Mix flour, 1 tsp salt and pepper. Coat meat with flour mix, melt shortening in skillet then brown meat.
Add water to meat and boil, reduce heat, cover and simmer 2 hours. Stir in remaining ingredients and simmer 30 minutes or until veggies are tender.
If you want stew thick, shake 1 cup water and 2-4 T flour in a jar, stir into stew and heat to coil stirring constantly. Serves 6.
Hope this is the one you are looking for.
RoseMary
Makes 4 servings
By Connie from Cotter, AR
For a quick dinner, cook enough rice to go around and heat canned beef stew to serve over the rice. Excellent!
By Marti
Directions
Cut carrots into 2 inch chunks. Chop onion. In Dutch oven, over medium high heat, in 1 Tbsp. hot salad oil, cook beef, half at a time, until beowned on all sides, removing pieces with slotted spoon to bowl as they brown. In drippings in Dutch oven and 1 more Tbsp. hot salad oil, cook carrots and onion until browned. Return beef to Dutch oven. Add salsa and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour until meat and carrots are fork-tender. Add frozen corn and okra to Dutch oven; simmer 5-10 minutes longer to heat through. serve with tortilla chips. Makes 6 main-dish servings.
By Robin from Washington, IA
Place the meat in a slow cooker. Toss with flour, salt and pepper. Add the remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours (or on high for 4-6 hours). Stir before serving. Makes 6 servings.
By Robin from Washington, IA
Combine all veggies and meat toss so well mixed. Add spices, then add broth. Set on low for 8 to 10 hours cooking.
By LRP from LOWELL, MASS
Cut meat into small pieces, roll in seasoned flour and brown in the lard in a heavy kettle. Make sure every piece is well browned for best flavor. Add 2 cup water and simmer in tightly covered kettle till meat is tender (about 2 hours.) Then add vegetables which have been cut into fairly large chunks, and continue cooking in covered kettle until vegetables are tender. Add 3 Tbsp. ketchup, salt to taste, and just a little flour to thicken if broth is too soupy. (Mix flour in cold water before adding). Serve while steaming hot!
By Robin from Washington, IA
By Robin from Washington, IA
This is good served with corn bread or as for us Louisiana natives, a big hunk of French Bread. Enjoy.
By Patricia from Covington, LA
By Robin from Washington, IA
By Robin from Washington, IA
Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring until onions begin to brown, 5 to 7 minutes. Remove the dish from the oven. Add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve.
Tip: to make cutting meat easier and even cubes, slightly freeze meat. If steak is already frozen, cut it before completely thawed.
By Connie from Cotter, AR
Layer vegetables first, then meat, then soup. Bake at 275 degrees F for 5 hours in oven or on low 11 hours or high 5 hours in crock pot.
By Robin from Washington, IA
Put all ingredients in a Dutch oven. Mix well, and cover with foil or a lid and put in the oven at 350 degrees F for about 2 1/2 to 3 hours. Serve sour dough rolls or corn bread muffins with it and sliced cheese.
I just submitted this to the gooseberry patch and they used it in one of their new cook books. For them using the recipe, I received the new cook book with my recipe in it and many others. We love this hope you do to.
By Connie from Ballwin, Missouri
Stew beef with parsley, oregano, lemon and chopped apples. Bring to a boil. Remove vegs and cook stew until done. Add potatoes carrots and add back the vegs. Cook until carrots and potatoes are tender. Serve.
Make it today. It is so much better the next day.
By Sheila
Brown meat and diced onion in butter. Season to taste. Combine 1/2 cup water, tomato paste, vinegar, garlic, and bay leaf; add to meat. Simmer for 1 hour. Add remaining water and onions; simmer for 15 minutes. Stir in remaining ingredients and serve. Serves 6.
By Robin from Washington, IA
Combine all ingredients with 2 cups water in Dutch oven. Bake, covered, at 275 degrees F for 6 hours or longer. Remove bay leaves before serving.
By Robin from Washington, IA