Hearty Beef Stew

2 pounds lean beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 bay leaf
1 tsp black pepper, freshly ground
4 cups water
1 cup red wine
1 cup celery, chopped
4 cups potato, chopped
2 cups carrots, chopped
8 oz. mushrooms, chopped

In non-stick dutch oven or large pot, sear beef over medium high heat, stirring to brown on all sides. Add onion and garlic plus 1 tsp water and continue cooking until onion is translucent and softened. Add spices, stirring quickly to coat for 1 minute. Add water, wine and 2 cups potatoes. Bring to boil. Reduce heat to low. Simmer uncovered 3-4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth. Add remaining potatoes and additional vegetables, as well as additional 1-2 cups water if necessary. Return to boil and cook over low heat for another hour, or until vegetables are tender.

Prairie Land Pot Roast

From: Kraft Food & Family
Prep Time: 20 min

1 Boneless Beef Shoulder Pot Roast (2 lb.)
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Bottle (8 oz.) Kraft Catalina Dressing, divided
2 Large Onions, sliced
2 Lb. Yukon Gold or All-Purpose Potatoes, peeled, cut into 2 in. pieces
1 Lb. Carrots, peeled, cut into 1 in. pieces
Water
2 Tbsp. Fresh Parsley, chopped

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come 3/4 of the way up the meat (about 1 1/3 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Serves: 8

*This pot roast can cook into a slow cooker for 5 to 6 hours.

**Cal. 400, Fat 13g (sat. 3.5g.), Chol. 95mg., Sodium 600 mg., Carb. 37g., Fiber 4g., Sugars 15g., Protein 33g., Vit. A 120% dv., Vit. C 30% dv., Calcium 4% dv., Iron 25% dv.

Beef Noodle Bowl

From: Kraft Food & Family
Prep Time: 10 min.

8 Oz. Linguine, uncooked
2 Cups Broccoli florets
3 Carrots, peeled, sliced, (2 cups)
2 Tsp. Oil
1 Lb. Beef Sirloin Steak, cut into strips
1/4 Cup Kraft Asian Tossed Sesame Dressing
1 Tbsp. Teriyaki Sauce

Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 min. of the pasta cooking time.
Meanwhile, heat oil in large nonstick skillet. Add meat, cook 4 min. or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
Drain pasta mixture; place in large serving bowl. Add meat mixture: toss to coat.

Serves: 4

*Cal. 440, Fat 11g. (sat. 3g.), Chol. 60mg., Sodium 440mg., Carb. 53g., Fiber 5g., Sugars 9g., Protein 30g., Vit. A 170% dv, Vit. C 45% dv., Calcium 6% dv., Iron 30% dv.

**It's easy to swap in strips of boneless, skinless chicken breast or pork tenderloin for the beef.

Velvety Vegetable Cheese Soup

From: Kraft Food & Family

1 Package (16 oz.) frozen broccoli, cauliflower & carrot mix
2 Cans (14 oz. ea.) fat-free, reduced sodium chicken broth
3/4 LB. (12 oz.) Velveeta pasteurized cheese product, cut up

Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min or until vegetables are tender. -- Mash vegetables with potato masher to desired consistency. -- Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently.

Serves 6

Ham Cold-Plate Special

Kraft Food & Family

1 8 Sugar Snap Peas
8 Baby Carrots
1/2 Cup Grapes
6 Sclices Ham
2 TBSP. Ranch Dressing
16 Wheat Thin Crackers

Build a meal from snacks and food in the fridge. Arrange ingredients in a plate with a small serving dish of the ranch dressing.