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Results 51 - 60 of 184 for roast beef vegetables
Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons vegetable oil in wok over high heat. Stir fry half of ...
Combine steak, flour, salt and ... paper bag. Place beef cubes in the bag and ... and simmer for 2 hours, stirring often. Makes 6 to 8 servings.
53. BEEF STEW
In a large Dutch oven, ... oil, flour and roast; brown. Add remaining ingredients. ... low for 30 minutes, until vegetables are tender. Serves 6.
Trim fat from meat. Heat oil in pan and brown the meat on all sides. Add onion and garlic; stir in remaining ingredients. Cook over a low ...
Brown beef on all sides in oil. ... mix. Pour over roast. Bake covered at 250 ... an open-faced sandwich on toasted buns with sauce on the side.
Boil meat until tender. Add ... medium heat until vegetables are tender. Simmer for 30 ... Put over biscuits and serve. (Our family favorite.)
Combine first 4 ingredients in ... until thickened. Add beef and peas. Pour into a ... cornbread topping is lightly browned. Yield: 6 to 8 servings.
In a Dutch oven, brown roast on all sides in 1 ... Remove roast; shred with a fork and return to sauce. Serve on rolls. Yield: 12 to 16 servings.
59. SKINNY BEEF STEW
Simmer together 1/2 hour or ... Add frozen mixed vegetables. Simmer 15 minutes or ... biscuits and baked at 400 degrees until biscuits are brown.
Cook roast in oil in Dutch oven ... broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with roast. About 12 servings.
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