Bev's Recipe Collection

• 1 lb. beef stew meat
• large sweet onion, chopped
• green pepper, diced
• 2 T ground cumin
• 1/3 C flour
• 6 cans pinto beans, drained and rinsed
• 16 oz. salsa
• 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

• 2 T coconut oil
• 1 sweet onion, chopped
• 3 pounds beef stew meat or ground beef

Saute onion in oil over medium-high heat in large pot. Add stew meat and cook till brown.  Add the following:

• 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
• 3 (15 oz) cans diced tomatoes
• 2 (15 oz) cans pinto beans, drained and rinsed
• 4 medium carrots, cut into 1/4 inch slices
• 1/4 C flour
• 1/4 C ketchup
• 2 cloves garlic, crushed
• 2 t chili powder
• 1 t ground cumin
• 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 30-40 minutes.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

• 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
• 3 qts. water
• 1 large onion, peeled and quartered
• 2 small bay leaves
• 4 1/2 C diced potatoes
• 1 1/2 C sliced celery
• 3 C thickly sliced carrots
• 1/2 C uncooked pearled barley
• 3 T dried thyme leaves
• 1 1/2 t salt
• 1/2 t pepper

In a ceramic pot or dutch oven, combine roast, water, onion, and bay leaves.  Bring to a boil.  Reduce heat to simmer and cook until meat is tender, about 3 hours. Remove meat from pot and set aside.  Strain broth. Allow broth and meat to cool. Cut meat into pieces, place it in the broth and refrigerate in the pot overnight.

Next day: Remove the layer of fat. Add the remaining ingredients to the pot and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 20-25 minutes.  Serve hot.

(adapted from www.torahbytes.org)