#beefandveggies

A hearty and comforting stew that is great for cold nights. This stew is sure to satisfy your hunger because it is full of tender beef and healthy vegetables.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and diced. 4 carrots, sliced. 1 onion, diced. 4 cups beef broth. 1 can diced tomatoes. 2 cloves garlic, minced. 2 tsp salt. 1 tsp black pepper. 2 tbsp Worcestershire sauce. 1 tsp dried thyme. 1 bay leaf.

Instructions: Place beef, potatoes, carrots, onion, and garlic in slow cooker. Add beef broth, diced tomatoes, Worcestershire sauce, thyme, salt, pepper, and bay leaf. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. Remove bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

There is ground beef, vegetables, creamy mushroom soup, crispy tatertots, and melted cheddar cheese on top of this hearty casserole.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can cream of mushroom soup. 1 cup frozen mixed vegetables. 1 cup shredded cheddar cheese. 1 bag frozen tatertots.

Instructions: Warm the oven up to 190C 375F. Cook the ground beef and onion in a skillet until the beef is browned and the onion is soft. Remove any extra fat. Add the mixed vegetables and cream of mushroom soup, and cook until everything is hot. Put the beef mixture in a 9x13-inch baking dish that has been greased. Spread out the shredded cheddar cheese on top of the beef mixture. Make a single layer of frozen tater tots on top of the cheese. After the oven is hot, bake the tatertots for 30 to 35 minutes, or until they are golden brown and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

This soup is hearty and full of flavor. It tastes like a cheeseburger but is made with cream and cooked slowly. With ground beef, vegetables, and a rich cheddar cheese base, this soup is always a good choice for a comfort meal.

Ingredients: 1 lb ground beef. 1 cup chopped onion. 1 cup shredded carrots. 3 cloves garlic, minced. 4 cups diced potatoes. 4 cups beef broth. 1 can 14 oz diced tomatoes, undrained. 1/4 cup tomato paste. 1 tsp dried basil. 1 tsp dried parsley. 1/2 tsp salt. 1/2 tsp black pepper. 1/4 cup all-purpose flour. 1/4 cup unsalted butter. 2 cups milk. 3 cups shredded sharp cheddar cheese. 1/2 cup sour cream. Chopped green onions and crumbled bacon for garnish.

Instructions: Put ground beef in a pan and cook it over medium-high heat until it turns brown. Get rid of extra fat. The slow cooker should have potatoes, beef broth, diced tomatoes, tomato paste, basil, parsley, salt, and black pepper. The beef should be cooked. Use a stir to mix. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Slowly melt the butter in a small saucepan. Making a roux, stir in the flour until it's smooth. Slowly whisk in the milk until the mixture gets smooth and thick. Put this in the slow cooker and stir it around. Shred some cheddar cheese and put some sour cream in the slow cooker. Mix the soup and cheese together until the soup is smooth. Add chopped green onions and crumbled bacon on top while the food is still hot. Have fun with your Cheeseburger Soup in a Slow Cooker!

Prep Time: 20 minutes

Cook Time: 360 minutes

A classic Chinese takeout favorite made at home with tender beef and crisp vegetables in a savory sauce.

Ingredients: 1 lb 450g beef sirloin, thinly sliced. 2 cups broccoli florets. 1/2 cup sliced carrots. 1/2 cup sliced bell peppers. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon brown sugar. 1 teaspoon cornstarch. 1/4 cup water.

Instructions: In a small bowl, mix soy sauce, oyster sauce, brown sugar, cornstarch, and water to make the sauce. Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and stir-fry for 30 seconds. Add sliced beef and cook until browned, then remove it from the wok. In the same wok, add more oil if needed and stir-fry broccoli, carrots, and bell peppers until slightly tender. Return the cooked beef to the wok and pour the sauce over the ingredients. Stir-fry for another 2-3 minutes until the sauce thickens and coats the beef and vegetables. Serve hot and enjoy!