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    You are in: Home / Cookbooks / Stews and Braising
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    65 recipes in

    Stews and Braising

    Tender and tasty!!
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    4 Reviews |  By BecR

    A great versatile beef recipe that is sure to please- - perfect for entertaining & potlucks!! Just put the roast in the crock pot in the early morning with your favorite seasonings (see variations below), and by afternoon you will have delicious melt-in-your-mouth beef, ready for a traditional sit-down roast beef dinner, or your favorite sandwich! Leftovers are fabulous!

    Recipe #269126

    As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's with half the salt and then watch the amount of salt and pepper you add depending on the amount already in your Creole seasoning.

    Recipe #312189

    35 Reviews |  By PanNan

    This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

    Recipe #37554

    1 Reviews |  By Irmgard

    This recipe from the Beef Information Centre is delicious served with mashed potatoes and a green vegetable.

    Recipe #245433

    Round Steak sauted in homemade barbecue sauce.

    Recipe #166050

    Rotel makes everything better.

    Recipe #224461

    Sometimes I add thawed frozen bell peppers with the other vegetables for a different flavor.

    Recipe #199062

    1 Reviews |  By Derf

    This NOT diet food!! If you're looking for "no fat, low chlorestrol, low cal etc., DO NOT EVEN READ THIS RECIPE!! This is old fashioned Ranch Stew, meant to fill a tired hungry cowboy. Revised from the old west, before anyone worried about fat etc. Good for special gatherings, family reunions etc., when people take a little of everything and enjoy it all and go home bursting, once a year!!

    Recipe #39367

    18 Reviews |  By Derf

    This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours.

    Recipe #15265

    1 Reviews |  By Derf

    Nice spicy taste. B H & G low cal.

    Recipe #17124

    16 Reviews |  By Derf

    Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.

    Recipe #12061

    13 Reviews |  By Derf

    Quck and lots of taste, from Cooking light. Serve over or with drop biscuits.

    Recipe #16849

    1 Reviews |  By Derf

    From the ranch. Not to be enjoyed by dieters looking for fat free, low cloresteral health food. This is for hungry hard workin' cowboys.

    Recipe #39690

    My sister grows her own basil. Her casserole is much better than mine!

    Recipe #12630

    Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #19031

    4 Reviews |  By Derf

    This is so much easier than doing the "old bird" the old way!! and deliciously tender! How it is used is of course up to you, this is what I do: 1. remove chicken, skin it, debone it, use the very tender meat in salads, sandwiches or in any recipe that calls for cooked chicken, it can be frozen for future use. 2. the juice/sauce, should be put in a bowl and in the fridge overnight. The next day, the fat will be on top and can be removed and discarded. the remaining juice will have turned to jelly overnight and can be used as the base for a wonderful "sticky lips" chicken soup, veggie soup etc.,or can be used in any recipe calling for chicken stock. Even watered down, it is better than average. Also can be frozen. Taken apart, used properly with common sense, there is very little chance of it causing a heart attack. Chicken soup is well known as a cure all, spiritual or otherwise. The photos show the "old bird" jelly after refrigeration overnight with the fat risen to the top , then with the fat taken off to show the jelly, then a bowl of soup made from the jelly, the rest of the "old bird" was used for an updated (slimed down) version of chicken and dumplings the remainder frozen for future use. No photo of the old bird in the crock pot, it was quite ugly and turned out fuzzy.

    Recipe #19592

    3 Reviews |  By Derf

    Comfort Food without the heavy calories! from "Cooking Light" magazine (1989)

    Recipe #14037

    This delicious chicken needs to marinate atleast 12 hours before cooking.

    Recipe #66049

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