2 pounds beef stew meat, cut into 1” pieces
1 package onion soup mix
½ c. red wine
1 can low sodium, low-fat cream of mushroom soup
1 can whole mushrooms, rinsed to remove excess sodium
Combine all ingredients in a slow cooker. Cook covered on low for 8 – 12 hours. Serves 4.
Great use of leftover roast beef!
1 ¼ c. coarsely chopped cooked lean beef
¾ c salsa – mild, medium, or spicy as you like it
1/3 c. grated part skim mozzarella cheese
2/3 c. grated low fat cheddar cheese
Baked taco chips
Combine beef, salsa and first amount of cheese in bowl. Place in greased 1 qt. (1 L.) casserole dish. Bake at 350 for 20 minutes. Remove from oven. Sprinkle second amount of cheese and return to oven for another 10 minutes. Serve with taco chips and a bagged salad. Serves 4.
1 deep dish unbaked pie crust or 2 regular size unbaked pie crusts
1 lb. lean or extra lean ground beef
1 small can tomato paste or tomato sauce
If using paste, add ¼ of the small can of water
1 small onion and pepper, chopped
1 small can sliced black olives, drained
1 cup grated cheese
Preheat oven to 325. Brown ground beef, onion and pepper, drain. Add tomato sauce or paste, water if necessary, black olives and spices (such as oregano, garlic powder, chili powder, salt, pepper, etc.) and simmer 5 minutes.
If using deep dish pie crust, pour mixture into pie shell or if using regular size pie crusts, divide evenly between the two. Bake for 30 minutes or until crust is brown. Top with grated cheese and return to oven for about 5 minutes or until cheese is melted. Serves about 6.
To save preparation time, used pre-chopped onions and pepper and pre-shredded cheese.
Beef and Barley Soup
30 minutes start to finish
1 small onion, diced
1 celery stalk diced
1 tsp. oil
1 litre beef broth, low-sodium
1 c. water
½ c. barley
1 bay leaf
½ tsp each of: celery salt or seed, onion powder, garlic powder, salt, pepper, parsley, dill and oregano
1 c. cooked roast beef, chopped
1 c. frozen mixed vegetables
Brown onion and celery in oil until onion is soft. Add beef broth and barley, bring to a boil. Reduce heat to medium, add spices and simmer until barley is tender, about 20 minutes. Add roast beef and mixed vegetables simmer another 5 minutes or until roast beef is heated through and vegetables are cooked.
Makes about 4 servings. Serve with buns or bread.
Chronic in the Kitchen is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Canada License.
