Ingredients:

• 4 lb Boneless chuck
• 2 ea Onions, lg, thinly sliced
• 12 ea mushrooms, cut into chunks
• 1 1/2 tb Catsup
• 1 x  Salt & pepper
• 2 ea Green peppers, lg, sliced
• 1 1/2 cn Beer
• 1 tb Prepared mustard

Instructions:
Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.

Ingredients:

• 2 lb Soup bone – (about 1/2 covered with meat)
• 1 1/2 ts Salt
• 1/4 c  Barley
• 1/2 c  Chopped celery
• 2 tb Fat
• 1/4 ts Pepper
• 1 c  Cubed carrot
• 2 c  Cooked tomatoes
• 2 qt Water
• 2 tb Minced parsley
• 1/4 c  Chopped onion
• 1 c  Fresh/frozen peas

Instructions:
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.

Ingredients:

• 3 lb Boneless chuck roast
• 1/2 ts Garlic powder
• 1 tb Vegetable oil
• 1/2 ts Pepper
• 1 tb Dried whole basil, crushed
• 1 c  Hot water
• 1 Small onion, ringed

Instructions:
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

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• Roast and Boast: (brothersjuddblog.com)

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen, mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions:
In a large pot over medium-high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until the potatoes re-tender. Salt and pepper to taste.

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Ingredients:

• 1-1/2 pounds extra-lean ground beef
• 1 cup chopped onion (about 1 large)
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup uncooked pearl barley
• 2-1/2 cups water
• 1 tablespoon chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained

Instructions:
Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency.
6 servings

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• Dinner Diary: Squash, Barley and Beef Stew (dailywd.womansday.com)
• Healthy Super Bowl dishes: Beefy Squash and Zucchini Stew (thismamacooks.com)

Ingredients:

• 1 ea Full Cut Round Steak *
• 3/4 c  Shredded Cheddar Cheese
• 3/4 c  Catchup
• 1/4 c  Whole Kernel Corn
• 1/3 c  Chili Sauce
• 1/4 c  Chopped Green Pepper
• 1/4 c  Brown Sugar
• 1/4 c  Chopped Pitted Ripe Olives
• 1/4 c  Wine Vinegar
• 1/2 c  Unbleached All-purpose Flour
• 2 tb Steak Sauce
• 3 tb Cooking Oil
• 1/2 ts Cumin
• 1/4 c  Water
• 1/2 ts Chili Powder
• 1/4 c  Shredded Cheddar Cheese
• 1 ts Meat Tenderizer
• 2 tb Sliced Pitted Ripe Olives
• 1/2 ts Salt
• 3 ea Tomato Roses
• 1/2 ts Pepper
• 1 x  Green Pepper Slices

Instructions:
*     Steak should be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs.

Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chili powder in small saucepan; cook slowly 20 minutes.  Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.  Beginning with long side, roll steak tightly and tie with string.  Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.  Pour remaining barbecue sauce and water over steak.  Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.  During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.  Place steak roll on warm serving platter.  Garnish with tomato roses.  Place green pepper slices around roses for leaf effect. Serve remaining barbecued sauce with beef roll. NOTE: Tomato Roses:  Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and continuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide.  (Pare off only the skin.)  Wrap one end of one strip around tip of index finger.  Continue wrapping, forming the petals of a rose.  Gently lift tomato rose from finger tip to serving platter.  Repeat for other roses.

Ingredients:

• 1 c  Catsup
• 2 tb Brown sugar
• 1 tb Lemon juice
• 1 tb Worcestershire sauce
• 1 ts Prepared mustard
• 1/2 ts Onion salt
• 1/8 ts Pepper
• 8 oz Cooked roast beef *
• 4 ea Hamburger buns, split

Instructions:
*Roast Beef should be thinly sliced and there should be 8 to 10 slices. Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure.  Microwave uncovered on high (100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves.  Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.

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Ingredients

• 2 lb Cubed chuck roast
• 1/4 c  Fine dry bread crumbs
• 1 c  Burgundy
• 1  Bay leaf
• 1 cn (10 1/2 oz.) condensed
• Buttered noodles
• Onion soup

Instructions:
350 degree oven Time to prepare – 3 hours.

In casserole thoroughly combine ingredients. Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles.