|Three Hundred Sixty-Five Soups & Stews|
|by Jean Galton|
Innovative, easy-to-prepare recipes for every day of the year encompass a wide variety of homemade soups and stews, including Lamb Stew Ratatouill...
1 - 10 of 405 for using canned beef stew
Combine flour, salt ... before serving. The stew may be thickened ... cold water or beef broth and adding ... may be added to the broth for extra flavor.
Preheat oven to 275 degress. In an ovenproof casserole dish, add all ingredients and stir. Salt and pepper well. Bake uncovered for 4 hours. Pour ...
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 ...
Prepare noodles as directed. Fry beef and mushrooms in ... noodles add beef (can add oil too), soup and sour cream. This is better served the next day.
Make a bundle of the pickling spice using the cheesecloth. Use ... it like a stew, low simmer ... proof too, you can't mess this ... well for this recipe.
Place all ingredients, in order listed into slow cooker and cover with room temperature water. Turn to high setting for 1 hour, then medium 4-5 hours ...
NY'S BEEF COOK OFF WINNER ... base, stir. Open can of tomatoes and ... 15 minutes of cooking. Remove from heat and pour into bowls. Makes 4-6 servings.
Dredge meat in ... on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
Place cut up stew beef in casserole dish ... crock pot all day. Serve over white or brown cooked rice.) (This is also good with potatoes instead of rice.)
Cook noodles in boiling water. Drain noodles. Cook beef in pan until brown. Add soup mix and tomatoes, then stir in noodles. Makes 6 to 8 servings.
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