Time 2h15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute. Cut roast into 1 1/2 inch cubes. Season with the pepper. add to pot and brown for 4 - 5 minutes. Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot. Bring to boil. Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans. Cover and simmer until tender about 45 minutes. Dice peeled potatoes and add to pot. Add more water if needed. Simmer until tender, about 45 minutes.
Time 3h20m Yield 10 Number Of Ingredients 7 Steps:
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Time 2h10m Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.
Time 10h50m Yield 6 Number Of Ingredients 15 Steps:
Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
Time 1h55m Yield 6 servings. Number Of Ingredients 18 Steps:
In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 2h Yield 12 cups, 6-8 serving(s) Number Of Ingredients 17 Steps:
Coat the beef with the flour. Brown in oil in a large dutch oven or stew pot. Add onion & cook until soft & translucent. Add garlic and stir. Add all ingredients through water. Bring to boil. Partially cover & simmer for 1 hour. Add tomatoes, potatoes, and carrots. Simmer uncovered for 30 minutes, or until vegetables are soft. Stir in parsley and salt to taste. Enjoy!
