#2001 - Shepherd's Casserole

(by Shirley McNevich)

1 - 20oz. or 24oz. can beef stew (or make your own)
1/2 cup shredded cheddar cheese
1 1/3 cups instant potato flakes (or use leftover mashed potatoes)

Grease a 2qt. casserole dish. Pour the beef stew into the casserole. Bake at 350 degrees for 15 minutes or until hot. Prepare potato flakes according to box directions. Spoon potato mixture over the top of the hot stew. Bake uncovered for 15 minutes or until potatoes are hot. Sprinkle the shredded chedar cheese over the top--return to oven and bake until cheese is melted.

#894 - Quick Beef Stew

(by Shirley McNevich)

1 lb. boneless sirloin steak (cut into bite sized pieces)
2 TBSP olive oil
1 envelope Lipton onion/mushroom soup ("Recipe Secrets"--envelopes come in a box)
1 cup water
1 small can Hunt's tomato paste
3 medium red potatoes (washed and cut into bite sized pieces)
1 - 10oz. bag frozen peas and carrots
1/2 tsp. salt
1/2 tsp. pepper

In a skillet over medium heat add olive oil and sirloin pieces--cook and stir until browned. Add soup mix, water, tomato paste, potatoes, salt, pepper and peas/carrots--stir and bring to a boil. Turn heat down to simmer--cook until potatoes are tender and sirloin is cooked through.

#820 - Beef Stew

(by Shirley McNevich)

2 to 2 1/2 lbs. sirloin tip roast beef
1 chopped onion
1/2 cup chopped fresh parsley
2 ribs of celery (chopped)
celery leaves/heart from the inside of the celery stalk (finely chopped)
3 tsp. salt
1 tsp. pepper
1/2 cup water + 2 qt. water
6-8 red potatoes (peeled, washed and cut into bite sized pieces)
2 - 1lb. bags baby carrots
1 can canned tomatoes (about 16 oz.)

Place the roast beef in a Dutch oven, add 1/2 cup water and 1 tsp. salt--cook on medium and keep turning the roast until both sides are browned and the water cooks off (about 20 minutes). Add 1 qt. water to the roast--bring the water to a boil. Turn heat down to low and simmer for 3 to 3 1/2 hours until meat is done--test with a fork for tenderness. Remove the roast and put it in a casserole dish to cool--refrigerate once cooled. Drain the broth into a container, let it cool on the counter and refrigerate the broth overnight. The next day, scoop the grease off of the top of the broth and throw the grease away. Put the remaining broth in a 4-5 qt. pot--add the chopped onion, chopped parsley, chopped celery, chopped celery heart and leaves to the broth--stir. Turn heat to medium and add 1 qt. water to the broth mixture--stir. Add 2 tsp. salt and 1 tsp. pepper--stir. Add baby carrots and canned tomatoes--stir. Cook on medium until carrots are partially tender--stir occasionally. While the stew is cooking, wash/peel/chop potatoes into bite sized pieces. Add potato pieces to the stew--stir. Cook on medium heat until potatoes are tender--test with a fork. Cut the roast beef into bite sized pieces--add to the stew and stir. Cook on medium until the meat is hot, then serve. If it doesn't seem like there is enough broth, add more water a little at a time.