Beef Stew, Shepherd Pie, Cabbage Rolls

Beef Stew

  • 2 lbs. boneless chuck roast beef
  • 4 medium potatoes
  • 1 lb. carrots
  • 1 lb. pearl onions
  • 2 10 oz packages frozen peas
  • ½ cup flour
  • ¼ cup oil
  • 2 10 ½ oz cans beef broth
  • 2 ½ cups water
  • 1 bay leaf
  • 1 teas dried marjoram leaves
  • 1/8 teas garlic powder
  • Salt and pepper to taste.

Peel the potatoes and cut into 1-inch cubes. Peel the carrots and cut into 1-inch cubes. Peel the pearl onions. If necessary, trim the excess fat from the meat. Cut meat into 1-inch cubes. Combine the flour with the salt and pepper and dredge the meat in the flour. Shake off excess flour. Set aside the remaining flour mixture. Heat a 5-quart Dutch oven over high heat. When Dutch oven is hot add the oil and heat for a few seconds.Reduce heat to medium and add the beef cubes. Stir fry the beef until it is brown. Removemeat from the Dutch oven and ser aside.Pour off any excess oil in the pan. Add the beef broth, 2 cups water and the bay leaf, marjoram and garlic powder to the pan. Bring this liquid to a boil, reduce heat and simmer 5 minutes.Stir to loosen any scrapings from the bottom of the pan. Return the beef cubes to the pan, cover and simmer for 1 hour. Add the potatoes, carrots and onions and simmer for 30 minutes. Add the peas and simmer another 5 minutes. Combine the flour mixture that was set aside together with the remaining ½ cup of water and blend until smooth. Slowly add the flour and water mixture to the stew and stir to blend. Bring stew to a boil and boil for 1 minute. Remove bay leaf.

Shepherd Pie

  • 1 lb. lean ground beef
  • 2 cups mashed potatoes
  • 1 cup shredded Cheddar cheese
  • 1 16 oz can mixed vegetables
  • ½ onion, diced
  • ½ cup celery, diced
  • 1 ¼ oz package brown gravy mix
  • 4 Tbsp butter or margarine, melted

Preheat heat to 350 degrees F. Spray a 2-quart casserole dish with cooking spray Sauté the onions and celery in the butter or margarine until onions are translucent. Set aside. In a skillet over medium high heat cook and stir the ground beef until the beef is browned, about 10 minutes. Drain fat. Drain the mixed vegetables and reserve the liquid. Prepare gravy mix according to package directions using the reserved liquid from the vegetables for all or part of the needed liquid. Combine the beef, gravy, mixed vegetables and onion and celery mixture and mix well. Pour mixture into the prepared casserole dish. Top the ground beef mixture with the shredded Cheddar cheese. Spread the mashed potatoes over the top of the shepherd pie. Bake in preheated oven until the mashed potatoes are golden brown and the pie is hot, about 30 minutes.

Cabbage Rolls, Slow Cooker Recipe

  • 12 cabbage leaves
  • 1 lb. lean ground beef
  • 1 cup cooked rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup onion, minced
  • 1 8oz can tomato sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp brown sugar
  • 1 teas Worcestershire sauce
  • Salt & pepper to taste

Bring a large pot of water to a boil and boil the cabbage leaves for 2 minutes. Drain cabbage leaves. In a large bowl combine the cooked rice, beaten egg, milk, onion, ground beef, salt and pepper. In each cabbage leaf place about ¼ cup of the ground beef mixture. Roll up the cabbage leaves tucking in the ends. Spray slow cooker with cooking spray. Place the cabbage rolls in the slow cooker. In a small bowl combine the tomato sauce, brown sugar, Worcestershire sauce and lemon juice and mix well. Pour this liquid over the cabbage rolls. Cover slow cooker and cook on low for 8-9 hours.