Tag Archives: beef

Stuffed Pepper Casserole

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Super easy weeknight meal. Something about winter makes me want to cook casseroles several times a week so look for more casseroles coming soon! 🙂 This one is delicious and easy. Think of a deconstructed stuffed bell pepper.

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1 lb ground beef (I used 90/10)
2 med bell peppers, chopped – can used any color! I like yellow and red
1/2 medium onion or 1 small onion, chopped
3 cloves minced garlic or to taste
2 cups cooked rice (can use brown, jasmine or any rice you prefer really!)
1 jar of your favorite spaghetti sauce
1/4 teaspoons Italian Seasoning
1/2 to 1 cup shredded mozzarella

Preheat oven to 350 degrees. Cook meat until almost completely browned. Drain. Place beef back in pan and add peppers, onion powder, and minced garlic. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender. In a large mixing bowl combine the meat, onion, and pepper mixture with the cooked rice, Italian seasoning, and sauce. Mix well. Pour into 2 1/2 quart casserole dish. Sprinkle cheese on top. Bake for 30-45 minutes or until heated through and cheese begins to brown. Let sit for 5 minutes before serving.

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Beef Stew with Cheese Bread Croutons

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Slow Cooker Beef Stew

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I found this comforting winter meal on movitabeaucoup.com. To make it even easier I got the precut, pre washed carrots, celery and potatoes at my local Wegmans market. I also went with the precut beef stew meat from the butcher section. As a vegetarian alternative you could use fava beans or red kidney beans instead of the beef.

2 lbs of stewing beef, trimmed and cut into 1 inch cubes
1 tablespoon olive oil
2 medium sized onions, chopped into medium pieces
2 – 3 ribs celery, chopped
4 – 6 carrots, chopped
4 cups chunked potatoes (I used Dutch yellow and did not peel)
1 28 oz. can whole tomatoes (I use plum tomatoes)
1 1/2 teaspoons Italian seasoning
3 cups sodium reduced beef broth, divided
2 bay leaves
1 cup frozen peas
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cups all-purpose flour

Croutons: 1 loaf of cheese bread (recipe not included as I got mine at good ol’ Wegmans)
Slice in one inch slices and toast under broiler or in toaster oven. Cut into 1/2 inch to 1 inch squares. Super easy.

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.

Cover and cook on low for about 6 – 8 hours.

About 20 minutes before serving, add the frozen peas and salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Continue cooking until thickened (about 15-20 minutes).

Remove the bay leaves and serve. I served mine with cheese bread croutons. You can not ask for a heartier stew after a long winter day. Thanks again to movitabeaucoup.com for this one!