1 lb ground beef
2 c cooked rice
1 large onion, chopped
2 carrots, minced
2 ribs celery, chopped
4 cloves garlic, minced
4 tomatoes, chopped
Herbs and spices of your choosing - basil, oregano, thyme are great candidates
Salt and Pepper to taste
1 c grated cheddar or Monterrey Jack cheese
4-6 Bell peppers
Preheat the oven to 350 degrees
Brown the beef over medium heat. Scoop out of the pan and set aside. In the same pan, without wiping out the beef fat, sautee the onions, carrots, celery and garlic until just softened. Add the cooked beef and rice to the pan and cook until everything is well heated. Add the tomatoes. Bring to a boil and then simmer for 10-15 minutes until slightly reduced. Season with herbs, salt, and pepper to taste.
Meanwhile, cut the tops off the peppers and scoop out the seeds and ribs. Stuff the peppers with the beef mixture and top with some of the cheese. Place the stuffed peppers in a baking pan that will just hold them all.
Bake for 20 minutes or until the peppers have softened and the cheese is melted and beginning to brown. Serve immediately and/or freeze for winter.
Variation: Substitute the beef for lamb, the cheddar or Monty for feta and use basil and mint for the herbs for a middle eastern twist on the dish.
Beef, Onion and Beer stew
From Tender, by Nigel Slater.
Serves 4.
Butter
1 1/2 lbs. stew beef
2 lg. onions
few sprigs of thyme
2 tbsp. flour
1 1/2 bottles beer, or 2 sm. trappist bottles
2 or 3 bay leaves
for applesauce:
5-6 apples- tarter the better
butter
little bit of sugar
dash of cinnamon
Melt butter ina large casserole pan( that has a lid). Cut beef into 4 pieces, seasoned with salt and pepper, then lower into sizzling butter. Brown the meat on all sides. Thinly slice the onions while the meat browns. Once meat is browned, remove to a plate and lower the heat. Add onions to pan with thyme leaves and cook until soft and pale. Stir in flour and then pour in the beer and add bay leaves. As it starts to boil, add the beef and its juices to the pan and lower the heat. Season with salt and pper, cover with a lid and place in the oven at 300. Leave in the oven for an hour.
Peel apples for sauce- core and cut into rouch chunks. Put in a pan with a little water and the butter and bring to a boil. Turn down heat. cover with a lid and leave to cook to a sloppy mass. Sweeten with a little sugar and cinnamon, then beat with a fork until smooth.
When stew is ready, serve with applesauce. Season as needed.