsamic vinegar
Directions:
Brown the meat
In a resealable plastic bag, combine the flour, the 1/2 tsp!. salt and the 1/2 tsp!. pepper!. Add the beef, seal the bag and shake to coat the beef with the seasoned flour!.
In a heavy pot or Dutch oven over medium-high heat, warm the oil!. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer!. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total!. Using a slotted spoon, transfer the meat to a plate!.
Add the onion to the drippings in the pan and sauté over medium heat until golden, about 5 minutes!. Stir in the bay leaves, wine and broth!.
Braise the meat and vegetables
Return the meat and any juices from the plate to the pot!. Bring to a simmer, then reduce the heat to low!. Cover and braise until the meat is nearly fork-tender, 1 1/2 to 2 hours!. Add the potatoes and carrots, re-cover and continue to braise until the vegetables are tender, about 30 minutes more!.
Finish the dish
Season the stew with salt and pepper!. Remove the bay leaves and discard!. Stir in the vinegar, divide among individual shallow bowls and serve immediately!. Serves 6!.
**I double the veggies for this recipeWww@FoodAQ@Com
1/2 tsp!. salt, plus more, to taste
1/2 tsp!. freshly ground pepper, plus more, to
taste
2 lb!. boneless beef chuck, trimmed of excess fat
and cut into 1 1/2-inch pieces
3 Tbs!. canola oil
1 large red onion, sliced
2 bay leaves
1 cup full-bodied red wine
2 cups beef broth
1 lb!. red or Yukon Gold potatoes, cut into 1 1/2-
inch chunks
3 large carrots, peeled and cut into 1-inch
chunks
2 Tbs!. balsamic vinegar
Directions:
Brown the meat
In a resealable plastic bag, combine the flour, the 1/2 tsp!. salt and the 1/2 tsp!. pepper!. Add the beef, seal the bag and shake to coat the beef with the seasoned flour!.
In a heavy pot or Dutch oven over medium-high heat, warm the oil!. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer!. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total!. Using a slotted spoon, transfer the meat to a plate!.
Add the onion to the drippings in the pan and sauté over medium heat until golden, about 5 minutes!. Stir in the bay leaves, wine and broth!.
Braise the meat and vegetables
Return the meat and any juices from the plate to the pot!. Bring to a simmer, then reduce the heat to low!. Cover and braise until the meat is nearly fork-tender, 1 1/2 to 2 hours!. Add the potatoes and carrots, re-cover and continue to braise until the vegetables are tender, about 30 minutes more!.
Finish the dish
Season the stew with salt and pepper!. Remove the bay leaves and discard!. Stir in the vinegar, divide among individual shallow bowls and serve immediately!. Serves 6!.
**I double the veggies for this recipeWww@FoodAQ@Com
Try this one !.!.!.
BEEF CASSEROLE
Serves 2
INGREDIENTS
375g of beef
? an onion
1 tablespoon of sunflower oil
1 beef stock cube
125ml of water
125ml of beer or wine
1 teaspoon of parsley
Ground pepper to taste
200g (? a 400g tin) of plum tomatoes*
2 carrots
2 potatoes
METHOD
Chop the beef into 2 cm (1 inch) pieces!. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half!.
Put the oil in a frying pan on a moderate heat!. Fry the beef, and onion for about 5 minutes until the meat is brown with no pink bits!. Stir frequently to stop it sticking!.
Put into a large ovenproof dish with a lid!.
Dissolve the stock cube in the water!. Add the beer or wine, parsley and stock!. Season with the pepper!. Put the lid on the dish!.
Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours!. Check the liquid level from time to time and top it up if it starts to dry out!.
Open the tin of tomatoes!. Put the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Peel the carrots and cut them into slices!. Peel the potatoes and chop them into 2 cm (1 inch) pieces!.
After 90 minutes, add the carrot, potatoes and tomatoes!. Continue to cook for another 30 minutes!.
ADDITIONS & ALTERATIONS
Use mixed herbs instead of the parsley!.
Substitute 125g of mushrooms for 125g of the beef!. Wipe the mushrooms clean!. Cut the ends off the stalks and chop them into halves or quarters depending on their size!. Add them at the same time as the other vegetables!.
Serve with a green vegetable, or add 100g of peas 15 minutes before the end of cooking!.
TIPS
Any cheap beer or wine will do!. The long, slow cooking in the alcohol will tenderise even the cheapest meat!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
BEEF CASSEROLE
Serves 2
INGREDIENTS
375g of beef
? an onion
1 tablespoon of sunflower oil
1 beef stock cube
125ml of water
125ml of beer or wine
1 teaspoon of parsley
Ground pepper to taste
200g (? a 400g tin) of plum tomatoes*
2 carrots
2 potatoes
METHOD
Chop the beef into 2 cm (1 inch) pieces!. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half!.
Put the oil in a frying pan on a moderate heat!. Fry the beef, and onion for about 5 minutes until the meat is brown with no pink bits!. Stir frequently to stop it sticking!.
Put into a large ovenproof dish with a lid!.
Dissolve the stock cube in the water!. Add the beer or wine, parsley and stock!. Season with the pepper!. Put the lid on the dish!.
Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours!. Check the liquid level from time to time and top it up if it starts to dry out!.
Open the tin of tomatoes!. Put the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Peel the carrots and cut them into slices!. Peel the potatoes and chop them into 2 cm (1 inch) pieces!.
After 90 minutes, add the carrot, potatoes and tomatoes!. Continue to cook for another 30 minutes!.
ADDITIONS & ALTERATIONS
Use mixed herbs instead of the parsley!.
Substitute 125g of mushrooms for 125g of the beef!. Wipe the mushrooms clean!. Cut the ends off the stalks and chop them into halves or quarters depending on their size!. Add them at the same time as the other vegetables!.
Serve with a green vegetable, or add 100g of peas 15 minutes before the end of cooking!.
TIPS
Any cheap beer or wine will do!. The long, slow cooking in the alcohol will tenderise even the cheapest meat!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
My favorite beef stew is Irish Pub Stew, its not the easiest, nor is it the hardest!. It IS however the best!. This is the recipe I use for that
http://famousrecipes!.wordpress!.com/2007/!.!.!.
Easiest Beef Stew
HERE IS ALL THAT IS REQUIRED OF YOU!
At any grocery store, pick yourself up a package of the 'slow cooker' mix for 'Beef Stew'!. You can follow the package directions if you like!. (it will be in the mixes section with all the other packaged mixes)
Here is what I do with it!.!.!.
I get approximately two pounds of stew meat, already cut!.
I use red potatoes!. I only need to scrub them up a bit and chop them in quarters, or smaller if you prefer!.
I buy a nice bag of baby carrots!. These are usually already cleaned and ready to go!.
I then grab a nice onion!. Whatever type you prefer will do just fine!.
Now, all you do is literally toss the stew meat, cut-up red potatoes, the baby carrots and onions into your crock pot!. Then follow the directions to add the proper amount of water to the mix!.!.!.!. stir that up and pour over top of all these ingredients!. Now, just put the cover on your slow-cooker and forget about it!. That's it!
Oh, I'm sorry if you are at home while this is cooking and you're supposed to be forgetting about the stew!.!.!. because this smell is absolutely wonderful!. The aroma is just like grandma's was when she would spend so much time to make 'Beef Stew' her very special way!.Www@FoodAQ@Com
http://famousrecipes!.wordpress!.com/2007/!.!.!.
Easiest Beef Stew
HERE IS ALL THAT IS REQUIRED OF YOU!
At any grocery store, pick yourself up a package of the 'slow cooker' mix for 'Beef Stew'!. You can follow the package directions if you like!. (it will be in the mixes section with all the other packaged mixes)
Here is what I do with it!.!.!.
I get approximately two pounds of stew meat, already cut!.
I use red potatoes!. I only need to scrub them up a bit and chop them in quarters, or smaller if you prefer!.
I buy a nice bag of baby carrots!. These are usually already cleaned and ready to go!.
I then grab a nice onion!. Whatever type you prefer will do just fine!.
Now, all you do is literally toss the stew meat, cut-up red potatoes, the baby carrots and onions into your crock pot!. Then follow the directions to add the proper amount of water to the mix!.!.!.!. stir that up and pour over top of all these ingredients!. Now, just put the cover on your slow-cooker and forget about it!. That's it!
Oh, I'm sorry if you are at home while this is cooking and you're supposed to be forgetting about the stew!.!.!. because this smell is absolutely wonderful!. The aroma is just like grandma's was when she would spend so much time to make 'Beef Stew' her very special way!.Www@FoodAQ@Com
Into a casserole dish put:
Some cubed beef!. slice up three carrots, an equal amount of cubed swede, one reasonable sized spud (cubed)!. Mix it up!. Pour over half a pint boiling water with a tablespoon of Marmite dissolved in it!.
Put lid on and place it in the oven on 'S', that is the lowest setting, for slow cooking!. After three hours, give it a stir (if you're around)!. It will be ready to eat after six hours but can stay in the oven for upto nine hours or more!.
Make it the night before and stick it in just after breakfast, tea's ready when you come home!.Www@FoodAQ@Com
Some cubed beef!. slice up three carrots, an equal amount of cubed swede, one reasonable sized spud (cubed)!. Mix it up!. Pour over half a pint boiling water with a tablespoon of Marmite dissolved in it!.
Put lid on and place it in the oven on 'S', that is the lowest setting, for slow cooking!. After three hours, give it a stir (if you're around)!. It will be ready to eat after six hours but can stay in the oven for upto nine hours or more!.
Make it the night before and stick it in just after breakfast, tea's ready when you come home!.Www@FoodAQ@Com
Pack of stew beef
Bag of mixed veggies
2 cans tomatoes (cut)
2 large potatoes
1 Onion
Bay leaves
Put meat in a large pot,cover with water and boil for about 20 min with onion and bay leaves!.Add remaining ingredients and simmer for 2 or more hours!.
Quick!Easy! and YWww@FoodAQ@Com
Bag of mixed veggies
2 cans tomatoes (cut)
2 large potatoes
1 Onion
Bay leaves
Put meat in a large pot,cover with water and boil for about 20 min with onion and bay leaves!.Add remaining ingredients and simmer for 2 or more hours!.
Quick!Easy! and YWww@FoodAQ@Com
get all the veggies you want then choose some good stew meat!. throw in all in a slow cooker add 2 tbs mustard 2 tbs ketsup some seasoned salt and let cook for about 4 to 5 hours!. When its about 3 hours into it, mix cornstarch in a cup with water add to stew stir and let cook!. It comes out yumWww@FoodAQ@Com
One pound each beef, onions, carrots, celery, potatoes!. Cook in crock pot for four hours!. Adjust for salt!. Add a pkg of lipton onion soup mix if desired!.!.!. Be sure to check water about once an hour!.Www@FoodAQ@Com
Dice the beef, add 3 carrots sliced, 2 onions sliced cover with water and cook in the oven for 2 1/2 hours at 190 degrees celcius!. at this point when cooked add your gravy thickener, bisto etc!.and season it to taste
the longer you cook it the more tender it will beWww@FoodAQ@Com
the longer you cook it the more tender it will beWww@FoodAQ@Com
get some beef - add stew - heat it up - DONEWww@FoodAQ@Com