Ingredients
- Servings: 8
- 1 pound sweet italian sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red
- 4 large tomatoes - peeled, seeded and chopped
- 1 cup thinly sliced carrots
- 1/2 tablespoon packed fresh basil leaves
- 1/2 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups sliced zucchini
- 8 ounces fresh tortellini pasta
- 3 tablespoons chopped fresh parsley
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 35 mins
- in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
- saute onions and garlic in drippings. stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
- skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.
Ingredients
- Servings: 10
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 1/2 cups chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 45 mins
Ready Time: 1 hr 55 mins
- place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
- in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Ingredients
- Servings: 6
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
Recipe
Preparation Time: 20 mins
Cook Time: 12 hrs
Ready Time: 12 hrs 20 mins
- place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.
Ingredients
- Servings: 12
- 1 (4 pound) chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 1/4 cups diced green chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1 (5 ounce) bottle hot pepper sauce
- 1 teaspoon garlic powder
Recipe
Preparation Time: 30 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 50 mins
- trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
- transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
- cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
- transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).
Ingredients
- Servings: 8
- 3 pounds lean ground beef
- 5 tablespoons ground oregano
- 5 tablespoons dried parsley, crushed
- 1 clove garlic, chopped
- 1 (1 ounce) package dry onion soup mix
- 2 cups italian-style dry bread crumbs
- 3 (28 ounce) jars spaghetti sauce
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 5 hrs 15 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
- in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
- using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
- in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.
Ingredients
- Servings: 9
- 4 pounds rump roast
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed french onion soup
- 1 (12 fluid ounce) can or bottle
- 6 french rolls
- 2 tablespoons butter
Recipe
Preparation Time: 10 mins
Cook Time: 7 hrs
Ready Time: 7 hrs 10 mins
- trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and beer. cook on low setting for 7 hours.
- preheat oven to 350 degrees f (175 degrees c).
- split french rolls, and spread with butter. bake 10 minutes, or until heated through.
- slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.
Ingredients
- Servings: 4
- 1 pound cubed beef stew meat
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1/2 cup chopped onion
- 1 tablespoon worcestershire sauce
- 1/4 cup water
- 4 ounces cream cheese
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
- cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.
