2 pounds stew beef

2 tablespoons vegetable oil

2 cans beef broth

1 tablespoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground allspice or ground cloves

4 red potatoes, skin on, diced

3 large carrots, sliced

3 ribs celery, chopped

2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add potatoes, carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

6  Servings

1 to 1 1/2 pounds flank steak, 1 inch thick, all visible fat removed

Marinade:

1/2 cup dry red wine, nonalcoholic red wine, or low-sodium beef broth

3 tablespoons minced fresh parsley

3 tablespoons tarragon vinegar or wine vinegar

1 teaspoon vegetable oil

1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled

1 tablespoon chopped fresh tarragon or 1 teaspoon dried, crumbled

3 cloves garlic, crushed, or 1 1/2 teaspoons bottled minced garlic

1 bay leaf

1/2 teaspoon freshly ground pepper

Vegetable oil spray

Freshly ground pepper to taste

Place steak in an airtight plastic bag or in a baking dish. In a small nonmetallic bowl, combine marinade ingredients. Pour over steak and turn to coat. Cover and refrigerate for at least 8 hours, turning occasionally. Preheat broiler. Spray broiler pan with vegetable oil spray. Set aside. Remove steak from marinade, pat dry, and sprinkle with pepper. Place meat on prepared broiler pan. Broil 4 to 6 inches from heat until desired doneness, 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare. Slice diagonally across the grain into thin slices. Cook s Tip on Beef Cuts: Steak on a cholesterol-lowering diet? Sure. Just select the cut of meat carefully and trim all visible fat. Besides flank steak, wise beef choices include tenderloin, sirloin, and round steak.     

Vegetable oil spray

1 pound beef chuck roast, all visible fat removed, cut into cubes

1/2 cup dry red wine

1 1/4 cup homemade beef broth or low-sodium beef broth

3 tablespoons no-salt-added tomato paste

1/4 teaspoon garlic powder

1/4 teaspoon rosemary

1/4 cup flour

1 8-ounce package fresh mushrooms, sliced

1 cup chopped onion

2 medium potatoes, peeled and cubed

2 carrots, peeled and cubed

Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300ºF.  In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2 hours, add potatoes and carrots and bake an additional 45 minutes, or until meat and veggies are tender.

8  Servings

1 6 oz. package wild and long grain rice, pilaf mix

1 1/2 pounds sirloin tip steaks, 1 inch thick

1/2 cup honey mustard

2 teaspoons freshly ground steak-house seasoning

1 bunch asparagus

Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes.

Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.  Brush both sides of sirloin liberally with 1/4 cup of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.  Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.

To serve, cut asparagus into 1 inch pieces.  Stir into pilaf along with remaining 3 tablespoons honey mustard.  Slice sirloin across the grain.  Serve over pilaf.

 6  Servings