Skip to main content

Beef Stew

Image
By Sydney
Ingredients:

2 lbs stew meat
½ c. flour
3 Tbs shortening
1 onion, chopped {or 1 tbs onion powder}
4 carrots, sliced
3 potatoes, cubed
{any other vegetables you like can be added}
3 Tbs minced garlic
2 bay leaves
2 Tbs parsley
1 tsp salt
1 tsp sugar
1 tsp pepper
4 c. beef broth, or beef consume

Directions:

Dredge meat in flour. Brown in shortening in skillet.
Add to slow cooker with all other ingredients.
Cover; cook on Low 10-12 hours or High 5-6 hours.


{You can also make this on the stove top, let the meat simmer for an hour or so in the beef broth and spices, then add the veggies in the last hour or two. Make sure it stays on low though, so you don't burn it or lose all your broth. If it's too thin in the end, make a roux in a separate pan and whisk in about a cup of the broth, then whisk that back into the stew pot.}
Labels:

Comments

Post a Comment

Popular posts from this blog

Lion House Rolls

By Sydney
Temple Squares Lion House Rolls are a much-loved and super popular staple in our home! Thanks to Temple Square for sharing this amazing recipe! 2 cups warm water ⅔ cup powdered milk 2 tablespoons active dry yeast ¼ cup sugar 2 teaspoons salt ⅓ plus ½ cup butter, margarine, or shortening, divided 1 egg 4½  to 5 cups all-purpose or bread flour, divided 1 tablespoon vegetable oil Combine water and dry milk powder in a large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, ⅓ cup butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet and then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount o...
Post a Comment
Read more

Rosauers Shortbread Cookies

By Sydney
Rosauers Shortbread Cookies { Courtesy of Melissa K @ A Time For Everything } 1 lb. butter 1 c. sugar 1/2 tsp. salt 1/4 c. sweetened condensed milk 1/2 tsp. vanilla 3 1/2 c. flour 1/2 c. cornstarch Combine butter, sugar and salt and beat at medium speed until creamy. Add sweetened condensed milk and vanilla and beat until incorporated. Reduce speed to slow and add the flour and then the cornstarch. Mix until incorporated. Divide the dough into 4 balls, flatten them into disks, and wrap separately in plastic wrap. Refrigerate for one hour or until firm. Preheat oven to 300. Lightly flour a work surface and roll out the dough to 1/4" thick. Keep lifting the dough, sprinkling with a little more flour if it sticks to the surface. Cut shapes of dough and place on lightly greased cookie sheet. Place back in refrigerator to chill, about 15 minutes. Place cookie sheet in middle of oven and bake for 15-20 minutes, until only slightly colored. Cool completely, glaze,...
2 comments
Read more

Yummy Potatoes • Funeral Potatoes • Mormon Potatoes

By Sydney
  2 pounds frozen hash browns (partially thawed is best!) 2 cans cream of chicken soup 1/2 cup milk 1 pint sour cream 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons onion powder 1 tablespoon minced garlic 10 ounces sharp cheddar cheese (grated) 1/2 stick butter (melted) 2 cups coarse-crushed corn flakes **** Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese. Fold in hash browns. Put into greased casserole dish. Mix crushed cornflakes and melted butter, sprinkle on top. Bake @ 350 for 45 minutes. **** To freeze this dish, put into freezer bags or container, without adding the crushed cornflakes. Then, thaw and cook @ regular temp/time, adding the cornflake/butter topping right before baking. You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.
Post a Comment
Read more