Paul Lynde Beef Vegetable Stew Recipes

PAUL LYNDE BEEF STEW

Steps:

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

BEEF VEGETABLE STEW

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.

LOW-FAT BURGUNDY BEEF & VEGETABLE STEW

Steps:

• Trim fat from beef, cut into 1-inch pieces.
• In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
• Pour off drippings.
• Season with thyme, salt and pepper.
• Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
• Cover tightly and simmer 1 1/2 hours.
• Add carrots and onions.
• Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
• Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
• Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

CROCK POT BEEF VEGETABLE STEW

Steps:

• Toss stew meat with flour and brown in heated oil in a skillet.
• Add the cooked meat and all other ingredients into a 4 Qt crock pot.
• Stir well and cook on low 9-10 hours or on high 5-6 hours.
• Turn crock pot off and enjoy!
• I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
• I also like to add a small can of diced tomatoes at this time.
• YUM!
• Hint--one may substitue 1/2 cup of barley in place of the potato.