1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 cup chopped broccoli florets
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 pounds)
1/4 cup all-purpose flour
8 ounces process American cheese, cubed (2 cups)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, broccoli, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2 1/4 quarts).
— Adapted from the Fall 2001 Taste of Home Cooking School Recipe Collection magazine
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds beef stew meat
2 tablespoons olive oil, divided
1/2 pound pearl onions
1 pound mushrooms, quartered
3 cloves garlic, minced
3 cups burgundy wine
4 cups beef broth
1/4 cup tomato paste
1 teaspoon cocoa
2 bay leaves
I bunch baby carrots, halved
1 cup frozen peas, thawed
1/4 cup chopped fresh Italian parsley
In a resealable plastic bag, combine the flour, salt and pepper. Add the beef, seal the bag and toss to coat well.
Heat 1 tablespoon of the oil in a large saucepan over medium/high heat. Add the beef in batches to prevent overcrowding, and cook, stirring frequently, for five minutes, or until browned. Remove to a plate and repeat with the remaining beef.
Add the remaining 1 tablespoon of oil to the pan. Add the onions, mushrooms and garlic. Cook, stirring often, for 10 minutes, or until lightly browned.
Add the wine, broth, tomato paste, cocoa, bay leaves and beef. Bring to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours.
Add the carrots and simmer, covered, for 40 minutes, or until the beef and vegetables are tender. Add the peas and cook for five minutes. Discard the bay leaves. Sprinkle with the parsley.
— From “Savory Soups and Stews” by Anne Egan (Rodale Books, 2000)