Hot And Hearty Beef And Elbows Food

EASY HOMEMADE BEEFARONI

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat olive oil in a skillet over medium heat. Add ground beef, onion, salt, and pepper.
• Cook until the beef is browned and cooked through. Drain any excess grease.
• Drain the cooked pasta and return to the pot. Add the beef, tomato sauce, and chili powder and stir together.
• Return the pot to the stove over medium heat until heated through. Season to taste with salt and pepper.

FUNERAL HOTDISH

Steps:

• Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired.

EASY HAMBURGER SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HOT AND HEARTY BEEF AND ELBOWS

Steps:

• In a large skillet, if it isn't already, brown your ground beef and drain off excess fat.
• Add spaghetti sauce, 1 cup of water, onion, and uncooked macaroni to the beef in the skillet.
• Bring to a bowl, then cover and simmer for about 10 minutes OR until the macaroni is done to your liking.
• Take off heat and mix in shredded cheese. Stir to melt.
• Notes: I don't buy jarred spaghetti sauce most of the time. This recipe is quite adaptable. I often just dump in a 28 oz can of crushed tomatoes, spices (basil & oregano to taste) instead of the jarred sauce.
• Also feel free to saute the onions with the beef if you like a more cooked onion.

HEARTY MACARONI AND BEEF

Steps:

• Coat a large skillet with cooking spray; place over medium heat until hot.
• Add ground round, onion, garlic powder, and pepper.
• Cook, stirring constantly, until meat is browned and onion is transparent.
• Add remaining ingredients, stirring well.
• Cover and cook over medium heat 20 minutes, stirring occasionally to prevent sticking; add more water, if needed.