Paul Lynde Beef Vegetable Stew Food

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

SAVORY VEGETABLE BEEF STEW

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

PAUL LYNDE BEEF STEW

Steps:

• Preheat oven to 250°F.
• Combine everything in a large casserole dish.
• Cover and cook in oven for 6-7 hours.

PAUL LYNDE BEEF VEGETABLE STEW

Steps:

• Layer the above in dutch oven.
• Bake at 250 degrees for 6 to 8 hours.
• Stir after the first hour and then every hour or so thereafter.
• Potatoes are optional Give them about 3 hours to cook (good size pieces).

BEEF STEW WITH VEGETABLES

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

SLOW-COOKER VEGETABLE SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

BEEF AND VEGETABLE STEW

Steps:

• Preheat oven to 160C / 320F.
• Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
• Brown meat is 2 batches, then set aside in a bowl.
• Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
• Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
• Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
• Cover and place in the oven for 2 ½ hours.
• Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
• Serve on its own or with some crusty bread. Enjoy!

PACKS A WALLOP BEEF STEW!

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Melt the butter in a heavy 5-quart pot over high heat.
• When it begins to sizzle, add the meat and brown it on all sides.
• Remove the meat from the pot and set it aside.
• Add half of the potato, half of the carrots, and half of the bell peppers to the pot.
• Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
• Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
• Transfer to a blender, puree, and return to the pot.
• Return the meat and accumulated juices to the pot and bring the mixture to a boil.
• Cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot.
• Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
• Remove from the heat and serve.