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Results 51 - 60 of 1,070 for vegetable stew
Cut up any large vegetables. In a 3-quart saucepan, ... frequently. (If using canned oysters, first heat through.) Remove bay leaf. Makes 6 servings.
Wipe off any collected juices from lamb. Combine flour with salt, sugar, thyme, pepper and garlic powder; toss with lamb to coat ...
Cut meat into cubes. Roll ... minutes or until vegetables are tender. Stir in evaporated ... but do not boil. Remove bay leaf. Makes 6 servings.
In hot oil in Dutch ... 1/4 hours. Add vegetables and simmer, covered, 1 hour ... until slightly thickened. Serves 6, but can be doubled easily.
Combine flour, salt, Accent and ... minutes or until vegetables are tender. Stir in evaporated ... Do not boil. Remove bay leaf before serving.
Brown meat with onion and ... Stir and add vegetables, except mushrooms. Add wine ... pepper to taste. Serve with Italian bread. Serves 6 to 8.
In 2 quart saucepan combine ... is browned and vegetables are crisply tender (8-12 minutes). ... stirring occasionally until stew is thickened (20-30 minutes).
In 4 quart saucepan or ... occasionally. Add frozen vegetables to meat; bring to a ... well. Stir into stew. Cook until thickened, about ... (1 1/2 cup) servings.
Cut stew meat into 2 inch pieces. ... water. Add to heated stock and pour over meat and bake in 375 degree oven 1 hour or until all is tender.
In a Dutch oven brown steak cubes, half at a time, in hot oil. Drain off excess fat. Return all meat to Dutch oven. Stir in gravy, wine, ...
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