: potatoes : carrots : onions : celery : beef or chicken 1 cn cream of mushroom soup 1 cn tomato soup 1 cn water Cut into bite size pieces any vegetables you like, mainly, pot. carrots, onions, celery, etc. Purchase the least expensive piece of

2 lb beef cubed 3 Carrots in large chunks 4 Potatoes cut into : eights 1 lg Onion chopped 2 pk Brown Gravy : Salt to taste : Pepper to taste : Water : Flour : Oil Coat meat lightly with flour and brown in oil (or you can stick

Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices. Makes 6 servin

Lightly salt and pepper beef cubes and coat with flour. In hot skillet, saute with butter floured beef cubes until lightly browned. In a heavy pot saute onions until clear. Add meat, can of whole tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper. Add

Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly before servin

PREHEAT OVEN TO 325 DEG F. IN A LARGE POT, COMBINE ALL THE LIQUID AND SPICES. ADD IN 3 LBS. CUBED BEEF (BONELESS CHUCK). ADD ALL VEGETABLES. STIR TO MIX. COOKED, COVERED, FOR 3 HOURS. STIR TWICE DURING COOKING. DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING. MAKES 8 SERVINGS

1. Heat 2 tablespoons of oil in a large skillet over moderate heat on a conventional range. 2. Combine flour and salt and pepper to taste in a plastic or paper bag. Shake meat cubes in seasoned flour to coat. 3. Brown beef cubes, a few at a time, on all sides in hot oil. Add the

Heat oil. Saute garlic and onions. Remove. Mix flour, salt, pepper. Dredge meat and brown well. Return onion to pot. Add dill weed, wine, and consomme. Cover tightly and simmer about 2 hours or until meat is tender. Cook artichokes 1 minute less than package directions. Add to m

A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10 12 minutes with pressure regulator ro

Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes, carrots

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible. Cover and marinate in the refrigerator for at least 1 hour. Remove

1. Place the currants in a bowl and cover with warm water. Set aside to soak. 2. Meanwhile, heat half the oil in a kettle and add the onion., garlic and green pepper. Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to t

HEAT 1 TABLESPOON each of oil and butter in 6 quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve. Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and toss

Stir the flour, thyme, 1 tsp. salt and 1/2 tsp. pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess and transfer to a plate. Heat olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them well o

When it s chilly outdoors, stay warm with a flavorful stew that will remind you of old fashioned pot roast. Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a Dutch oven, saute beef in oil over med high heat to brown. Add bay leaf, broth and wine. Bring

1 lg onion finely chopped 3 cloves garlic crushed 1 c celery chopped 1 lg potato peeled and : chopped 1 c carrots diced 1/2 ts crushed red pepper 1 c fresh mushrooms sliced 1/4 c green olive oil 1 lb round steak, trimmed of fat* : cut in

In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping u

Lightly salt and pepper beef cubes and coat with flour. In hot skillet, saute with butter floured beef cubes until lightly browned. In a heavy pot saute onions until clear. Add meat, can of whole tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and pepper. Add

Serves 4 *DIRECTIONS* Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and saute until golden brown. Add garlic and saute mixture 1 minute longer, stirring constantly. (Do not let garlic change color.) Stir water into mix

1. Combine all ingredients in a 4 quart stockpot and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top. 2. Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces an

* Tortillas should be 6 to 7 inches in diameter and be cut into ** Chiles should be seeded and finely chopped.     strongServings:8/strong  

* Tortillas should be 6 to 7 inches in diameter and be cut into ** Chiles should be seeded and finely chopped.     strongServings:8/strong  

Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the

Brown ground chuck; drain any excess fat. Add (chopped) onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil;

Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.&20; Heat oven to 350 . Trim ends fr

Preparation: Put the beef in the crock pot. Combine all the other ingredients and pour over the beef. Cook on low for 8 10 hours or on high for 4 5 hours. Before serving thicken juices if desired. Joyce says she uses some flour or corn starch to do this.    

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don t burn. Remove the meat with a slotted spoon t

Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow cooker; stir to combine. Cook on low setting 4 hours.     strongServing

1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt s Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chop

1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2

Combine 1st five ingredients and let stand overnight. Drain in colander but do not press. Place in a large kettle and add remaining ingredients (pickling spice in cheesecloth). Bring to a boil, reduce heat and simmer for 15 minutes. Fill jars and process for 10 minutes. Fills 12

*Cut into 1 1/2 inch cubes Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow cooker if it has a browning unit. Pour beef and drippings into slow cooker. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines he

In a large saucepan, mix all ingredients except franks. Cover, simmer at least 2 hours, stirring occasionally. Add franks, and simmer until heated thru, about 10 mins. keep warm. (I serve these out of my crockpot, or a chafing dish.)     strongServing

You guys can figure out the rest. Cook for 30 minutes, stirring, and add salt and pepper. I omited 1 T. oil at the beginning of this recipe it was used to saute the vegetables. [email protected] From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV)br

* Mixed herbs parsley, basil, thyme and chives. Heat olive oil in a heavy bottomed nonaluminum saute pan. Add onion, shallots, celery and garlic. Cover with a tight fitting lid, reduce heat to very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon juice

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water

3 6 ea large cloves garlic; chopped 2 3 ea magnolia leaves; minced *Or chuck roast coarse chopped (lose the **Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers. Simmer about 30 minutes or until it looks good. Add tomato sauce, tomatoes, broth an

In nonstick skillet, melt margarine over medium heat. Cook onion, stirring until softened. Stir in bulgur and cook, stirring for 1 minute. Stir in raisins, apricot and stock; cover and simmer over low heat for 15 min or until liquid is absorbed. Stir in parsley, season to

Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds. Meanwhile, put th