Carrots Ground Beef Food

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

GROUND BEEF & CABBAGE STEW

Steps:

• Brown ground beef and drain;set aside.
• Heat olive oil in skillet and add onion and cook 2-3 minutes.
• add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme.
• Mix well.
• add broth.
• Heat to boiling; reduce heat.
• cover and cook 20 minutes.
• stir in corn and beans.
• cover and cook 15 minutes.

CARROT MEAT LOAF

Steps:

• Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain. , Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°. , MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes. , Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.

HEARTY SKILLET SUPPER

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
• Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

BEEF WITH CARROTS CASSEROLE

Steps:

• (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
• Saute onions, garlic, and beef in a large skillet until fully cooked.
• Drain fat.
• Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
• Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
• Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
• In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
• Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.

COUNTRY CARROT SOUP

Steps:

• In a large saucepan, brown beef and onion over medium heat until beef is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until carrots are tender. Remove bay leaf.

HAMBURGER AND CARROT SOUP

Steps:

• Combine all but cheese in a large saucepan.
• Bring slowly to a boil, stirring occasionally.
• Reduce heat and simmer for 1 hour.
• Remove bay leaf.
• Serve topped with optional cheese.

HOTDISH NO ONE LIKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine potatoes, carrots and ground beef. Spread condensed soup over top.
• Cover dish, and bake in preheated oven for 60 to 75 minutes. Remove from oven, and let stand 5 minutes before serving.

BEEF, RICE, PEAS AND CARROTS ONE DISH MEAL

Steps:

• Dice onion (I like large chunks, you may prefer it smaller.)
• In a medium sized pot, brown ground beef, with onion. (Add a clove or two of garlic if desired.).
• When the beef is done, add the peas and carrots, and 2 1/2 cups of water. Let it reach a boil, and turn heat to medium.
• After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed. Simmer for 5 minutes or so, until the rice and vegetables are tender.
• Season with salt and pepper to taste just before serving.

GROUND BEEF WITH CABBAGE

Steps:

• Wash cabbage, core and cut in fine stripes.
• Dice onions and fry in hot oil until see through.
• Add ground beef and fry until cooked through.
• Season to taste.
• Add cabbage, bay leaf, carrots and some more seasoning.
• Let simmer until cabbage is cooked, remove bay leaf.
• Season again if necessary.
• Serve with crusty rolls, rye bread, rice or potatoes.