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How To make Stack In A Pot Stew
1 lb Lean ground beef
1 lg Clove garlic, minced
1 ts Seasoned salt
1/8 ts Black pepper
1 lg Onion, chopped (1 cup)
1 qt Cherry tomatoes, stemmed
15 oz Black-eyed peas, drained
Lightly brown ground beef, in a medium saucepan. Stir in garlic. Layer onion and tomatoes on top. Pour on black-eyed peas, liquid and all. Cover and bring to a boil. Reduce heat and simmer for thirty minutes, without stirring. Stew is done when the tomatoes are cooked. Ladle into serving bowls. Makes 4 servings: each = 420 calories, 26 g prot, 23 g carbs, 24 g fat, 85 mg chol, 712 mg sodium. Calories from fat = 51%
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How To make Stack In A Pot Stew's Videos
Pressure Canning Beef Stew
See safety note below! Beef Stew is a simple meal in a jar to pressure can. Use your favorite vegetables along with beef chunks and have a supply of these handy meals to use at a moment's notice. Use no thickening agent when canning beef stew. Rather, open the jar, drain the liquid into a pot and stir in 2 Tbsp flour and heat. When thickened, add the remaining contents from the jar and heat through. Delicious!
Safety Note: Several of you have commented on my violating the recommended head space in this video. It is true. While I usually follow USDA guidelines to the letter in our videos, in this one, I slipped back to my usual practice. Headspace is all about physics and because I know physics, and because of over 50 years of canning experience, I know which foods I can pack a bit more of in jars. If you have any doubts about doing this yourself, then don't! The safest way to can is to follow the USDA recommendations.
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The Most AMAZING Beef Butternut Stew
The cold season is here and it's time for beef butternut squash soup! Perfect for a winter dinner. Cook it in the instant pot and dinner is on the table in no time.
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Beef Butternut Squash Stew
Ingredients:
1 butternut squash, peeled, seeded and cut into bite size pieces
1 ½ lbs to 2 lbs of stew beef, I used grassfed
1 can garbanzo beans, drained and rinsed
2 ½ cups chicken or beef broth, or enough to just cover the ingredients
1 can (14oz) crushed tomatoes
1 yellow onion, super fine dice
3 cloves of garlic, minced
1 tsp. Oregano leaves
1 tsp. Italian seasoning, use my recipe
½ cup green lentils
½ - 1 tsp salt
½ tsp. Dried basil
1 tsp. Worcestershire sauce
1 zucchini, chopped into bite size pieces
Olive oil
salt
Directions:
Place onions into a preheated frying pan with 1 tbsp. Of olive oil over medium heat. Saute the onion for 5 minutes or until it’s translucent. Add the garlic and stir for 1 minute.
Pour this mixture into an instant pot.
Preheat the same pan over medium high heat and add 2 tsp. of olive or avocado oil. Once the oil is hot add the beef stew meat to the pan and spread it out so every piece is touching the pan. Add a little salt and sear the meat for 1- 2 minutes and then turn the pieces over and sear again for 1 - 2 minutes.
Place the stew meat into the instant pot.
Place all the other ingredients except the zucchini into the instant pot and give it a stir. Place the lid and cook on high or stew setting for 20 minutes.
Do a quick release and then add the zucchini. Stir and cook again on high for 15 minutes. Do another quick release and serve it up! A little garlic bread would be perfect with this.
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Rockin Robin
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How To Make Vegetable Stock At Home | Quick & Easy Recipe By Smita Deo | Basic Cooking
Watch and learn how to make Vegetable Stock at home with Chef Smita Deo only on Rajshri Food.
Stock is a flavored liquid preparation. It forms the basis of many dishes particularly soups and sauces. Learn this simple recipe only on Rajshri Food and leave no stone unturned to make your soups yummy and delicious!
Ingredients
1 tbsp oil
2 Bay Leaves
1 tbsp Chopped Garlic
Mushrooms
Carrot
Onions
Spring Onions
Celery
Cauliflower
1.5 ltrs Water
Method
- Heat oil in a pan. Add Bay leaves and chopped garlic to it.
- Add the vegetables along with 1.5 liters of water.
- Cover it and allow it to boil for 45 mins to an Hour.
- Strain the Vegetable and the stock is ready to be used.
Host: Smita Deo
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Perfect Steak with garlic and butter - Try My Chow
Very easy to make. Perfect Steak with garlic and butter
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Pot in Pot Cooking 101 || Instant Pot
I used my 6qt Instant Pot (IP-DUO60 7-in-1) in this video. You can find it on Amazon here: (affiliate - thanks!)
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PIP Long Grain White Rice
1 cup of rinsed white rice (I used a regular cup, not a rice cup)
1 cup of water
a pinch of salt
Combine ingredients in your PIP container and place in the Instant Pot on the trivet above an additional cup of water. Cook for 6 minutes on the steam function. QR or allow to NPR for up to 15 minutes.
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Pressure King Pro - Beef Stew and Dumplings
Check out the full recipe:
A wonderfully tender beef stew cooked in a fraction of the time as a slow cooker. Perfect for cold winter nights and using up those leftover veggies from your Sunday lunch.
Best served on a bed of creamy mashed potato or with crusty bread on the side for dipping.