Paul Lynde Beef Vegetable Stew Recipes

PAUL LYNDE BEEF STEW

Paul Lynde Beef Stew image

This recipe was posted by request for a recipezaar friend who collects celebrity's recipes. I've never tried it so let me know if you do. This was passed down to me by my Uncle Vern. (this was typed as given to me)

Provided by Diana Adcock

Categories Stew

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs stew meat, cut into 1 inch cubes
1 (15 ounce) can diced carrots, drained
1 (8 ounce) can white pearl onions, drained
1 (15 ounce) can tomatoes
1 (15 ounce) can peas, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can small whole potatoes, drained
1 (10 1/4 ounce) can beef consomme (only use 1/2 can)
1/4 cup quick-cooking tapioca
1 teaspoon brown sugar
1/2 cup fine dry breadcrumb
1 bay leaf
1/2 cup dry white wine
salt and pepper

Steps:

Preheat oven to 250°F.
Combine everything in a large casserole dish.
Cover and cook in oven for 6-7 hours.

Nutrition Facts : Calories 583, Fat 11.4, SaturatedFat 4.7, Cholesterol 145.2, Sodium 693.7, Carbohydrate 60.1, Fiber 11.4, Sugar 23.5, Protein 59.8

BEEF VEGETABLE STEW

Beef Vegetable Stew image

Make and share this Beef Vegetable Stew recipe from Food.com.

Provided by Parsley

Categories Stew

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 21

Ingredients

2 1/2-3 lbs lean stewing beef, cut into 2-inch cubes
4 large baking potatoes, scrubbed, peeled and cut into 1-inch dices
6 carrots, peeled and thinly sliced
4 celery ribs, diced
1/4 cup chopped celery leaves
1 large sweet onion, chopped into large pieces
10 ounces white mushrooms, halved (large ones quartered)
2 cups water
4 teaspoons instant beef bouillon
1/2 cup sherry wine
8 ounces tomato sauce
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon pepper
2 teaspoons thyme
1/2 teaspoon salt
1/4-1/2 teaspoon adobo seasoning
2 teaspoons parsley
3 garlic cloves, minced
1/2 cup light sour cream (or regular)

Steps:

Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
Pour this mixture over beef and veggies.
Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
When done cooking, remove from heat, stir in the sour cream and serve.

Nutrition Facts : Calories 395.4, Fat 14.7, SaturatedFat 6, Cholesterol 69.8, Sodium 385.6, Carbohydrate 28.3, Fiber 3.3, Sugar 7.9, Protein 26.9

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