All posts by Ryan Wagoner

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein