Old Fashioned Beef Stew

I haven't seen anything like this on here yet.  Not sure if that means that no one will like this recipe or if that means that it might be a welcome change.  :) At any rate, here you go.  This recipe is pretty easy to make but isn't the quickest meal out there.  But it really is worth every minute.  The beef stays so tender and the vegetables are very flavorful.  My husband LOVES this meal and any "meat and potatoes" lovers will too.  It is hearty and full of flavor.  Hope you like it.

Old Fashioned Beef Stew
Found on http://americanfood.about.com/od/classicchowdersandstews/r/beefstew.htm

Serves: 12
Prep Time: 30 mins
Cook Time: 1 hour, 30 mins

 Ingredients

• 3 lbs boneless chuck roast, cut into 2-inch pieces
• 3 tbsp vegetable oil
• 2 tsp salt
• 1 tbsp freshly ground pepper
• 2 yellow onions, cut into 1-inch chunks
• 1/4 cup flour
• 3 cloves garlic, minced
• 1 cup red wine [I just use more broth]
• 3 cups beef broth
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1-inch slices
• 2 stalks celery, cut into 1-inch slices
• 3 large russet potatoes, peeled and cut in eighths
• fresh parsley to garnish (optional)

Directions

1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
   
   
2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
   
   
3. Once browned, remove the beef with a slotted spoon set aside.
   
   
4. Add the onions and sauté for about 5 minutes, until softened.
   
   
5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
   
   
6. Add the garlic and cook for 1 minute.
   
   
7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
   
   
8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
   
   
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
   
   
10. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
    
    
11. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Italian Vegetable Soup (like Minestrone)

This soup is one of my favorites and pretty healthy too!

15 oz. tomato sauce
1 lb. ground beef
1 cup onion (I'm not a huge onion fan, so I usually just shake in some dry ones for flavor)
1 cup celery- chopped. (I pre-cook this in my microwave steamer for 3-5 min)
1 cup sliced carrots
1 cup zucchini-sliced
1/2 tsp. minced garlic
1 large can stewed tomatoes
1 small can stewed tomatoes- for those of you that bottle tomatoes, you can use one quart instead of a large and small can.
1 can kidney beans
2 cups water (I usually double the water, just to get the desired consistency.)
5 tsp. beef bouillon
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 cups chopped cabbage (I just buy a bag of coleslaw in the bagged salad section)
3/4 cup macaroni or shell pasta

Cook ground beef and set aside.
Add all ingredients except ground beef and pasta. Bring to a boil, then simmer. Add cooked ground beef and pasta. Cook until pasta is cooked. Garnish with Parmesan cheese.

Shredded Beef Tacos

I found this recipe on Pinterest from http://www.cookingclassy.com/2012/01/shredded-beef-tacos/, and they were super yummy and easy. These are the beef tacos I made for Bunko, for those that were there.

Shredded Beef Tacos

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• Juice of 1 lime
Serve with
• Warmed corn tortillas or warmed fresh flour tortillas*
• Green or Iceburg lettuce, chopped
• Monterrey Jack or Cheddar cheese, shredded
• Guacamole or diced avocados
• Sour cream
• Fresh salsa
• Cilantro
• Freshly squeezed lime juice
• Hot sauce

Directions

• In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.