KELLY'S BEEF STEW
Don't be put off by the ingredient list. This really is an easy dish (particularly for those with crockpots) which you can freely substitute on with whatever you have on hand. (Made all the more tasty if you add 1/2 cup of Bisto gravy granuals along with the Oxo.)
Provided by Kellogs
Categories Stew
Time 3h15m
Yield 4-6 people, 6 serving(s)
Number Of Ingredients 20
Steps:
- Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
- Heat oil in large pan, add meat and a handful of the onions.
- Whilst meat is browning, add lime juice and stir.
- When brown all over (about ten mins) add enough water to cover and stir.
- Bring to boil.
- Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
- Cover and simmer for 1 hr and 30 minutes.
- Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
- Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
- If not to desired thickness add more flour.
- Once thickened, return to heat and add green beans.
- Heat through and serve (good with biscuits!).
Nutrition Facts : Calories 585.5, Fat 25.1, SaturatedFat 9.4, Cholesterol 76.5, Sodium 3226.4, Carbohydrate 61.7, Fiber 8, Sugar 6.4, Protein 28.8
KELLY'S SOUTHWESTERN BEEF STEW
Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!
Provided by Wildflour
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
- Add meat and shake/toss til all is coated.
- In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
- Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
- Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
- Add corn, heat through.
- Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
- *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
- **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.
Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9
KELLY'S WITCHES STEW
This was created 31 Oct 2005 in preparation for my 12 yr old and her friends spending a great spooky evening at my house. Something warm and filling, and somewhat good for them before treat bags were opened. Enjoy!
Provided by Dirana1
Categories Steak
Time 3h15m
Yield 15-20 serving(s)
Number Of Ingredients 19
Steps:
- Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
- In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
- In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
- Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
- Serve with rolls, crackers and butter.
- Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
- To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.
NED KELLY STEW (WITH DUMPLINGS)
This recipe is over 100 years old. It is very Australian. It was my great grandmother Marry Elizabeth Kelly (and yes she was related to the grate Ned Kelly). Hope you love it as much as we do. :)(:
Provided by lizzy smith
Categories Stew
Time 17m
Yield 2 pies, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat some oil in large heavy based pot add beef and onion.
- Fry until brown add capsicum and stir a little. Add about 6 cups of water,tomato sauce, barbecue sauce and veggies and then cook for 1 1/2 hours until the beef is completely tender.
- After the meat is tender add potatoes.
- Dumplings: Aside get a large mixing bowl and mix self raising flour and salt together adding milk till mixture is stiff and gooey.
- Spoon out 1 lump of mixture on the top of the stew and then another do this till all mixture is in balls on top of the stew. Place a tight lid on and cook for 15 minutes until the dumplings are cooked.
- You can also check by putting a sharp knife into one of the dumplings. If it comes out clean there done.
- Get the corn flour and mix with just enough water to make a paste add to stew little at a time to thicken when it is thick enough discard the rest.
- Serve with dumplings. Mmm, very very nice, real Australian out back dinner--Enjoy!
- This recipe is awesome in a slow cooker!
KELLY STEW
Make and share this Kelly Stew recipe from Food.com.
Provided by jamesmarkvart
Categories Potato
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into 1 inch pieces.
- Slice Onion.
- Cut carrots into 2 inch pieces.
- Chop celery.
- Add above ingredients to a large pot and cover with tomatoes, pepper and tapioca.
- Cover pot and cook in a 275 to 300 degree preheated oven for six hours.
- Serve over mashed potatoes.
Nutrition Facts : Calories 346.6, Fat 5.4, SaturatedFat 1.7, Cholesterol 64.6, Sodium 997.6, Carbohydrate 47.5, Fiber 9.5, Sugar 21.1, Protein 30.5
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