Type what you have

Ingredients

• ✓ beef stew meat
• salt
• pepper
• paprika
• onion
• vegetable oil
• potato
• chili

Instructions

1. 1 Season beef with salt, pepper, and paprika.
2. 2 Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
3. 3 An hour before serving, add potatoes and chili.

By Brenda

Ingredients

• ✓ beef stew meat
• onion
• beef broth
• red wine vinegar
• bay leaf
• egg noodle
• gingersnap cookie
• brown sugar
• parsley

Instructions

1. 1 Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.
2. 2 Cook on Low for 7 to 9 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
4. 4 Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

By Jamie_LBGC

Ingredients

• ✓ beef stew meat
• vegetable oil
• potato
• yellow onion
• water
• beef bouillon cube
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.
2. 2 Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
3. 3 Cover and cook on Low for 8 hours.

By RainbowJewels

Ingredients

• ✓ beef stew meat
• salt
• black pepper
• onion
• garlic
• potato
• tomato
• sofrito
• green olive

Instructions

1. 1 Heat a large skillet over medium heat. Add beef; cook until completely browned, about 5 minutes. Season with salt and black pepper; transfer to a slow cooker, retaining some drippings in the skillet.
2. 2 Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.
3. 3 Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.
4. 4 Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.

By Moefunk04

Ingredients

• ✓ beef stew meat
• butter
• caraway seed
• onion
• paprika
• garlic
• lemon zest
• tomato paste
• beef consomme
• egg noodle

Instructions

1. 1 Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
2. 2 Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

By GabbyB

Ingredients

• ✓ beef stew meat
• vegetable oil
• onion
• paprika
• salt
• black pepper
• water
• tomato paste
• garlic

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
2. 2 Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
3. 3 Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.

By ENVIRO2

Ingredients

• ✓ beef stew meat
• all-purpose flour
• vegetable oil
• potato
• carrot
• onion
• tomato
• coffee
• onion soup mix
• beef bouillon
• soy sauce
• mustard

Instructions

1. 1 Coat beef thoroughly with flour.
2. 2 Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
3. 3 Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 5 hours.

By Jill Brune Lash

Ingredients

• ✓ beef stew meat
• vegetable oil
• onion
• mushroom gravy mix
• water
• worcestershire sauce
• salt
• pepper
• puff pastry
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Stir in mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer until beef is tender, about 1 hour.
4. 4 Transfer beef mixture to a casserole dish. Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Roll out puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk egg and 1 tablespoon of water together in a small cup using a fork. Brush over the top of pastry.
6. 6 Bake in the preheated oven, until pastry is puffed and golden brown, about 20 minutes.

By JIMZGRL

Ingredients

• ✓ beef stew meat
• cooking spray
• yellow onion
• water
• ketchup
• worcestershire sauce
• white vinegar
• brown sugar
• paprika
• salt
• mustard
• egg noodle

Instructions

1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Ingredients

• ✓ beef stew meat
• lard
• onion
• paprika
• salt
• black pepper
• tomato paste
• water
• garlic
• cumin
• marjoram

Instructions

1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Ingredients

• ✓ beef stew meat
• oil
• salt
• pepper
• water
• onion
• clove
• bay leaf
• beef bouillon granules
• vinegar
• sugar
• curry powder
• potato starch

Instructions

1. 1 Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, cover, and simmer over low heat for 45 minutes.
2. 2 Heat 1 tablespoon oil in a skillet and cook half of the onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat. Add cloves and bay leaves and simmer for 45 more minutes. Season with beef bouillon.
3. 3 When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

By Allrecipes Member

Ingredients

• ✓ beef stew meat
• vegetable oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• onion
• garlic
• tomato paste
• irish stout beer
• carrot
• thyme
• parsley

Instructions

1. 1 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.
2. 2 Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.
3. 3 Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

By want2hike

Ingredients

• ✓ beef stew meat
• vegetable oil
• bacon
• onion
• celery
• seasoning salt
• worcestershire sauce
• beef broth
• egg noodle
• butter
• mushroom
• cornstarch
• water
• sour cream

Instructions

1. 1 In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
2. 2 Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
3. 3 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
4. 4 In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
5. 5 Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.

By KARENA BINKLEY

Ingredients

• ✓ beef stew meat
• canola oil
• onion
• salt
• black pepper
• garlic
• thyme
• soy sauce
• mushroom
• all-purpose flour
• chicken broth
• egg noodle
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
3. 3 Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
4. 4 Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
5. 5 Add garlic and thyme; cook until fragrant, about 30 seconds.
6. 6 Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
7. 7 Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method.
9. 9 Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
10. 10 Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
11. 11 Serve and enjoy!

By Lissa

Ingredients

• ✓ beef stew meat
• milk
• all-purpose flour
• all-purpose flour
• egg
• sugar
• butter
• butter
• onion
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Whisk milk, 1 cup plus 3 tablespoons flour, eggs, and sugar together in a bowl. Add 1/4 cup melted butter; whisk well. Let batter sit, 15 to 20 minutes.
2. 2 Bring a pot of water to a boil. Add beef; cook until no longer pink, 5 to 7 minutes. Drain. Chop the boiled beef finely until even in texture.
3. 3 Heat 2 tablespoons butter in a skillet over medium-low heat. Add onion and cook, while stirring, until soft and golden, about 10 minutes. Increase heat to medium and add the chopped beef, salt, and pepper. Cook and stir filling until flavors combine, about 10 minutes.
4. 4 Heat oil in a nonstick or cast-iron skillet over medium heat. Pour 3 to 4 tablespoons of batter into the skillet and quickly rotate the skillet to spread batter out in a thin layer. Cook until edges are brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen blini; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
5. 5 Spread 2 tablespoons beef filling on 1 side of each blini. Fold edges over filling and roll blini up. Repeat with remaining filling and blini.

By Nyusha

Ingredients

• ✓ beef stew meat
• all-purpose flour
• butter
• onion
• water
• thyme
• bay leaf
• salt
• black pepper
• brown beer
• bread
• mustard
• carrot
• white wine vinegar
• brown sugar

Instructions

1. 1 Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
2. 2 Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

By Edda

Ingredients

• ✓ beef stew meat
• vegetable oil
• onion
• garlic
• paprika
• kosher salt
• black pepper
• vegetable oil
• water
• tomato paste
• egg noodle
• sour cream
• parsley

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
2. 2 Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
3. 3 Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
4. 4 Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
6. 6 Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

By Tara Jill Emerson

Ingredients

• ✓ beef stew meat
• potato
• onion
• garlic
• green bean
• tomato paste
• beef stew seasoning mix
• worcestershire sauce
• beef broth
• all-purpose flour
• seasoned salt
• olive oil
• irish stout beer
• water

Instructions

1. 1 Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
2. 2 Heat oil in a medium skillet over medium-high heat.
3. 3 Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
4. 4 Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
5. 5 Cook on High until meat is tender and potatoes are soft, about 6 hours.

By jdave1084

Ingredients

• ✓ beef stew meat
• garlic salt
• black pepper
• flour
• butter
• garlic
• beef broth
• russet potato
• carrot
• onion
• worcestershire sauce
• coconut aminos
• steak sauce
• browning sauce
• rosemary
• thyme
• salt

Instructions

1. 1 Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

By thedailygourmet

Ingredients

• ✓ beef stew meat
• egg
• puff pastry
• water
• cornstarch
• bay leaf
• thyme
• beef stock
• irish stout beer
• all-purpose flour
• sugar
• garlic
• crimini mushroom
• carrot
• onion
• bacon
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

Ingredients

• ✓ beef stew meat
• parsley
• water
• cornstarch
• carrot
• potato
• nutmeg
• sugar
• bay leaf
• beef broth
• flour
• caraway seed
• pepper
• salt
• onion
• garlic
• canola oil

Instructions

1. 1 Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
2. 2 Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
3. 3 Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.

By TasteKing

Ingredients

• ✓ beef stew meat
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• brown sugar
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ beef stew meat
• green bean
• sweet potato
• potato
• parsley
• water
• white wine
• tomato
• paprika
• carrot
• green bell pepper
• onion
• salt
• black pepper
• bay leaf
• garlic
• flour
• olive oil

Instructions

1. 1 Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
2. 2 Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

By dolcevita

Ingredients

• ✓ beef stew meat
• tomato paste
• pepper
• salt
• marjoram
• caraway seed
• red wine
• polish sausage
• onion
• vegetable oil
• bacon
• pork shoulder
• mushroom
• bay leaf
• allspice berry
• prune
• water
• sauerkraut

Instructions

1. 1 Place sauerkraut in a large pot; pour in 4 cups boiling water. Add prunes, allspice berries, and bay leaves; simmer until sauerkraut is soft, about 50 minutes.
2. 2 Meanwhile, pour about 1 cup boiling water over mushrooms in a bowl; soak to rehydrate, about 30 minutes. Drain, reserving liquid; chop mushrooms.
3. 3 Meanwhile, bring remaining 4 cups water to a boil in saucepan. Add beef, pork, and bacon; simmer until cooked through, about 20 minutes, then drain.
4. 4 Meanwhile, heat oil in a skillet over medium to high heat. Add onions and sausage; cook and stir until onions are soft and sausage is browned, about 5 minutes.
5. 5 When sauerkraut is soft, add mushrooms, meat mixture, and sausage mixture; stir well. Simmer, uncovered, over low heat, about 20 minutes.
6. 6 Pour in red wine; cook until flavors are well blended, about 15 minutes. Season with caraway seeds, marjoram, salt, and black pepper; stir in tomato paste. If stew seems too dry, add some reserved mushroom liquid, and simmer until flavors combined, about 5 minutes.

By Olenka

Ingredients

• ✓ beef stew meat
• pimento
• green olive
• red wine vinegar
• water
• butter
• pepper
• salt
• cumin
• oregano
• paprika
• paprika
• all-purpose flour
• tomato
• garlic
• onion
• red bell pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
2. 2 Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
3. 3 Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
4. 4 Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
5. 5 Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

By thedailygourmet

Ingredients

• ✓ beef stew meat
• butter
• onion soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef and butter in a slow cooker. Sprinkle onion soup mix over top.
3. 3 Cover, and cook until meat is tender, on Low for 8 hours, or on High for 4 to 5 hours. Stir once or twice during cook time.
4. 4 Serve hot and enjoy!

By B's Kitchen

Ingredients

• ✓ beef stew meat
• olive oil
• soy sauce
• onion
• green bell pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.

By Chantelle

Ingredients

• ✓ beef stew meat
• potato
• carrot
• cream of mushroom soup
• condensed french onion soup
• water
• green pea

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
3. 3 Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

By KARPITS

Ingredients

• ✓ beef stew meat
• cream of mushroom soup
• onion soup mix
• onion
• garlic
• cremini mushroom
• ginger ale

Instructions

1. 1 Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
2. 2 Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.

By Kathleen

Ingredients

• ✓ beef stew meat
• condensed french onion soup
• cream of mushroom soup
• mushroom
• red wine

Instructions

1. 1 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.

By Lovesmurfs