Organic Beef Stew

Jamie (my sister's sister-in-law...follow?) made this on Christmas Eve and said it was the best beef stew she's ever had!

INGREDIENTS
3 tablespoons Organic Valley Cultured Butter or Pasture Butter, divided
2 tablespoons all-purpose flour
2 Organic Prairie Boneless New York Strip Steaks (each 8 ounces), cut into 1-inch pieces
1 bottle (12 ounces) stout beer
6 cloves garlic, minced
4 cups beef stock
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon crushed thyme
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon cayenne pepper
3 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
1 large onion, chopped
2 cups finely diced carrots

PREPARATION

1) Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and saute 1 minute.

2) Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.

3) Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes.

4) Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.

5) Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.

Tacos in a Pasta Shell by N. Allen

Ingredients

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Directions

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

Meanwhile, 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. Toss cooked shells in butter.
Preheat oven to 350 degrees F (175 degrees C).

Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells.

Cover with foil and bake in preheated oven for 15 minutes.

Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

Top with sour cream and onions, black olives; serve.


Note: I usually sautee onions and put that with the beef mixture. I've also added green chillies and olives to the mixture as well. YUMMY!!!

Italian Pot Pie by J. Robinson

• 1 – 1 ½ pound hamburger or turkey
• ½ jar spaghetti sauce
• 2 cups mozzarella
• 1 tube crescent rolls
• Italian Seasonings
• Sour cream

1. Brown meat and add seasonings to taste. Drain.
2. Spread into 8x8 casserole dish.
3. Pour sauce over meat and spread evenly.
4. Sprinkle cheese on top.
5. Unroll crescent rolls but do not separate. Spread 1-2 spoonfuls of sour cream evenly. Separate and roll. Place 1” apart over cheese.
6. Bake 375 for 30 minutes covered. Uncover and bake additional 10 minutes or until brown.

Beef & Brown Sugar Enchiladas by B. Walker

• 1 1/2 lb. lean ground beef [you could also sub carnitas - we love the TJ "fully cooked" carnitas; easy b/c you just heat up the meat in 2 min]
• 1 can black refried beans
• 1 can red enchilada sauce, divided1/3 cup brown sugar-- or to taste
• 1/2 tsp. onion powder
• 2 cups grated cheddar cheese, divided
• 10-12 flour tortillas ( or corn for g-free folks)

1. Brown ground beef in a large pan.
2. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.
3. Mix well & bring to a simmer.
4. Remove from heat.
5. Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.
6. Roll up & place in a 9x13 pan.
7. Repeat process until pan is full.
8. Pour remaining enchilada sauce over prepared enchiladas.
9. Sprinkle with remaining cheese.
10. Bake at 350 degrees for 30 minutes.

Serve with sour cream, chopped tomatoes, sliced avocado.



It makes A LOT!! So i saved the left over filling to use for nachos or taco salad later this week!Or you could just make a lot of enchiladas!! I also used corn tortillas and liked it a lot. They are super tasty because they are sweet, spicy and salty!

Bella Burgers

These burgers are SO good! & yes, SO easy. Perfect amount of spice & flavor.

1 packet Hidden Valley Ranch Dressing (dry) mix
1 lb. ground beef (I used 1.5 lbs and it was still great porportions)
1 C (or heaping handful) shredded cheddar (or mex mix) cheese

MIX all together and form hamburger patties.

Swedish Meatballs

Looking for a typical swedish meal. This is a family recipe that has been passed down for generations...enjoy!

1 lb ground beef
.25 cup onion, chopped
.25 tsp poultry seasoning
.25 cup minute rice
.25 cup crushed saltine crackers
.33 cup milk
.25 tsp salt
.25 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup

1Brown (carefully) meatballs in Crisco.
2Add meatballs in w/ soup and bake for an hour.
3Serve as is with mashed potatoes, bake for an hour, but at 325.

Spaghetti Meat Sauce

I'm so bad about this....i usually just do it by looks & what is left in the fridge =) But here's my best "guestimate" and then you guess how much thicker/lighter you want it.

It's a great way to get my children to eat veggies & protein. Be prepared to bathe immediately afterwards.

• 1 small onion, finely chopped (you can reduce if you're not an onion fan)
• 1 zucchini finely chopped or food processed
• 1 carrot or a handful of baby carrots, finely chopped or food processed
• 1T garlic, minced (I just use the jar of Christopher Ranch minced garlic & keep it in the fridge, so much easier than constantly buying it/mincing it - but for parmesan bread or bruschetta, it's always better to use *fresh* garlic - I've found that in sauces & risotto, it doesn't make a difference if it's fresh or refridge jarred.)
• 2 Cans of Chopped Tomatoes (used Organic S&W brand from Costco or any store).
• 1-2 Cans (to your liking; do a "visual" after 1 can) of Tomato Sauce
• 1/3 of Lawry's Spaghetti Seasoning packet (if you don't have this on hand - add a few dashes of basil, oregano & sugar)1-1.5lbs of ground meat (80/20)
• 2 sweet Italian sausage links (if you have them on hand, if not, you can make w/o)
• Pack of mushrooms (Crimini have the most flavor) - optional
• 1T olive oil
• Crushed black pepper & salt to taste.
• Parmesan Cheese, grated (garnish).

1. Cook meat w/ onions & garlic until thoroughly cooked. drain. set aside.

2. Use same pan, on med/high heat - add olive oil and sautee veggies (except tomatoes) & add mushrooms midway through (use judgment, make them soft, slighly transluscent, *not* brown or they'll get bitter)

3. Add meat to veggies, stir for a minute. Add tomatoes, stir for a minute.

4. Add tomatoe sauce to mixture (you can add 1-2 T of red wine @ this point, optional, but remember - if you're not drinking it, don't cook w/ it); STIR; Bring to a *slight boil* (may need to "up" heat) then reduce to low heat and let it simmer - at least 15 minutes but you can simmer longer (45min- keep an eye on it though, you may need to add more sauce if it reduces too much).

5. Boil pasta, according to directions. Traditional spaghetti is best, but you can serve w/ penne or another "thick" pasta. Remember to add salt & olive oil to water. Drain, but Never rinse pasta. Once cooked, add pasta directly to sauce (stir & let it absorb).

[Tip: I usually start water boiling @ the point the meat is cooked..then continue making the sauce. That way it's all timed]

6. Serve. Top w/ Fresh Grated Parmesan. Enjoy!

NOTE: Use your best guestimate to the ratio of sauce vs. pasta - you may want to set aside a jar/container of the sauce and freeze (w/o pasta). It freezes *very* well.

Taco Skillet Pie by R. Herrick

Serve w/ any condiments - sour cream, tortilla chips, avocado...

1lb lean ground beef 1can (19oz) black beans w/ liquid
1 can (14.5oz) petite cut zesty jalapeno tomatoes (I couldn't find these so I added plain organic canned diced tomatoes and added 3/4 of a mini can of green chili peppers - it's *not* too spicy for kids!)
1 pkg. (1.25oz) mild taco seasoning (too salty for me, added 1/8-1/4 of a bag)
1 pouch (6.5 oz) cornbread mix (used the Jiffy box mix, but used *only* the mix, did not follow recipe)
2 large eggs
1/3 cup low fat milk
1T veg oil/olive oil
1/2 C mexican (or blended) shredded cheese

Cook ground up meat, drain & place in bottom of casserole dish.
Spread beans on top
Spread tomatoes on top(Spread green chilis on top - if used)
Sprinkle taco seasoning over it[My mom suggested adding sliced black olives, yum!]
Put cornbread mix in a small bowl, add 2 eggs, milk & oil & mix - your child could do this.
Then pour sticky cornbread mixture over the entire casserole.
Bake @ 375 until bread is golden (about 15-20 min; watch it).
Take out, sprinkle cheese over top.
Place back in oven until cheese is melted.
Let it cool for 5 minutes, Cut & Serve.
Serves 4-6 adults

Just Plain Good Hamburgers by Gma Hilstrom

1 lb ground beef

1 onion, grated

1 tsp salt

1/8 tsp Pepper

Place in a bowl and mix w/ hands. Form into patties. Grill. I’ve also made them by pressing a thumb print into the middle of the pattie (after mixing) and then putting a small dallup of butter in the dent. Then close it back up (re-form) and then grill. The butter does wonders to the juiciness…also does wonders to the abs & thighs J

Veggie Sloppy Joes by E. Seaton

summer squash sloppy joes

1 lb. ground lean beef or turkey
1/2 onion, finely chopped
1 carrot chopped
1 1/2 cups diced zucchini
1 6-oz. can tomoato paste
3 garlic cloves minced
1 TB mild chili powder
1 tsp paprika
1 tsp. dried oregano
kosher salt & black pepper to taste
cheddar cheese, thinly sliced
hamburger buns (whole wheat)

1. in large skillet over medium high heat, saute the ground beef or turkey until browned, about 7 min. add the onion and saute 2 min.
2. add the carrot and satue 2 min.
3. add the squash and saute 1 min. more. stir in the tomato paste and 1.5 cups water, stirring until the paste has dissolved.
4. add the garlic, chili powder, paprika & oregano, and season with the salt & pepper.
5. reduce heat to medium and continue to cook until the mixture has thickened, 8-10 min.
6. turn on broiler.
7. divide the cheese among the bottom halves of the hamburger buns.
8. transfer both halves of the buns to the broiler, open faced & toast until the cheese has melted and the top buns are toasted.
9. remove the buns from oven & fill each sandwich with sloppy joe mixture.

Note: This makes enough for 4-6 adults. I took the "leftovers" added 1-2 cans of tomato sauce and then froze for instant homemade spaghetti sauce.