|Complete Book of Soups and Stews|
|by Bernard Clayton|
Bernard Clayton, Jr.'s, first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as ...
1 - 10 of 49 for beef chuck roast stew
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Wash chuck roast. Season generously ... bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours.
Trim fat from beef and cut into ... cooker. Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples. A very warming, fulfilling dish.
Slice off excess fat from chuck and cut into ... to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through.
Make a bundle ... mix Cut the chuck roast into large chunks. ... it like a stew, low simmer ... more water, the crock pot should work well for this recipe.
In a soup ... and brown the chuck roast. During the ... meat to the beef water. Add the ... soft. The soup can be transfered to containers for freezing bell
Cut beef into 1-inch cubes. ... Dutch oven. Stir slightly to mix; then cover. Bake at 325 degrees for 3 hours. Serve over rice or noodles. Serves 6 to 8.
Fry bacon in ... Cook and stir beef pieces, onions and ... Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup.
Cook beef with soup bone ... peas, salt and pepper. Add water for desired soup consistency. Let cook over low heat about 2 hours, stirring occasionally.
Put all ingredients in deep casserole, cover and bake 5 hours at 225 degrees. Serves 8. Can be cooked in crock pot for the whole day.
Add the juice from peas to soup mixes. Layer in the bottom of a roaster the meat, then cut up vegetables. Add any seasoning you prefer (salt, pepper, ...
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