Busy Day Beef Stew Recipes

Steps:

• In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.

Steps:

• Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender. , Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened.

Steps:

• Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
• While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.
• Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Steps:

• Place into crockpot in this order: potatoes, carrots, meat.
• Sprinkle the meat with the soy sauce, salt, paprika, flour, in that order.
• Spread the chopped onions on top of that.
• Combine the beef broth and tomato sauce; pour over all of the above.
• Cover and cook on low 9 to 11 hours.
• May be cooked on high for 5 hours.
• May be stirred during cooking, although, stirring is not necessary.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
• Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.

Steps:

• Layer potatoes, then carrots on bottom of crockpot liner. Top with meat sprinkle meat with soy sauce, crushed bouillon cube, salt, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce and pour over all. Place liner in base. Cover and cook on AUTO for 7 hours or LOW 9-11 hours or HIGH 5 hours.