1、Beef and Blue Wrap

  • Makes: 1servings
  • Carb Grams Per Serving: 38
  • Beef and Blue Wrap recipe

    Ingredients

    Method

    In a small bowl, stir together mayonnaise and balsamic vinegar; drizzle over blue cheese. Roll up tortilla. Serve with applesauce.

    Recipe Tip

    For sack lunch: Wrap in plastic wrap. Carry in an insulated lunch box with a frozen ice pack.

    https://www.truecookbook.com/recipe/beef-and-blue-wrap-10752/

    2、Beef and Blue Bites

  • Start to Finish: 10 mins
  • Beef and Blue Bites recipe

    Ingredients

    Method

    1. Top crackers with spread, blue cheese, roast beef, and fresh dill.

    3、Beef and Barley Soup

  • Makes: 12 servings
  • Makes: 3 (4-serving) portions
  • Prep: 30 mins
  • Freeze:up to 3 months
  • Cook: 30 mins
  • Beef and Barley Soup recipe

    Ingredients

    Method

    1. In a large Dutch cook ground beef, half at a time, over medium-high heat until browned. Drain well. Return all meat to Dutch oven; stir in the dried basil, pepper, and salt. Let cool.
    2. Divide cooled meat, tomatoes, carrots, and barley among three 1-gallon resealable plastic freezer bags. Squeeze air from bags, seal, and freeze up to 3 months.
    3. In a 4- to 5-quart Dutch oven bring broth to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, about 30 minutes or until barley and carrots are tender. If desired, top servings with fresh basil.

    4、Beef and Barley Stew with Roasted Winter Vegetables

  • Makes: 6 servings
  • Serving Size: 1 1/3 cup
  • Prep: 45 mins
  • Cook: 1 hr 35 mins
  • Roast: 35 mins 375°F
  • Beef and Barley Stew with Roasted Winter Vegetables recipe

    Ingredients

    Method

    1. In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.
    2. Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
    3. Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
    4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)
    5. Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)
    6. To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
    7. If desired, stir in fresh parsley.

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