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Old 02-04-2003, 05:02 AM
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Beef Stew

Originally by Culinary Jen in Jan. 2003 WFD thread

Beef Stew

1 pound beef chuck -- cut 1" thick
3 tablespoons bread crumbs, seasoned
1/2 teaspoon salt
1/8 teaspoon pepper
2 carrots -- chopped
2 celery stalks -- cut 1" thick
9 new potatoes
1/2 teaspoon bay leaves
2 tablespoons flour
1 teaspoon Kitchen Bouquet
10 3/4 ounces condensed tomato soup -- roasted garlic and herbs
1/2 cup beef broth
1/2 cup water

Combine bread crumbs, salt and pepper in a Ziploc bag, and add in the beef to coat.

Place the coated cubes in Crock Pot and add remaining ingredients; stir well.

Cover and cook on LOW setting for 10 - 12 hours (or on HIGH setting for 3 - 5 hours).

NOTES : Add a 1/2 onion, cut into 4 pieces.

Substitute the bay leaf for basil.

Add some mushrooms.

Yields: 4 servings
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Old 04-04-2003, 01:43 AM
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Caronamy's Beef Stew

Originally posted by Caronamy in the March 2003 WFD Thread


I buy meat - beef stew already cut up at Sam's Club.
This last package was 4.5 lbs. The meat has to be cut
into smaller pieces even though it's already cooked it's
still to big. So I'll freeze a little and cut them up.

I cut a bag of baby carrots into thirds. Bag is I think
a pound. Cut up potatoes. Cut up celery. Cut up
onions. The potato, celery and onions are all just
what looks good in the mix - portion wise.

This time I dumped in 2 cans of french onion soup.
The progresso brand, which are bigger. Then I dumped
in 3 cans of cream of chicken (rather use mushroom but DS hates mushrooms) soup from Aldi's. Add some pepper. Rosemary, took a few pinches, and rubbed it in my hands and dumped that in. Dumped in 3 Tablespoons of fresh garlic. Dumped in the meat; stirred it. Threw it in the oven. It'll cook about 3 hours at 350.

That's all I do. Sometimes I'll use cream of celery soup. THis is the first time I used the french onion soup, I usually just use canned broth. But this is my Aunt's basic recipe (adjusted by me). And it's the soup that makes the best gravy and helps tenderize the meat along with the onions.
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Old 12-02-2003, 04:21 AM
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Originally posted by FamilyCorner in Nov 2003 WFD

Carbonnades a la Flamande

(I'm not positive about the translation, but I believe it means Flemish Beef Stew)

4 slices bacon, cut into 1" pieces
3 large onions, sliced
3 lbs beef stew meat, 2" chunks
salad or vegetable oil
2 tbsp all purpose flour
1- 12 oz can beer
1/2 cup water
1 beef flavored bouillon cube or envelope or 1 tsp granules
1 small bay leaf
2 tsp sugar
3/4 tsp salt
1/4 tsp thyme leaves
1/8 tsp coarsely ground black pepper
2 tbsp red wine vinegar

In 12" skillet over medium heat, cook bacon pieces until browned, stirring occasionally; with slotted spoon remove bacon to 3-qt casserole. In drippings remaining in skillet, cook onions until tender and lightly browned (about 5 minutes), stirring occasionally. With slotted spoon, remove onions to casserole.

In drippings remaining in skillet, over medium high heat, cook beef chunks, a few pieces at a time, until well browned on all sides (adding salad oil if necessary); remove beef chunks to the casserole as they brown.

In same skillet over medium heat, into 2 tbsps hot salad oil, stir flour until well blended; cook, stirring constantly, until flour and salad oil mixture is brown. Gradually stir in beef and water; cook until sauce thickens slightly and boils, stirring constantly. Stir in bouillon, bay leaf, sugar, salt, thyme leaves, and coarsely ground black pepper.

Pour sauce over meat in casserole; mix well. Bake covered in 350 F oven, stirring occasionally, 1 3/4 hours or until meat is fork-tender. Using a basting spoon or ladle, carefully skim fat from sauce in casserole. Discard bay leaf. Stir in red wine vinegar.

Serve over egg noodles or with boiled potatoes.
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