3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Serves about 10
* 1 teaspoon chili powder

1 carrot
1 small onion
6 white mushrooms
4 tomatoes
1 small eggplant
10 ounces boneless veal shoulder, cut in 1-ounce cubes
Olive oil
2 cloves garlic, cut in 4 pieces
2 pinches fresh thyme
1/4 cup plus 2 tablespoons white wine
1/2 ounce black olives
Salt and pepper

Dice vegetables into 1/2 -inch pieces

In a stew pot, saute veal in very hot olive oil until golden brown. Add carrot, onion, mushrooms, tomatoes and eggplant and cook another 5 minutes.

Add garlic, thyme, wine, olives and salt and pepper to taste. Cover. Slowly cook for an hour, stirring if necessary.

Serves 4.

1 1/2 lbs. ground beef
1 green onion chopped
1 medium onion, chopped
1 garlic clove, crushed
1 19 oz. can tomatoes, diced
1 16 oz. can tomato paste
1 1/3 C. water
1 beef bouillon cube
1 t. salt
1/2 t. pepper
1 T. white vinegar
1 C. pearl barley

Lightly brown beef in a Dutch oven. Drain off any excess fat. Add green pepper, onion and garlic. Saute until onion is transparent. Add remaining ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes, stirring occasionally.

Serves 6 – 8

1 1/2 lbs beef stew meat, cut into 1 inch cubes
2 tablespoons cooking oil
2 (12 ounces) jars heinz au jus gravy
1 (14 ounces) can tomatoes, cut up
1/4 cup Heinz 57 steak sauce
2 cloves garlic, minced
1-2 bay leaf
1 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
2 medium carrots, cut into 1/2 inch pieces
2 small onions, quartered
2 cups halved fresh mushrooms
2 tablespoons snipped fresh parsley

Recipe Directions
Brown meat on all sides in hot oil. Drain off any excess fat. Stir in gravy, tomatoes, 57 sauce, garlic, bay leaves, thyme and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Add carrots and onions; simmer 20 minutes more. Stir in mushrooms. Simmer 15 minutes more or until meat and vegetables are tender. Remove bay leaf; discard. Season to taste. Sprinkle with parsley.

1 pound lean ground meat
1 medium chopped onion
2 cans vegetarian vegetable soup
1 small can tomato sauce
Worcestershire sauce
garlic salt

Recipe Directions
Brown meat and onion in large skillet. Drain well. Add soup, tomato sauce, Worcestershire sauce, and garlic salt. Simmer three to five minutes.

2 pounds lean stew beef
1 green bell pepper, seeded and cut into strips
1/2 medium onion, cut into strips
8 ounces sliced fresh mushrooms
1 cup reduced-sodium beef broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper, to taste
Cooked white rice or egg noodles, for serving

Recipe Directions
Combine all ingredients except salt and pepper in a crockpot and cook 4 hours on high or 8 hours on low*. Season to taste with salt and pepper before serving over cooked white rice or egg noodles.

Makes 8 servings.

*Cooking times will vary according to brand of crockpot.

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

Recipe Directions
Cook’s Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can’t find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

2 to 3 pounds beef shoulder, cut into 2-inch pieces
8 fresh thyme sprigs, plus 4 sprigs
2 carrots, cut into 1/4-inch slices
6 garlic cloves, smashed
2 cups blanched and peeled red pearl onions
1 orange, peel cut in large strips
Cloves, a few
1 teaspoon whole black peppercorns
2 bay leaves
1 bottle good quality dry red wine (recommended: Burgundy)
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
Sea salt and freshly ground black pepper
Bouquet Garni
2 1/2 cups beef stock
1/2 pound baby carrots
1/2 pound garden peas
1 pound white mushrooms, cut in half
Pinch sugar
Fresh flat-leaf parsley, chopped, as garnish
Chives, finely chopped, as garnish
Garlic puree, recipe follows
Croutons, recipe follows

Recipe Directions
Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree

To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours.

Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours.

After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper.
Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew.

Garlic puree:
2 heads garlic, cut in half horizontally
2 tablespoons olive oil
1 sprig thyme
Salt and pepper

Preheat oven to 350 degrees F.

Put garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown.

Croutons:
Olive oil, for frying
6 slices bread

Heat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.

1 pound lean ground beef
1 cup water
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
2 cloves garlic, finely chopped
1 medium celery stalk, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 can (15 to 16 ounces) navy or kidney beans, drained
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) whole tomatoes, undrained
2 cups Original Bisquick® mix
2/3 cup milk
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves

Recipe Directions
1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef, breaking up tomatoes. Heat to boiling; reduce heat.
3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

2 1/2 pounds lean beef stew beef, cut into 1 to 1 1/2-inch cubes
4 to 5 medium carrots, sliced
3 large potatoes, peeled and cut into cubes
2 medium turnips or 1 small rutabaga, peeled and cut into cubes
4 small onions, peeled and quartered
3 cloves garlic, minced
1 teaspoon celery seeds
1 teaspoon dried leaf thyme
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 1/2 cups V-8 juice (12 ounces)
1 cup beef broth
1/4 cup dry red wine
1 tablespoon spicy or Dijon mustard
2 tablespoons light brown sugar
3 tablespoons plus 2 teaspoons quick-cooking tapioca

Recipe Directions
Preheat oven to 275°. In a large mixing bowl combine the beef with all the vegetables. Season with the garlic, celery seeds, thyme, salt and pepper. In a small bowl combine the V-8 juice, beef broth, wine, mustard, brown sugar, and tapioca, stirring until blended and tapioca and brown sugar are dissolved. Add this mixture to the meat and vegetables; stir well to blend. Transfer the stew to an oven-safe Dutch oven or large casserole. Cover and cook 5 hours without disturbing. Serve hot or refrigerate overnight and reheat the next day. Makes 6 servings.