Hearty Beef N Vegetables Recipes

VEGETABLE BEEF STEW

Steps:

• Gather the ingredients.
• Cut the beef into small, bite-sized cubes.
• Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
• Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
• Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
• Cover, reduce the heat to low, and ​simmer for 1 1/2 to 2 hours, or until the meat is tender.
• Add the potatoes, carrots, and celery.
• Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
• To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
• Add pepper and taste for seasonings, adding salt if necessary.
• Serve and enjoy.

HEARTY BEEF VEGETABLE STEW

Steps:

• In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

HEARTY VEGETABLE BEEF RAGU

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

HEARTY BEEF & VEGETABLES

Steps:

• HEAT oven to 400°F. Arrange potatoes in bottom and up sides of 2-quart baking dish to form a shell. Bake, uncovered, 10 minutes.
• COOK beef in large skillet over high heat until well-browned, stirring to separate meat. Drain well. Add broccoli, 2/3 cup Crispy Fried Onions and tomato. Stir in soup, milk, 1/2 cup cheese and seasoning.
• POUR into potato shell. Bake, covered, 20 minutes until heated through. Top with remaining cheese and onions. Bake 1 minute until onions are golden.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
• Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
• Heat on high covered until boiling, remove cover and reduce heat to 250°.
• Simmer for 2 hours or until beef is tender.
• Add frozen vegetables and remainder of barley and simmer for another hour.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

HEARTY BEEF & VEGETABLES

Steps:

• 1. Remove fat from beef. Cut beef into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray heat over medium-high heat. Cook beef in Dutch oven 2 minutes, stirring constantly. 2. Stir in stew vegetables, green beans, water, Worcestershire sauce and soup mix (dry). Heat to boiling reduce heat to low. Cover and simmer 12 to 14 minutes, stirring occasionally, until potatoes are just tender remove from heat. Stir in parsley. NUTRITION INFORMATION 1 Serving Calories 95 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 35mg Sodium 460mg Carbohydrate 6g (Dietary Fiber 3g) Protein 16g % DAILY VALUE: Vitamin A 26% Vitamin C 22% Calcium 4% Iron 10% DIET EXCHANGES: 2 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

K-JON'S HEARTY BEEF VEGETABLE SOUP

Steps:

• -Add all liquid ingerdients and beef boullion and
• bring to boil (I use microwave).
• - combine all dry ingredients in small bowl mix well.
• -Brown meat in oil.
• -sautee onion and garlic till soft.
• - add dry ingredients sautee 1 minute more.
• -add the rest of ingredients and simmer 1 1/2 hours or till vegetables are cooked.

HEARTY BEEF STEW WITH ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Toss chopped vegetables and onion with 1 tablespoon olive oil. Place on a large baking sheet; roast 20 minutes or until vegetables are golden in color.
• Meanwhile, saute beef in 1 tablespoon olive oil in a large skillet over medium-high heat, 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-10 minutes, or until sauce is slightly thickened.
• Prepare either fresh or instant mashed potatoes as usual, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes.

HEARTY BEEF 'N VEGETABLES

Steps:

• Preheat oven to 400.
• Arrange frozen potatoes in bottom and up sides of 8 x 12 inch baking dish to form a shell. Bake, uncovered, at 400 for 10 minutes.
• In medium skillet, brown ground beef, leaving in large chunks, drain well.
• Layer beef, broccoli, 1/2 can French Fried Onions in potato shell.
• In small bowl, combine soup, milk, 1/2 cup cheese and the seasonings; pour evenly over beef mixture.
• Bake, covered, at 400 for 20-30 minutes or until heated through.
• Top with remaining cheese and onions; bake, uncovered, 1-3 minutes or until onions are golden brown.