Beef Stew

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.

anolon advanced bronze 12 inch

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

all clad 12 quart stainless steel multi cooker presto 6 quart stainless steel pressure cooker all clad copper core 12 inch chefs pan

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

all clad 12 quart stainless steel multi cooker lodge logic pre seasoned 17 inch cast iron skillet

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

t fal signature hard anodized 12 piece presto 6 quart multi cooker t fal signature hard anodized 12 piece

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 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 plane and lump free. Add the roux to the broth and simmer until thickened. Taste to precise seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew recipe or Old Fashioned Beef Stew recipe

kirkland signature 15 piece hard anodized anolon advanced bronze 10 piece cookware set le creuset enameled cast iron 5 piece

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. Remove all from broth and discard all 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 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 level and lump free. Add the roux to the broth and simmer until thickened. Taste to literal, seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew formula or Old Fashioned Beef Stew formula

all clad 12 quart stainless steel multi cooker

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 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 plane and lump free. Add the roux to the broth and simmer until thickened. Taste to strict seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew recipe or Old Fashioned Beef Stew recipe

presto 6 quart multi cooker

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. 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 smooth and lump free. Add the roux to the broth and simmer until thickened. Taste to correct seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew formula or Old Fashioned Beef Stew formula

presto 6 quart stainless steel pressure cooker circulon elite hard anodized nonstick 12 inch

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. Take off 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 level and lump free. Add the roux to the broth and simmer until thickened. Taste to definite seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew recipe or Old Fashioned Beef Stew recipe

circulon 2 12 piece cookware set presto 8 quart pressure cooker

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. 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 strict seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew recipe or Old Fashioned Beef Stew recipe

calphalon commercial hard anodized 9 piece cuisinart chefs classic stainless 4 quart saucepan calphalon unison nonstick 10 piece cookware set

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 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 precise seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Venison Stew method or Old Fashioned Beef Stew method

simply calphalon nonstick 12 inch jumbo fryer

During the fall and winter months, I enjoy making hearty soups and stews in my crock pot for my family. I love the fact that I can spend a few minutes in the morning preparing it, put it into the slow cooker and walk away...a few hours later, our dinner is hot and ready to enjoy.

The following recipe was given to me by my 83 year old great aunt about 25 years ago. To this day, I still enjoy making it for my family. If you don't like okra, you can certainly omit it from the recipe. At times, I have actually substituted the okra with some fresh green beans or green peas, and the stew was just as delicious.

Beef Stew

Old-Fashioned Beef Stew Recipe

2 lbs. beef cubes

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 bay leaf

1 1/2 tablespoons Worcestershire sauce

1 onion, finely chopped

1 cup beef bouillon

1/2 teaspoon ground black pepper

2 teaspoons table salt

2 teaspoons granulated sugar

4 carrots, peeled and sliced in 1" sections

1 cup celery, chopped

4 potatoes, peeled and cut into cubes

4 medium-sized turnips, peeled and quartered

4 1/2 cups water

1 cup partially cooked okra

In a large frying pan, heat up the vegetable oil over medium heat. Brown beef cubes on all sides.

In your crock pot combine the browned beef cubes, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, granulated sugar and the vegetables listed in the recipe. Pour in 4 1/2 cups of water and stir so that everything is combined.

Cover and set the dial to high heat and slow cook for 6 hours. Remove lid and stir in flour if it is needed to thicken the soup. Replace lid and turn the dial to low heat and simmer for 1-2 additional hours.

This recipe will make 6 hearty servings.

Crock Pot - Old Fashioned Beef Stew Recipe

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. Shelly likes to use her crock pot to make family dinners 2-3 times every week. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Thanks To : calphalon unison 10 piece set lodge logic pre seasoned 15 inch cast iron skillet

During the fall and winter months, I enjoy making hearty soups and stews in my crock pot for my family. I love the fact that I can spend a few minutes in the morning preparing it, put it into the slow cooker and walk away...a few hours later, our dinner is hot and ready to enjoy.

The following recipe was given to me by my 83 year old great aunt about 25 years ago. To this day, I still enjoy making it for my family. If you don't like okra, you can certainly omit it from the recipe. At times, I have actually substituted the okra with some fresh green beans or green peas, and the stew was just as delicious.

Old-Fashioned Beef Stew Recipe

2 lbs. beef cubes

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 bay leaf

1 1/2 tablespoons Worcestershire sauce

1 onion, finely chopped

1 cup beef bouillon

1/2 teaspoon ground black pepper

2 teaspoons table salt

2 teaspoons granulated sugar

4 carrots, peeled and sliced in 1" sections

1 cup celery, chopped

4 potatoes, peeled and cut into cubes

4 medium-sized turnips, peeled and quartered

4 1/2 cups water

1 cup partially cooked okra

In a large frying pan, heat up the vegetable oil over medium heat. Brown beef cubes on all sides.

In your crock pot combine the browned beef cubes, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, granulated sugar and the vegetables listed in the recipe. Pour in 4 1/2 cups of water and stir so that everything is combined.

Cover and set the dial to high heat and slow cook for 6 hours. Remove lid and stir in flour if it is needed to thicken the soup. Replace lid and turn the dial to low heat and simmer for 1-2 additional hours.

This recipe will make 6 hearty servings.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. Shelly likes to use her crock pot to make family dinners 2-3 times every week. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Friends Link : circulon infinite circulon 10 piece cookware set all clad master chef 2 6 quart saute pan

Venison Stew and Beef Stew Recipe

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

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 smooth and lump free. Add the roux to the broth and simmer until thickened. Taste to correct seasoning, adding salt and pepper, if necessary. Serve with crusty bread and a green salad.

Peggy Bloodworth is an executive turned caterer. She, along with her business partner, Diane Kiser, own a small catering company and develope recipes, menus and parties for swank parties. She has a vineyard and garden and cans, freezes and makes jams, jellies and muscadine fruit leathers. Check out their website at http://www.swankcatering.com for menu and recipe ideas.

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