Oxtail Stew With Chickpeas

Ingredients
1 medium onion, sliced
3 lb beef oxtails
1 1/2 teaspoons oxtail seasoning, divided
2 tablespoons canola oil
1 (32-oz) box chicken stock
2 (15.5-oz) cans chickpeas (garbanzos), drained and rinsed
1 (14.5-oz) can diced tomatoes with green pepper, celery, & onion, undrained
1 (14.5-oz) can diced potatoes, drained
1/2 teaspoon pepper
1 bay leaf

Prep

• Slice onion.

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Season oxtails with 1 teaspoon seasoning. Place oil in pan, then add oxtails; cook and turn 3–4 minutes until well browned.
2. Stir in remaining ingredients (including 1/2 teaspoon oxtail seasoning); bring to a boil.
3. Reduce heat to low; cover and cook 2–2 1/2 hours or until oxtails are tender. Skim fat from stew and remove bay leaf; serve. (Makes 6 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)

Orzo Beef Stew

Ingredients
1 tablespoon garlic butter
1/3 cup pre-diced onions
2 cups sliced mushrooms (rinsed)
1 cup matchstick carrots
1 tablespoon cooked crumbled bacon
1 (17-ounce) container fully cooked beef roast au jus
1 (14 1/2-ounce) can Italian green beans (drained)
1 cup lower sodium beef broth
1 cup orzo

Steps
1. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Stir in onions, mushrooms, carrots, and bacon. Cook 3–4 minutes, stirring occasionally, until onions are tender and begin to brown.
2. Discard outer cabbage leaves; cut cabbage into bite-size pieces (about 6 cups). Whisk in large bowl: broth, dressing, and seasoning mix until blended; stir in cabbage. Transfer mixture to same baking dish and combine with juices from corned beef. Bake 18–20 minutes or until cabbage is tender.
3. Spread 1 teaspoon butter over each bread slice and place on baking sheet; bake 8–9 minutes or until crisp and toasted. Slice cheese and place on top of bread.
4. Heat potatoes in microwave following package instructions.
5. Slice meat thinly across grain. Top bread with potatoes and meat slices; spoon cabbage and sauce over top. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Homemade Beef Stew

Ingredients
2 teaspoons fresh thyme leaves (finely chopped)
3 large onions
3 ribs celery
8 oz whole baby portabella mushrooms
1 lb red potatoes
1 lb beef cut for stew
1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup dry sherry (or water)
2 cups fresh pre-sliced carrots
1/3 cup flour
1 (32-oz) box beef stock
1 teaspoon Worcestershire sauce

Prep

• Remove stems; chop thyme leaves.
• Slice onions and celery thinly.
• Cut mushrooms into quarters.
• Cut potatoes into bite-size pieces.
• Cut beef into bite-size pieces (wash hands).

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper. Place butter in pan and then add beef; cook and stir 2–3 minutes or until browned.
2. Stir in onions; cook 10–12 minutes or until softened. Stir in sherry (or water); cook 4–5 minutes or until most of liquid evaporates.
3. Add celery, mushrooms, potatoes, and carrots. Stir in flour to coat vegetables and beef. Stir in remaining ingredients; bring to a boil.
4. Reduce heat to simmer; cook 15–20 minutes or until potatoes are tender. Serve.

Slow Cooker Variation: Prepare this recipe through step 1 and transfer the beef to slow cooker. Stir in remaining ingredients and cover; cook on low 6–8 hours or until potatoes are tender.

(Recipe courtesy of Publix Aprons Simple Meals)

Hearty Beef Stew

Ingredients
1 medium yellow onion, coarsely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme, finely chopped
2 medium carrots, sliced
1 medium zucchini, sliced
1 1/2 lb beef top round roast
cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup unsalted beef stock
1 (14.5-oz) can diced no-salt-added tomatoes (undrained)

Prep

• Chop onion, garlic, and thyme.
• Peel carrots, if desired; slice carrots and zucchini into 1-inch pieces.
• Cut beef into 1-inch pieces (wash hands).

Steps

1. Preheat large stock pot on medium-high 2–3 minutes. Coat beef with spray; season with salt and pepper. Place beef in pan; cook 1–2 minutes on all sides to brown meat. Remove beef from pan.
2. Coat onions, carrots, and garlic with spray and add to pan; cook 3–4 minutes or until lightly browned.
3. Reduce heat to low; return beef to pot. Add broth, tomatoes, and thyme, then cover; simmer 1 1/2–2 hours or until beef is tender.
4. Stir in zucchini; cook 4–5 more minutes or until zucchini is tender. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Cowboy Stew

Ingredients
1 pound beef for stew
1 packet taco seasoning mix (about 1 ounce)
large zip-top bag
1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained)
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
1 cup refried beans
2 cups frozen seasoning blend (diced onions, bell peppers, celery)
2 (16-ounce) cans pinto beans (drained)

Steps
1. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.
2. Stir in canned tomatoes (including liquid), refried beans, and seasoning blend.
3. Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Beef Stew With Barley

Ingredients
4–5 petite red potatoes
1 large onion
4 celery ribs
2 1/2 lb boneless beef chuck roast
Large zip-top bag
3 tablespoons flour
1 teaspoon pepper
2 tablespoons canola oil
8 oz fresh cut carrots
1 (32-oz) box reduced-sodium beef broth
1 (14.5-oz) can Italian-style diced tomatoes
1 bay leaf
1 cup quick-cooking pearled barley


Prep

• Cut potatoes into quarters. Peel onion; cut onion into quarters.
• Cut celery into 1/2-inch-pieces.
• Cut beef into 3-inch chunks and place in large zip-top bag (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Add flour and pepper to beef; seal bag and shake to coat. Place oil in pan, then add beef; cook 2–3 minutes on each side or until browned.
2. Place roast in slow cooker. Add remaining ingredients (except barley); cook 4–6 hours on HIGH or 8 hours on LOW.
3. Stir barley into roast about one hour before serving. Do not replace lid; cook uncovered 1 hour or until barley is tender. Remove bay leaf and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Beef Stew Bread Bake

Ingredients
1 (17-ounce) box fully cooked beef roast
1 (8.87-ounce) box frozen beef pot roast
1 (11-ounce) bag frozen yeast rolls

Steps
1. Preheat oven to 375°F. Place both beef products in 9-inch round microwave/oven-safe dish. Microwave on HIGH 5 minutes, stirring once to break apart frozen portions, or until completely thawed.
2. Stir until well blended. Remove rolls from all packaging; place on top of beef mixture. Bake 20 minutes or until rolls are golden and beef is thoroughly heated. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)