Recipes by Arlene

• 4-6 medium red potatoes
• 1½ lbs. beef stew meat
• ⅓ cup flour
• 14 oz. can diced tomatoes, undrained
• 1 cup water
• 1 cup beef broth
• 1 16-oz. bag frozen stir fry vegetables
• Salt and pepper

Scrub potatoes and cut each into quarters. Place in bottom of 4-quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to slow cooker. Add undrained tomatoes, broth and water and stir.

Cover slow cooker and cook on low for 7-8 hours until beef and tomatoes are tender. Add stir fry vegetables. Recover and cook on low for an additional 30-40 minutes until vegetables are hot and tender. (Note: About an hour before adding vegetables, remove bag from freezer to allow it to come to room temperature.)

Serve in a bowl by itself or over white rice or elbow macaroni.

• 1½ pounds stew meat
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 10 ounces club soda

Preheat oven to 325°. In an 8-inch square baking dish, layer the above ingredients in order. Cover well with aluminum foil – no peeking allowed during the baking process! Bake for 2½ hours and serve over rice, potatoes or pasta. Serves 5 or 6.

• 2 lbs. beef stew meat
• 1 medium onion, sliced
• 1 small glove garlic, minced
• ¼ cup shortening
• 1½ cups water
• ¾ cup catsup
• 2 tbsp. Worcestershire sauce
• 1 tbsp. brown sugar
• 2 tsp. salt (or less)
• 2 tsp. paprika
• ½ tsp. dry mustard
• Dash cayenne red pepper

Cut meat into 1-inch cubes. Brown meat, onion and garlic in shortening. Add remaining ingredients, heat to boiling and reduce heat. Cover and simmer until tender – about 2 to 2½ hours. Add ¼ cup water and 3 tbsp. flour to thicken. Serve over noodles.

• 1½ pounds stew meat
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 10-ounces club soda

Preheat oven to 325°. In an 8-inch square baking dish, layer the above ingredients in order. Cover well with aluminum foil – no peeking allowed during the baking process! Bake for 2½ hours and serve over rice, potatoes or pasta. Serves 5 or 6.

This isn’t my name for it!!

• 2 lbs. beef stew meat
• 2 cans golden mushroom soup
• 1 envelope Lipton onion soup mix
• ¾ cup sweet vermouth

Put stew meat, soups and sweet vermouth in pot or Dutch oven. Cover and bake at 350° for 2½ – 3 hours. Serve over noodles. Serves 6.

• 2 lb. stew meat
• 1 onion (diced)
• 1 can beef consommé
• ¼ cup flour
• ½ cup red wine
• Salt and pepper to taste

In a small mixing bowl, blend the consommé and flour together. Put remaining ingredients in a casserole and pour consommé mixture over the meat. Cook, covered, in a 300° oven for 3 hours. Serve over noodles or rice.

• 2 tbls vegetable oil
• 4 tbls flour
• 4 tsp salt
• Dash pepper
• 2 lbs sirloin steak cut into 1” cubes
• 1 can condensed tomato soup
• 10 oz. can beef gravy
• 12 oz. can V8 juice
• 1 envelope spaghetti sauce mix
• ½ cup chopped onion
• ½ tsp basil leaves
• Parsley flakes
• Potatoes, carrots and 1 medium onion cut into quarters
  

Combine flour, salt and pepper in bag and shake meat to coat. Place meat in hot oil on medium-high heat. Brown all sides, turn to low while adding the rest of the ingredients. Stir thoroughly. Cover and place in 375 degree oven for 1 hour or 250 degree oven all afternoon. If gravy gets too thick during cooking, add a little water.