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Results 81 - 90 of 98 for shoulder stew
81. VEAL STEW
In large bowl place veal. In medium bowl combine broth, wine, ketchup, garlic, pepper, oregano, and basil. Pour over meat. Cover and ...
Place venison, water and onions in a large, heavy kettle and simmer uncovered for 3 hours or until venison is tender. Mix in salt, pepper ...
83. IRISH STEW
Cut the meat into chunks including the bone. Cut off and discard excess fat. Peel the onions and cut into 1/4 inch thick slices. Arrange a ...
84. SPANISH VEAL
Saute garlic in some of the cooking oil. Remove to small cup. Add remaining oil to skillet and brown meat, a few pieces at a time. Then add ...
Dredge meat with flour, salt and pepper and brown in fat. Braise the meat for 2-3 hours over a very low heat. When the meat is tender, add ...
Put the venison, onions and water in heavy kettle or Dutch oven and simmer covered, until venison is tender, approximately 3 hours. Then ...
87. VENISON STEW
Rinse meat and wipe dry; cube. Heat butter in Dutch oven. Stir in flour until smooth. Cook until brown; add stock and hot water. Mix well. ...
Cut meat into 1 1/2 inch cubes. Dredge with flour and brown on all sides in butter. Add onion and brown a few minutes longer. Add next 8 ...
89. DUBLIN STEW
Cut pork in 1 inch cubes. Brown in butter in Dutch oven. Add onion, celery, garlic, and salt; brown lightly. Dissolve bouillon in hot ...
Dredge meat with flour, salt and pepper and brown in fat. Braise the meat for 2 to 3 hours over a very low heat. When the meat is tender, ...
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