French Beef Stew

Ingredients

• Servings: 8
• 1 1/2 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5 ounce) cans italian-style diced tomatoes
• 1 (14 ounce) can beef broth
• 4 carrots, chopped
• 2 potatoes, peeled and chopped
• 3/4 teaspoon dried thyme
• 2 tablespoons dijon-style prepared mustard
• salt and pepper to taste

Recipe

• combine meat and flour in a large plastic food storage bag and toss to coat evenly.
• in a 6 quart saucepan brown meat in hot vegetable oil. season with salt and pepper, if desired.
• add diced tomatoes, beef broth, carrots, potatoes and thyme. bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
• blend in mustard and serve.

easy enchiladas

Ingredients

• Servings: 20
• 2 (16 ounce) jars prepared salsa
• 1 pound ground beef
• 1 (15.5 ounce) jar prepared salsa con queso
• 20 (8 inch) flour tortillas
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. set aside.
• cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. sprinkle the shredded cheese on top of the enchiladas.
• bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

italian meatballs

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.

Company Casserole

Ingredients

• Servings: 5
• 1 (8 ounce) package egg noodles
• 1 pound lean ground beef
• 1 onion, chopped
• 2 (7 ounce) cans tomato sauce with mushrooms
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup cottage cheese
• 1/2 cup chopped green onions
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. pour into shallow 3 quart casserole baking dish.
• pour in noodles in an even layer. top with cottage cheese; sprinkle with onions and cheddar cheese. pour on remaining can of tomato sauce.
• bake in a preheated over for 30 minutes.

Chicago-inspired Italian Beef Sandwich

Ingredients

• Servings: 4
• 1 1/2 pounds boneless beef chuck, cut into 2-inch pieces
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 6 cloves garlic, sliced
• 2 tablespoons white vinegar
• 1 tablespoon dried oregano
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon freshly ground black pepper
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, or to taste
• 3 cups chicken broth, or as needed
• 4 ciabatta rolls, sliced in half
• 1 cup chopped giardiniera (pickled italian vegetables)
• 2 teaspoons chopped fresh flat-leaf parsley

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• season beef with a pinch of salt and black pepper. heat vegetable oil in a heavy pot over high heat. cook and stir beef in hot oil until browned, 5 to 8 minutes.
• stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. use a wooden spoon to gently break meat into smaller chunks. cover pot with a lid or aluminum foil and keep warm.
• skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. cover pot with a lid or aluminum foil and keep broth warm.
• lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. place tops on sandwich. repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. serve sandwiches with hot broth for dipping.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

velveeta® salsa mac and cheese

Ingredients

• Servings: 4
• 1 pound ground round
• 1 teaspoon minced garlic
• 1 (16 ounce) jar chunky salsa
• 2 cups water
• 1 (7 ounce) package elbow macaroni
• 12 ounces processed cheese food (such as velveeta®), cut into 1 1/2-inch chunks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat a large skillet over medium-high heat. cook and stir beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add salsa and water; bring to a boil. stir in macaroni; reduce heat and cover skillet. simmer until macaroni is tender, 8 to 10 minutes. stir cheese into mixture until melted.