Garlic Shepherd's Pie

Makes 6 servings
Prep Time: 20 min.
Baking Time:25 to 30 min.

Ingredients:
1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 Tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch roasted garlic mashed potato mix (from 7.2-oz box)
Water, milk and margarine or butter called for on potato mix box
2 teaspoons shredded Parmesan cheese

Directions;
Preheat oven to 350ºF.
1) In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well.
2) Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
3) While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes.
4) Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
5) Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
6) Place in oven and bake uncovered for 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Slow Baked Beef Brisket

Makes 8 to 10 servings
Prep Time: 15 min.
Marinate Time: 8 hrs. or overnight
Baking Time: 6 hrs.

Ingredients:
1 beef brisket
Marinate:
1/2 cup sugar
1/4 cup salt
Pepper to taste
Barbecue Sauce
2 cups barbecue sauce
1/2 cup vinegar
1 cup ketchup
3/4 cup water
1 jar (any size, any kind) jam

Directions:
1) In a large bowl, coat brisket with sugar, salt and pepper. Let meat marinate in this combination in the refrigerator overnight.
Preheat oven to 300° F.
2) Place brisket in baking bag and add barbecue sauce, vinegar, ketchup, water, and jam.
3) Slow cook in oven at 300° F. for 2 hours.
4) Reduce heat to 250° F. and finish cooking for about 4 hours, or until done.

Beef Fondue with Cabernet Sauvignon

Makes 4 servings
Prep Time: 15 min.
Cooking Time: 5 to 10 min.

Ingredients:
2 cups Cabernet Sauvignon
1 can (10-3/4 ounces) beef consomme
1 small onion, chopped
Pinch thyme
Pinch marjoram
Pinch garlic powder
1 pound beef tenderloin, cubed

Beef Recipe Directions:
1) In an electric fondue pot, combine Cabernet, beef consomme, onion, thyme, marjoram, and garlic powder.
2) Bring to a boiling point and reduce heat to simmering.
3) Using fondue forks, place cubes of meat in pot.
4) Cook each piece the way you like it.
5) Serve with a variety of dipping sauces.

Beef Burgundy

Makes 6 servings

Prep Time: 20 min.
Baking Time: 2 to 3 hrs.

Ingredients:
1-1/2 pounds beef top round
1/3 cup flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil, divided
2 cups chopped onions
1/4pound fresh mushrooms, sliced
1-1/2 cups peeled and chopped carrots
15 ounces low-fat beef broth
1/2 teaspoon thyme
8 ounces tomato sauce
1 cup Burgundy
2 Tablespoon flour (optional)
1 cup cherry tomatoes (optional)

Beef Main Dish Directions:
Preheat oven to 300-degrees F. Trim any visible fat from met and cut into 1-inch cubes.
1) In a plastic bag, mix flour, salt, and pepper.
2) add meat and toss until meat is well coated.
3) Heat 1 Tablespoon oil in a large nonstick skillet or Dutch oven and add meat.
4) Cook over medium heat until brown on all sides.
5) In a separate medium skillet, heat 1-Tablesppon oil. Add onions can cook over medium heat until clear.
6) Add mushrooms and carrots and cook until mushrooms are soft. Remove from heat and set aside.
7) When meat is brown in the Dutch oven, add beef broth. Stir to deglaze (loosen the brown flour in the bottom of the pan).
8) Add thyme, tomato sauce, and Burgundy. Add vegetables to the pan.
9) Cover tightly and bake for 2 to 3 hours or until meat is tender. (Check occasionally and add extra broth or water if it gets too dry.)
10) Remove from oven. If juice is too thin, combine 2-Tablespoons of flour with 1/2 cup water in a shaker.
11) Add to pan and cook on top of the stove, stirring constantly, until mixture boils and thickens to the desired constancy.
12) Add tomatoes 2 minutes before serving.
13) A great ideas is too serve with cooked noodles.

Beef Brisket in Beer

Makes 8 servings

Prep Time: 15 min.
Baking Time: 5 hrs.

Ingredients:
2 1/2  pounds lean beef brisket
12  ounces light beer
1/2  cup ketchup
1 medium onion, chopped
1/2  teaspoon garlic powder
1/2  teaspoon salt
1/4  teaspoon pepper
1/4  teaspoon thyme
1/4  teaspoon tarragon
1/4  teaspoon marjoram
1  bay leaf

Cooking Directions:
Preheat oven to 300-degrees F.
1) Trim any visible fat form brisket and place in a heavy Dutch oven.
2) In a small bowl, combine beer, ketchup, onion, garlic, salt, pepper, thyme, tarragon, and marjoram.
3) Mix and pour over meat. Add bay leaf to Dutch oven and cover.
4) Bake for 3 to 5 hours or until meat is very tender.
5) Turn meat occasionally and add water if it gets too dry.
6) Remove bay leaf before serving.

Beef and Broccoli Stir-Fry

Makes 4 servings

Prep Time: 10 min.
Chilling Time: 2 to 3 hours
Cooking Time: 20 min.

Ingredients:
1 pound lean beef
1 1/2 cups low-fat chicken broth
3 Tablespoons soy sauce
2 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper, optional
1/2 teaspoon ginger
1 Tablespoon vegetable oil
1/2 pound fresh mushrooms
4 cups broccoli florets
1/2 medium red bell pepper, thinly sliced
2 Tablespoons cornstarch
2 Tablespoons dry sherry wine

Cooking Directions:
1) Slice beef into 1/4-inch slices. Place meat in a large resealable plastic bag.
2) Add chicken broth, soy sauce, garlic, Worcestershire sauce, ground pepper, red pepper, and ginger.
3) Mix well and refrigerate for 2 to 3 hours.
4) When ready to serve, remove meat from marinate and reserve marinade.
5) Dry off meat with a paper towel.
6) In a large, nonstick skillet, heat oil. Add meat and fry until brown.
7) Push meat to the side and add mushrooms, broccoli, and red pepper.
8) Stir until mushrooms and tender.
9) In a small bowl, combine reserve marinade, cornstarch, and sherry.
10) Stir into skillet and cook until mixture thickens.
11) Add extra broth if it gets too thick.
12) Cover pan and cook just until broccoli is tender-crisp.

Kitchen Tip:
Serve over rice.

Always Good Meat Loaf

Makes 8 servings

Prep Time: 15 min.
Baking Time: 1 hr. 30 min.

Ingredients:

1-1/2 pounds extra-lean ground beef
1 cup fat-free milk
2/3 cup cracker crumbs
2 eggs, lightly beaten
1/2 cup onion, finely chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 teaspoon poultry seasoning or sage

Cooking Directions:

Preheat oven to 350-degrees F. and grease a 5x9-inch loaf pan.
1) In a large bowl, combine ground beef and milk.
2) Add, cracker crumbs, eggs, onion, salt, pepper, and seasoning.
3) Mix well with a wooden spoon. Spoon mixture into loaf pan.
4) Bake for 1 to 1-½ hours or until brown on top and completely done in the middle (165-degrees F.).
5) Let stand for 10 to 15 minutes before serving.