Sherried Beef Stew Recipes

Steps:

• Mix all ingrendients together in a covered casserole dish (except for the mushrooms that you will need to add the last hour of cooking).
• Bake in a preheated 325 degree oven for 3 hours.
• Add sliced, fresh mushrooms during last hour of cooking.
• Serve over prepared Kluski or Reame's noodles.
• 2ND OPTION: Instead of baking in an oven, you can also prepare this in a Crock Pot and cook on LOW for 8 hours (adding the mushrooms during the last hour.) Serve over prepared noodles, as per recipe, when done.
• NOTE: To make the gravy a bit thicker, take 1 tablespoons flour and mix with 1 tablespoons water, then add in when you add the mushrooms and be sure to stir well.
• YUM! :).

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Steps:

• Cut Meat into 1 inch cubes.
• Combine all ingredients in large casserole dish.
• Sprinkle in a little cornstarch.
• Cover and Bake@ 325 degrees for 3 hours.
• Add chopped mushrooms 15 minutes before serving.
• Serve over cooked rice or noodles.

Steps:

• 1. In a skillet, saute onion and garlic in butter.
• 2. Add soup, sherry and water and simmer 1 minute.
• 3. Put cubed beef in a lightly greased large baking pan and pour soup mixture on top.
• 4. Cover and bake at 325 degrees for 3 hours.
• 5. Serve over noodles or rice.

Steps:

• Combine all ingredients in a baking dish, cover and bake at 300 degrees for 5 hours. Thickn gravy, if desired. Makes 6 servings.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.