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Beef Stew with back

Found 10 recipes

DIFFICULTY LEVEL

Beef Stew or Venison Stew

1 1/2 lbs beef stew meat , cut into 3/4-inch pieces or 1 1/2 lbs venison 1/2 cup flour 2 -3 tablespoons shortening (add more if need be) salt & pepper, season[...]

Source: food.com
Red Eye Beef Stew

1 lb london broil beef , cut into chunks 2 tablespoons butter 1 small onion , chopped 1/2 cup water 1/2 cup Bourbon 1/2 cup strong coffee 1 1/2 teaspoons[...]

Source: food.com

Beef Stew, Pressure Cooker Recipe

2 lb boneless beef shoulder roast or possibly chuck roast 3 Tbsp. flour 1 Tbsp. extra virgin olive oil     Pam or possibly other nonstick cooking spray 1 lrg[...]

Source: cookeatshare.com
Beef Stew in Red Wine

2 lbs chuck, cut in to cubes 1 teaspoon pepper 1/4 cup all-purpose flour 1/4 cup corn oil 1 large onion 3 medium carrots , thinly sliced 1 cup red wine ,[...]

Source: food.com
Beef Stew

1 lb stewing beef , cut into 1 inch pieces 2 carrots , cut into pieces 2 medium onions , cut into medium pieces 2 stalks celery , cut into medium pieces 4[...]

Source: food.com
Red Eye Beef Stew

1 lb london broil beef , cut into chunks 2 tablespoons butter 1 small onion , chopped 1/2 cup water 1/2 cup Bourbon 1/2 cup strong coffee 1 1/2 teaspoons[...]

Source: food.com
Beef Stew

1 tablespoon olive oil 1 lb beef tips, cubed 1/3 cup wine 1 large sweet onion , diced 2 portabella mushrooms , cut into strips 4 fingerling potatoes , cubed 2[...]

Source: food.com
Beef Stew in Red Wine

2 lbs chuck, cut in to cubes 1 teaspoon pepper 1/4 cup all-purpose flour 1/4 cup corn oil 1 large onion 3 medium carrots , thinly sliced 1 cup red wine ,[...]

Source: food.com
Beef Stew

1 tablespoon olive oil 1 lb beef tips, cubed 1/3 cup wine 1 large sweet onion , diced 2 portabella mushrooms , cut into strips 4 fingerling potatoes , cubed 2[...]

Source: food.com
Beef Stew or Venison Stew

1 1/2 lbs beef stew meat , cut into 3/4-inch pieces or 1 1/2 lbs venison 1/2 cup flour 2 -3 tablespoons shortening (add more if need be) salt & pepper, season[...]

Source: food.com

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