Quick Golden Stew Food

GOLDEN BEEF STEW

Steps:

• Put 3-4 tablespoons oil in stew pot or dutch oven.
• Cube steak and shake in Bisquick (I shake mine in a zip lock bag).
• Brown in hot oil in stew pot or dutch oven.
• Add remainder of Bisquick from the bag and stir into the meat, then add broth, onion flakes, sugar, ketchup and Worcestershire sauce, salt and pepper to taste.
• Stir well and bring to boil.
• Reduce heat to low and simmer for 1 1/2 hours.
• Stir occasionally.
• After 1 1/2 hours uncover and stir in carrots and potatoes and cook until tender (about 1/2 hour or so).
• Stew should thicken nicely.
• Add frozen peas last 10 minutes of cooking.
• Serve and enjoy!

QUICK GOLDEN STEW (CHEESY HAM/POTATO STEW)

Steps:

• In a large saucepan combine carrots, potatoes, onion and just enough water to cover. Cook covered, until vegetables are tender, about 10 minutes.
• Add peas and ham; continue to cook 5 minutes more; Drain water.
• Stir in soup and cheese and heat through.
• Serve.

QUICK GOLDEN STEW

Steps:

• 1. In large saucepan, add enough water to cover cover carrots, potatoes & onions.
• 2. Cover and cook 10 min. or until tender.
• 3. Drain; add frozen peas, frankfurters, soup and CHEEZ WHIZ.
• 4. stir until heated and serve

GOLDEN OYSTER STEW

Steps:

• Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
• Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
• Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
• Reduce heat to low, and stir in cheese and next 5 ingredients.
• Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
• Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
• Serve with crackers, if desired.
• *Note:
• To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
• **Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.

QUICK GUINNESS BEEF STEW

Steps:

• Pat steak dry with paper towels and season with salt and pepper.
• Heat oil in Dutch oven over med-high heat until just smoking.
• Cook beef until well browned all over, 6-8 minutes.
• Transfer to plate.
• Melt butter in now-empty pot.
• Add carrots, parsnips, onions, and 1/2 teaspoon salt and cook until browned, 6-8 minutes.
• Stir in flour and cook until golden, about 1 minute.
• Add broth, beer, and beef, along with any accumulated juices, and bring to boil.
• Decrease heat to med-low and simmer, covered, until beef and vegetables are tender, about 10 minutes.
• Serve.