155 soup crock stew Recipes

stew meat or 1 lb cooked chicken, potatoes, chopped, canned whole tomatoes, quartered or 32 oz canned diced tomatoes, corn , with juice, green beans , with juice, onion, chopped (optional), chopped cabbage (i use 3/4 bag of coleslaw mix to save time), sugar, celery, salt and pepper

stewing beef, potatoes, peeled and cubed, onions, cubed, carrots, cubed, frozen peas, tomato soup, sugar, soya sauce, horseradish, flour, bisto, garlic powder, beef bouillon, water, olive oil

stewing beef , trim, bite size, stewed tomatoes, sliced, potatoes, peeled, diced, carrots, peeled , pennied, garlic clove, crushed, peppercorns, bay leaf, stalk celery, chopped, onion, diced, water, salt and pepper, thyme, parsley, chopped, beef bouillon cubes, frozen mixed vegetables

stewing beef, burgundy wine, garlic cloves (minced ), onion (chopped ), cream of mushroom soup, salt, fresh ground black pepper, flour, extra virgin olive oil

stewing beef, cut in 1/2 , cubes, onion, chopped, stalks celery, chopped, carrots, diced, barley, bay leaf, salt, pepper, beef stock

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 meat, condensed french onion soup, condensed mushroom soup, mushrooms, dry red wine

stew meat, dry onion soup mix (1/2-1 envelope), carbonated lemon-lime beverage, cream of mushroom soup or 10 3/4 oz cream of chicken soup

stew meat, cream of mushroom soup, golden cream of mushroom soup, onion soup mix, whole mushrooms or pieces, red burgundy

campbells french onion soup, beef stew meat, frozen sweet corn, onion, diced, carrots, sliced, potatoes, chopped into chunks, mushrooms, sliced, green beans, water , if needed, salt , to taste, pepper , to taste, garlic powder , to taste

stewing beef (cut into 1 inch pieces) or 2 lbs boneless beef cubes, onion soup mix, cream condensed golden mushroom soup, whole mushrooms (optional), red wine

stew meat, onion soup mix, tomato soup, undiluted, green peppers, cored and diced

lean stew meat, frozen mixed vegetables, canned diced potatoes (drained ), tomato sauce, lipton onion soup mix, water

stew meat, cream of mushroom soup, beef broth, cornstarch, water, egg noodles

browned hamburger meat, drained well, ranch style beans, whole kernel corn, diced stewed tomatoes, ro-tel tomatoes, ranch dressing mix, taco seasoning

stewing beef, water, condensed beef broth (i like knorr), cream of mushroom soup, salt (to taste), pepper (to taste)