|Joy of Cooking: All About Soups and Stews|
|by Irma Starkhoff Rombauer|
This soup and stew cookbook is organized into ten chapters that feature over 130 stocks, broths, chowders, fish and seafood, soups and robust stew...
Results 1 - 10 of 122 for roast beef stew
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.
Brown steak in ... pan with 2 beef bouillon cubes (dissolved). ... on the side. STEW: Place 2 ... (dissolve completely). Place all leftovers in pan and heat.
Put about 1 ... the potatoes are tender. Open your can of roast beef, break it into chunks. Add to your gravy and serve with sliced tomatoes or lettuce.
Combine all ingredients in 2-quart casserole. Cover. Microwave 10 minutes on HIGH, stir, microwave on HIGH another 10 minutes. Remove bay leaf. Serve ...
Add onions, bouillon and rest of ingredients. Simmer pot roast 2 1/2-3 hours. Stew 1 1/2-2 hours. Add 4 ounces mushrooms.
Place meat in roaster. Blend soups and pour over meat. Cover. Bake 4 1/2 - 5 hours at 275 degrees. At 4 hours check moisture content, add liquids if ...
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 bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set ...
Roll roast in flour. Sear ... Crock-pot along with soup, tomatoes, mushrooms, the package of onion soup mix and Kitchen Bouquet. Cook on low for 8 to 10 hours.
Make a bundle ... Cut the chuck roast into large chunks. ... it like a stew, low simmer ... more water, the crock pot should work well for this recipe.
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