HERBED BEEF STEW
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.
Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
VEGETABLE BEEF CASSEROLE
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. -Evangeline Rew, Manassas, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
BEEF VEGGIE CASSEROLE
"This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits," promises Patti Keith from Ebensburg, Pennsylvania. "With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts : Calories 399 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 944mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.
HERBED BEEF VEGETABLE CASSEROLE
If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
HERBED HARVEST VEGETABLE CASSEROLE
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
CHEESY, MEATBALL, VEGGIE CASSEROLE
My SO is trying to cut down on carbs and I'm not,so I wanted to come up with a recipe that both of us would enjoy.If desired, you can brown the meatballs for a better flavor.The time for browning the meatballs isn't included in the cooking time. The "ZAAR" database doesn't have the carb count for the meatballs, and the vegetable blend, so my SO and I figured the amount of carbs for 6 servings would be 13 grams for each serving. So if you decide to try this, I hope you enjoy.Submitted to "ZAAR" on June 2,2008.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray a 2 quart baking dish,set aside.
- In a large bowl,combine all ingredients mixing well.
- Pour into sprayed dish and bake for 35 to 40 minutes or until top is lightly browned.
- Serve and enjoy :).
Nutrition Facts : Calories 134.2, Fat 10.1, SaturatedFat 4.5, Cholesterol 21.9, Sodium 626.2, Carbohydrate 5.7, Fiber 0.5, Sugar 0.5, Protein 5.2
HERB SIMMERED BEEF STEW
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the beef with the black pepper. Coat the beef with the flour.
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
- Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
- Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.
HERBED BEEF-VEGGIE CASSEROLE
Make and share this Herbed Beef-Veggie Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, over medium heat, brown beef; drain.
- Add the next 5 ingredients; cook until tender.
- Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
- Pour into a greased 13x9 inch baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered, at 350 degrees for 30 minutes or until heated.
Nutrition Facts : Calories 397.4, Fat 22.3, SaturatedFat 9.7, Cholesterol 92, Sodium 587.7, Carbohydrate 22.2, Fiber 4.5, Sugar 7.8, Protein 27.9
CHEESE WHIZ VEGGIE CASSEROLE
A good friend of mine from college gave me this recipe. She served it when we came to her home for dinner. It makes a great side-dish for any meat dish.
Provided by Chef Doozer
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend Cheese Whiz, milk, water, and soup.
- Heat until smooth.
- Place vegetables in greased casserole dish.
- Sprinkle uncooked rice and onion flakes over vegetables.
- Pour sauce over all.
- Bake covered for 45 minutes at 350°F.
- If desired, you can double the vegetables but use the same amount of other ingredients.
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
CREAMY VEGGIE CASSEROLE
Make and share this Creamy Veggie Casserole recipe from Food.com.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Butter a casserole dish and pre-heat oven to 350°F Bring vegetables to a boil in salted water. Boil for 5 minutes. Drain and place in the casserole dish. Mix flour, sour cream, pepper, and salt together. Pour over the vegetables. Top with Swiss cheese. Sprinkle with paprika, and bake for 30 minutes.
Nutrition Facts : Calories 283.7, Fat 19, SaturatedFat 11.8, Cholesterol 51.6, Sodium 516.1, Carbohydrate 15.9, Fiber 3.1, Sugar 0.6, Protein 14.2
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