Time 2h10m Yield 4 servings. Number Of Ingredients 16 Steps:
Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
Time 10h15m Yield 6 servings Number Of Ingredients 7 Steps:
In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker. Cover and cook on low heat setting for 8 to 10 hours.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. In a dutch oven over medium heat, melt margarine. Cook beef in two batches until browned, stirring often. Remove beef from dutch oven and set aside. Stir in flour. Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper. Heat to boil. Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat. Cover and bake at 350 degrees for 1 1/2 hours or until done.
Time 3h Yield 12 Number Of Ingredients 18 Steps:
Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours. Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes. Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Heat oven to 325 degrees. Meanwhile, heat oil in Dutch oven. Brown beef. Add flour, salt, garlic powder, marjoram and pepper. Stir in undrained tomatoes and beef broth, mix well. Bring mixture to a boil, stirring frequently. Add remaining ingredients and mix well. Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender. Stir twice during baking. Remove bay leaf before serving.
Time 3h45m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture. Cover; bake 2 hours, stirring once. Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
Time 2h40m Yield 12 servings. Number Of Ingredients 18 Steps:
In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
Time 1h15m Yield Makes 6 servings. Number Of Ingredients 9 Steps:
Toss steak with flour until evenly coated; set aside. Melt 1 Tbsp. of the margarine in large saucepan on medium-high heat. Add onions and peppers; cook and stir until crisp-tender. Remove vegetable mixture from pan; set aside. Add remaining 2 Tbsp. margarine to pan. Add steak, in batches; cook and stir until evenly browned. Return all of the steak to pan along with the vegetable mixture; stir. Add steak sauce, beef broth and wine; mix well. Bring to boil; reduce heat to low. Simmer 30 min. or until steak is tender. Serve over rice.
