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Results 71 - 80 of 112 for quick beef stew
71. BEEF BARLEY SOUP
Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano. Bring to a boil; reduce heat. ...
72. BEEF BARLEY SOUP
Brown meats in oil on low heat; drain. Stir in water, tomatoes, onions, bouillon, salt, basil and Worcestershire. Cover, simmer for 1 1/2 ...
Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce ...
Place all ingredients in a 4 quart casserole. Cover and bake at 300 degrees for 4 hours or until tender.
75. HEARTY BEEF STEW
Trim fat from meat. Put all ingredients in crock pot. Mix thoroughly. Cover and cook on low for 10-12 hours at high for 5-6 hours. 3 1/2 ...
Brown beef about 3/4 of the way ... and heat, DO NOT DILUTE SOUPS. Serve over steamed rice or buttered noodles. Great also over a baked potato.
Combine beef, onions, celery, carrots, potatoes. ... salt and pepper and pour over top. Cover and cook at 325 degrees for 3 1/2 hours. 8 servings.
Trim fat from beef. Saute onion and garlic. ... and lastly sour cream. Heat thoroughly, but do not boil. Serve over rice or noodles. 6 servings.
In a 5 quart Dutch oven, cook beef and onion until all pan ... longer until vegetables are tender, stirring occasionally. Serves 6 large bowls.
80. BEEF OVEN STEW
Cube the beef, cut the celery into ... saucepot. Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened. Serves 10.
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