Procedure :

AARONSON (PSTT79C) 3 large New potatoes — cut in 1/8′s

3 pounds Chuck meat

1 cup Fresh string beans — cut in 1-1/2″ cubes

2 cups Red onion; coarsely sliced

1/2 package Frozen baby green peas

10 milliliters Garlic — minced

1 small Bay leaf

1 cup Dry red wine

pn Basil 28 ounces Whole tomatoes packed in

pn Thyme Tomato puree pn Oregano 4 Carrots — peeled and cut

and pepper to taste — in chunks

Heat a large dutch oven until very hot and add the beef cubes. Sear–when browne d all over add the red onions and garlic and saute for a minute or two with the beef. Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir—> to incorporate the ingredient s in the tomatoes. Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tend er, stirring frequently. Check often to insure that there is liquid in the pot. If you see it drying out, add some water, 1/2 cup at a time. Cook with the pot partially covered for the entire time. Taste and adjust seasoning with herbs, salt and pepper and enjoy! I hope this recipe helps! Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991

Procedure :

1 package beef

4 large potatoes

4 carrots

1 onion — cooking

2 bay leaves

1 can peas — optional

Brown the beef with the onions in a large pot. Once the meat is brown add

3 cups of water and bay leaves. Heat over medium heat while you peel the potatoes and carrrots. Add potatoes and carrots to the stew pot. Cover with water. Bring to a boil. Cook until potatoes are tender. Mix up a flour and water mixture to thicken the stew. Add it right to the pot. No

need to remove the meat/veggies. Stir well to make sure you don’t get lumps. Add pepper/salt/whatever you like for spices. I sometimes add garlic when rowning the meat. Oregano is a nice touch as well. Once the stew is thickened you can serve it. Sometimes I make dumplings with the stew. I usually buy a box of Bisquick as it has a recipe on it. Unfortunately I cannot relay the recipe to you as I don’t have any in the house at the moment. You would have to talk to my grandmother if you wanted to make them from scratch. Isn’t that the way it always is.

Procedure :

1/4 lb Bacon — sliced, diced

2 lb Veal shoulder — boneless,

-in 1″ cubes 2 tb Shallots (or onions) — minced

1 md Garlic clove — minced

3 tb Flour

2 c Veal stock (or chickn broth)

1 t Salt

1/8 ts Black pepper

2 c Red Burgundy wine — divided

1 1/2 ts Worcestershire Sauce

2 tb Butter

1/2 lb Mushrooms — small, fresh

1 cn Carrots — tiny, whole, draind

-(14 to 15 oz. can) 1 lb Onions — tiny, white; cooked

Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.

Procedure :

1/2 c Cornstarch

2 t Salt

1/4 t Pepper

1/2 t Paprika

1 1/2 lb Stewing beef

3 T Oil

1 1/2 c Carrots

5 ea Potatoes

4 ea Onions

3 ea Stalks celery

1 cn Mushroom soup

1 pk Onion soup mix

1 t Liquid gravy browning

1 T Worcestershire sauce

1 3/4 c Milk

combine cornstarch, salt & paprika. Dredge meat lightly with mixture, reserve rest of mixture. Toss meat cubes with oil in oven proof casserole. Bake uncovered in 450 oven 30 min., Stir once. Add carrots, celery & onion and potatoes. Combine rest of cornstarch, mushroom soup, onion soup mix, worcestershire sauce and gravy browning, gradually add milk. Pour over meat and vegetables, cover and bake in reduced heated oven at 350 F for 1 hour, Stir and bake another 45 min. or until meat is tender.

Procedure :

1 Or 2 ox tails, cut up

1 Bay leaf

1 Garlic clove

2 qt Water

1 ts Salt

1 ts Black pepper

1/2 ts Crushed red pepper

1 Onion, quartered

Cook ox tails in all above ingredients until tender, 2 or 3 hours. Then add: 1 c. diced carrots 2 stalks chopped celery 1 can tomatoes Drop in vegetables with ox tails and cook until done. (Optional: add 1 teaspoon sugar to enhance flavor.) —–

Procedure :

1 lb Leftover beef (preferably

From Pot-au-feu, or from Roast beef) sliced as thinly As possible 4 tb Butter

3 md Yellow onions, sliced thinly

And separated into rings Flour 1 tb Plus, red wine vinegar, to

Taste Stock, Pot-au-Feu broth, or Canned beef broth. 1 sm Bay leaf

1 Sprig fresh thyme, or sub-

Stitute 1 t dried. 1 tb Dijon-type mustard, or to

Taste Fresh bread crumbs 1/3 c Chopped fresh parsley

1/2 Lemon, juice

-MIKE’S KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well. It will just need more baking time. The following is my favorite variation for a Miroton: Make sure the beef is chilled for easy slicing. Then, slice as thinly as possible. Set aside. In a large skillet, melt the butter and lightly saute the onions. When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux. Stir the mixture thoroughly for 2 – 3 minutes before adding the vinegar and mustard. Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce. Add the spices. Bring the sauce to a boil, then lower heat and simmer for about 30 minutes. Assembly: Pour a layer of sauce into a shallow baking dish. Layer meat slices, always overlapping, alternating with more of the sauce. You should end up with a final layer of sauce. Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or for an hour, if roast beef. Check to make sure sauce does not reduce too much. Add more stock if necessary. When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs. Spoon just enough butter over crumbs to moisten them. Return to oven for about 30 more minutes, or until a golden crust forms. Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon. Serve at once. Variations: Add tomatoes, garlic, and/or mushrooms. Instead of vinegar, use a little grated horseradish. In place of some of the stock, use wine. This dish is very flexible. It is also economical, but it doesn’t taste like it!

Procedure :

2 lb Beef tenderloin — 1-inch

Cubes Flour — for dredging 2 tb Butter

2 tb Oil

2 Cloves garlic — minced

Salt and pepper 2 c Dry red wine

2 Cubes beef bouillon

(dissolved in 2 cups boiling Water) 1 Baking potatoes — grated

1 Onion

(studded with 2 cloves) 2 ts Thyme

1 Bay leaf

8 Red potatoes — quartered

8 Carrots — sliced

4 Stalks celery — sliced

8 Tiny white onions

1 c (or 2) tomato juice

Handful fresh parsley -finely chopped

Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : “Vinyard Seasons” by Susan Branch

Procedure :

1 cabbage head — coarsely chopped

4 large carrots — sliced

3 potatoes — cubed

1 onion — chopped

5 cloves garlic

1/2 cup white wine — or veggie broth

1/2 cup water — or veggie broth

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon white pepper — or lemon pepper

salt to taste

Put all in large dutch oven, cover and bring to a boil, lower heat and simmer for about 30 minutes, till all is tender. Optional, add mushrooms, zuchinni or whatever you like.

Procedure :

2 pounds beef chuck — cut in 1″ cubes

1/3 cup dry bread crumbs

1 teaspoon salt

1/8 teaspoon pepper

1 large onion — cut in eighths

3 carrots, peeled, split lengthwise — cut in 4″ pieces

4 stalks celery — cut in 1″ pieces

1 teaspoon leaf basil

1/3 cup quick-cooking tapioca

1 4 oz can sliced mushrooms — undrained

1 teaspoon Kitche Bouquet

2 10.75 oz can condensed tomato soup

1 cup beef broth — or

water

Wipe beef cubes well. combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6

Procedure :

2 lb Chuck or round steak, cut

In cubes 1/4 c Shortening

1 c Onion

1 sm Garlic,minced

3/4 c Ketchup

1 tb Brown sugar

2 ts Salt

2 ts Paprika

Pepper to taste 1/2 ts Dry mustard

2 tb Worcestershire sauce

1 1/2 c Water

2 tb Flour

1/4 c Cold water

1 pk (8 oz) noodles

Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix flour and 1/4 cup cold water.Stir into meat mixture.Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.

Procedure :

1 lb Pkg. of ox tail (or reg.

-stew meat) 4 Diced potatoes

4 Pieces celery, sliced

1/2 pk Frozen corn

1 cn Tomato sauce

1 lg Onion, diced

4 Carrots, sliced

1 cn Whole stewed tomatoes

Salt & pepper Macaroni (opt.) Frozen sliced okra (opt.)

potatoes, onion, celery and carrots. When these vegetables are almost done, add corn, tomatoes and tomato sauce, salt and pepper. Continue cooking over medium fire until flavor is well blended. If you like macaroni in your stew, add when you add frozen corn. If you like okra, add after all other vegetables are done. Serve with hot cornbread or saltine crackers. —–

Procedure :

1/2 lb Bacon or salt pork

2 lb Venison steak

4 tb Flour

6 c Water or beef stock

1 lg Tomato, chopped

2 md Carrots, sliced

2 md Stalks celery, sliced

2 md Potatoes, in 1″ cubes

1 Dozen small white onions

1 tb Chopped parsley

1 c Fresh green peas

Salt and pepper to taste Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.

Procedure :

2 c Flour

3 ts Cream of tartar

1 1/2 ts Soda

1/2 ts Salt

1 tb Sugar

Method: Moisten with milk to make a thick dough. Drop by spoonfuls on hot stew, cover and steam for 15 min. without lifting cover. Stew must be in a medium boiling stage. —–

Procedure :

—–INGREDIENTS—– 1 tb Shortening

1 lb 1-in Cubed Stew Beef

1 lg Onion; sliced

1/2 c Water

4 sm Peeled Potatoes

1 pk Frozen Peas

1 sm Carrot; chunked

1 cn (15 oz) Stewed Tomatoes

1 1/2 ts My Seasoning (follows)

A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board

Procedure :

——————-MICKEY’S GOURMET CKBK——————- 2 lb Round steak, cubed

4 T Oil

4 T Flour

1/2 c Onion, cut 1/2″ pieces

1/2 c Carrots, halves lenghtwise,

-cut on bias 1/2 c Celery, cut on bias

3 T Tomato paste

4 Beef bouillon cubes

2 c Water

3 c BROWN GRAVY

1 t Paprika

1 Bay leaf

1 t Garlic

Salt and pepper 1 c Peas, cooked

——————BAKING POWDER BISCUITS—————— 2 c Flour, sifted

1 T Sugar

4 t Baking powder

1/2 t Salt

1/2 c Shortening

1 Egg, beaten

2/3 c Milk

Chef Mickey’s Village Restaurant, Disney Village Marketplace In stew pot, add oil over high heat. Dredge meat with flour and quickly sear a few pieces at a time until browned. Add onions, carrots, celery, and water to pot with meat; simmer 15 mins. Add remaining ingreds except peas. Mix well; simmer on low until meat is tender and vegs are cooked. Remove bay leaf and adjust seasoning if necessary. Just before servng, add peas and serve stew over biscuits. Baking Powder Biscuits: Preheat oven 425 F. Sift together flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Combine milk and eggs; mix into flour with a fork until just moistened. Turn dough onto a lightly floured surface; knead gently. Roll to 3/4″ thickness. Cut with a 2″ figured cutter and place on an ungreased baking tray. Bake 12 mins or until golden. —–