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.

Stuffed Peppers

8 green peppers
1 pound lean ground beef
1 onion, chopped
4 cups rice, cooked
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 - 1 cup tomato sauce (sodium-free)
1/2 tsp paprika
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp basil
1/2 tsp black pepper, freshly ground

Slice off tops of peppers and reserve. Remove core and seeds then steam peppers for 7-9 minutes. Set aside. In a large bowl, combine rice and herbs. Mix thoroughly. In large, non-stick pan, saute onion, mushroom, garlic and ground beef over medium heat until fully cooked. Stir into rice mixture. Place green peppers in non-stick baking dish. Fill each pepper with meat/rice mixture and cover with pepper tops. Additional meat/rice mixture can be placed around peppers. Cover dish with foil and bake for 1 hour at 350.

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.

Easy Shepherd's Pie

From: Kraft Food & Family Dinner

Prep Time: 10 min.

1 Lb. Ground Beef
2 Cups Hot Mashed Potatoes
4 Oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, Cubed
1 Cup Kraft Shredded Chedder Cheese, Divided
2 Cloves Garlic, Minced
4 Cups Frozen Mixed Vegetables, thawed
1 Cup Beef Gravy

Preheat oven to 375 degrees. Brown meat in large skillet. Drain.
Mix potatoes, cream cheese and the garlic until well blended.
Stir vegetables and gravy into the meat.
Spoon into 9-inch square baking dish.
Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks the better.
Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.

Serves: 6

*Shortcut: Used instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.

Hamburger & Potato Bake

1 Lb Ground Beef

2 Lbs Potatoes Peeled & Chopped

2 Cans Cream of Chicken Soup

1 Onion Chopped

Salt

Pepper

In an skillet, fry potatoes and onions until tender. Salt and pepper to taste. While potatoes and onions are cooking, brown the ground beef in another skillet. Salt to taste. Pour beef into casserole dish or dutch oven and top with the potatoes and onions. Pour cream of chicken soup over the top and bake at 350 for 20 minutes.

Serves 6-8

*More potatoes can be added to stretch servings.

Ground Beef Casserole

1 LB Ground Beef

1 Medium Onion

Salt and Pepper to Taste

½ Tsp. Garlic Powder

1 Tsp. Worcestershire Sauce

½ Tsp. Oregano

1 Can Stewed or Diced Tomatoes

Grated Parmesan Cheese

1 Small Box Macaroni

Sauté beef and onion until beef is done and onions are tender. Add all seasonings and tomatoes. Simmer for about 10 minutes. While simmering, boil the water for the macaroni and cook according to the package directions. Drain macaroni and stir into beef mixture. Pour into a casserole dish and sprinkle with grated cheese. Bake for 10-20 minutes or until cheese melts or browns. This can be served with a side salad and/or garlic bread.