Opal's Beef Stew

Ingredients:
2-1/2 lbs. beef stew meat
Salt and pepper to taste
1 tablespoon oil
1-1/4 cups beef stock (could be beef bouillon cube w/water)
2-1/2 cups cubed potatoes
2 cups sliced carrots
1/3 cup chopped onion
1/4 cup chopped/diced celery
1 garlic clove minced
4 cups tomato juice - Don't add this until you add the vegetables
1 bay leaf
1/2 teaspoon chopped fresh thyme (can be omitted)

Season the beef generously with salt and pepper. Add oil to kettle. In the cast iron kettle over medium-high heat, brown the beef on all sides (should take approximately 5 minutes). Reduce heat to medium/medium low, add 1 cup beef stock and slow cook beef approximately 1 hour. After meat is tender, (the approximate 1 hour), add the remaining ingredients. Cook over medium heat for 30 to 45 minutes. Remove bay leaf, serve with crackers or corn bread.

Marinated London Broil

Interesting using the coke and teriyki together. I might try this one next week.

1 - 12oz can coke
1 - 10oz bottle Teriyaki sauce
1 - 2 1/2-3lb London broil

(1) Combine coke & Teriyaki sauce in a shallow dish or large zip lock freezer bag.
(2) Cover or seal & chill for 24 hours (turning occasionally).
(3) Remove meat from marinade & discard marinade.
(4) Grill covered with grill lid over medium heat (300-350) degrees for 12-15 mins on each side.
(5) Let stand 10 mins. Cut diagonally into thin slices across the grain.

Beef Fajitas

1 1/2 lbs. sirloin steak, thinly sliced

1/2 cup Zesty Italian Dressing, divided

2 large green peppers, cut into strips

1 large onion, cut into wedges

16 Taco Flour Tortillas, warmed

1 cup shredded sharp cheddar cheese

1 cup sour cream

1/2 cup Taco salsa

Combine steak and 1/4 cup of the dressing in glass bowl; cover.
Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.

Cook steak in remaining 1/4 cup dressing in large skillet on medium-high heat 5-6 minutes or until nolonger pink. Remove steak; keep warm.

Add peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

Makes 8 servings, 2 fajitas each.