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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
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Given a choice, I always prefer white corn -- the sweetest and most tender you can find Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
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This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef and Guinness Stew Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.
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Ground beef and onions sauteed with a packet of taco seasoning mix are combined in this stew with canned tomatoes, whole kernel corn and ranch-style baked beans.
Ingredients: beef, onion, beans, kernel corn, tomatoes, taco
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This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell!
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Get Chicken Stew Recipe from Food Network
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Get Yucatan Stew Recipe from Food Network