Webb13 jan. 2015 · 2 pounds extra lean stew beef (cut into 1-inch cubes) 1 teaspoon salt ¼ teaspoon pepper 2 cups water 3 beef bouillon cubes (I use 3 teaspoons jarred Better Than Bouillon Beef Base) ½ cup flour 1 - 2 drops of Gravy Master Browning & Seasoning (optional) Instructions Ideal Slow Cooker Size: 4-Quart. Place the oil in a skillet set over … Webb2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat) ¼ cup all purpose flour 2 tsp. salt, divided 1 tsp. pepper 1 – 2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter) 1 lb. baby, gold potatoes, quartered 3 – 4 large carrots, diced 3 celery stalks, diced 1 onion, diced
Slow cooker lamb recipes BBC Good Food
Webb10 nov. 2024 · Add meat, onion, peppers, and beans to a small crockpot. Add one 14 oz can of diced tomatoes, 3 oz tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper—stir well. Cook on low for 7-8 hours or high for about 4 hours. Webb9 feb. 2024 · Directions. Heat the oven to 160°C/140°C fan/gas 3. Just cover the bottom of a casserole dish (one with a lid)with some oil and butter, place over a medium heat. In a bowl, mix the flour, mustard powder salt and pepper together and throw in the beef, covering well with the flour mix, Shake any excess flour off with your hands and add to … gold frye boots
Slow cooker beef recipes BBC Good Food
Webb11 apr. 2024 · Set Instant Pot for “Meat/Stew” and pressure cook on high for 30 minutes. Leave “Keep Warm” on. 8. When done, allow pressure to naturally release (sit) for 10-15 minutes. Release steam and open if needed after 15 minutes and stir in ½ cup of frozen peas. Recover and leave on “Keep Warm” for 5 minutes. Webb12 jan. 2024 · 1 tbsp.. vegetable oil. 2 lb.. beef chuck stew meat, cubed into 1" pieces. 1 tbsp.. extra-virgin olive oil. 1. medium yellow onion, chopped. 2. carrots, peeled and cut into rounds Webb21 dec. 2024 · Directions Step 1 Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Step 2 Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. head and neck anatomy handwritten notes pdf