There are some recipes that I just have to make GaGa's way, and stew is one of them. Time consuming but sooo worth it! I have typed it up just like she gave it to me.
48 oz V-8 juice
Stew meat
Carrots - about 1 per person - cut in chunks
Celery - 1/2 piece per person - cut in chunks
10 pearl onions - halved
Potatoes - 1/2 per person - cut in chunks
Flour, salt, and pepper in a brown paper sack
Shake the meat in the sack to coat it
Brown in the oil
Add 1/2 of the V-8, cover and simmer while you prep the veggies.
Add the veggies and the last of the V-8 to the meat.
*Cover and simmer 2 hours on low heat so meat is melt in your mouth tender. Check and stir frequently.
*I am sure you can do this in the crock pot, I just never have because I love smelling it as it simmers, but give it a try!
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, May 22, 2011
Sloppy Joes and Corn
1 tsp oil
1 cup fine chopped onion
1 cup fine chopped green pepper
2 cloves minced garlic
1 lb ground beef
1 (6 oz) can tomato paste
2 tsp chili powder
1 tsp curry
1/2 tsp salt
14 oz can beef broth or 2 cups prepared broth
14 oz can corn drained
Hamburger buns
Sautee onion and pepper
Add garlic and beef, brown
Add paste, chili powder, curry, salt and broth
Simmer until thick, then add corn and heat through
We eat our sloppy joes open face because they are less messy, but if you like the mess, have at it!
1 cup fine chopped onion
1 cup fine chopped green pepper
2 cloves minced garlic
1 lb ground beef
1 (6 oz) can tomato paste
2 tsp chili powder
1 tsp curry
1/2 tsp salt
14 oz can beef broth or 2 cups prepared broth
14 oz can corn drained
Hamburger buns
Sautee onion and pepper
Add garlic and beef, brown
Add paste, chili powder, curry, salt and broth
Simmer until thick, then add corn and heat through
We eat our sloppy joes open face because they are less messy, but if you like the mess, have at it!
Halloween Chili
This recipe is another one from my youth. My mom got it from her good friend, Renee Topper in West Des Moines, Iowa, when I was in middle school. Ever since then we have had this chili on Halloween night every year. It makes a HUGE stock pot of chili but it freezes well and it easy to half.
5 (28 oz) cans diced tomatoes
4 (8 oz) cans tomato sauce
2 (15 oz) can chili beans w/ sauce
4 lbs. ground beef - browned
4 Tbls. chili powder
3 tsp cumin
1/4 cup sugar
Mix everything together in a LARGE (stock) pot and heat thoroughly
Serve with chopped onion, grated chedder cheese and mustard (if desired).
5 (28 oz) cans diced tomatoes
4 (8 oz) cans tomato sauce
2 (15 oz) can chili beans w/ sauce
4 lbs. ground beef - browned
4 Tbls. chili powder
3 tsp cumin
1/4 cup sugar
Mix everything together in a LARGE (stock) pot and heat thoroughly
Serve with chopped onion, grated chedder cheese and mustard (if desired).
Tuesday, May 10, 2011
Slow Cooker Beef Stew
1 lb. Beef, cut in 1 inch cubes
1 small onion, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
2 carrots, sliced
15oz can pinto beans
1 1/2 cup beef broth
14 1/2oz can crushed tomato
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 tsp. Thyme
Saute onion, garlic and mushrooms.
Place beef adn veggies into slow cooker and add 1/2 the beans.
Put the remaining beans, with 1/2 the broth in the blender and puree.
Pour in slow cooker and add remaining broth, tomatoes and seasonings.
Cook on high 7 hours.
1 small onion, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
2 carrots, sliced
15oz can pinto beans
1 1/2 cup beef broth
14 1/2oz can crushed tomato
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1/4 tsp. Thyme
Saute onion, garlic and mushrooms.
Place beef adn veggies into slow cooker and add 1/2 the beans.
Put the remaining beans, with 1/2 the broth in the blender and puree.
Pour in slow cooker and add remaining broth, tomatoes and seasonings.
Cook on high 7 hours.
Crock Pot Taco Soup
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
28oz. can diced tomato
16oz frozen corn
1 package taco seasoning
4 chicken breasts - frozen OR 1 lb. browned ground beef
1 can water
Add everything but the corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, then add it back with the corn.
Cook for 15 more minutes to heat through.
Serve with tortilla chips, cheese and sour cream.
*Can also use ground beef instead. Brown the beef and make taco meat. Add to crock pot instead of chicken and taco seasoning.
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
28oz. can diced tomato
16oz frozen corn
1 package taco seasoning
4 chicken breasts - frozen OR 1 lb. browned ground beef
1 can water
Add everything but the corn to crock pot.
Cook on high 3-4 hours.
Remove chicken and shred, then add it back with the corn.
Cook for 15 more minutes to heat through.
Serve with tortilla chips, cheese and sour cream.
*Can also use ground beef instead. Brown the beef and make taco meat. Add to crock pot instead of chicken and taco seasoning.
Saturday, March 12, 2011
Shepherd's Pie
1 pound ground beaf
1/2 cup copped onion
1 can cut green beans, drained
1 can condensed cream tomato soup
4 servings instant mashed potatoes (prepaired)
1/2 cup grated cheese
Brown the meat with the onion until tender, drain.
Stir in the green beans and soup, heat through.
Pour into lightly greased 8x8 dish.
Top with potatoes.
Bake at 350 for 25 minutes.
Top with cheese and bake 10 more minutes or until cheese is bubbly.
1/2 cup copped onion
1 can cut green beans, drained
1 can condensed cream tomato soup
4 servings instant mashed potatoes (prepaired)
1/2 cup grated cheese
Brown the meat with the onion until tender, drain.
Stir in the green beans and soup, heat through.
Pour into lightly greased 8x8 dish.
Top with potatoes.
Bake at 350 for 25 minutes.
Top with cheese and bake 10 more minutes or until cheese is bubbly.
Monday, January 17, 2011
Ground Beef Grand Style
I don't have nutrient info on this one, sorry. I got it from my mom and it is HEAVENLY!
1 can oven ready biscuits
2 pounds browned ground beef
1 cup chopped onion
8oz. cream cheese - softened
1 can cream of mushroom soup
1/4 cup milk
1 tsp. salt
1/4 cup ketchup
Mix everything together except biscuits.
Put in a sprayed 2 qt. or 9x13 dish
Bake at 375 degrees for 10 min.
Place biscuits on top and back 15-20 min. longer
Great on egg noodles and served with green beans!
1 can oven ready biscuits
2 pounds browned ground beef
1 cup chopped onion
8oz. cream cheese - softened
1 can cream of mushroom soup
1/4 cup milk
1 tsp. salt
1/4 cup ketchup
Mix everything together except biscuits.
Put in a sprayed 2 qt. or 9x13 dish
Bake at 375 degrees for 10 min.
Place biscuits on top and back 15-20 min. longer
Great on egg noodles and served with green beans!
Beef Stroganoff
This is a fast, easy, lowfat meal with only 7 ingredients. Love it already? Just wait till you try it!
1 pound beef cut into 1/2 inch cubes
2 medium onions chopped
1 4oz. can sliced mushrooms, not drained
2 teaspoons minced garlic
3 cups beef broth or 3 boullion cubes dissolved with 3 cups hot water
4 cups medium size egg noodles
1 cup fat-free or light sour cream
salt and pepper to taste
- spray large soup pot with cooking spray
- Over medium heat cook the meat, onions, mushrooms, and garlic together. Stir Occasionally.
- Once the meat is fully cooked, add the beef broth, egg noodles, and sour cream. turn the heat to high.
- Once boiling, turn the heat down to low. Do not cover. Cook on low for 5-7 minutes until pasta is done. Stir occasionally.
- Remove from the heat. Let it sit for 4-5 minutes before serving. The broth will thicken as it sits. If desired sprinkle with salt and pepper.
**Note: For chicken stroganoff substitute 1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes and use chicken broth instead of beef broth.
Yields 7 1-cup servings
with chicken or beef:
223 calories, 3g. fat, 26g Carbohydrates, 1 g Fiber, 20g Protein
Prep time: 5 minutes
Cook time: 15 ninutes or less
Total time: 20 minutes or less
Menue idea: serve with steamed broccoli and sourdough bread or rolls.
1 pound beef cut into 1/2 inch cubes
2 medium onions chopped
1 4oz. can sliced mushrooms, not drained
2 teaspoons minced garlic
3 cups beef broth or 3 boullion cubes dissolved with 3 cups hot water
4 cups medium size egg noodles
1 cup fat-free or light sour cream
salt and pepper to taste
- spray large soup pot with cooking spray
- Over medium heat cook the meat, onions, mushrooms, and garlic together. Stir Occasionally.
- Once the meat is fully cooked, add the beef broth, egg noodles, and sour cream. turn the heat to high.
- Once boiling, turn the heat down to low. Do not cover. Cook on low for 5-7 minutes until pasta is done. Stir occasionally.
- Remove from the heat. Let it sit for 4-5 minutes before serving. The broth will thicken as it sits. If desired sprinkle with salt and pepper.
**Note: For chicken stroganoff substitute 1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes and use chicken broth instead of beef broth.
Yields 7 1-cup servings
with chicken or beef:
223 calories, 3g. fat, 26g Carbohydrates, 1 g Fiber, 20g Protein
Prep time: 5 minutes
Cook time: 15 ninutes or less
Total time: 20 minutes or less
Menue idea: serve with steamed broccoli and sourdough bread or rolls.
Thursday, January 28, 2010
Pot Roast
By Phyllis Farrell
Rub flour into roast. (about ¼ - 1/3 cup)
Brush with 2 Tbs. A-1 sauce
Brown slowly in a little fat
Pour 1 pkg. onion soup mix.
Pour 1 can mushroom soup
Salt & pepper
Cook 2 ½ hours or longer in a tightly covered roaster pan at 325 degrees.
Hint 1 - For larger roasts I use two cans of mushroom soup, because we like more gravy.
Hint 2 – I don’t usually buy the Lipton onion soup mix..you can substitute a good beef broth paste (not the dried stuff…it’s too salty)about 1 ½ Tbs. (you know a good spoonful), ¼ cup dehydrated chopped onions, and a little garlic powder. I don’t think that you can tell the difference.
Diane
Rub flour into roast. (about ¼ - 1/3 cup)
Brush with 2 Tbs. A-1 sauce
Brown slowly in a little fat
Pour 1 pkg. onion soup mix.
Pour 1 can mushroom soup
Salt & pepper
Cook 2 ½ hours or longer in a tightly covered roaster pan at 325 degrees.
Hint 1 - For larger roasts I use two cans of mushroom soup, because we like more gravy.
Hint 2 – I don’t usually buy the Lipton onion soup mix..you can substitute a good beef broth paste (not the dried stuff…it’s too salty)about 1 ½ Tbs. (you know a good spoonful), ¼ cup dehydrated chopped onions, and a little garlic powder. I don’t think that you can tell the difference.
Diane
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