Juenos Poor Mans Beef Stew Recipes

Steps:

• Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
• Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).

Steps:

• Brown the ground beef drain and, add 1/2 to 1 cup water(depending on how much sauce you want).
• add the carrots and let simmer on med./high heat until cooked halfway through. (can also add the potatoes at this point- quartered and quartered again.).
• add the large onion cut into quarters and simmer on med./high heat for a little while longer.
• when onions and veggies become tender you add your boullion and let melt down thoroughly, mixing well with the meat and veggies, and add your salt and pepper to suit your taste. Throw over some rice or noodles. (feeds 2 comfortably) Can also add cabbage, peas (whatever you like)and double all the ingredients except for the beef and make a nice hearty soup (or try this if you need to use it up for another night :) ).

Steps:

• Coat beef in flour. Discard any unused flour if any.
• Fry floured beef in skillet in medium hot oil on each side until nice and browned.
• Remove beef and arrange it evenly across the bottom of a deep metal or glass casserole pan.
• Reheat the skillet where there are still pan drippings after frying the beef.
• Fry onions until transparent.
• Remove onions and distribute over beef in casserole dish.
• Slice raw (peeled or unpeeled) carrots and raw garlic cloves rough sliced, over top of the fried beef/ onion in the casserole dish.
• In a mixing bowl or container, combine remaining ingredients (sugar, vinegar, salt, pepper and beer).
• Pour beer mixture over beef and vegetables in casserole dish.
• Bake covered with aluminum foil for 2-3 hours at on medium-low (275 or 300 degrees) until meat is very tender and the other ingredients form a thick, rich sauce around the beef. Slow cooking is what makes this recipe work.
• The beef comes out very rich, tender and with an amazing, rich beefy flavor. It is delicious served over buttered noodles with parsley, or it can be accompanied by skillet fried potatoes or even french fries.

Steps:

• Boil water in a large pot.
• Add carrots and potatoes and boil 10-15 minutes until tender.
• Drain and set aside.
• Meanwhile, brown meat in a large skillet.
• Drain well.
• Add 3/4 or full can of corn (depending on preferance) to meat.
• In a small pot combine soup and corn juice (use less for thicker stew).
• Heat over med-low until warm.
• Add potato and carrots to meat.
• Pour soup over top and stir gently.
• Heat if neccesary.

Steps:

• In a large stock pot brown hamburger meat and onions. Add the beef bouillon and brown gravy mix, mix well. Add the flour and mix. Add the water let simmer for ten to fifteen minutes. Add potatoes and carrots, let cook on medium heat for 30 minutes or until vegetables are tender.

Steps:

• Brown ground beef in sauce pan.
• Place browned ground beef in large pot with 1 medium onion- diced, bay leafs, soups.
• Add pepper, garlic powder, oregano, sliced carrots and potatoes.
• Simmer ¾- 1 hour.
• Thicken with 2 tbs of corn starch (in some water); gradually.
• Enjoy with fresh bread.
• Edited to add - I made it a few days ago with beef broth and it was just as good :).