Ground Beef Vegetable Soup
1 lb. ground beef
1 c. chopped onion
1 c. diced raw potatoes
1 c. sliced carrots
1 c. sliced celery
2 (16 oz.) cans whole tomatoes, cut coarsely
5 c. water
1 tbsp. salt
1/4 tsp. basil, crushed
1 bay leaf
1/4 tsp. pepper
2 tbsp. instant beef bouillon
1 (16 oz.) can whole kernel corn, undrained
1 (16 oz.) can cut green beans, undrained
1 (16 oz.) can green peas, undrained

Brown ground beef and onion until meat is slightly browned; drain off fat. Add remaining ingredients except corn, beans, and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables, continue heating 5 minutes.

Easy Beef Soup
1 lb. ground beef
6 c. water
3 bouillon cubes
1 1/2 - 2 c. stewed tomatoes
1 c. diced celery
3/4 c. rice
1/2 tsp. salt
1/2 tsp. oregano
1 envelope. onion soup mix

Brown ground beef with celery and add the remaining ingredients. Cook for 40-45 minutes

Ground Beef Soup
1 lb. ground beef
1 tbsp. oil
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. sliced celery
2 tbsp. flour
1 (13-3/4 or 14-1/2 oz.) can beef broth
1 (14 oz.) can Italian or Mexican tomatoes
1 can water
1 tsp. Worcestershire sauce
Salt & pepper
1/2 c. frozen peas
2 tbsp. parsley

Brown ground beef in soup pan. Remove beef with slotted spoon. Add oil to pan, add carrots, onion, celery. Cover and cook about 5 minutes. Stir in 2 tablespoons flour, cook 1 minutes more. Add beef broth and tomatoes, chopped with juice and water. Add seasonings, bring to boil, cook gently about 1/2 hour. Stir in peas and parsley, cook few minutes more.
Makes about 6 cups.

Beef-and-Celery Root Stew



Ingredients



2 pounds beef stew meat, cut into 1-inch pieces

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 1/2 pounds celery root, peeled and cut into 1-inch cubes

3 to 4 medium carrots, cut diagonally into 1-inch slices

2 medium onions, cut into 8 wedges

2 (10 1/2-ounce) cans beef consomme

1 cup dry red wine or water

2 bay leaves

1/4 cup chopped fresh Italian parsley

Hot cooked rice

Preparation

Dredge beef in flour.



Brown beef in hot oil in a Dutch oven; add celery root, next 5

ingredients, and 2 tablespoons parsley. Bring to a boil; cover, reduce

heat, and simmer 2 hours. Remove and discard bay leaves. Serve over

hot cooked rice, and sprinkle with remaining 2 tablespoons parsley.

Yield



6 to 8 servings

Southern Living, NOVEMBER 1998

Beef Stew with Almonds and Olives



While living in Denmark, Linda Tebben found exchanging recipes a way

to get acquainted. One of the good cooks she met, Merete Corneliussen,

shared this hearty beef stew - and became a good friend.

Ingredients



2 pounds fat-trimmed boned beef chuck

1 onion (8 oz.), peeled and chopped

2 cloves garlic, pressed or minced

2 fresh or dried bay leaves

2 cups fat-skimmed beef broth

2/3 cup dry sherry

1/3 cup blanched almonds

1/2 cup calamata olives, pitted

1 teaspoon cornstarch

2 tablespoons chopped parsley

Preparation

1. Cut beef into 1-inch cubes. Place meat, onion, garlic, bay leaves,

and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high

heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and

boil over high heat, stirring often, until juices evaporate and a dark

brown film forms in pan, 10 to 15 minutes.



2. Add broth, 1/3 cup sherry, and almonds; stir to release brown film

from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour. Add

olives. Cover and simmer until beef is tender when pierced, 10 to 15

minutes longer.



3. If more than 1 cup liquid is in pan, boil, uncovered, over high

heat until reduced to 1 cup. Mix 1/3 cup sherry with cornstarch. Add

to pan; stir until boiling. Pour into a bowl; sprinkle with parsley.

Yield



Makes about 6 servings

Good Ol' Vegetable Beef Soup



1 lb. lean stew beef

2 TB butter

3 medium peeled potatoes, diced

1 can (28 oz.) tomatoes, undrained

1 can (15 oz.) tomato sauce

1 cup onions, diced

1 cup celery, diced

1/2 tsp. garlic, minced



Brown stew beef in butter, in a heavy cast iron pot. Add tomatoes, tomato

sauce,

onions, celery and garlic.



Cover and bake in 300 degree F., oven for 2 to 3 hours until tender. Remove

to top of stove.



Add:

1 can (15 oz.) carrots, undrained

1 can (15 oz.) green beans, undrained

1 can (15 oz.) corn, undrained

1 can (15 oz.) peas, undrained

Tabasco sauce to taste



Optional ingredients:

Cooked rice or pasta



Add remaining ingredients all at once and simmer until ready to serve.

Baked Beef Stew



2 lb. boneless beef chuck or round steak, cut into 1-inch cubes

1/4 cup all purpose flour

1-1/3 cups carrots, peeled and sliced

1 can (14-1/2 oz.) whole peeled tomatoes, undrained and chopped

1 bay leaf

1 envelope Lipton® Recipe Secrets® Onion Soup Mix

1/2 cup dry red wine or water

1 cup fresh or canned sliced mushrooms, drained

1 package (8 oz.) medium or broad egg noodles, cooked and drained



Preheat oven to 425° F. In 2-1/2 quart shallow casserole, toss beef with

flour, then bake

uncovered 20 minutes, stirring halfway.

Reduce heat to 350°. Add carrots, tomatoes and bay leaf, then Onion Soup Mix

blended

with wine.



Bake covered for 1-1/2 hours or until beef is tender. Stir in mushrooms and

bake covered

an additional 10 minutes. Remove bay leaf. Serve over hot noodles.



~~~Crock Pot Method~~~

In a crock pot, toss beef with flour. Add carrots, tomatoes, Onion Soup Mix

and wine.



Cover and cook on LOW heat setting for 8 to 10 hours or HIGH heat setting for

4 to 6 hours.



Add mushrooms; cover and cook on LOW heat setting for 30 minutes or until

beef is tender.

MY FAVORITE BEEF STEW (From the Kitchen of The Sweet Potato Cafe)
2 lbs. beef stew meat, chopped	1 medium onion, chopped
2 tablespoons vegetable oil	3 cloves garlic
1/2 cup parsley	1 teaspoon beef bouillon granules
2 teaspoons salt	1/8 teaspoon ground cumin
1/8 teaspoon pepper	2 medium zucchini, sliced 1" thick
1 (16 oz.) can whole tomatoes,	3 small sweet potatoes, peeled
with juice (reserve juice)	& cut in 1" chunks
1/2 (4.5 oz.) can green chiles	2 ears corn, cut into 1" pieces
Brown stew meat in stew pot, half at a time in hot oil. Return meat to pot and add 3 cups water, parsley, salt and pepper. Cover and simmer for 1-1/2 hours. Purée tomatoes and juice, chiles, onion, 1/2 cup water, garlic, bouillon granules and cumin in a blender or food processor. Add to beef mixture with remaining ingredients. Cover and simmer for 25 to 30 minutes or until vegetables are done. Season with salt and pepper, if desired. Makes 6 servings. Enjoy

Beef-Wine Stew

Salt and pepper, to taste

2 lb. stew meat or sm. chuck roast, cut up

2 Tbsp. bacon drippings

2 onions, chopped, 1 qt.ered

1 clove garlic, minced

1 (10 1/2 oz.) can beef bouillon

1 1/2 C. red wine or sherry

1 bay leaf

1 lb. carrots, cut into 1-in. slices

4 to 6 potatoes, peeled and cut into 1-in. cubes



Salt and pepper meat; then slowly brown in bacon drippings on top of

stove. Add chopped onions and minced garlic; let brown. Pour bouillon

over meat, scraping sides and bottom to get browned bits. Transfer

meat and gravy to a Dutch oven or casserole. Ad wine, bay leaf and

qt.ered onion. Put in 350°F oven and bake, covered, for 45 min.



Add carrots and potatoes. Sprinkle with salt and pepper and baste

with gravy. Continue to cook for 1 to 1 1/2 hr. or until vegetables

and meat are tender. If gravy is too thin, thicken with flour and

water paste. Remove bay leaf.



Makes approximately 4 to 6 servings.

Harvest Beef Stew



This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.



Prep Time: 35 min

Start to Finish: 4 hr 45 min

Makes: 8 servings



2 pounds beef stew meat, cut into 1-inch cubes

4 medium carrots, cut into 1-inch pieces

2 medium onions, cut into eighths

4 garlic cloves, finely chopped

1 can (28 oz) Progresso diced tomatoes, undrained

1/3 cup uncooked quick-cooking tapioca

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 tablespoon cumin seed

1 teaspoon salt

8 ears Green Giant Nibblers frozen corn-on-the-<WBR>cob or 1 box (9 oz) Green Giant Niblets frozen whole kernel corn

8 small new potatoes, cut in half (1 pound)

2 small zucchini, thinly sliced



Heat oven to 325F.



Mix all ingredients except corn, potatoes and zucchini in Dutch oven. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours.



Stir in corn and potatoes. Cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.



Stir in zucchini. Cover and let stand 10 minutes.



Source: Betty Crocker