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Results 1 - 10 of 5,370 for 1800s stew
This Beef Stew may be made in the ... tastes even better the following day after the flavors have a chance to blend in the refrigerator! Serves 6.
Sprinkle the beef cubes lightly ... reduce heat until stew is barely simmering, but just ... 5-8 hours or until meat and vegetables are tender.
Wash and cut chicken into pieces; remove excess fat. Soak chicken in refrigerator for several hours in a brine made from 1 gallon of cold ...
Preheat oven to 250° F. In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crushed beef bouillon cube ...
In a 5-7 quart dutch ... chunks. Add to stew and simmer ten minutes. Season ... bread and one tablespoon Parmesan cheese. Garnish with parsley.
In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown, reduce heat and add one ...
NOTE: This stew has the richest flavor when ... to blend. Serve with Milk Lunch or chowder crackers. Makes 5 to 6 quarts. Recipe may be doubled.
Obtain and clean two quarts of clams. Separate the bags from the shoulders. Strain off the liquor to settle and reserve. Chop the heads ...
Combine flour, salt and pepper. ... before serving. The stew may be thickened during the ... ketchup may be added to the broth for extra flavor.
Wash beef round, sprinkle with ... to leave your stew slightly under-salted allowing guests to ... bell pepper or two to the sauce, if desired.
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