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.
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 ...
Combine all ingredients in 2-quart casserole. Cover. Microwave 10 minutes on HIGH, stir, microwave on HIGH another 10 minutes. Remove bay leaf. Serve ...
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.
Cook beef, garlic, onions, ... garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat. Serves 6
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