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Recipe 1
Old Fashioned Beef Stew
(originated from Betty Crocker's Cookbook)

1/2 cup all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lbs stew beef cut into 1" chunks
2 Tablespoons Oil
6 cups Hot Water
3 medium potatoes cut into 1 " cubes
1 medium turnip cut into 1" cubes
4 carrots cut into slices
1 onion sliced
1 Tablespoon salt
2 beef bouillon cubes
1 bay leaf.
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You could add celery cut into 1" pieces if desired.
You could add a few frozen small white onions if desired.
If you don't like turnip, then omit.
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Directions:

Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture.
I just toss it together in a paper bag. You really can omit the flour
action, because you are going to thicken it at the end anyway.
Add water; heat to boiling. Reduce heat; cover and simmer
2 hours. Stir in remaining ingredients. Simmer 30 minutes until vegetables
are tender.
If desired, thicken stew. In covered small jar shake together four
tablespoons of flour with one cup cold water and add to thicken, and heat to
boiling while stirring until thickened.
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Recipe 2
Carbonnade of Beef and Vegetables

2 lb. boneless beef top round steak, cut into 1 inch cubes
2 Tablespoons cooking oil
3 large leeks or medium onions, sliced
2 12 oz cans beer (3 cups) (I use beef broth)
1/4 cup red wine vinegar
3 Tablespoons brown sugar
2 Tablespoons instant beef bouillon granules
4 cloves garlic, minced
2 bay leaves
2 teaspoons dried thyme, crushed
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
1 lb. carrots, peeled and cut diagonally into 1/2 inch slices
4 parsnips, peeled and cut diagonally into 1/2 inch slices (optional)
1/4 cup water
2 Tablespoons quick cooking tapioca (I use flour)
Hot cooked wide noodles
Fresh thyme (optional)
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This is a great recipe to serve over egg noodles; I use eggless noodles. It
has lots of flavor. I do not include parsnips and I use flour to thicken;
not tapioca. I also add frozen peas to this recipe; it adds a lot of
texture and color to it. There are no potatoes in this recipe.

Directions:
In a 4-1/2 Dutch oven, brown the meat, half at a time, in hot oil. Drain
fat. Return all meat to Dutch oven. Add leeks or onions, beer or broth,
vinegar, brown sugar, bouillon, garlic, bay leaves, thyme, Worcestershire
sauce, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer
for 45 minutes, stirring occasionally. Add the carrots and parsnips. Cook,
covered for 35 to 40 more minutes or till meat and vegetables are just
tender.
Remove bay leaves; skim off any fat from sauce. Combine the water and
tapioca or flour. Stir in meat me=ixture; cook and stir over medium heat
till thickened and bubbly. Cook and stir for two minutes.

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Recipe 3
Someone recently gave me this
Super Easy Crockpot Beef Stew
using A1 Sauce.
The amounts of ingredients are not specific; as this is the way she sent it
to me.
(I double the recipe when making it and add frozen peas near the end)
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Heat up some olive oil in a skillet
Place lean stew meat in skillet on low-medium heat and brown all sides of
meat
Let it get a little brown in the oil....don't burn meat
Add a few tablespoons of A1 Sauce and mix it around with meat and oil
mixture
Simmer for a bit.
Add 1 can beef broth (hold some beef broth aside for thickening at end of
recipe)
Let simmer for 45 minutes or so.....do not burn (I did not simmer that long)
Then pour all of the contents from the skillet into the crockpot and cook on
high heat.
Add your carrots first, then an hour later or so add your potatoes, onions,
bay leaf, and celery.
Cook on high heat for 5 hours
When just about ready to serve.....take some beef broth (or water) and mix
with Argo cornstarch till smooth. Slowly add to your stew till desired
thickness.

The End.

I make all three of these recipes; hopefully I typed them correctly.