Classic Beef Stew
Results 1 to 2 of 2
  1. #1
    Registered User Sinclairwife's Avatar
    Join Date
    Nov 2003
    Location
    Missouri, Home of our Kansas City Chiefs
    Age
    54
    Posts
    2,258
    Post Thanks / WTG / Hug
    Rep Power
    20

    Default Classic Beef Stew

    1 boneless chuck roast(2 pounds), cut into 1/2 inch cubes
    1 Tablespoon vegetable oil
    1 large onion, chopped
    5 cups water
    1 teaspoon seasoned salt
    1/2 teaspoon pepper
    2 to 3 teaspoons salt, optional
    5 to 6 medium potatoes, peeled and cut into 1/2 inch cubes
    5 medium carrots, cut into 1/4 inch slices
    1 medium rutabaga, peeled and cut into 1/2 inch cubes
    1 cup sliced celery(1/2 inch pieces)
    1/2 medium head cabbage, finely sliced
    1/4 cup all purpose flour
    3/4 cup cold water
    2 teaspoons browning sauce


    In a Dutch oven over medium high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute.
    Makes 8 servings

  2. #2
    Registered User Sinclairwife's Avatar
    Join Date
    Nov 2003
    Location
    Missouri, Home of our Kansas City Chiefs
    Age
    54
    Posts
    2,258
    Post Thanks / WTG / Hug
    Rep Power
    20

    Default

    Cheesy Monkey Bread 6 to 8 servings

    1 1/2 cups shredded cheese (Colby and Monterey Jack blend nice with a sharp cheddar)
    1/4 cup grated Parmesan cheese
    1 can (4 oz.) chopped green chilies
    1/4 teaspoon garlic powder (optional)
    3 packages refrigerated biscuits

    Combine cheeses, chilies, and garlic powder. Separate biscuits and cut each into fourths. Toss cut biscuits with cheese and chilies mixture. Place in 2 loaf pans, which have been sprayed with non-stick spray. Bake at 350 degrees for 20-25 minutes or until golden and cooked through. Invert pan on serving plate. Serve warm.

    Creamy Tomato Soup

    2 tablespoons butter
    1/4 cup minced onion
    2 tablespoon flour
    1 cup chicken broth
    1 quart tomatoes (approximately two 15 oz. cans crushed tomatoes)
    1-2 tablespoons tomato paste (optional)
    1 bay leaf
    1 cup half and half
    2 cups whole milk
    salt and pepper to taste
    pinch of sugar (if desired, for taste)

    Melt butter in large saucepan. Add onions, cover and cook until onion is transparent. Stir in flour and cook 1 minute longer. Add tomatoes (see * below), puree, chicken broth, bay leaf, and simmer for approximately 10 minutes. Stir in half n half and milk. Add salt to taste and a pinch of sugar, if desired. Heat through, remove bay leaf, and serve.

Similar Threads

  1. Beef Beer Stew
    By buffy871 in forum Soups and stews Recipes
    Replies: 0
    Last Post: 04-05-2011, 10:23 AM
  2. Classic Beef Chili
    By pollypurebred39 in forum Healthy Cooking
    Replies: 0
    Last Post: 08-12-2008, 12:52 AM
  3. Beef Stew
    By Michelle in forum Crockpot Recipes
    Replies: 0
    Last Post: 07-19-2008, 10:16 AM
  4. Beef and Mushroom Stew
    By Sinclairwife in forum Soups and Stews
    Replies: 2
    Last Post: 01-30-2004, 05:19 PM
  5. Beef Barley Stew
    By Sinclairwife in forum Soups and Stews
    Replies: 1
    Last Post: 01-20-2004, 07:33 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •