Beef Stew

2 lbs stew meat cut into 1 inch cubes

1 cup flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbs olive oil
1 and 1/2 cup red wine
1 box beef broth
1 packet lipton onion soup
1 can rotel tomatoes with chili peppers
1/2  lb baby carrots
1/2 potatoes in a large dice
1/2 bag pearl onions
1 small zucchini
1 can corn
1/2 bag frozen peas
1 1/2 tsp thyme
4 tbs worstershire sauce

Put the flour, salt, pepper and garlic powder in a large plastic bag.
add the beef in batches and and coat with flour  and shake well.  heat the oil in a large pan - add beef in batches and brown on all sides.  remove beef from pan and deglaze with red wine when the wine is almost gone add beef broth, beef, onion soup, thyme carrots, rotel tomatoes, potatoes, and worstershire bring to a boil.  simmer for about 1 hour - add the zucchini, onions, corn peas.  continue to simmer until the stew is thick - serve with biscuits.

Easy Beef and Bean Burritos

1 lb leftover taco meat
1 can black beans drained
1 can corn
1 large jalepeno pepper diced
1 small onion diced
1 tsp cumin
1 tsp garlic powder
1 tsp sugar
2 cups salsa
4 cups sharp cheese
6 large flour tortillias
3 tbs butter
3 tbs flour
1 1/2 cups milk
hot sauce

saute onions and pepper until soft - add black beans and mix together add cumin, garlic and sugar - mix to blend - add taco meat and 1/2 cup salsa combine well - add corn - lay tortilla on a flat surface - place 1/3 cup of beef mixture on tortilla, sprinkle 1/4 cup of cheese and roll up and place seam side down in a casserole dish that has the remain salsa spread across the bottom. Repeat until you have approximately 6 burritos.

In a small sauce pan melt butter and add flour cook for about 1 minute - add milk and stir until thickened add the rest of the cheese and stir until completely melted and smooth - add hot sauce to taste pour mixture over burittos and place in a 350 degree oven for about 20 - 30 minutes or until bubbily

Beefy Mushroom Barley Soup

2 large portabello mushroom caps, thinly sliced

2 lbs white mushrooms, stems removed and cleaned and sliced

1 lb beef cubed

1 onion dices

1 leek diced

2 stalks celery dices

1/4 cup sherry

3 tbs olive oil

1/4 cup butter

2 tsp thyme

1 tbs ground nutmeg

8 Cups beef broth

1/3 cup pearl barley

salt and pepper

Heat olive oil in a large pot - generously season beef with salt and pepper - add to pot and brown on all sides - remove from pot - add butter and add onions, leeks and celery and cook until softened -add mushrooms - stir well to coat - lower heat and cover and cook for 5 minutes - stir - cover for another 5 minutes - remove lid and stir well - allow most of the moisture to cook out - add sherry and cook until sherry is absorbed - add thyme and nutmeg - add beef broth= bring to a boil and then lower to a simmer for 1//2 hour- add barley and continue cooking covered for about 34 minutes or until barley is cooked through