4 teaspoons olive oil
¾ pound beef stew meat cut into ½ inch pieces
¼ teaspoon salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 medium yellow onion, diced (about 1½ cups)
8 ounces button mushrooms, sliced
2 medium carrots, diced (about 1 cup)
2 stalks celery, diced (about ½ cup)
2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
6 cups low-sodium beef broth
One 14.5 ounce can diced tomatoes, with their juices
½ cup pearled barley
1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
¼ cup chopped fresh flat-leaf parsley
In a large skillet, heat 2 teaspoons of the oil over medium-high heat.
Dry off the meat with paper towels and then sprinkle with the salt and pepper.
Add the meat to the pan and brown on all sides, about 5 minutes total.
Transfer to a 5- or 6-quart slow cooker.
Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute.
Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.)
Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend.
Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon of hot pepper sauce, optional
1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
Yield: 8 servings (about 2 quarts).