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Results 51 - 60 of 114 for turnip stew
51. IRISH STEW
Cut meat in 2 inch ... broth with the flour mixed with 1/4 cup cold water. Note: Dumplings may be cooked on top of the thickened stew, if desired.
Mix first 3 and coat ... cold water and 4 tablespoons flour. Add to stew for thickening. Cook on high heat for 5 minutes, stirring constantly.
53. MULLIGAN STEW
Roll meat in flour, heat oil brown meat. Cover in Dutch oven with water or 3 cups bouillon or 1/2 bouillon and half water. Add bay leaves, ...
54. IRISH STEW
In 6 quart pot boil meat, cover with water, do not brown meat. When meat is tender, add vegetables. Cook until veggies are tender. Add ...
Preheat fry pan to 400 degrees. Dredge meat into flour seasoned with salt, pepper and paprika. Melt shortening and brown meat well. Add ...
Trim all excess fat from ... carrots, parsnips, and turnip into 3/4 inch pieces. Add ... servings. 343 calories (18% from fat), 418 milligrams sodium.
57. LAMB STEW (1931)
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat until ...
58. OVEN BEEF STEW
DO NOT BROWN MEAT. Mix all ingredients except vegetables. Put into 2 quart casserole. Cover and bake at 325 degrees for 3 hours. Add ...
Roll lamb in seasoned flour. Brown in hot fat in heavy pot. Cover with boiling water or stock preferably. Simmer 1 1/2 hours. Add ...
60. BEEF STEW
Roll meat in flour and brown in hot fat in frying pan. Put in crock pot and add 1 quart of water. Simmer 2 hours. Cut vegetables in small ...
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