7 eve stew Recipes

stew meat, cubed, potatoes, peeled and cubed, carrots , cut in bite sized pieces, cut green beans, undrained, corn, undrained, diced tomatoes in juice, undrained, onion, diced, salt and pepper to taste

beef stew meat , cut into 1-inch pieces, all-purpose flour -or enough flour in a bowl for dredging the meat you have, cream of mushroom soup plus enough water to cover meat and vegetables, emeril la gasse s basic seasoning-deepens the color and flavor, salt, pack knorr au jus mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices, extra virgin olive oil, frozen carrot slices-no need to thaw-they will cook as the stew simmers, very small zucchini, sliced with a mandoline, uniformly sized red potatoes-using a mandolin to get nice thin slices, grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm, pearl onions-parboiled and peeled (i would use frozen if i had to do again because peeling these are very time consuming!)

butter, onion, minced, oysters , liquid reserved, milk, worcestershire sauce, garlic powder

butter, chopped celery, chopped green onion, chopped red bell pepper, half-and-half, dried parsley, salt and ground black pepper to taste, oysters, louisiana-style hot sauce

low-fat milk, butter, oysters , with their juice, celery salt, salt and pepper, oyster crackers