Autumnstew Food

AUTUMN STEW

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

AUTUMN STEW

Steps:

• In a large saucepan, cook and stir meat until brown.
• Drain off fat.
• Cook and stir onions with meat until onions are tender, almost 5 minutes.
• Stir in all remaining ingredients; heat to boiling.
• Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.

AUTUMN BEEF STEW

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

AUTUMN - SUPERB BEEF STEW!

Steps:

• 1. PLEASE NOTE: You will need a 6 to 6-1/2 quart slow cooker, or, a large pot.
• 2. Get all your ingredients together.
• 3. Place the beef stew meat in the crock pot along with 3 cans of the beef broth
• 4. Wash the potatoes..
• 5. slices the potatoes in half length-wise, then cut the potatoes in large chuck,
• 6. Place the potatoes on top of the stew meat.
• 7. Take carrots and wash them, then chop in large chucks. Place carrots on top of potatoes.
• 8. take the celery, wash and trimmed.
• 9. Split the celery down the middle.
• 10. Chop in large chucks. Take the celery and place on top of carrots.
• 11. Take the mushrooms and wash them.
• 12. Chop the mushrooms in large pieces. Place on top of celery.
• 13. Take the white onions, peel and cut into half. Then cut into large chucks. Place the onions on top of the mushrooms.
• 14. Take the thyme, salt and pepper and place in stew. NOTE: you can take a sprig of thyme and a slotted spoon and take the thyme and pull it thru the slotted spoon.
• 15. Take diced tomatoes and tomatoes sauce and pour on the top of the stew mixture.
• 16. Take the bay leaves and place in the stew.
• 17. Cook on high for 4 hours. Stirring occasionally. Turn down to low for 5 hours or until meat and vegetables are tender.
• 18. About 30 to 45 minutes before serving, mix 4 tbsp of all-purpose flour and 1/2 cup of water together, until smooth. Pour into stew mixture a little at a time. You may not need all of the mixture, depends on how thick you want it. NOTE: REMOVE THE BAY LEAVES AT THIS TIME!!!
• 19. I used a crusty french bread with butter, garlic and parsley. This is a great meal. You could also make a salad with this. ENJOY!!!

AUTUMN STEW

Steps:

• Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
• Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.