King Ranch Beef Stew Recipes

KING RANCH BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Cook for 40 minutes.

KING RANCH BEEF STEW

Steps:

• Brown meat in a large saucepan.
• Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
• Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
• Stir in veggies. Bring to a boil, then simmer 30 minutes more.
• Combine flour and water in jar. Shake until smooth. Stir into stew.
• Cook and stir until slightly thickened and bubbly. Season to taste.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

RANCH STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

RANCH BEEF STEW

Steps:

• Place meat in 1 quart baking dish.
• Brown in slow oven at 325F for 45 min, stirring occasionally.
• Add 1 cup of water to dish.
• Cover, bake for 1 hr or until meat is tender.
• Meanwhile, cook carrots in remaining 2 cups water.
• When partially cooked, add potatoes and cook until all tender.
• Add onions and peas.
• Put vegetables into beef dish.
• Thicken liquid from vegs. with flour if desired.
• Add worcestershire sauce, salt, and pepper to liquid.
• Pour over meat and vegs.
• Cover and return to oven for 20 minute.

TEXAS RANCH STEW

Steps:

• Cook pasta according to package directions.
• Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Stir drained pasta into stew.