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                                                                  Ranch-style beef stew recipe for the slow cooker.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean beef stew meat
                                                                  • Yes No 1 small frozen white onions
                                                                  • Yes No dash allspice, ground
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp other brown gravy sauce
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp dried thyme
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup flour
                                                                  • In slow cooker, combine beef and onions. Sprinkle with allspice, sugar, and salt. Combine gravy browning sauce, vinegar, bay leaf, thyme and water. Pour over meat. Cover and cook on LOW for 6 to 8 hours, or until tender. Turn control to high. Dissolve flour in small amount of water; stir into meat juices. Cook on high for 15 to 20 minutes longer, until thickened. Makes 6 servings. More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Beef Goulash Recipe Beef Goulash Recipe Chili Beef Stew Recipe Beef Goulash with Potatoes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoburgundy
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven

                                                                  Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

                                                                  Ingredients
                                                                  • Yes No 1 lb pink beans
                                                                  • Yes No 1 lb smoked bacon
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 tbsp cumin powder
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 tbsp minced canned chipotle chilies
                                                                  • Yes No 1 large red onion
                                                                  • Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.
                                                                  • Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 5 minutes. Stir in juice and chilies; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.
                                                                  • Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.
                                                                  • Transfer beans to large bowl. Top with caramelized onion and serve.
                                                                  • * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 ranch style beans
                                                                  • Yes No 1 rotel tomatoes
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup bell pepper
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 cream of chicken soup
                                                                  • Yes No 2 cup shredded cheddar cheese
                                                                  • Yes No 1 tortilla chips
                                                                  • Yes No salt and pepper
                                                                  • Brown ground meat with onions and bell pepper; drain off excess grease. Add salt and pepper to taste, ranch style beans, Rotel tomatoes, chicken soup, mushroom soup and simmer on low heat until red hot. In a large casserole dish put in 1/2 smashed chips, then part of meat mixture, then cheese. Continue until all of meat is gone. Add last of shredded cheese on top; put in microwave or oven until cheese is melted. Serve with tomato and lettuce salad and dessert.
                                                                    Steps:
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                                                                    Rotel

                                                                  Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair —Mrs. J.W. West of Alvord, Texas

                                                                  Ingredients
                                                                  • Yes No 1 small cup pasta shells (conchigglie)
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 5 1/2 oz each reduced sodium v8 juice
                                                                  • Yes No 1 15 oz ranch style beans
                                                                  • Yes No 1 14 1/2 oz southwestern diced tomatoes
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook pasta according to package directions.
                                                                  • Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
                                                                  • Drain pasta. Stir into stew. Yield: 6 servings.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Brands:
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                                                                    V8

                                                                  Serve this filling dish for breakfast, and you won't have to be concerned about what to make for lunch.

                                                                  Ingredients
                                                                  • Yes No two 15 oz, 420g pinto beans
                                                                  • Yes No 3 tbsp lard
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 salt
                                                                  • Yes No 4 small dried hot red pequin chiles
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 4 corn tortilla
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 avocado
                                                                  • To make the beans, drain the beans, reserving some of the liquid from the can. Rinse the beans. Heat the lard in a frying pan over medium heat. Add the onion and garlic and cook about 7 minutes, until the onion is golden. Increase the heat to medium high. In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree. Add the stock cube and reduce the heat to low. Cook, stirring often, until thick
                                                                  • To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes. Drain, discarding the liquid. Purèe the tomatoes, chiles, onion, and garlic in a blender. Heat the oil in a large frying pan over medium heat. Add the tomato mixture and cook, stirring frequently, about 5 minutes. Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.
                                                                  • To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering. Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp. Transfer to paper towels. Add the remaining 2 tbsp oil to the pan. Add the eggs and fry according to your taste.
                                                                  • To serve, place each tortilla on a dinner plate and top with an egg. Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro. Add a spoonful of the beans to each tortilla, and serve hot.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                    Equipment:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 lb other country style fresh pork sausage
                                                                  • Yes No 1 1/2 cup coarsely chopped white onion
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 lb pork ribs
                                                                  • Yes No 1 lb beef shoulder
                                                                  • Yes No 1 lb boneless beef short ribs
                                                                  • Yes No 1 beef shank
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No cilantro stems
                                                                  • Yes No parsley stem
                                                                  • Yes No 1 gallon water
                                                                  • Yes No 1 small cabbage
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 2 large potato
                                                                  • Yes No 2 large sweet potato
                                                                  • Yes No 2 carrot
                                                                  • Yes No scallion
                                                                  • Yes No cilantro
                                                                  • Yes No parsley
                                                                  • In a large pot, cook the chorizo over medium-high heat, stirring, until the fat is rendered. Add the onions and garlic and cook, stirring, until soft, about 4 minutes. Stir in the salt and pepper, and add the pork ribs, beef shoulder, beef ribs, beef shanks, bay leaves, cilantro and parsley stems. Add enough water to cover by several inches, about 1 gallon, and bring to a boil. Lower the heat and simmer uncovered, stirring occasionally and skimming the top to remove any foam that rises to the surface. Cook until the meat is tender, adding more liquid if needed, about 1 1/2 hours.
                                                                  • Add the cabbage, corn, potatoes, sweet potatoes, and carrots. Cook, stirring occasionally, until the vegetable are tender, about 20 minutes. Adjust the seasoning, to taste.
                                                                  • Remove the meat with a mesh strainer and arrange on a platter. Garnish with the chopped green onions.
                                                                  • Discard the bay leaves from the broth and ladle into large soup bowls or a tureen. Garnish each serving with chopped cilantro and parsley. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    strainer

                                                                  This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 lb beef stew meat
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 3 14.5 oz stewed, diced tomatoes
                                                                  • Yes No 1 10 oz frozen cut okra
                                                                  • Yes No 1 10 oz frozen baby lima beans
                                                                  • Yes No 1 10 oz frozen corn kernels
                                                                  • Yes No 4 medium potato
                                                                  • Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
                                                                  • Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven

                                                                  Scroll down to see more beef stew recipes.

                                                                  Ingredients
                                                                  • Yes No 1 lb steak
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/2 tsp celery salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 1/2 cup thinly sliced carrot
                                                                  • Yes No 2 medium potato
                                                                  • Yes No 1/4 cup sherry
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 cup water
                                                                  • Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. Serves 4 More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Beef Goulash Recipe Beef Goulash Recipe Chili Beef Stew Recipe Beef Goulash with Potatoes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNogerman
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Beef stew with potatoes, carrots, and onions, along with beef broth and seasonings. Scroll down to see more beef stew recipes and related beef recipes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 lb lean stewing beef
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp dried thyme
                                                                  • Yes No 1 10 1/2 oz condensed beef broth
                                                                  • Yes No 3 1/4 cup water
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 medium potato
                                                                  • Yes No 12 small white onion
                                                                  • Yes No 1/4 cup corn starch
                                                                  • In a large skillet, heat the oil over medium heat. Add beef; brown well on all sides. Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender. Combine cornstarch and remaining 1/4 cup of water; stir until smooth. Stir cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minutes. Serves 6. More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Chili Beef Stew Recipe Beef Goulash with Potatoes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Beef Stew with Beer Beef Stew with Vegetables Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Beef and Mushroom Stew Beef and Potato Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoburgundy
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Crockpot beef stew recipe with spices.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp vegetable oil
                                                                  • Yes No 20 whole black peppercorn
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 2 whole bay leaf
                                                                  • Yes No 6 whole cardamom pods
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 ginger root, 1
                                                                  • Yes No 2 lb beef
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 5 tbsp yogurt
                                                                  • Yes No 2 lb spinach
                                                                  • Yes No 1 tsp garam masala
                                                                  • This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef. Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tablespoon of water if necessary. Set aside. Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt in another bowl. Put the yogurt into another bowl. Wash and chop and drain the fresh spinach, have it ready to add into the dish. (Or defrost the frozen spinach.) Put the remaining teaspoon of salt into another bowl. Now, heat the vegetable oil in a large dutch oven. When hot, put in the peppercorns, cloves, bayleaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. Stir and fry until the paste starts to develop brown specks. Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly with the other ingredients. Keep on frying until the meat has a slightly browned look. Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. It should give up its juices, to cook the meat. Now, put the entire mixture in the slow cooker/Crock Pot, and allow to simmer for 6-8 hours on high or 8 - 10 hours on low, until meat is tender. When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. If there is too much liquid, simmer uncovered for 5-10 minutes until sauce is thicker. Serves 6. This is usually served with flatbread, but is good over rice or noodles. Garam Masala 1 Teaspoon Cardamom, (Seeds Only) 1/2 Cup Whole Black Peppercorns 1/3 Cup Cumin Seed 1/4 Cup Coriander Seed 3 Each Cinnamon Stick, 3 Inches Long 6 Cloves Combine all ingredients and grind very fine, using a blender or a coffee grinder. Store in a tightly closed container with other spices. Note: Garam Masala can be kept for a couple of months. Thanks to N.S. Nasim for sharing.
                                                                  Cuisine:YesNopakistani
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace
                                                                  • Yes No
                                                                    Minute

                                                                  A crockpot beef stew recipe with lots of Texas flavor.

                                                                  Ingredients
                                                                  • Yes No 2 lb lean stew beef
                                                                  • Yes No 1 14.5 oz chili style stewed tomatoes
                                                                  • Yes No 1 10 1/2 oz condensed beef broth
                                                                  • Yes No 1 cup mild picante sauce
                                                                  • Yes No 1 1/2 cup frozen corn kernel
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Combine first sirloin tips, tomatoes, beef broth, picante sauce or salsa, corn, carrots, onion, garlic, cumin, and salt. Cook, covered, on HIGH setting 3 to 4 hours or until meat is tender. Stir together flour and water. Stir flour mixture into stew mixture and cook on HIGH setting 1 hour or until thickened. Serves 6. More Beef Stew Recipes: Easy Oven Beef Stew Beefy Barbecue Bean Stew Country Harvest Beef Stew Chili Beef Stew Recipe Beef and Beer Stew - Stovetop Beef and Beer Stew II Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Crockpot Beef and Chile Stew Stewed Beef with Tomatoes Wagon Wheel Stew Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Texas Beef Stew Beer-Braised Beef Slow Cooker Stew Recipes Index Beef Recipes Index Crockpot Beef Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotexas
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker

                                                                  A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 2 1/2 lb beef stew meat
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 3/4 tsp sage
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1 16 oz kidney beans in can
                                                                  • In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside.
                                                                  • In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally.
                                                                  • Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender. Yield: 6-8 servings.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Scroll down to see more beef stew recipes.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground round (beef)
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 28 oz large canned chopped tomatoes
                                                                  • Yes No 1 cup chunky salsa
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 11 oz mexicorn
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 green onions
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker/Crock Pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans. Cook on low 6 to 8 hours or on high for 3 to 4 hours. Add green onions and cilantro, if used, during the last hour of cooking. Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread. Makes 6-8 servings. More Beef in Beer Beef and Beer Stew Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Easy Oven Beef Stew Crockpot Beef Stew with Beer Beef Recipes Index Ground Beef Recipes Index Pot Roast Recipes Beef Stew Recipes Crockpot Beef Recipes
                                                                  Cuisine:YesNoburgundy
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot
                                                                  Beef and Bean Stew
                                                                   1 h 50 m

                                                                  A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 2 1/2 lb beef stew meat
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 3/4 tsp sage
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1 16 oz kidney beans in can
                                                                  • In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  I make this recipe for my husband for lunch. He loves the Cajun Style Sausage and Rice, however it plays havoc on his stomach at times but I found this recipe doesn't do that and he enjoys it almost as much. If you like cheese it also tastes very good with some sprinkled on the top after you remove it from the oven.

                                                                  Ingredients
                                                                  • Yes No 1 cup white rice
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 15 oz red beans
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 tbsp cajun seasoning
                                                                  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
                                                                  • Preheat an oven to 350 degrees F (175 degrees C).
                                                                  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add chopped onion to beef and cook and stir for 3 to 5 minutes. Stir in the cooked rice, beans, tomatoes, and Cajun seasoning. Pour into a casserole dish.
                                                                  • Cover and bake in the preheated oven for 25 minutes until hot, stirring once.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet

                                                                  This beef stew is flavored with red wine or apple juice, raisins, cinnamon, and garlic, along with other seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean stew beef
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 4 small garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 little tsp cinnamon
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Combine all ingredients in the slow cooker. Cover and cook on LOW 7 to 9 hours. This recipe was shared on our forum. Serves 6. More Beef Stew Recipes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Easy Oven Beef Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Crockpot Beef Recipes Pot Roasts Oven Roasts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNogreek
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot

                                                                  This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl!

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 lb top sirloin steak
                                                                  • Yes No 5 plum tomato
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 3 celery
                                                                  • Yes No 4 scallion
                                                                  • Yes No 3/4 cup reduced sodium beef broth
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 1/4 cup reduced sodium soy sauce
                                                                  • Yes No 2 tbsp steak sauce
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No cooked rice
                                                                  • In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir for 1 minute or until lightly browned. Add beef and brown on all sides.
                                                                  • Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until meat and vegetables are tender.
                                                                  • Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or potatoes if desired. Yield: 5 servings.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 5servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a tasty stew, made with flavorful meaty beef shanks and loads of different vegetables. If you can't find beef shanks, sometimes called soup bones, use a pound or so of beef stew meat. Oh, and tell the meat department you'd like to see beef shanks available!

                                                                  Ingredients
                                                                  • Yes No 2 2 lb beef shanks, meaty
                                                                  • Yes No 3 cup beef broth
                                                                  • Yes No 1 10.5 oz condensed french onion soup
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup sliced celery
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 1 to 1 1/2 cup medium carrot
                                                                  • Yes No 2 medium red potato
                                                                  • Yes No 1 1 cup medium white turnip, about
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • Yes No 1/2 cup baby limas
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp seasoning salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 tbsp flour
                                                                  • In a stockpot or Dutch oven, combine beef shanks, broth, onion soup, water, celery, and onion. Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes. Add carrots, potatoes, and white turnip. Cook for 20 minutes longer. Remove beef and cut up. Discard fat and bones. Return the cut-up beef to stockpot, along with corn, Lima beans, and seasonings. Cover and cook for about 45 minutes, or until Lima beans are tender. Combine the flour and water; stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened. Taste and adjust seasonings. Serves 4 to 6. More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Beef Goulash Recipe Beef Goulash Recipe Chili Beef Stew Recipe Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    stockpot
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker

                                                                  A spiced beef stew recipe, with stew beef, spices and herbs, tomato juice, potatoes, and other vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef stew meat
                                                                  • Yes No flour
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 beef bouillon cube
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No dash allspice, ground
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 cup tomato juice
                                                                  • Yes No 1 small cup white onion
                                                                  • Yes No 1/2 cup sliced carrot
                                                                  • Yes No 1 cup cubed potato
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer. Serves 6. More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Beef Goulash Recipe Beef Goulash Recipe Chili Beef Stew Recipe Beef Goulash with Potatoes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    stockpot
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ranch Beans
                                                                   2 h 30 m

                                                                  Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.

                                                                  Ingredients
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1 12 oz dark beer
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 4 bacon
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tsp minced canned chipotle chilies
                                                                  • Yes No 1/2 cup crumbled cotija cheese
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
                                                                  • Garnish beans with cotija cheese, chopped tomato and cilantro.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 skinless chicken legs
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No one 15 oz pinto bean
                                                                  • Yes No one 12 oz tomatoes
                                                                  • Yes No 12 oil cured black olives, pitted
                                                                  • Yes No 6 sun dried tomatoes
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 tsp coarsely chopped rosemary
                                                                  • Yes No 1 large dried red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Heat the olive oil in a large skillet. Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side. Transfer to a platter
                                                                  • Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile. Season with salt and pepper and bring to a simmer. Cook over low heat until the juices thicken slightly, about 4 minutes. Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turn the chicken halfway through. Season the stew with salt and pepper and serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya
                                                                  Ingredients
                                                                  • Yes No 2 lb black beans
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 1/4 cup chopped garlic
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 12 cup water
                                                                  • Yes No 2 ham hock
                                                                  • Yes No 1/4 cup cumin powder
                                                                  • Yes No 1/4 cup coriander, ground
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 2 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp adobo style seasoning
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb breakfast sausage links
                                                                  • Yes No 1 lb smoked sausage links
                                                                  • Yes No 1 lb chorizo
                                                                  • Yes No 1 lb beef tenderloin
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 8 cup white rice
                                                                  • Yes No pico de gallo, recipe follows
                                                                  • Yes No greens, recipe follows
                                                                  • Yes No farofa, recipe follows
                                                                  • Yes No scallion
                                                                  • Yes No 1 orange
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 fresh cilantro
                                                                  • Yes No 2 lemon
                                                                  • Yes No 2 lime
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb kale
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chopped bacon
                                                                  • Yes No 1/2 cup chopped spanish onion
                                                                  • Yes No 1/2 cup manioc flour
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No kosher salt
                                                                  • Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
                                                                  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
                                                                  • Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
                                                                  • Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
                                                                  • Make the meat: In a large bowl, toss the sausages with the remaining adobo.
                                                                  • Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
                                                                  • Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
                                                                  • When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
                                                                  • In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
                                                                  • Yield: about 4 cups
                                                                  • Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
                                                                  • Yield: 8 side-dish servings
                                                                  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.
                                                                  • Note: Manioc flour, also called cassava or tapioca flour, is available from specialty food stores.
                                                                  • Yield: about 2 cups
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 8main-course servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
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                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A recipe for barbecue beef and bean stew for the crockpot.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 28 oz large barbecue beans
                                                                  • Yes No 1/2 medium cup chopped green bell pepper
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Brown ground beef with onion; combine with remaining ingredients in crockpot. Cover and cook bean stew on low 6 to 8 hours. More Mixed Bean Recipes Pineapple Beans Cookout Beans with Bacon Picnic Beans Party Time Beans Honey Baked Beans with Ground Beef Calico Beans II Beef and Beans Baked Beans Bean Recipes Side Dish Casseroles Vegetable Recipes Index Crockpot Beans Recipes Crockpot Barbecue Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker

                                                                  Fasulia really hits the spot on cold, winter days. The spices used really compliment the green beans and meat used. You can use stew beef or lamb in this recipe, either one is good. I prefer using beef because it makes it easier and less time consuming if you buy it already chopped in the supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef stew meat
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 16 oz canned crushed tomatoes
                                                                  • Yes No 4 oz canned tomato puree
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 8 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • In a large saucepan, brown meat with olive oil. Add onions and garlic. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well. Add green beans and bring to a boil. Reduce heat to low and simmer for 2 hours, or until meat is tender and done. The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour. Serve with white rice and a salad.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  Scroll down to see more beef stew recipes.

                                                                  Ingredients
                                                                  • Yes No 2 lb lean stew beef
                                                                  • Yes No 1 taco seasoning
                                                                  • Yes No 1 14.5 oz diced tomatoes, mexican style
                                                                  • Yes No 1 small green chile peppers
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No two beef bouillon cube
                                                                  • Yes No 2 15 oz each red kidney beans
                                                                  • Yes No cheddar cheese
                                                                  • Cut beef into 1/2-inch cubes. Toss with taco seasoning and add to slow cooker. Add the tomatoes, chile peppers, tomato sauce, onion and bouillon cubes. Cover and cook on low 6 to 9 hours or until beef is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with the shredded cheese and other toppings, as desired. More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Beef Goulash Recipe Beef Goulash Recipe Chili Beef Stew Recipe Beef Goulash with Potatoes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven

                                                                  My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 16 oz kidney beans in can
                                                                  • Yes No 1 15 1/4 oz kernel corn
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 cup biscuit baking mix
                                                                  • Yes No 1/3 cup milk
                                                                  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat.
                                                                  • In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 4 servings.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp yellow cornmeal
                                                                  • Yes No 1/2 tsp italian seasoning
                                                                  • Yes No 6 2 1/4 lb bone in chicken thighs
                                                                  • Yes No 1/2 cup ranch salad dressing
                                                                  • In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning. Dip chicken in salad dressing, then coat with crumb mixture.
                                                                  • Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear. Yield: 3-4 servings.
                                                                  Yields: 3 ½servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  This is a basic deviled egg with a little twist of ranch.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp ranch dressing mix
                                                                  • Yes No 1 tsp prepared yellow mustard
                                                                  • Yes No 1 pinch paprika
                                                                  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
                                                                  • Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12deviled eggs
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl

                                                                  This round steak is cut into portions, tenderized, then fried and simmered in gravy. Scroll down to see more Scroll down for country fried steak, chicken fried steak, and other steak recipes.

                                                                  Ingredients
                                                                  • Yes No 3 lb round steak
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Cut steak into serving-size pieces; trim away excess fat and pound to tenderize. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet heat shortening over medium-high heat; brown steaks in 2 batches, turning to brown both sides. Reduce heat to medium. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat to low. Cover and simmer for about 1 hour or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve. Serves 8. More Fried Steak Recipes and Cube Steak Skillet Cube Steak Recipe Cube Steak Casserole Crockpot Cube Steak Stew Chuck Wagon Steaks Country Fried Steaks Chicken Fried Steaks Country Fried Steak with Gravy More Country Fried Steak Recipes Beef Recipes Index Ground Beef Recipes Index Swiss Steak Recipes Beef Stew Recipes Crockpot Beef Recipes
                                                                  Cuisine:YesNoswiss
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker

                                                                  Scroll down to see more Mexican-style recipes.

                                                                  Ingredients
                                                                  • Yes No 4 cup chicken
                                                                  • Yes No 1 flour tortillas
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 10 3/4 oz cream of chicken soup
                                                                  • Yes No 1 10 oz whole tomatoes in can
                                                                  • Yes No 4 tbsp quick cooking tapioca
                                                                  • Yes No 4 cup grated process cheddar cheese
                                                                  • In a large bowl mix chicken, soup, tomatoes with green chiles, and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5- to 6-quart slow cooker. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover and cook on LOW for 6 to 8 hours or on high for about 3 hours. You may cut the recipe in half for a smaller crockpot. Serves 4 to 6. More Mexican-Style Recipes Ranch Chicken Recipe Taco Meatballs Recipe Taco Casserole Recipe Taco Soup Recipe Taco Chili Recipe Chiles Rellenos Recipe Mexican Mac 'n Cheese Recipe Chicken Taco Casserole Recipe Taco Salad Taco Cheese Dip Mexican Chicken Casserole Recipe Mexican Cornbread Recipe Mexican Recipe - Scrambled Eggs Mexican Recipe - Judy's Enchiladas Mexican Beef Salad Relleno Bake Recipe Mexican Recipe Cheese Dip Fiesta Chicken Breasts Chicken Relleno Bake Pork and Green Chile Stew Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    slow cooker

                                                                  Looking for a low-fat dressing for salads without the preservatives of already-prepared varieties? Then this recipe is for you. It's a creamy topping for any crispy greens. You'll want to keep plenty on hand...it disappears quickly!—Sheree Feero, Golden, Colorado

                                                                  Ingredients
                                                                  • Yes No 2/3 cup 1% cottage cheese
                                                                  • Yes No 3 tbsp non-fat milk
                                                                  • Yes No 1 tbsp tarragon vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp sliced scallion tops
                                                                  • In a blender or food processor, blend cottage cheese, milk, vinegar and garlic until smooth. Add onion tops; blend just until combined. Store in the refrigerator. Yield: 3/4 cup.
                                                                  Yields: 6servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator

                                                                  Ranch salad dressing mix gives this quiche a slight tang. I make it every year on Christmas morning for my husband and me.—Denise Anderson, Seattle, Washington

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded swiss cheese
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 1 ranch salad dressing mix
                                                                  • Yes No 4 bacon strips
                                                                  • Sprinkle cheese into pastry shell. In a bowl, whisk eggs until foamy. Add the remaining ingredients. Pour over cheese. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°. Cover edges with foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Scroll down to see more dressing recipes.

                                                                  Ingredients
                                                                  • Yes No 7 saltine cracker
                                                                  • Yes No 3/4 cup dry parsley flakes
                                                                  • Yes No 1/4 cup dried minced onion
                                                                  • Yes No 1 tbsp dry bread crumb
                                                                  • Yes No 2 tbsp onion salt
                                                                  • Yes No 2 tbsp garlic salt
                                                                  • Yes No 2 tbsp onion powder
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No dressing:
                                                                  • Yes No 1 tbsp mix
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 cup buttermilk
                                                                  • Dry Mix: In an electric blender, blend crackers on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid. Store dry mix at room temperature for up to 1 year. Ranch Dressing: Combine 1 tablespoon of the mix with 1 cup each mayonnaise and buttermilk. Makes 2 cups of homemade ranch dressing. More Salad Dressing Recipes Creamy Salad Dressing Bacon Salad Dressing Green Goddess Dressing Zesty Blue Cheese Salad Dressing Thousand Island Dressing Garlic French Dressing French Salad Dressing French Dressing with Tomato Soup French Salad Dressing Garden Salad Dressing Creamy French Dressing Garden Salad Dressing Buttermilk Salad Dressing Spinach Salad with Hot Bacon Dressing Salad Dressing Index Vegetable Salads Spinach Salad Recipes Coleslaw & Cabbage Salads Bean Salads Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Flavorful country style pork ribs with homemade barbecue sauce.

                                                                  Ingredients
                                                                  • Yes No 8 country style pork ribs
                                                                  • Yes No 1 16oz ketchup
                                                                  • Yes No 1 dry onion soup mix
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup dark corn syrup
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Lightly brown ribs under broiler. In a saucepan, combine ketchup, onion soup mix, red wine vinegar, corn syrup, peanut oil, and mustard. Bring to a boil; simmer for 2 minutes. Put ribs in slow cooker with sauce and cook on LOW for about 8 to 10 hours or until meat is tender. Serves 4. Pork Ribs Recipes Sweet and Sour Spareribs Sassy Spareribs Baked Beans and Spareribs Barbecued Ribs Recipe Pineapple Barbecued Ribs Oven Barbecued Ribs Grilled Spareribs Golden Apricot Glazed Ribs Memphis Rub for Ribs Pork Ribs with Chili Sauce Barbecued Pork Ribs Cheaper by the Dozen Ribs Spunky Ribs Maple Barbecue Ribs Crockpot Spareribs Ribs with Mustard Sauce Spicy Ribs Sweet and Sour Ribs Grilled Ribs with Spicy Sauce Barbecued Beef Ribs Barbecued Country-Style Ribs Myron's Chinese Ribs Spareribs Index Country Style Ribs Index Pork Recipe Index Crockpot Pork Recipes Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomemphis
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    rub
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven

                                                                  This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 1 oz dry ranch style dressing mix
                                                                  • Yes No 1/2 tsp dried dill weed
                                                                  • Yes No 1/4 tsp lemon pepper seasoning
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 12 oz oyster crackers
                                                                  • Preheat oven to 275 degrees F (135 degrees C).
                                                                  • In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
                                                                  • Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
                                                                  Yields: 24servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Use reduced fat cheese and soups to make a lighter version of this popular casserole. Scroll down to see more chicken recipes.

                                                                  Ingredients
                                                                  • Yes No 4 boneless chicken breast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 6 corn tortilla
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 10 3/4 oz condensed cream of chicken soup
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup shredded cheddar cheese
                                                                  • Rinse chicken breasts; pat dry. Sprinkle with salt and pepper. Boil, grill, steam, or bake chicken breasts until cooked through; dice. Combine chopped onion, soups, chicken, chicken broth, and tomatoes in saucepan over low heat until thoroughly mixed. Bring to a simmer; remove from heat. In a casserole dish prepared with non-stick vegetable spray, alternate layers of tortillas and sauce mixture and shredded cheese, ending with cheese. Bake at 350° for 20 minutes, or until completely heated. Serves 4. Related Recipes: Chicken with Jalapeno Cheese Sauce Chicken Tortilla Bake Mexican Chicken Chiles Rellenos Recipe Chicken Casserole Mexican Cornbread Mexican Scrambled Eggs Judy's Enchiladas Mexican Beef Salad Relleno Bake Recipe Marie's Tortilla Soup Launa's Chicken Casserole with Rice Rice Recipes Jambalaya Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Marie’s
                                                                  Ingredients
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup garlic
                                                                  • This is a tangy, fresh-tasting Ranch-style dressing with plenty of Parmesan cheese.
                                                                  • Place onion and garlic in a blender container or mini food processor. Cover and process until finely chopped. (The blender will only coarsely chop the onions and garlic, but will chop them further when the remaining ingredients are added.) Add mayonnaise, Parmesan, and rice vinegar; blend until smooth.
                                                                  • Use as desired with salads, or as a dip for fresh vegetables, or a sauce with seafood. Refrigerate any remaining dressing for up to 1 week.
                                                                  • Total preparation and cook time: 10 minutes
                                                                  • Nutrition information per serving (2 tablespoons): 120 calories, 2 g protein, 2 g carbohydrate, 0 g dietary fiber, 12 g fat, 2.5 g saturated fat, 10 mg cholesterol, 290 mg sodium
                                                                  Yields: 1/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor

                                                                  For this earthy and satisfying stew, Jacques Pépin prefers to use flatiron steaks (also known by the butcher's term chicken steaks), a newly popular and surprisingly tender and inexpensive cut of beef that comes from the top blade near the shoulder.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 thick lb flatiron, steaks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No two 12 oz bottles belgian style pale ale
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 5 thyme
                                                                  • Yes No 1 1/2 cup baby carrot
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil until sizzling. Season the meat with 1 teaspoon each of salt and pepper. Add half of the meat to the casserole and cook over high heat until lightly browned on the bottom, about 2 minutes. Turn the meat and brown the other side. Transfer the meat to a large plate. Repeat with the remaining butter, olive oil and meat, reducing the heat if the meat browns too quickly.
                                                                  • Add the onion to the casserole and cook over moderately high heat, stirring with a wooden spoon, until lightly browned, about 4 minutes. Sprinkle the flour over the onion and stir well. Stir in the pale ale and bay leaves, scraping up any browned bits on the bottom of the pan. Add the chicken stock and thyme and return the beef to the casserole along with any accumulated juices. Bring the stew to a boil, skimming the surface occasionally. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour and 15 minutes.
                                                                  • Add the carrots, cover and simmer until tender, about 15 minutes. Add the peas and simmer for 5 minutes. Season the stew with salt and pepper, discard the bay leaves and serve.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    pan

                                                                  This dish calls for Vitellone, which is a young cow (18 months or so), or for beef, which will be a little more flavorful. It's a classic dish of Casale Monferrato. To serve 6 you'll need:

                                                                  Ingredients
                                                                  • Yes No 2 lb vitellone
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No an onion, a carrot, and a celery rib, all
                                                                  • Yes No 1 tbsp jar mustard
                                                                  • Yes No 4 salted anchovies
                                                                  • Yes No a bay leaf
                                                                  • Yes No 2 juniper berry
                                                                  • Yes No 4 tbsp vinegar
                                                                  • Yes No 1 pint simmering broth
                                                                  • Yes No salt and pepper
                                                                  • Begin by rinsing and boning the anchovies. Heat the oil and butter in a pot and brown the meat. Add the sliced vegetables and continue cooking until they're fairly dry, turning the meat occasionally. At this point spread the mustard over the meat, crumble the anchovy fillets over it too, then crumble the bay leaf over it and add the juniper berries. Sprinkle the vinegar over it all, season with salt and pepper, and cook until the liquid has evaporated. Add the broth, cover, and simmer gently for at least two hours. When the meat is quite fork tender, remove it from the pot, slice it, and lay the slices on a serving dish. Bend the sauce, heat it through to thicken it just a little, pour it over the meat, and serve. What with? An elegant Barbera, or perhaps a Barolo or Barbaresco. Yield: 4-6 servings Stracotto Alessandrino.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fork

                                                                  This crockpot stew is made with beef and pork. Scroll down to see more beef stew recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef chuck roast
                                                                  • Yes No 1 1/2 lb pork shoulder
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 2 cup tomato
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/2 cup beef stock
                                                                  • Brown meats in butter. Add garlic and onions and cook until onions are tender. In crockpot, combine the browned meat mixture with remaining ingredients. Cover and cook on low 8 to 10 hours, until meat is very tender. Serve with warm tortillas. This can also be made with all beef or pork. More Beef Stew Recipes: Oven Beef Stew with Mashed Potato Topping Oven Stewed Beef with Vegetables Beef Goulash Recipe Beef Goulash Recipe Chili Beef Stew Recipe Beef Goulash with Potatoes Beef and Beer Stew - Stovetop Beef and Beer Stew - Oven Old-Fashioned Beef Stew Beef Stew with Beer Beef Stew with Vegetables Beef Burgundy with Noodles Kristie's Beef Burgundy Flemish Beef and Beer Stew Hamburger Stew Crockpot Beef Stew with Shiitake Mushrooms Golden Beef Stew Favorite Beef Stew Recipe Snowy Day Beef Stew Tangy Beef Stew Recipe Old-Time Beef Stew Herbed Beef Stew Beef and Beer Stew Crockpot Beef Stew with Beer Busy Day Beef Stew Fabulous Beef Stew Beef and Mushroom Stew Beef and Potato Stew Beef and Black Bean Stew Beef and Chile Stew Beef Stew Ness Beef Stew Index Beef Chili Recipes Beef Casseroles Beef Pies Beef Stroganoff Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven

                                                                  Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.

                                                                  Ingredients
                                                                  • Yes No 1 cup tomato
                                                                  • Yes No 1 1/4 cup sliced onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 3 sprig cilantro
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • Yes No 2 small lb beef, meat stew
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp bouillon, powder tomatoe and chicken flavor
                                                                  • Yes No 7 oz chipotle chiles in adobo
                                                                  • Yes No 1 7 oz chipotle chili pepper
                                                                  • Yes No 1 sazon goya culantro con achiote
                                                                  • Yes No 3 cup water
                                                                  • Season the beef stew meat with the cumin, salt and pepper. Set aside.
                                                                  • In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
                                                                  • Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
                                                                  • Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Knorr
                                                                  • Yes No
                                                                    Goya

                                                                  A tasty ground beef casserole with cornmeal layers.

                                                                  Ingredients
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No beef mixture
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp dried parsley
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • In a medium saucepan, mix together cornmeal, 1 cup water and 1/4 teaspoon salt. Cook over medium heat, stirring frequently, for about 5 minutes, or until thickened. Pour into a greased 13x9x2-inch baking pan. Chill. In a large skillet, fry bacon until crisp; drain on paper towels then crumble. Set aside. Pour off skillet drippings; return 1 tablespoon of drippings to the pan. Brown ground beef with 1/2 teaspoon salt, 1/8 teaspoon pepper and the parsley in pan drippings; remove and set aside. Drain off excess grease, leaving about 1 tablespoon. Sauté onion, celery and garlic in pan drippings until softened; add tomatoes, cheese and remaining 1/2 teaspoon salt. Remove chilled cornmeal mixture from the refrigerator. Turn pan upside down to remove cornmeal mixture in one piece. Cut into small squares, about 1 1/2 inches each. Set aside 10 for topping, then place half of the remaining squares into the bottom of a greased casserole. Top with half of the browned meat and half of the sauce and crumbled bacon. Make another layer of cornmeal cubes, meat, another layer of sauce and bacon. Arrange the 10 saved cornmeal cubes around the edge of baking dish. Bake beef and cornmeal dish at 350° for 40 minutes. Tamale ranch beef casserole serves 6. Related Recipes Chile Rellenos Casserole with Beef Beef and Bean Burritos Cheese Enchilada Casserole Judy's Chicken Enchilada Casserole New Mexican Stacked Enchiladas Beef Enchilada Casserole Beef Enchilada Casserole II Enchilada Sauce Crockpot Beef Enchilada Casserole Sue's Turkey Enchiladas Sour Cream Chicken Enchiladas Sharon's Chicken Enchiladas Chicken Enchiladas II Chicken Enchiladas III Taco Beef Casserole Chiles Rellenos Casserole Chile Corn Custard Chile con Queso Dip Green Chile Burgers Enchilada Sauce Taco Salad Taco Salad II Ground Beef Recipes Ground Beef Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ranch Beans Recipe
                                                                   3 h 10 m

                                                                  This sweet and tangy side dish uses lots of convenient canned goods, so it’s a snap to throw together. “The recipe was sent to me by a friend,” says Barbara Gordon of Roswell, Georgia. “It’s nice to serve at a group picnic.” TIP: “This dish can be cooked in the oven instead. Cover and bake in a 350° oven for 40 minutes. Remove cover and cook 10 minutes longer.”

                                                                  Ingredients
                                                                  • Yes No 1 16 oz kidney beans in can
                                                                  • Yes No 1 15 3/4 oz pork and beans
                                                                  • Yes No 1 15 oz lima beans
                                                                  • Yes No 1 14 1/2 oz green beans
                                                                  • Yes No 1 12 oz chili sauce
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 small onion
                                                                  • In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through. Yield: 8-10 servings.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ranch Beans Recipe
                                                                   3 h 5 m

                                                                  This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dried pinto beans
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1/2 tsp dried marjoram
                                                                  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer. Yield: 6-8 servings.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 45 minutes
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan

                                                                  With two men in the house, I need to put together stick-to-your ribs meals. My husband and son are never disappointed when these saucy beans are the featured fare. - Sue Neeld, Duncan, Oklahoma.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 16 oz each ranch style beans
                                                                  • Yes No 2 10 3/4 oz each condensed cream of chicken soup
                                                                  • Yes No 2 10 oz each diced tomato and green chilies in can
                                                                  • Yes No 1 8 oz taco sauce
                                                                  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients.
                                                                  • Cook, uncovered, over medium heat until heated through, about 10 minutes. Yield: 8-10 servings.
                                                                  • You can present Ranch Beans in a variety of ways. Use them in place of seasoned ground beef next time you make tacos (don't forget the shredded lettuce and cheese, and chopped tomatoes, onions and olives!). Generous helpings can also be served over hot dogs, corn chips or corn bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  Texas Ranch Beans
                                                                   3 h 12 m
                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1/4 lb salt pork
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp chili powder
                                                                  • First, rinse the dried beans and remove any stones or dirt. Cut the pork into thin strips and rinse. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours. Beans should always be covered with water. If needed, add more hot water to cover—especially if you want more bean broth. When the beans are tender, season with salt, to taste, and chili powder. Then let the beans sit and absorb these flavors for a while.
                                                                  • Cook's tip: If you want to speed up the cooking process, you can soak the beans in water overnight. Then drain and begin the cooking steps. Also, salting the beans when they first begin to cook can make them tough, so always salt after beans are tender.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 7servings
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 3 hours 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain

                                                                  Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. “I often take it to potlucks and always come home with an empty pot!” Nancy Foreman - East Wenatchee, Washington

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 small sweet orange, red and yellow pepper
                                                                  • Yes No 2 16 oz each kidney beans in can
                                                                  • Yes No 1 16 oz chili bean in can
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 11 1/2 oz tomato juice
                                                                  • Yes No 1 1/3 cup frozen corn kernel
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 ranch salad dressing mix
                                                                  • In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
                                                                  • Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months.
                                                                  • To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 8 servings (3 quarts).
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 cup dried pinto beans
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1/2 lb salt pork
                                                                  • Yes No 2 tbsp chili powder, depending on taste
                                                                  • Yes No 1/4 tsp hot pepper sauce, depending on taste
                                                                  • Yes No salt
                                                                  • Bring beans and water to a boil. Remove from heat, cover and let stand for 1 hour. Add salt pork and simmer covered, for 1 1/2 to 2 hours, or until beans are tender and water is almost absorbed. While beans are cooking, remove scum from top and stir occasionally. Remove salt pork and stir in enough chili powder, hot pepper sauce, and salt to give beans a spicy flavor. Beans can be prepared ahead of time and reheated. Makes 10-12 servings.
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  “We use our grill all year, and this recipe is quick and easy enough for busy weeknights,” writes Kathleen Dougherty from Williamsville, Illinois. Her hefty burgers make a nice alternative to ground beef, and the ranch dressing punches up the flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1 tbsp ranch salad dressing
                                                                  • Yes No 1 tsp dried minced onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 slice swiss cheese
                                                                  • Yes No 2 hamburger bun
                                                                  • Yes No lettuce leaves and tomato
                                                                  • In a small bowl, combine the pork, dressing mix, onion and pepper. Shape into two patties.
                                                                  • Grill, uncovered, over medium heat for 7-8 minutes on each side or until a meat thermometer reads 160°. Top each patty with a cheese slice; cover and grill just until cheese begins to melt. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer

                                                                  Even though I live in town, I have a feeling that this potato salad would be welcome fare at any ranch. It's a tasty, refreshing change from your typical potato salad. Serve it with pickled watermelon rinds and fresh biscuits for a great breakfast!

                                                                  Ingredients
                                                                  • Yes No 1 lb Italian sausage
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large sweet red pepper
                                                                  • Yes No 8 medium potato
                                                                  • Yes No 6 egg
                                                                  • Yes No 2 cup ranch salad dressing
                                                                  • Yes No 3 tbsp minced watercress
                                                                  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add onion and red pepper; saute until tender. Stir in potatoes and eggs; heat through. Add dressing and watercress if desired. Yield: 6-8 servings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

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