Beef Stew

Ironman Triathlon
A scientific study of the nutritional recommendations in preparation & training of the event
Fred is a student and is 21 years of age. He is 1.75m tall and weighs 68kg. He has a history of sports performance as he was a keen swimmer who won national titles in the 400m freestyle and competed at county level. Until university Fred had never competed in a triathlon however once he became interested during his university years he was seen to have good potential. Recently Fred at achieved a podium finish in his age category for the national triathlon championships which was over an Olympic distance (1.5km swim, 40km bike & 10 km run).
Luckily Fred has recently managed to gain a lottery spot in the World Triathlon Championship in Hawaii next October. This is an event which 1800 athletes participate in each year in Kona, Hawaii. It consists of 2.4 miles swim, 112 miles bike & 26.2 miles of running; of which must be completed sequentially and within the cut off time of 17 hours. The average temperature in Hawaii is 28-30 degrees, with a humidity of 70-75% and wind speeds ranging from 7-30mph.
Now after graduating he is focusing all his time on full-time training, and is aware that he will have to train within 30 to 40 hours per week if he is wishing to complete his aspirations of a podium finish in his age category. However due to Fred's lack of experience in long-distance endurance events he is worried that he will not be fully prepared for the event. His main concern is how he alters his diet to cope with the demands of his training. Therefore this study will help Fred with his nutritional intake & when he should consume foods around the timing of his training program.
Firstly to be able to appropriately structure a diet around the athletes training schedule and to meet the demands of the training program the program must be taken into consideration. Such as, how much energy is expelled during the training? How intense is the training? And when are appropriate times which the athlete can eat around their training regime?
Table 1: Fred's Training Program

Monday: 7:00-11:00 = Cycling average speed 18mph, 14:00-16:00 = Run 7:30 min/mile    , 18:00-19:30 = Gym (circuits, moderate intensity)    
Tuesday: 7:00-8:30 = Moderate intensity swim at 10 METs, 11:00-14:00 = Cycling average speed 20mph, 18:00-20:00 = Run at 7:30 min/mile
Wednesday: 7:00-11:00 = Cycling average speed 20mph    , 13:00-14:00 = Run at 6:00 min/mile, 18:00-19:00 = Gym (circuits moderate intensity)    
Thursday: 7:00-9:00 = Swim moderate intensity at 10 METs, 12:00-17:00 = Bike average speed 16mph, 17:00-18:00 = Run at 7:00 min/mile    

Friday: 7:00-8:00 = Spinning Class at 15 METs high intensity, 8:00-9:00 = Gym (circuits moderate intensity), 17:00-20:00 = Run at 7:30 min/mile
Saturday: 7:00-9:00 = Swim moderate intensity at 10 METs, 13:00-17:00 = Bike average speed 19mph, 17:00-18:00 = Run at 7:00 min/mile    
Sunday: Recovery Walk, 6 miles at 11 min/mile

As illustrated Fred will be training from as early as 7:00am therefore his nutritional intake from both the morning and the night before are essential if he is to have sustainable energy for the completion of his training. Also the recovery of his body's muscles is aided through the types and amounts of food intake he has. Therefore what and when Fred eats need to be adequate for both the recovery of his body and to prevent muscle glycogen depletion before he trains again.
Carbohydrates are essential for athletes to raise their muscle glycogen stores and with the correct amount and time of consumption the carbohydrates can be fully digested and stored. Fred needs to consume CHO (200-300g) 3-4 hours prior to exercise, or if that cannot be achieved then what's known as 'loading' should be completed the night before. This allows glucose to be available within the gut which can later be transported into the bloodstream and raise the energy levels; not only that but the 'loading' phase helps prevent the depletion of muscle glycogen stores during the overnight fasting the body encounters when sleeping. If Fred keeps to a diet of 88% Energy CHO & 12.5g/kg body weight daily then he will achieve what is known as supercompensated levels of glycogen which will allow Fred to sustain his training without having to lower the intensity of his training. (JEUKENDRUP, Asker E, JENTJENS, Roy & MOSLEY, Luke (2005) Nutritional Considerations in Triathlon).
Carbohydrates can also be obtained through fluid consumption. The main resources of these carbohydrates and electrolytes are found in isotonic sports drinks such as Lucozade. These drinks will help Fred in obtaining adequate levels of CHO during training & the event when food consumption is difficult. This will be extremely helpful for Fred as the Ironman Triathlon on average uses 8500 to 11,500kcal for the completion of the event; and due to the environmental conditions such as the heat an athlete can sweat as much as 2 litres/ hour, therefore these drinks help to require fluid and energy replacement and control the core temperature. Also to help regulate core temperature and prevent performance loss water needs to be consumed; however Fred must make sure that he does not 'overdrink' his fluids as this will cause Hypronatremia. This will have a negative result on Freds performance as it will dilate his sodium levels within the blood and can cause Fred to gain weight.
CHO are the most dominant sources of energy they cannot be used all the time. Even at high intensity exercise lipid oxidation provides 25-30% of the total energy; this is due to the limitations of CHO stores and therefore lipids become the main substrate during ultraendurance events such as this. (LAURSEN, Paul B & RHODES, Edward C (2001). Factors Affecting Performance in an Ultraendurance Triathlon) So Fred needs to be consuming healthy/ oily fats which are found in foods such as fish which contain high amounts of proteins and fats such as omega-3 & 6.
Protein can be overlooked during ultraendurance events such as this because it is not used predominately as an energy source however it is used for maintenance, growth and repair of the body, and not to mention its enzyme and hormone support. An average person needs 0.8g/kg body weight per day to sustain themselves, however due to Fred's intense exercise regime he will need considerably more to repair his body. On average Fred will need to consume 1.8g/kg body weight. (HUTCHISON, Jennifer (2008) Power of Protein [online]). This means Fred will need to consume on average 122.4g per day from foods such as fish, chicken, beef and vegetables.
If Fred uses these recommendations and follows a structure shown in Table 2 then he should have a sufficient amount of nutrients to sustain his training and aspire to a podium finish.
Table 2: A dietary structure based around Fred's training for the Ironman Triathlon (Breakfast/ Lunch/ Dinner/ Snacks/ Fluids)

Monday: 6.00: 80g Corn Flakes + 250ml of Semi-skimmed milk/ 11.10: 135g tuna + 200g pasta/ 20.00: 150g Chilli con carne + 150g white rice/ 2x 50g chocolate bar + 8 jaffa cakes/ 1.5L water + 250ml orange juice + 500ml isotonic sports drink
Tuesday: 6.00: 80g Corn Flakes + 250ml of Semi-skimmed milk/ 9.00: 2 slices of white bread + 10g butter+ 20g Ham & salad/ 15.00: Large Jacket potato + 200g Chilli con carne + 50g low fat cheddar cheese/ 2x 50g chocolate bar + 1 banana + 250ml low fat yogurt/ 1.5L water + 3x cups of tea with 2 sugars + 500ml isotonic sports drink

Wednesday: 6.00: 200g omelette + 50g low fat cheddar cheese/ 11.10: 2 Bagels + 150g salmon + 10g low fat mayonnaise + 50g crisps/ 15.00: Large Jacket potato + 300g beans + 50g cheddar cheese/ 2x muesli bar + 200g dark chocolate/ 1.5L water + 250ml orange juice + 500ml isotonic sports drink

Thursday: 6.00: 80g Corn Flakes + 250ml of Semi-skimmed milk/     10.00: French baguette + 20g flavoured chicken + salad/ 19.00: 450g beef stew + 2 slices white bread/ 3x medium banana's + 6 chocolate biscuits/ 1.5L water + 2x black coffee with 3 sugars + 500ml isotonic sports drink         

Friday: 6.00: 80g Corn Flakes + 250ml of Semi-skimmed milk/ 12:00 450g beef lasagne/ 21.00: 400g tuna pasta bake + 50g low fat cheddar cheese/ 1 large slice of apple pie + 100g custard/ 1.5L water + 250ml orange juice + 500ml isotonic sports drink     
Saturday: 6.00: 80g Corn Flakes + 250ml of Semi-skimmed milk/     10.00: 300g chicken + sweet & sour source + 200g white rice/ 19.00: 450g chicken & vegetable stir fry + 200g noodles/ 2x English muffins + 2x apple/ 1.5L water + 250ml orange juice + 500ml isotonic sports drink
Sunday: 9.00: 100g Swiss Muesli + 300ml semi-skimmed milk + 30g unsalted nuts/ 12.00: 12inch pizza/ 6.00: 300g white rice + 100g chicken curry/ 2x 50g chocolate bar/ 1.5L water + 3x cups of tea with 2 sugars

This table provides dietary recommendations which Fred may follow in order to sustain his high glycogen stores, intake suitable amounts of protein for growth & repair, adequate amounts of fluids and electrolytes to prevent dehydration & hyponatremia, and also the variations in meals will help prevent taste fatigue.

References
LAURSEN, Paul B & RHODES, Edward C (2001). Factors Affecting Performance in an Ultraendurance Triathlon. Sports Medicine, 31(3), 197-199.
JEUKENDRUP, Asker E, JENTJENS, Roy & MOSLEY, Luke (2005) Nutritional Considerations in Triathlon. Sports Medicine, 35(2), 165-166.
HUTCHISON, Jennifer (2008) Power of Protein

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Writing this report of meats on father's day is probably fitting, as most fathers are meat and potatoes men. Let's face it, what red blooded man doesn't like a thick juicy steak with mashed potatoes for dinner? Try to serve him some fish and chips and he'll probably have a fit. Well, there's more kinds of meat than just steak. We'll cover a few of them here and what you can do with them.

Yes, it's true. There is nothing like a good piece of steak. But a steak is not just a steak. There are many separate cuts of steak. Why? Because there are many separate parts of the cow. And contrary to what you may think, they all don't taste the same.

Beef Stew

For example and we're going to report these by body part of the cow, there is your chuck beef, which is placed just in back of the cow's head. This part of the cow is exercised the most and so the meat is the toughest as far as texture. You really want to season this meat considerably and tenderize it if you want to eat it without breaking your jaw. Pot roasts are usually made from chuck. It's best to cook the meat medium rare. really no meat should be cooked too much if you ask the experts.

The brisket is placed underneath the chuck. This part of the cow is usually used for corned beef and barbecued beef. Corned beef and cabbage is really made from boiling the meat instead of broiling it. This is one of the rare times that you would boil meat. You can also make pot roast with brisket if you prefer.

Moving to the back of the cow, or the rear end, this is the round. The round is either top or lowest round and most of your ground beef is made from this part of the cow. Ground beef of policy is used for manufacture your typical hamburger or meatball. Meatloaf can also be made out of ground beef.

Moving back to the front of the cow, just behind the chuck is the rib. The rib is one of the most delicate cuts of beef that you can get. The rib is great for either broiling, grilling or roasting. This is where you get your rib and rib eye steaks. Just in back of the rib and cooked pretty much the same, is the short loin and sirloin. Sirloin steaks are probably some of the most popular steaks around and very tasty.

The shank, which is placed in the cows legs, is great for manufacture stews. There is also a first-rate dish made from the shank which is called osso buco, where you would braise the shank. Shank cuts aren't as popular as most of the other, but they still have their uses.

The estimate of ways you can cook each of these separate parts of the cow are numerous. This fine animal has given us some first-rate dishes such as prime ribs and filet mignon.

Meat eaters really do have a lot to look transmit to and a lot to be thankful for...High cholesterol and all.

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Many people leave South Africa to set up themselves in other country as immigrants. They leave country to earn more money, to make life better somewhere else for their children. Some times something they can't leave. That could their family, friends & food, they like most. Biltong is the name of South African food that African people never forget wherever they are. It's like heart for them.

I am Amey Nikam writing on the behalf of South African Foods. I have traveled the length and breadth of South Africa. I have written articles on many traditional foods like Mexican, Indian, and Chinese.

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Have you ever stopped to differentiate in the middle of the beliefs you want to have about your life's direction versus the beliefs you inherit from old habits and from society? Are the expectations of your family, religion, and culture congruent with who you strive to be?

What Exactly Do You Believe?

Beef Stew

The beliefs we have about ourselves, about what we should have accomplished, about how we should behave, about what a mother, family, or wife is settle either we are satisfied with ourselves and finally either we love and accept ourselves. Many women feel dissatisfaction and even self-hatred or at least dissatisfaction surrounding their roles as wives, lovers, occupation women, and mothers. They hold themselves to standards that are based on rules. These rules are based on beliefs about what a woman is.

Women do have a quest at this time in our culture. It is the quest to fully embrace their feminine nature, learning how to value themselves as women and heal the deep wound of the feminine.[i]

What is the deep wound of the feminine? For at least over 4500 years, women, most particularly, woman's sexuality, has been the domain of the men in their lives; either it be fathers, brothers, husbands, lovers, or even judges. I am not launching a feminist tirade, but it is indispensable to write back where we've come from and what the past was like for women who came before us.

Each personel is birthed from the societal stew yet our lives are our own expression and responsibility. Part of being an adult is to learn how to stop blaming others and start manifesting ourselves, but this may be hard to do unless we thought about inspect what we believe, where we came from, and how these two things reveal to each other.

I use the illustration of the stew because a stew has positive ingredients yet they all influence each other either through dominating flavoring or in more subtle ways. All the ingredients take up the properties of everything that is in the stew. The properties from our societal stew linger in our minds acting like silent partners - governing our lives (our subconscious mind).

Can you name something you did in the last week but now you have no idea why you did it?
Or did you do something you swore you wouldn't do, but did?

When we take performance and make decisions that later baffle us, it is often our silent partner who made the decision for us. Our silent partner believed it was acting in our best interests. It acted for our own survival, to avoid a more painful outcome, or to keep subtle - yet indispensable beliefs we hold. Our silent partner is running around, behind our backs, shaping our lives into something that we later say, "This isn't how I plan my life would be."

Name three subtle beliefs you have.
Are some similar to these?

· I can't take that promotion and still be a good mom.
· I don't have the money.
· My kids come first.
· If I am not sexually bright to my husband whenever he wants, he will leave me, or worse - have an affair.
· It's irresponsible for me to go back to school.

These beliefs - all your beliefs - even the positive ones - create from the stew. We are like a piece of potato or tofu. We enter this world as an individual. Then we brew in the stew. We are still a piece of potato or tofu, which differs remarkably from carrots or beef, yet we've captured the flavorings of all those colse to us. The private to a appetizing stew, the longer it simmers, the more flavoring ingredients like potatoes and tofu absorb. What beliefs have you absorbed?

Becoming aware of what is influencing us - of what else is in the stew, will help us:

· empower ourselves
· make decisions that create the outcomes we truly desire
· heal old wounds
· help us be there for the ones we love
· turn dreams into reality

in short, create the life you privately obsess about.

So what is in your stew? What has your ethnicity, your family, your schools, and your religion taught you about women? What are they teaching your daughter about women?

[i] Murdock, Maureen, "Heroine's Journey: A Woman's Quest for Wholeness", p. 3

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Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

Beef Stew

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good increasing also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Take off all from broth and discard all but meat. If you started with a whole piece of meat, chop or shred, according to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put all in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is plane and lump free. Add the roux to the broth and simmer until thickened. Taste to accurate seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

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When we talk about vegetables like potatoes being used in a stew, it is mostly accompanied by meat such as chicken, beef etc. In this recipe, meat is not used for development potato stew and only pea is added for giving extra veggie flavor to the stew. The rest of the ingredients used in this potato stew formula are more or less the same as in any other stew recipes found in South Asian, particularly Indian cuisine.

Ingredients:
3 medium size potato (cut in small pieces)
2 medium size onions (cut in julienne)
3 medium size tomato
1/2 cup pea
1 tbsp ginger garlic paste
2 green cardamom
2 cinnamon sticks
3 cloves
1 black cardamom
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp cumin powder
1 tsp black pepper powder
Coriander leaves for garnishing
Dill for garnishing
1/2 cup oil

Beef Stew

Cooking Instructions:

In a sauce pan, fry onions on medium-high flame for 8-10 minutes until they become golden in color. When onions have been fried, drain out oil and let the onions cool down at room temperature. After that make a plane paste of fried onions and tomato using a blender. Now in the same oil in which onions were fried, put ginger garlic paste, cloves, cardamoms, cinnamon sticks, red chili powder, turmeric powder, salt and onion tomato paste. Now stir them well and cook on medium heat for at least 10 minutes so that all the water of the mixture dries out and oil starts to detach from the gravy. When gravy turns into red color and oil starts to simmer, add potato pieces with two cups of water, mix them together and let it cook for 10-15 minutes on medium heat. After that, put all the pea, cumin powder, black pepper powder and cover the pan to let the stew cook or 15 minutes so that potatoes and pea are completely cooked. When oil appears on top of the gravy, take out the potato stew in a serving bowl, sprinkle coriander leaves and dill. You may adjust the density of your potato stew and make it either thick or thin by adding or reducing the quantity of water.

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Lunch Sacramento has a long roster of delectable food typical with countries nearby such as Lunch Sacramento as they share similar cultural traditions.
For Breakfast Sacramento , the locals like to eat tropical fruits like bananas, passion fruit, papaya, mangoes, pineapples, jagua and zapote. Breakfast Sacramento is also by no means complete with out their standard mangu. With its savory taste, it serves as a perfect appetizer to begin the day. Throughout Lunch Sacramento , don't be shocked if they serve you the American flag. Also known as Lunch Sacramento, this dish is prepared with white rice, meat from beef, pork, chicken, and bean stew produced from white, red or black beans or even peas. It is served with salad or steamed vegetables, producing it a total meal.
Dinner Sacramento is usually big, which may be just a sandwich and a refreshing drink using natural fruit juices or a cup of hot coffee or tea, depending on the season.
A festive treat for special events is a Dinner Sacramento, which is a soup ready by mixing meat, and vegetables.
Discover the delightful cuisine that the Dinner Sacramento has to offer!
A healthy breakfast is the most essential meal of the day, a healthy lunch is not far behind. Skip lunch and your physique and mind will not operate at their full capacity. Much of what I will describe for a wholesome lunch can be employed for preparing a healthy dinner, but I suggest that you minimize the portions on all the ingredients by 20-30 percent.
Whoops! I give up some of my ingredients. You can really blow your diet and health goals at a restaurant and especially a salad bar it you don't know what you're performing.
The salad dressings, cheeses, meats, pastas, and other sides that you discover at restaurant salad bars can place much more poor fats in your physique than a double cheeseburger, big French fry, and a shake!
The wholesome lunch that I am about to describe contains all the healthiest ingredients I could identify. It consists of high high quality proteins, carbohydrates, and fiber. Some of ingredients include omega three fatty acids and antioxidants, which promote heart and cardiovascular wellness and cancer prevention.

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Even though this formula basically consists of nothing but canned or frosty vegetables, it is surprisingly good. It's very easy to get ready and let cook in your slow cooker. The most complex part of the whole process is chopping an onion. If you feel so inclined, you can substitute fresh vegetables for any of the canned or frosty ingredients listed.

Also, if you are a vegetarian, you can omit the stew beef and make a splendid soup. Just add more vegetables and spices to your taste. A puny garlic is a great expanding to this formula when production a hearty soup.

Beef Stew

Lazy Day Beef Stew Slow Cooker Recipe

Ingredients:

1 pound stew beef
2 cans diced tomatoes, with juice
2 cans peeled potatoes, drained
1 can green beans, drained (or 1 small package frosty beans)
1 can corn, drained (or 1 small package frosty corn)
1 can carrot slices, drained (or 1 small package frosty carrots)
1 can sweet peas, drained (or 1 small package frosty peas)
1 large onion, chopped
1 teaspoon salt
1 1/2 teaspoons ground black pepper

There is no need for the stew beef to be thawed before adding it to the slow cooker. Just place it in the cooker and add all other ingredients at once. Mix ingredients together. Place lid on slow cooker. Using low setting, let stew cook for 7 to 8 hours.

Tip: This is a versatile and forgiving stew recipe. You can add or substitute any vegetables that you like. I'm very fond of adding lima and kidney beans to this slow cooker dish.

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With cheap trains, cheap goose compared to other parts of Europe and attractive high quality wines, food and drink expenses definitely go down in a Hungarian holiday. Lake Balaton, the biggest lake in central Europe, only 100 miles from Budapest. Europe's one of best Christmas markets at Vorosmarty Square also happens to be in Budapest. The winter months can be biting cold with occasional snow falls the temeprature falling as low A -10 Celsius . But it's the autumn season that offers the perfect and deserving environment to explore the wonder that is Hungary. Especially if you are interested to visit Hungarys well know wine regions to explore some of their Fine And Rare Wines.

Wine for Dine

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You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is very diverse including a wide collection of foods and recipes from national and regional cuisines. France as a matter of fact offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods consist of a collection of breads, savory dishes, desserts & pastries, and some preserved foods. Tasteless breads in the French cuisine consist of Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Beef Stew

Savory dishes consist of Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries consist of Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to look as if a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods consist of Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

Lorraine dishes consist of Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. Alsace specialties consist of Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

Nord-Pas-De-Calais (Artois, Flanders, Hainaut) - Picardy dishes consist of Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

Normandy dishes consist of Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). Brittany specialties consist of Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork evening meal with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

Loire Valley/Central Franch dishes consist of Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties consist of Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RhÔNe-Alpes dishes consist of Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

Aveyron dishes consist of Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

Languedoc dishes consist of Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

Provence/CÔTe D'Azur specialties consist of Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

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Crockpot cooking can be an ideal way to eat healthy, low fat meals that are relatively inexpensive, easy and take very tiny time to prepare. If you have ever cooked a meal in a crockpot, it is probably one of the easiest ways to put in order dinner. During certain times of the year you can create special dishes to commemorate varied events. St Patrick's day is just such an opening that you can celebrate with a great Irish Beef Stew. This delightful dish will indeed fill the bill for those who want an authentic Irish meal when dressing up n their popular leprechaun outfit. Using your Crock pot, this stew can simmer the delectable broth, spices and beef to create a succulent creation fit for an Irish King or Queen...The basic ingredients include:

1. Sauteed beef and Garlic
2. Beef stock
3. Guinness Beer
4. Red wine
5. Tomato paste
6. Thyme
7. Worcestershire sauce and bay leaves
8. Potatoes, Onions and Carrots

Beef Stew

There are many recipes that dictate process and number of each ingredient, but if you supervene the Easy Home Cooking philosophy, you will create your own special method by adding the right number that suits your taste buds. Add salt, pepper or a tiny dash of paprika to taste and you will find how a basic stew can transform into a signature dish that can be made throughout the year. If you want add more Irish fare to the menu, try adding Irish Soda Bread, a pint of warm beer to accompany your Irish Beef stew and terminate off with Irish Potatoes for dessert. Top off the evening with a nice Irish Coffee and cigar (if that suits you) and put an exclamation point on the evening. From Irish Beef Stew to Corn Beef and cabbage, the crockpot is a versatile kitchen tools that can be used to create unique or basic dishes with exotic flair. Defining your style with Crockpot cooking is one way families can enjoy great meals while rescue money and time.

Remember to make extras that can be frozen and taken out for a quick lunch or reheated for future lunches or dinners.

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Brussels the capital of Belgium, is a beautiful place with number of buildings which were constructed in 17th-century. The Atomium, Brussels' Eiffel Tower, which was opened again in the year 2006, provides spectacular view, both from inside and outside. One can have the best of time in Brussels if you are ready to move on foot to enjoy the beauty of the place rather than getting stuck up in the traffic. 
Life in Brussels is full of fun and entertainment world-class chocolates are available here and one can also get the large varieties of beer. There are many good restaurants and cafes which serve mouth watering dishes which are enjoyed by the visitors a lot. 
Dining and unwinding on Brussels city breaks
Some tempting snacks are available in Brussels which would tickle the taste buds of the people. Frites chips dipped in mayonnaise sauce allures the customer a lot. One can try out some local-style restaurants of Brussels which are known for serving chicken stew, waterzooi fish and carbonnades flamandes. Some other dishes served here are beef soaked and softened in Belgian beer. Sainte-Catherine is considered to be the most important part of the city as it has many restaurants which excel in serving seafood. After having all the tempting dishes one can visit the Grand-Place which is a good place to spend some leisure time.
Special place to stay in Brussels
One must take some accommodation close to the Grand-Place as it is in the heart of the city and all places are located at a short distance from here. The visitors can look for some best chocolate shops, the booking of the city break hotel can be done in Sablon district. 
Things to do on Brussels city breaks
There are large number of things available in the markets of Brussels which one would certainly like to buy. Here is an opportunity to grab it and fill your bags with the best available things from Brussels city. Rue Antoine Dansaert is the place where the latest fashion boutiques are situated. The chocolates are available in number in Sablon. One can move around the city and gather some beautiful pictures. Horta Museum and Surreal art at Royal Museum of Fine Arts are also a great attraction.
The city promises you a comfortable stay with lots of fun and entertainment here the visitors can enjoy every bit of life as there is so much to explore and there are numerous places for sight-seeing.

Author is an associate editor for Cheap Weekend Breaks. Get all possible information about Weekend Breaks Delhi and Romantic Weekend Breaks. We also provide information about online hotel reservation, Holiday Packages and Flights Booking in India.

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Crockpots have by all means; of course become one of the most considerable of all kitchen appliances thanks to their great versatility and ease of use. Creating hearty meals is so much easier with the crockpot and many separate cuts of beef can be used for production incredibly tender, mouthwatering dishes that everyone is sure to love.

There is nothing quite like having a home cooked delicious meal, and especially one that you will not have to spend all day making. With crockpots, you can get all of the ingredients together in the morning and it will ready for you by dinnertime. Alternatively, you can naturally get ready your ingredients the night before and store them in the refrigerator until needed.

Beef Stew

Crockpots can help you to originate savory meals with very itsybitsy attempt on your part. However, there are a few tips you will want to keep in mind for the best results, and especially if you are using other types of recipes that call for baking or cooking in a regular oven.

First, remember that crockpots cook foods with the lid securely in place so you will not need as much water as if you were using the oven or stovetop. Some herbs and spices also lose some of their flavor or intensity when heated in a crockpot. To keep this from happening, naturally check the taste of your stew before it is done or add your seasonings halfway straight through instead of in the beginning.

Try not to "peek" inside of your crockpot as your dish is cooking, as occasion the lid will cause a lot of the heat and steam to fly extending cooking times. Checking once halfway straight through the improbable cook time or near the end to add more seasonings is fine, but do try not to remove the lid more than once.

Recipe for straightforward Crockpot Beef Stew

What You Need

5-pound chuck roast 1 can green beans, drained 1 large can whole or diced potatoes 1 large white onion, finely chopped 16 ounces carrots, sliced 8 ounces frosty corn 8 ounces frosty peas 1 beef stew seasoning packet 5 beef bouillon cubes 5 cups warm water Salt, black pepper, garlic powder to taste

How to Make It

Trim the excess fat from the chuck roast and cut the meat into bite sized cubes or pieces. Add the meat and the rest of the ingredients to the crockpot.

Cook the stew on high until the meat is cooked fully and the vegetables are all tender. Alternatively, if you have eight to 10 hours to wait, cook the stew on the low setting.

You may also want to add a box of soup mix and vary the vegetables you use such as adding tomatoes in place of potatoes.

Some tasty ingredients to use in your crockpot recipes with beef include steak sauce, cans of condensed celery, cream of mushroom, or French onion soups, and a variety of seasonings to taste. You can also use red wine with varied cuts of beef to originate a flavorful stew.

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Looking for a quick meal idea that you can prepare for your family when they get home from work or school or wherever it is that they are coming from? Here is a quick and easy slow cooker recipe that you can use to make a great meal for your family.
Beef Stew
One of the most basic but most popular slow cooker recipes that you can use to prepare a great tasting dish for your loved ones is beef stew. This particular recipe is one of the easiest to prepare and can be ready for the cooker in a matter of minutes. This means that you can get on with the other activities that you have planned for the day.
Here is what you will need in order to prepare beef stew in the slow cooker:
Beef roast
Celery
Carrots
Tomatoes
Potatoes
Beef Broth
Water
As you can see, there really isn't much to this recipe, but the end result is something that your family truly will enjoy especially when you use the slow cooker to prepare it.
When you've gathered up all of the ingredients, simply add them to the slow cooker. Start by adding a small amount of water first. Pour in enough to make it a half inch deep.
Next, add a can of beef broth which usually comes in about a 16 oz. can.
Prepare the beef roast and place it in the slow cooker, and then fill in around it with the remaining ingredients including the chopped celery, carrots, tomatoes, and potatoes.
When everything is ready, simply turn the slow cooker on and allow the dish to cook at a low setting throughout the day. You can let this dish cook while you head off to work or do whatever it is that you normally do during the day.
At the end of the day when all of your family members are home and looking for something to eat, you can present them with this great tasting dinner. The roast should be fully cooked by then and so tender and moist that it will simply fall apart when you poke it with a fork. Just season it to taste and serve, or serve it without seasoning it and leave that part up to everyone who is eating.
Slow cooker recipes are some of the easiest to prepare, but provide you with some of the greatest tasting dishes that your family can enjoy. Plus, they require little prep time which makes your dinner preparation task much less demanding.

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It is phenomenal what can go into a crockpot to fix a meal. Looking through the recipes, you will find that nearly anyone that can be cooked on the stove or in the oven can be slow cooked in the crockpot. It is important to remember that many crockpot recipes give you a selection for cooking on High or Low heat and that often we select the slower recipe because we will be out all day. Either way, the food will come out tender and tasty, a welcomed event at the end of a busy day.

Following are some of the delicious beef dinners that can be ready with a crockpot recipe: lasagna, cube steak, London broil, stroganoff, pepper steak, and meatloaf. An incredibly enticing beef stew graces quite a few crockpots on any given night, leaving many families and guests feeling full and content with their meal.

Beef Stew

There are many cooking tips that can save you time just as making ready the meal in the crockpot provides extra time to do other tasks or just relax for a few moments before dinner. For instance, if you want to thicken soup without adding butter, flour, or corn starch, remove a cupful of soup, puree it in the blender, and then stir in back into the soup in the pot.

Other hints illustrate how to get a pro look to your creations. Have you ever wondered how to get that beautiful glaze on your rolls? Mix a tablespoon of sugar with 1/4 cup of milk and brush it over the tops of the rolls before baking. Your friends will believe they came from the bakery. To reduce fat when you are going to sauté vegetables and meat use water, apple cider, or fruit juice in place of butter or oil.

Caramelized onions look so beautiful when served on the side of meat or scalloped potatoes. You can make them by mixing 2 tablespoons of unsalted butter, 2 tablespoons of olive oil, and four cups of onions, sliced very thin. In a large skillet, melt the butter and oil composition over medium heat. Add the onions and brown them, stirring gradually now and then so all onions are browned steadily. After twenty-five minutes, scatter a pinch of salt on the onions. They will be turning reddish brown and will be done cooking about five minutes after the salt is added.

Oriental Beef Crockpot Recipe

You will be amazed at the great taste derived from flank steak when it is combined with flavors of the East, and will be delighted to find all the many distinct recipes showing how beef can be ready in the crockpot. A bit of ginger adds the right spice to this meal.

What You Need:

1 large can of pineapple rings 2 pounds flank steak 1 teaspoon ginger 2 tablespoons brown sugar 2 tablespoons oil 2 tablespoons soy sauce 1 tablespoon of any sweet fruit juice, such as apple or grape 1 teaspoon Worcestershire sauce Salt and pepper to taste

How To Make It:

Drain the pineapple, reserving 1/2 cup juice. Roll and tie the flank steak, and cut into 6 pieces. Warm the oil in a heavy skillet and brown the flank steak on all sides. Put the meat into a 4-Quart Crockpot and lay the pineapple rings over it. Mix the ginger, brown sugar, soy sauce, pineapple juice, other juice, and Worcestershire sauce in a small mixing bowl. Pour over the flank steaks. Cover the crockpot and cook on low for 8 hours.

Add salt and pepper as desired. Serve with steamed white rice and dish up a fortune cookie at the end of the meal.

Serves 6

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When purchasing for canine food, the to begin with issue you see on the label is the title of the meals. For instance, the meals may possibly be named one thing like "Gourmet Beef Dinner" but did you know that if it is labelled as "Gourmet Beef Dinner," it can legally incorporate 70% fish? That's proper. I'm not kidding. Dog meals named "Gourmet Beef Dinner" can legally consist of a lot more fish than beef. It can also legally incorporate road destroy, euthanized canines and cats, zoo animals, cancerous tumors, and diseased chickens. Depending on the distinct batch of meals it arrives from, "Gourmet Beef Dinner" could have a nutritious dose of dead giraffe from the zoo that died from died from mysterious leads to, roadkill skunk (fur and all), or many different varieties of diseased birds (feathers and all).
A gourmet bird food that is oven baked to perfection. The way canine meals labels study is in reality especially complex and complicated for customers to interpret. Whilst the United States Food and Drug Administration (FDA) does establish some federal regulations (compliance is yet another ball of worms), by and substantial the pet meals industry polices itself by way of the Association of American Feed Manage Officials (AAFCO). This is like the fox guarding the hen home.
To give you a sense of how dirty they play, I'm heading to describe to you the "rules" they abide by for the essential title of the dog meals. The identify of the product or service is of program one particular of the most necessary components shoppers use in determining which dog meals to get. I believe that this will illustrate how tough this home business seriously is and how most customers seriously have no thought what they are genuinely feeding to their pets. 95% Rule
The 95% rule applies to canine meals wherever the principal substances are derived from mammals, poultry, and fish. It practically generally applies to can canine meals and not to dry canine meals. It incorporates names like:

Chicken Canine Foods
If you exclude the water, it have to have at least 70% of the solution listed. So, for instance, "Beef For Dogs" ought to include things like at least 95% beef, excluding the h2o articles. Really very few dog foods will fall into this category simply because it is even more highly-priced to make so let's transfer on.
25% Rule (aka the "dinner rule")
If the ingredient(s) listed in the products title accounts for much less than 95% of the total product, excluding water, and alot more than 25%, excluding water, then the listed ingredient(s) will need to have a "qualifying descriptive term" this sort of as dinner, entree, or method. Here are some examples:
Beef Dinner
Beef Entree
Beef Method
Beef Platter
Beef Recipe
Chicken and Fish System
The truth is that a can of canine meals that consists of beef can also have dozens of other varieties of animals. In reality, a product or service for your dog that lists "beef" in the identify with a qualifying descriptive expression may well in point have Much more of another sort of animal and/or a vegetarian source than beef. So, "beef dinner" could rather nicely be additional chicken than beef or if you get the appropriate batch, far more roadkill alligator than beef or additional corn than beef. In other words, if they add the qualifying descriptive expression, the main ingredient(s) does not have to be the one particular listed in the title of the merchandise. Each listed ingredient will have to make up at least three% of the complete item. So "Chicken and Fish Formula" have to have at least 25% mixed chicken and fish and at least three% fish. Here's a different trick. They can also add a less expensive ingredient of plant origin to deliver their price down. So, "Beef and Rice Entree" could consist of only 13% beef and 12% rice to complete 25% beef and rice combined.
Now it will get really tricky. just 3% of the complete solution. Take into account the subsequent identify:
Dog Foods With Beef
Hungry Chow With Beef
These names can of course be quickly baffled with meals containing a very much bigger proportion of beef like:
Beef Canine Meals
Beef Chow
Beef Stew
The FDA just states that the meals have got to incorporate "an sum adequate to be capable to be detected" and "impart a distinctive characteristic"
So, a food labeled as "Chicken Taste Dog Food" doesn't even have to have 3% chicken as extended as the phrase "flavor" is included in the title and the print dimension of it is as sizeable as the rest of the title of the merchandise. A dog meals organization could only add some chicken "digest" to give it the taste of chicken and call it this.
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Vegetables are healthy to eat and add great flavor to crockpot meals, especially crockpot beef stew. Tomatoes, corn, green beans, potatoes, and onions are base to most of us. Not so base are some unusual vegetables that make nutritious add-ins. Make it easier to get your house to eat the foods resulting in a healthier lifestyle.

Turnips are commonly white inside, with rough leaves having a hairy appearance. They grow best in cool weather. Turnips have been a popular root vegetable for thousands of years, because they are easy to grow nearly anywhere. The leaves have more nutritional value than the turnip itself. Both the leaves and the root are good to use in soups, stews, and salads.

Beef Stew

A hybrid of the turnip is the rutabaga, ordinarily yellow on the inside, with flat leaves, almost like a cabbage. It is also a cool-weather grown vegetable, and takes longer to maturity than the turnip. It holds texture good than the turnip when cooked, and is more nutritious. Although it is a staple crop in northern Europe, it has never caught on as a popular vegetable in North America. It is grown in North America in low quantities and sold in yield markets and sections.

Parsnips are a root vegetable linked to carrots and celery. Sweeter than the carrot, parsnips have a carrot appearance, but are closer to a creamy white color than orange. They can be eaten cooked or raw. Some people mash them, like potatoes, or roast them. They are someone else cool weather plant. When allowed to stay in the ground until late fall when it turns cold, the starches turn to sugars. Make your mind up parsnips as you would carrots, buying them crispy and firm. Limp parsnips are like limp carrots: they are not the best choice. Large parsnips are overgrown, so choose small and medium. When peeled, parsnips turn dark as they are exposed to air, just like potatoes. They are good in salads, soups, and stews.

Swiss Chard is a root vegetable primarily grown for the shiny green leaves. The stalks are slightly bitter at maturity, but lose the bitterness as cooked. Young leaves are great when used raw in salads. It looks quite a bit like spinach, and in fact cooks down like spinach. It is a member of the beet family. Chard is one of the Slow Foods. The nutritional value is incredibly high.

On The Go Crockpot Beef Stew

Beef and vegetables go together, with the flavors blending dramatically to make a fragrant, tasty main dish. Start this in the crockpot before you leave for work and enjoy a yummy meal when you arrive home.

What You Need:

1 pound stew meat, cut in bite-sized pieces 4 medium potatoes, peeled and cut in small pieces 1 holder stew seasoning 1 medium onion, peeled and chopped 2 stalks celery, thinly sliced Celery leaves from stalks, rinsed and cut 1 and 1/2 cups water 1 pound carrots washed and sliced. Peeling is optional 1 can tomato soup

How To Make It:

Mix the water and stew seasoning together. Put the meat in the lowest of the dish, and add the vegetables.

Mix the soup with the seasoned water, blending well. Pour it over the vegetables and beef. Cook on low heat for 10 hours. Add water if needed.

Crockpot Beef Stew On The Go

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Beef stew is one of those appetizing and hearty meal that is thought about the extreme relieve guaranteed to bring delight to the whole family. When you cook it straight through the pressure cooker, you will be amazed that the flavors are even intensified even if you cook it for just colse to 30 minutes. A traditional beef stew method can take hours to simmer on the stove but with pressure cooker, it only requires less than 40 minutes. You will be rewarded with a tender and moist beef that is flavored with a thick savory warm sauce.

Start by cutting 1 and 1/2 pounds of beef into cubes. You can use the reasonable cuts like chuck and the pressure cooker will take care of that. Cut carrots and potatoes about 4 pieces each into chunks. You will use need 1 small onion cut into wedges, 3 cloves of garlic and 3 stalks of celery cut into about 1" thick. get ready 2 cups of beef stock for the liquid and you can also add 1 small size can of tomato sauce if you wish.

Beef Stew

Start cooking by adding colse to 2 tbsp of vegetable oil onto the lowest of the cooker. Once hot, saute the onion and garlic and start browning the beef. Once it is brown on both sides, add the liquid (beef stock and tomato sauce) and the cover securely with the lid. Once you hear the cooker sizzle or if the indicator valve says the pressure is build up already, set your timer to 20 minutes.

Once the timer is done, publish pressure either straight through self-acting publish or by running cold water on the lid. Add the rest of the vegetables and drop about 2 tbsp of Worcestershire sauce plus salt and pepper to taste. Cover it with the lid again and cook for colse to 15 minutes more.

Serve with brown rice or bread.

Pressure Cooker Beef Stew method - How to Make a appetizing Beef Stew Using Your Pressure Cooker

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Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

Beef Stew

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good addition also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Take off everything from broth and discard everything but meat. If you started with a whole piece of meat, chop or shred, agreeing to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put everything in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is flat and lump free. Add the roux to the broth and simmer until thickened. Taste to spoton seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew formula or Old Fashioned Beef Stew formula

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Today, more and more population are production great use of their crockpots while cooking meals for themselves or for their families. Using your crockpot to make meals and snacks for your house is a real time saver whether you work away from home or not. When you make use of your crockpot, you naturally add the ingredients you need for the formula and then cover with the lid. You set the heating temperature and then you let it cook for the number of time needed to blend the flavors and cook the ingredients until they are tender and delicious.

If you are ready to save time in the kitchen and still make a mouthwatering meal that will satisfy you and your family, you might like to learn how to make these two easy crockpot beef stew recipes.

Beef Stew

Recipe for Crockpot Hamburger Stew

What You Need
1 pound hamburger or ground beef 1 Tablespoon seasoning salt 3 cups water 3 sliced carrots 2 cubes beef bouillon 2 chopped onions 1 container mixed frozen vegetables 10 ounce 1 ½ cups canned tomato ½ teaspoon pepper

How to Make It

Mix the pound of hamburger or ground beef with the seasoning salt and concentrate well. Using a large saucepan or skillet, brown the meat over a medium high heat. Cook until done and then drain the oils off of the meat.

Add the 3 cups water to the crockpot and set the heating temperature to low. Add the sliced carrots, the beef bouillon, chopped onions, mixed frozen vegetables, canned tomatoes, and pepper. Stir to concentrate while melting the beef bouillon.

After cooking the meat in the skillet or saucepan and draining the oils off the meat, add the browned seasoned hamburger or ground beef to the crockpot. Cook on low heat for about 10 to 12 hours. Of you prefer you can also cook on a high heat setting for about 5 to 6 hours or until the vegetables are tender.

Recipe for Crockpot Steak and Mushroom Gravy

What You Need
½ cup flour ¼ teaspoon salt ¼ teaspoon pepper 3 pounds cubes steak ¼ cup water 1 can cream of mushroom soup 10 ounce 1 can drained sliced mushrooms 4 ounce ¼ teaspoon garlic salt

How to Make It

Mix together the flour, salt and pepper and concentrate well. Add the steak cubes; roll in flour compound to cover meat completely. Set aside until needed.

Set the crockpot on the lowest setting. Into a medium size mixing bowl you will add the water, cream of mushroom soup, the drained sliced mushrooms, and garlic salt. Stir to concentrate well. Place the floured steak cubes into the crockpot and then pour the mushroom gravy compound over the floured steak. Cover and then cook for about 6 to 8 hours on low. If you are in a hurry, you can also cook the dish on high for about 3 to 4 hours. After cooking serve over a bed of rice or pasta noodles.

How to Make 2 Easy Crockpot Beef Stew Recipes

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Beef and broccoli stew is a great winter dinner, it's very filling and goes great with some brown rice. This method will serve 4

Ingredients

Beef Stew

450g of organic topside steak 4 tablespoons of organic olive oil 1/4 teaspoon of freshly ground black pepper 1/4 teaspoon of cayenne pepper 2 organic onions cut into wedges 1 clove of crushed organic garlic 1 tablespoon of fresh, grated organic ginger 1/4 a cup of salt reduced soy sauce 3 cups of salt reduced beef stock 3 organic carrots cut into thin sticks 2 cups of organic broccoli florets (or booster broccoli florets) 2 tablespoons of cornflour

Method

Heat the oil in a large saucepan over high heat. Season the beef with the black and cayenne pepper, add the beef to the saucepan and fry until brown, take the beef out and place it on a bowl to the side. Add the onions to the saucepan and cook until lightly browned. Stir in the garlic and ginger then cook until you can smell the garlic and ginger (around 1-2 minuets). Add the soy sauce and stock then bring these to the boil. sell out the heat and add the carrots and broccoli, then cook until the carrots are crisp but tender, this should take about 10 minuets. Add the beef and any juices to the saucepan. Mix the cornflour with 2 tablespoons of water in a small bowl then add it to the stew and cook until thickened, about 3-5 minuets.

Serve whether on its own or with a some brown rice, enjoy.

Yummy Organic Beef and Broccoli Stew

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Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

Beef Stew

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good addition also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Remove everything from broth and discard everything but meat. If you started with a whole piece of meat, chop or shred, according to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put everything in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is flat and lump free. Add the roux to the broth and simmer until thickened. Taste to accurate seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew recipe or Old Fashioned Beef Stew recipe

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Easy Beef Stew is very popular in European & Asian countries.These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that quick beef stew recipes.

Herbed Beef Stew

Beef Stew

~1 1/2 Teaspoon of Garlic powder

~1 Can (6-oz.) of tomato paste

~1 Kg Beef stew meat cut into 1-inch cubes

~1 Lg of Onion chopped

~1 Lg of Green pepper chopped

~1 Packet of freezing corn kernels

~1 Packet of freezing green beans (10-oz.)

~1 Packet of freezing peas (10-oz.)

~1 Teaspoon of Dried basil

~1 Teaspoon of Dried oregano

~1 Teaspoon of Ground marjoram

~1 Teaspoon of Rosemary crushed

~1 To 2 teaspoons salt

~1/4 lb of Mushrooms sliced

~2 Bay leaves

~2 Can of Cubed peeled potatoes

~2 Can of Sliced carrots

~2 Table spoon of Cooking oil

~2 Teaspoon of Pepper

~3 Medium Tomatoes chopped

~3 Cup of Water

Herbed Beef Stew Instruction:

Cook the meat in a 'camp oven' or Dutch oven, wait till meat become brown.pour water, then add tomato paste, onion and finally seasoning. Cook and cover for about 1 and a half hour or just wait n look for the meat to be tender ( not all meat need steady cooking), mix in carrots, green pepper and potatoes, cook them for about 30 minutes, check if further water is needed. Mix and cook the ingredients left for about 20 further minutes.

Serves: 10 - 12 people.

Momma's Beef Stew

~1 1/2 lb of Beef stew meat

~1 Bay leaf

~1 Clove garlic minced

~1 cup of Red wine

~1 Medium onion minced

~1/2 can of Tomato sauce

~1/2 teaspoon of Oregano

~2 Carrots sliced

~3 tablespoon of wine vinegar

~4 Medium potatoes cubed

~4 tablespoon of Oil

~Salt and pepper to taste

Momma's Beef Stew Instructions :

Cook the garlic and onion in oil, with the exception of carrots and potatoes, put all in a large pot and start cooking them. Cook the meat until it become tender to your taste for about 1 and half hour, don't forget to add potatoes and carrots after about 1 hours of cooking.

Serves: 6 people

Quick Beef Stew

~1 Bay leaf

~1 medium Onion, finely chopped

~1/2 Teaspoon of Salt

~1/4 Teaspoon of Celery salt

~1/8 Teaspoon of Pepper

~16 oz of Can tiny white potatoes and drained them

~2 Can of Beef gravy (recipe)

~2 Tablespoon of Vegetable oil

~2 To 3 Can cubed cooked beef

~8 oz Can green peas and drained

~8 oz of Can sliced carrots and drained them

Quick Beef Stew instruction:

Heat oil in Microwave Oven for 2 minutes with an proper heat defiant recipient, for 3 minutes, add the onions and then mix the onion from time to time, after the 3 minutes add the carrots bay leaf, salt, potatoes, pepper, beef gravy, celery salt and beef, mix up 2 merge all the ingredients, heat all these in microwave oven for about 6-8 minutes, add salt and pepper accordingly to your taste, discard the bay leaf, finally add the peas in the microwave oven for about 2 - 3 minutes.

Serves: 4 people

Beef Stew Recipes - Quick and Easy to put in order

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It is splendid what can go into a crockpot to fix a meal. Seeing through the recipes, you will find that nearly anyone that can be cooked on the stove or in the oven can be slow cooked in the crockpot. It is leading to remember that many crockpot recipes give you a option for cooking on High or Low heat and that often we pick the slower recipe because we will be out all day. Either way, the food will come out tender and tasty, a welcomed event at the end of a busy day.

Following are some of the yummy beef dinners that can be ready with a crockpot recipe: lasagna, cube steak, London broil, stroganoff, pepper steak, and meatloaf. An incredibly enticing beef stew graces quite a few crockpots on any given night, leaving many families and guests feeling full and content with their meal.

Beef Stew

There are many cooking tips that can save you time just as preparation the meal in the crockpot provides extra time to do other tasks or just relax for a few moments before dinner. For instance, if you want to thicken soup without adding butter, flour, or corn starch, remove a cupful of soup, puree it in the blender, and then stir in back into the soup in the pot.

Other hints expound how to get a expert look to your creations. Have you ever wondered how to get that beautiful glaze on your rolls? Mix a tablespoon of sugar with 1/4 cup of milk and brush it across the tops of the rolls before baking. Your friends will believe they came from the bakery. To sacrifice fat when you are going to sauté vegetables and meat use water, apple cider, or fruit juice in place of butter or oil.

Caramelized onions look so beautiful when served on the side of meat or scalloped potatoes. You can make them by mixing 2 tablespoons of unsalted butter, 2 tablespoons of olive oil, and four cups of onions, sliced very thin. In a large skillet, melt the butter and oil aggregate over medium heat. Add the onions and brown them, stirring gradually now and then so all onions are browned steadily. After twenty-five minutes, scatter a pinch of salt on the onions. They will be turning reddish brown and will be done cooking about five minutes after the salt is added.

Oriental Beef Crockpot Recipe

You will be amazed at the great taste derived from flank steak when it is combined with flavors of the East, and will be delighted to find all the many distinct recipes showing how beef can be ready in the crockpot. A bit of ginger adds the right spice to this meal.

What You Need:

1 large can of pineapple rings 2 pounds flank steak 1 teaspoon ginger 2 tablespoons brown sugar 2 tablespoons oil 2 tablespoons soy sauce 1 tablespoon of any sweet fruit juice, such as apple or grape 1 teaspoon Worcestershire sauce Salt and pepper to taste

How To Make It:

Drain the pineapple, reserving 1/2 cup juice. Roll and tie the flank steak, and cut into 6 pieces. Warm the oil in a heavy skillet and brown the flank steak on all sides. Put the meat into a 4-Quart Crockpot and lay the pineapple rings over it. Mix the ginger, brown sugar, soy sauce, pineapple juice, other juice, and Worcestershire sauce in a small mixing bowl. Pour over the flank steaks. Cover the crockpot and cook on low for 8 hours.

Add salt and pepper as desired. Serve with steamed white rice and dish up a fortune cookie at the end of the meal.

Serves 6

Crockpot Beef Stew And Other Meats

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Venison Stew and Beef Stew Recipe

1 1/2 lbs venison hind quarter (or stew beef); cubed or not

Beef Stew

2 quarts water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

several sprigs parsley

salt and pepper

+/- 3 cups potatoes, cubed

3 carrots, peeled and sliced

1/2 lb mushrooms, sliced or quartered

1 medium onion, chopped

2 T olive oil

3 T all purpose flour

Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good expanding also.

Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Remove all things from broth and discard all things but meat. If you started with a whole piece of meat, chop or shred, agreeing to your preference. If you don't have a pressure cooker, get one. Just kidding! Instead, put all things in a pot and simmer for at hour or so, until the meat is very tender. Cool and chop meat, if you didn't to begin with.

Add potatoes and carrots to the pot. Cook until tender, about 15 minutes.

Return shredded or chopped meat to the pan.

Meanwhile, sauté onions in olive oil until tender but not browned, less than 10 minutes. Add mushrooms and sauté until tender, about 3-5 minutes. On low temperature, add flour. Mix well, stirring continuously until it is a thick roux and getting lightly browned. Add a cup of the hot broth and stir until it is flat and lump free. Add the roux to the broth and simmer until thickened. Taste to exact seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew recipe or Old Fashioned Beef Stew recipe

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Easy Beef Stew is very beloved in European & Asian countries.These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that quick beef stew recipes.

Herbed Beef Stew

Beef Stew

~1 1/2 Teaspoon of Garlic powder

~1 Can (6-oz.) of tomato paste

~1 Kg Beef stew meat cut into 1-inch cubes

~1 Lg of Onion chopped

~1 Lg of Green pepper chopped

~1 Packet of freezing corn kernels

~1 Packet of freezing green beans (10-oz.)

~1 Packet of freezing peas (10-oz.)

~1 Teaspoon of Dried basil

~1 Teaspoon of Dried oregano

~1 Teaspoon of Ground marjoram

~1 Teaspoon of Rosemary crushed

~1 To 2 teaspoons salt

~1/4 lb of Mushrooms sliced

~2 Bay leaves

~2 Can of Cubed peeled potatoes

~2 Can of Sliced carrots

~2 Table spoon of Cooking oil

~2 Teaspoon of Pepper

~3 Medium Tomatoes chopped

~3 Cup of Water

Herbed Beef Stew Instruction:

Cook the meat in a 'camp oven' or Dutch oven, wait till meat become brown.pour water, then add tomato paste, onion and finally seasoning. Cook and cover for about 1 and a half hour or just wait n look for the meat to be tender ( not all meat need steady cooking), mix in carrots, green pepper and potatoes, cook them for about 30 minutes, check if added water is needed. Mix and cook the ingredients left for about 20 added minutes.

Serves: 10 - 12 people.

Momma's Beef Stew

~1 1/2 lb of Beef stew meat

~1 Bay leaf

~1 Clove garlic minced

~1 cup of Red wine

~1 Medium onion minced

~1/2 can of Tomato sauce

~1/2 teaspoon of Oregano

~2 Carrots sliced

~3 tablespoon of wine vinegar

~4 Medium potatoes cubed

~4 tablespoon of Oil

~Salt and pepper to taste

Momma's Beef Stew Instructions :

Cook the garlic and onion in oil, with the exception of carrots and potatoes, put all in a large pot and start cooking them. Cook the meat until it become tender to your taste for about 1 and half hour, don't forget to add potatoes and carrots after about 1 hours of cooking.

Serves: 6 people

Quick Beef Stew

~1 Bay leaf

~1 medium Onion, finely chopped

~1/2 Teaspoon of Salt

~1/4 Teaspoon of Celery salt

~1/8 Teaspoon of Pepper

~16 oz of Can tiny white potatoes and drained them

~2 Can of Beef gravy (recipe)

~2 Tablespoon of Vegetable oil

~2 To 3 Can cubed cooked beef

~8 oz Can green peas and drained

~8 oz of Can sliced carrots and drained them

Quick Beef Stew instruction:

Heat oil in Microwave Oven for 2 minutes with an approved heat resistant recipient, for 3 minutes, add the onions and then mix the onion from time to time, after the 3 minutes add the carrots bay leaf, salt, potatoes, pepper, beef gravy, celery salt and beef, mix up 2 consolidate all the ingredients, heat all these in microwave oven for about 6-8 minutes, add salt and pepper accordingly to your taste, discard the bay leaf, finally add the peas in the microwave oven for about 2 - 3 minutes.

Serves: 4 people

Beef Stew Recipes - Quick and Easy to prepare

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Looking for a quick meal idea that you can prepare for your family when they get home from work or school or wherever it is that they are advent from? Here is a quick and easy slow cooker formula that you can use to make a great meal for your family.

Beef Stew

Beef Stew

One of the most basic but most popular slow cooker recipes that you can use to prepare a great tasting dish for your loved ones is beef stew. This particular formula is one of the easiest to prepare and can be ready for the cooker in a matter of minutes. This means that you can get on with the other activities that you have planned for the day.

Here is what you will need in order to prepare beef stew in the slow cooker:

Beef roast
Celery
Carrots
Tomatoes
Potatoes
Beef Broth
Water

As you can see, there literally isn't much to this recipe, but the end effect is something that your family truly will enjoy especially when you use the slow cooker to prepare it.

When you've gathered up all of the ingredients, plainly add them to the slow cooker. Start by adding a small number of water first. Pour in adequate to make it a half inch deep.

Next, add a can of beef broth which normally comes in about a 16 oz. Can.

Prepare the beef roast and place it in the slow cooker, and then fill in around it with the remaining ingredients together with the chopped celery, carrots, tomatoes, and potatoes.

When everything is ready, plainly turn the slow cooker on and allow the dish to cook at a low setting throughout the day. You can let this dish cook while you head off to work or do anyone it is that you normally do during the day.

At the end of the day when all of your family members are home and looking for something to eat, you can gift them with this great tasting dinner. The roast should be fully cooked by then and so tender and moist that it will plainly fall apart when you poke it with a fork. Just season it to taste and serve, or serve it without seasoning it and leave that part up to everybody who is eating.

Slow cooker recipes are some of the easiest to prepare, but provide you with some of the most tasting dishes that your family can enjoy. Plus, they need slight prep time which makes your supper establishment task much less demanding.

Quick And Easy Slow Cooker formula - Beef Stew

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It is extraordinary what can go into a crockpot to fix a meal. Seeing straight through the recipes, you will find that nearly whatever that can be cooked on the stove or in the oven can be slow cooked in the crockpot. It is important to remember that many crockpot recipes give you a option for cooking on High or Low heat and that often we choose the slower recipe because we will be out all day. Either way, the food will come out tender and tasty, a welcomed event at the end of a busy day.

Following are some of the tasty beef dinners that can be prepared with a crockpot recipe: lasagna, cube steak, London broil, stroganoff, pepper steak, and meatloaf. An incredibly enticing beef stew graces quite a few crockpots on any given night, leaving many families and guests feeling full and content with their meal.

Beef Stew

There are many cooking tips that can save you time just as preparing the meal in the crockpot provides extra time to do other tasks or just relax for a few moments before dinner. For instance, if you want to thicken soup without adding butter, flour, or corn starch, take off a cupful of soup, puree it in the blender, and then stir in back into the soup in the pot.

Other hints interpret how to get a pro look to your creations. Have you ever wondered how to get that beautiful glaze on your rolls? Mix a tablespoon of sugar with 1/4 cup of milk and brush it across the tops of the rolls before baking. Your friends will believe they came from the bakery. To cut fat when you are going to sauté vegetables and meat use water, apple cider, or fruit juice in place of butter or oil.

Caramelized onions look so beautiful when served on the side of meat or scalloped potatoes. You can make them by mixing 2 tablespoons of unsalted butter, 2 tablespoons of olive oil, and four cups of onions, sliced very thin. In a large skillet, melt the butter and oil blend over medium heat. Add the onions and brown them, stirring moderately now and then so all onions are browned steadily. After twenty-five minutes, scatter a pinch of salt on the onions. They will be turning reddish brown and will be done cooking about five minutes after the salt is added.

Oriental Beef Crockpot Recipe

You will be amazed at the great taste derived from flank steak when it is combined with flavors of the East, and will be delighted to find all the many different recipes showing how beef can be prepared in the crockpot. A bit of ginger adds the right spice to this meal.

What You Need:

1 large can of pineapple rings 2 pounds flank steak 1 teaspoon ginger 2 tablespoons brown sugar 2 tablespoons oil 2 tablespoons soy sauce 1 tablespoon of any sweet fruit juice, such as apple or grape 1 teaspoon Worcestershire sauce Salt and pepper to taste

How To Make It:

Drain the pineapple, reserving 1/2 cup juice. Roll and tie the flank steak, and cut into 6 pieces. Warm the oil in a heavy skillet and brown the flank steak on all sides. Put the meat into a 4-Quart Crockpot and lay the pineapple rings over it. Mix the ginger, brown sugar, soy sauce, pineapple juice, other juice, and Worcestershire sauce in a small mixing bowl. Pour over the flank steaks. Cover the crockpot and cook on low for 8 hours.

Add salt and pepper as desired. Serve with steamed white rice and dish up a fortune cookie at the end of the meal.

Serves 6

Crockpot Beef Stew And Other Meats

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Beef and broccoli stew is a great winter dinner, it's very filling and goes great with some brown rice. This formula will serve 4

Ingredients

Beef Stew

450g of organic topside steak 4 tablespoons of organic olive oil 1/4 teaspoon of freshly ground black pepper 1/4 teaspoon of cayenne pepper 2 organic onions cut into wedges 1 clove of crushed organic garlic 1 tablespoon of fresh, grated organic ginger 1/4 a cup of salt reduced soy sauce 3 cups of salt reduced beef stock 3 organic carrots cut into thin sticks 2 cups of organic broccoli florets (or booster broccoli florets) 2 tablespoons of cornflour

Method

Heat the oil in a large saucepan over high heat. Season the beef with the black and cayenne pepper, add the beef to the saucepan and fry until brown, take the beef out and place it on a bowl to the side. Add the onions to the saucepan and cook until lightly browned. Stir in the garlic and ginger then cook until you can smell the garlic and ginger (around 1-2 minuets). Add the soy sauce and stock then bring these to the boil. sacrifice the heat and add the carrots and broccoli, then cook until the carrots are crisp but tender, this should take about 10 minuets. Add the beef and any juices to the saucepan. Mix the cornflour with 2 tablespoons of water in a small bowl then add it to the stew and cook until thickened, about 3-5 minuets.

Serve whether on its own or with a some brown rice, enjoy.

Yummy Organic Beef and Broccoli Stew

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I've been using this beef stew recipe since 1982 and have never found an additional one to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to ensue the recipe and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this recipe is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn invisible if he ate all of his stew. It worked like a charm! After he emptied his perfect bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes colse to and asks me to make invisible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup freezing peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Take off beef and set aside, making sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Cut heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an supplementary 10 minutes.

7. Add celery and cook for an supplementary 5 minutes.

8. Add freezing peas and cook for 5 more minutes. Serve hot.

beloved Beef Stew

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I've been using this beef stew method since 1982 and have never found someone else to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to corollary the method and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this method is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn invisible if he ate all of his stew. It worked like a charm! After he emptied his unblemished bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make invisible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frosty peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Remove beef and set aside, making sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Sell out heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an additional 10 minutes.

7. Add celery and cook for an additional 5 minutes.

8. Add frosty peas and cook for 5 more minutes. Serve hot.

beloved Beef Stew

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