Paul Lynde Stew Recipes

PAUL LYNDE BEEF VEGETABLE STEW

Steps:

• Layer the above in dutch oven.
• Bake at 250 degrees for 6 to 8 hours.
• Stir after the first hour and then every hour or so thereafter.
• Potatoes are optional Give them about 3 hours to cook (good size pieces).

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.

SOUTHERN TENDERIZED BEEF STEW

Steps:

• coat meat with flour then brown in the oil in a skillet on stove top.
• takes about 2 minutes on med heat.
• lightly salt and pepper while browning.
• In a stew pot place meat and cover with water.
• Add onion, rosemary, celery seed, and boullion cubes.
• Simmer on medium heat for 2 1/2 hours or until meat real tender.
• May have to add more water occasionally.
• After meat is tender, add potatoes and carrots and cook till vegetables are tender.

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.