• 1/2 cup all purpose flour
• salt and pepper
• 3 lbs. beef stew meat cut into cubes
• 2 Tbsp unsalted butter
• 2 tsp vegetable oil
• 2 carrots, sliced
• 2 ribs celery, sliced

• 1 yellow onion, thinly sliced
• 2 medium sized potatoes, peeled and cubed
• 1 tsp whole peppercorns
• 1 bottle hearty red wine
• 1 28 oz. can diced tomatoes
• 1 cup beef broth
• 2 Tbsp tomato paste

1. On a plate stir together 3 tablespoons of flour, 1 teaspoon salt, and 1 teaspoon pepper. Turn the beef pieces in the seasoned flour shaking off any excess.
2. In a larger Dutch-oven over medium heat melt butter with the oil. Cook the beef until browned on all sides, about 10 minutes. Remove from pan and set aside.
3. Add the carrots, celery, onion, potatoes, and peppercorns to the pan. Cook over medium-high heat, stirring often, until the onions and carrots begin to brown, about 5 minutes.
4. Pour in red wine to deglaze the pan, stirring and scraping up the brown bits.
5. Stir in tomatoes and broth and bring to a boil.
6. Stir in the remaining flour and the tomato paste. Cook, stirring frequently, until the mixture has thickened, about 1 minute.
7. Return the beef to the pan and season to taste with salt and pepper.
8. Preheat oven to 350 degrees. Cover the Duth-oven and place in preheated oven. Stir occasionally and cook for 2 hours.

** This stew can also be made in a slow cooker. After ingredients have been prepared, put them in a slow cooker and cook on high for 4 hours or on low for 608 hours.**

• 1 Tbsp olive oil
• 1 lb beef stew meat
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 fresh jalapeno, diced

• 1 tsp ginger
• 1 Tbsp curry powder
• 1 can diced tomatoes, undrained
• 1 onion, sliced and quartered
• 1 cup beef broth

1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides.
2. Remove beef from skillet, reserving juices, and season with salt and pepper.
3. Cook and stir the garlic, bell peppers, and jalapeno in the skillet for 2 minutes, until tender, and season with ginger and curry powder.
4. Mix in diced tomatoes.
5. Place the onion in the bottom of a slow cooker, and layer with the browned beef. 6. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
6. Cover, and cook 6 to 8 hours on low.

• 2 small cans tomato soup
• 2 cans diced tomatoes, undrained
• 2 cups mixed vegetables, drained
• 1 can of corn, drained

• 1 can green beans, drained
• 2 cans chili beans, undrained
• 4 cups broth (chicken or vegetable)

1. Mix all ingredients together.
2. If using a slow cooker, cook on low for 4 hours.
3. If using a saucepan, bring all ingredients to rolling boil and simmer for 1 hour.

• 2 cups cabbage, sliced
• 1 cup carrots, sliced
• 1 cup celery sliced
• 1 medium onion, chopped
• 1 can green beans, drained
• 1 can diced tomatoes

• 3 bullion cubes, chicken or vegetable
• 5 cups water
• 3 cups tomato juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp Worcestershire sauce

1. Stir all ingredients together in a slow cooker.
 
2. Cook on high 4-5 hours