Bev's Recipe Collection

• 3 lbs. beef stew meat (if not prepared kosher, increase salt below)
• 2 large sweet onions, diced
• 3 lbs. potatoes, cut into sixths
• 4 medium parsnips, cut into 3/4 inch chunks
• 4 medium carrots, cut into 3/4 inch chunks
• 2 tomatoes, chopped
• 6 cloves garlic
• 1/4 C sweet paprika
• 4 t caraway seeds
• 2 t sage
• 2 t thyme
• 2 t salt
• 1/2 t pepper
• 8 C water

Place meat in the bottom of a large roasting pan coated with olive oil. Place veggies over the meat. Sprinkle garlic over the veggies. Mix the dry spices and sprinkle them over the veggies. Pour water over the top. Cover and bake at 375 degrees for 2 hours and 15 minutes (1 hour and 45 minutes in a convection oven). Serve in bowls.

adapted from getpocket.com

• 4 lb round roast, cut 1/4″ thick
• olive oil
• 1 medium onion, chopped
• 1/2 C chopped green pepper
• 1/2 C chopped red pepper
• 2 T fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 T lime (or lemon) juice
• 1 t salt
• 1 can Rotel

Place meat in slow cooker. Pour a generous amount of olive oil over meat; stir. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with a side dish of zucchini and yellow squash.

adapted from Rival’s Owner’s Guide

• 1/4 C olive oil
• 1 large sweet onion, chopped
• 1 1/2 T minced garlic
• 1 green bell pepper, chopped
• 1 1/2 pounds ground beef
• 1 t cumin
• 1 t pepper
• 2 t salt
• 4 t chili powder
• 2 C long-grain rice
• 3 C water
• 1 (15 oz.) can tomato sauce
• 2 (15 oz.) cans diced tomatoes

In a large pot, heat the oil over medium heat. Add the onion and saute 3 minutes. Add the garlic and saute 1 minute. Add the peppers and saute until soft. Add the meat and cook until no longer pink. Drain grease; return to pot. Stir spices in with the meat and then add the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer 45 minutes or until rice is tender. Do not stir.

Adapted from “The Mr. Food Cookbook”

• coconut oil
• 1 large onion
• 1 1/2 t minced garlic
• 3 pounds ground chuck
• 1 T chili powder
• 1 1/2 t cumin
• 1 1/2 t salt
• 1 t paprika
• 1/4 t pepper
• 2 (15 oz.) cans tomato sauce
• 3 (15 oz.) cans red beans, drained and rinsed
• 1 1/2 cans water or chicken broth
• 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat and reduce heat to medium. Cook meat; drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

13 oz. ziti pasta (or pasta of choice)
1 onion, chopped
3 cloves garlic, minced

1 lb. ground beef

1 cup ricotta cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan, divided
1 egg
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/3 cup (packed) fresh basil leaves, finely chopped (plus more for garnish, if desired)
2 cups (packed) fresh spinach
Salt and pepper to taste

Instructions:

1. Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
2. Saute onion in 2 T coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add ground beef. Cook, drain, and rinse the meat.
3. Return the meat to the skillet and add tomatoes and sauce, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat.
4. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
5. In a large bowl, mix together ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, and an egg. Season with salt and pepper. Stir in about 1½ cups of the cooked tomato sauce mixture. Pour the pasta into the bowl with the cheese mixture and toss to coat.
6. To assemble the casserole, place half the coated pasta into the greased baking dish. Layer with spinach. Add the rest of the coated pasta. Pour remaining sauce over top. Sprinkle with remaining cheddar cheese and Parmesan cheese.
7. Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.

Adapted from Yummy Addiction

• 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 C ketchup
• 6 oz. tomato paste
• 2 T brown sugar
• 1/4 C cider vinegar
• 2 T chili powder
• 2 T lemon juice
• 2 T molasses
• 2 t soy sauce
• 1 1/2 t salt
• 1 t ground mustard
• sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

• 3 cans (15 oz.) diced tomatoes
• 2 1/4 C water
• 1/2 C flour
• 2 t salt
• 1 1/2 t pepper
• 3 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
• 9 medium carrots, cut into 1-inch chunks
• 7 or 8 medium potatoes, cut into sixths
• 5 or 6 celery ribs, cut into 3/4-inch chunks
• 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls.

from Taste of Home Most Requested Recipes

• 1 spaghetti squash (up to 6 packed cups)
• 10 lasagna noodles
• 3/4 pounds ground beef
• 48 oz. spaghetti sauce
• 1 C water
• 1 t. Italian seasoning
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley flakes
• 8 ounces shredded mozzarella or cheddar cheese, shredded

1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
3. Cook the noodles according to package instructions.
4. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
5. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
6. Stir the white sauce into the cooked squash mixture.
7. Lightly oil two 13×9″ pans and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat.
8. Sprinkle with dried basil or oregano flakes for garnish if desired.
9. Bake at 350 degrees for 40 minutes.

Adapted from: tammysrecipes.com

I like to do Steps 1, 5, & 6 the day before.

• 1 C flour
• 2 t salt (omit if kosher salt has already been applied)
• 1 t pepper
• 3 pounds stew meat
• 2 (14.5 oz) cans tomato sauce
• 8 carrots, chopped
• 1/2 sweet onion, chopped
• 4 t Italian seasoning
• 2 t soy sauce
• 4 bay leaves
• 1 large broccoli floret, separated
• hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 cloves garlic, minced
• 3 pounds ground beef (or small pieces of stew meat)
• 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
• 1 1/2 T chili powder
• 1 1/2 T ground cumin
• 1 T salt
• 1/2 t pepper
• dash of cayenne
• 9 C water
• 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

• shredded cheese
• sour cream
• chopped fresh cilantro
• hot sauce
• tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com