29 pot beef stew vegetable soup Recipes

ground beef, chopped onion, garlic cloves, minced, pre-shredded coleslaw mix, frozen corn, frozen cut green beans, spicy vegetable juice, italian stewed tomatoes, undrained, worcestershire sauce, dried basil, crushed, pepper

shiitake mushrooms, dried, water, vegetable oil, stewing beef, trimmed, cut into bite size pieces and patted dry, stalks celery, diced, onions, finely chopped, garlic, minced, gingerroot, minced, black pepper, chinese five spice powder, shiitake mushrooms, fresh, stems removed and caps sliced, barley, beef stock, soy sauce, green onion, finely chopped

beef stew meat, cut in small chunk pieces (preferably chuck), frozen stew vegetables, cream of mushroom soup, onion soup mix, chopped green pepper, sliced onion, salt , to taste, pepper , to taste, garlic powder, ground thyme

dried wild mushrooms , such as porcini, boiling water, vegetable oil, stewing beef , cut into 1/4-inch pieces, onions, finely chopped, stalks celery, peeled and thinly sliced, carrots, peeled and diced, garlic cloves, minced, salt, cracked black peppercorns, dried thyme leaves, bay leaf, pearl barley, rinsed, tomato paste, beef broth, sour cream, fresh dill, finely chopped

boneless beef bottom round steaks or 1 1/2 lbs chuck roast, cut into 1-inch pieces, ground black pepper, flour, vegetable oil, french onion soup, garlic cloves, minced, mushrooms, cut in half (about 10 oz.), carrots , cut into 2-inch pieces (about 1/2 lb.), whole white baby onion, water

lean ground beef, lipton beefy dry onion soup mix, stew vegetables, water, cornstarch

dried onion flakes, fine dry breadcrumb, worcestershire sauce, eggs, lightly beaten, salt, fresh ground pepper, ground beef, vegetable oil, red potatoes, peeled and cubed, carrots, sliced about 1/2-inch thick, stalks celery, chopped, onion, chopped coarsely, condensed golden mushroom soup

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

stew beef chunks, marrow, bones, shredded cabbage, diced onions, sliced carrots, chopped celery, frozen peas, frozen corn, frozen baby lima beans, frozen cut green beans, pot herbs, crushed tomatoes, beef broth, barley (optional), water (approx enough to cover all ingredients in pot), salt and pepper

beef brisket , cross rib or 2 lbs short rib pot roast, cut in 1 inch cubes or 2 lbs beef stew meat, onion soup mix, paprika, caraway seed, quick-cooking tapioca, whole mushrooms (do not drain), vegetables, cut in small chunks (carrots, potatoes, rutabaga or turnip, parsnip and or green pepper)

beef stew meat, tomato juice, frozen mixed vegetables, water, salt, pepper, cayenne pepper, hot sauce, shredded parmesan cheese, vegetable beef soup mix (1 box)

vegetable juice (like v-8), water (or beef broth), stewing beef, in 1 inch cubes, frozen mixed vegetables, potatoes, peeled and cubed, onion, chopped, ketchup, beef bouillon (like knorr suiza), pepper

carrots, sliced, onion, chopped, potatoes, diced, fresh parsley, chopped, garlic clove, minced, dried basil (or use fresh ), salt, pepper, red kidney beans, undrained, beef stock, stewed tomatoes , with juice, cooked ham, diced

boneless beef cubes, canola oil, chopped onions, frozen vegetable soup mix, water, vegetable juice cocktail, stewed tomatoes, pearl barley, beef bouillon granules, worcestershire sauce, dried basil, minced garlic cloves, pepper, chili powder, mushrooms, sliced (optional)

potatoes, parsnip, turnip, carrot, stewing beef, steak spice (i use clubhouse brand), worcestershire sauce, garlic clove (crushed ), onion (medium), green beans, celery, button mushrooms, cream of mushroom soup (i use the low fat campbell s), broth (beef or vegetable), gravy mix (i use veloutine), frozen peas

chopped onion, cut green beans, uncooked barley, frozen corn , carrots & peas mix, water, salt, dried thyme leaves, pepper, beef stew meat , - 3/4-inch squares, bell pepper (small pepper), white pearl onion (i use frozen ), diced potato, chopped cabbage, beef broth , - 14 1/2 oz each, diced tomatoes with garlic, undrained - 14 1/2 oz each, tomato sauce , - 8 oz

boneless round steak (stew meat), diced tomatoes, undrained, water, potatoes, diced (i use more ), onions, diced, celery ribs, sliced, carrots, sliced, beef bouillon cubes, dried basil, dried oregano, salt, pepper, garlic, frozen mixed vegetables

purpletop turnips, peeled , cut in irregular 3/4-inch chunks 1/2 cup frozen green peas, chopped parsley, for garnish, carrots cut in irregular 3/4-inch chunks, lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round), lean bacon, carrots, minced, onion, minced, stalk celery, minced, clarified butter, flour, cayenne, red wine ( chianti or burgundy are good choices), low salt beef bouillon (or other brown stock) (don tsp use bouillon made from cubes), tomato paste, garlic cloves, minced, herbs tied in cheesecloth : 3 to 4 parsley sprigs, 2 bay leaves, 2 tsp thyme, heavy fireproof casserole (10 inches across by 3 inches deep) or deep heavy soup pot, straight sided 4 1/2 inches round (or 1 (9 or 10-inch) tart pans with removable rings, food processor with steel blade., note: for single pie use 2/3 of quantities given ), all-purpose flour, cold butter, vegetable shortening, salt, ice water