Taco Soup

Name: Taco Soup
Yield: 6-8
Ingredients: 1/2 sm onion (diced); 1 lb ground beef; 2 garlic cloves (minced); 1 15 oz tomato sauce; 1 10 oz diced tomatoes with green chilies; 1 15 oz black beans (drained and rinsed); 1 15.25 oz whole kernel corn; 1 3.8 oz. sliced olives; 2 Tbsp chili powder; 1/2 tsp black pepper; 3/4 tsp salt; 2 tsp cumin; 1 tsp oregano; 1 tsp garlic powder; 2 cups beef broth

Servings

Ingredients

1/2 sm onion diced
1 lb ground beef
2 garlic cloves minced
1 15 oz tomato sauce
1 10 oz diced tomatoes with green chilies
1 15 oz black beans drained and rinsed
1 15.25 oz whole kernel corn
1 3.8 oz. sliced olives
2 Tbsp chili powder
1/2 tsp black pepper
3/4 tsp salt
2 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 cups beef broth

Servings

Ingredients

1/2 sm onion diced
1 lb ground beef
2 garlic cloves minced
1 15 oz tomato sauce
1 10 oz diced tomatoes with green chilies
1 15 oz black beans drained and rinsed
1 15.25 oz whole kernel corn
1 3.8 oz. sliced olives
2 Tbsp chili powder
1/2 tsp black pepper
3/4 tsp salt
2 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 cups beef broth

Instructions

Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds. Drain the grease and return the pot to the stovetop. Pour in the tomato sauce, diced tomatoes, black beans, corn, and olives. Stir to combine. Add in the chili powder, pepper, salt, cumin, oregano, and garlic powder. Stir until mixed. Pour in the beef stock.
Allow the soup to come to a boil, then reduce the heat and allow to simmer for about 10 minutes. Serve and enjoy!

Recipe Notes

Recipe adapted from House of Yumm

Slow Cooker Balsamic Glazed Roast Beef

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!

Recipe Notes

Recipe adapted from Closet Cooking

Beef Stew

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light