Marvelous Recipes

Real comfort food! Filled with beef, pasta, veggies, and cheddar cheese.

1 (7oz) package small pasta shells, or other small pasta
1-1/2 pounds lean ground beef
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
3 cups cubed cooked potatoes
1 (15-1/4 oz) can whole kernel corn
2 (8 oz each) cans tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon chili powder
1 cup shredded cheddar cheese

Cook the pasta according to package directions. Cook the beef and onion in a large skillet over medium heat until the beef is no longer pink; drain and return to the skillet. Stir in the carrots, celery and garlic. Cook and stir for 5 minutes or until the vegetables are crisp-tender.

Add the potatoes, corn, tomato sauce, salt, pepper and chili powder; heat through. Drain the cooked pasta and add to the skillet; toss to coat. Sprinkle with the cheese; cover and cook until the cheese is melted.

Emily

This is a rich, hearty meal to warm up with on a cold wintry night. Great all by itself, or serve with toasted garlic bread and a salad. Yum! And don’t throw away the leftovers. This hearty and delicious stew tastes even better warmed up the next day!!!

1-1/2 pounds beef round steak, cut into cubes
3 tablespoons cooking oil
1 teaspoon salt
1 teaspoon pepper
3 packages brown gravy mix blended in 3 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon parsley flakes
2 tablespoons Worcestershire sauce
1 large onion, peeled and chopped
2 celery ribs, chopped
4-5 carrots, scraped and sliced
4-5 medium potatoes, peeled and cut into eighths

1. Heat oil in large skillet. Roll round steak cubes in flour and brown in hot oil until richly browned on all sides. Place browned meat in Dutch oven.

2. Add brown gravy mix blended with water. Sprinkle in salt and pepper. Add garlic powder, onion powder and parsley flakes and Worcestershire sauce.

3. Cover tightly and simmer over low heat, stirring occasionally, 1-1/2 to 2 hours or until meat is tender.

4. Add onion, celery, carrots and potatoes. Continue cooking, covered, until vegetables are tender. Makes 6 servings.