Heat a large deep pan (I use a sauté pan) over medium/high heat and add some ghee.

Season the meat generously with salt and pepper and brown on both sides.

Remove the meat from the pan and set aside on a plate.

In the same pan, add onions (add more ghee if necessary).

Turn down the heat a bit (around medium) and cook onions until soft and translucent.

Add carrots and celery and cook for a couple of minutes.

Add garlic confit and tomato paste, combine well.

Add broth and apple cider to deglaze the pan.

Add bay leaves, thyme, rosemary, and chili flakes.

Add the meat (…and any drippings on the plate, please) back to the pan.

Stir to combine everything.

Turn down the heat to low and let the dish simmer, lid ajar, for about 2 hours. Or place in the oven for 2 hours at 160°C. Once in awhile, carefully stir the dish.

Remove the lid and let the dish simmer and reduce yet another hour.

After a total ‘simmer time’ of 3 hours, the meat should be ‘fall of the bone’-tender and the sauce nicely thickened.

Season to taste with salt and pepper.

Remove bay leaves before serving.

1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.
2. Heat 12-inch nonstick skillet over medium-high heat until hot.
3. Add half of beef; stir-fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef.
4. Prepare Caramelized Onion Sauce. Add beef to sauce; cook 2 to 3 minutes or until beef is heated through.
5. Caramelized Onion Sauce: In same skillet used to prepare beef, melt 2 teaspoons butter on medium high heat.
6. Add 3 cups diced sweet onions.
7. Cover and cook 5 to 7 minutes until onions are opaque and soft.
8. Uncover skillet; cook 6 to 8 minutes until onions are golden brown, stirring occasionally.
9. Add 1/2 cup red wine; simmer 2 to 4 minutes until liquid is almost evaporated.
10. Stir in 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth, 1/4 teaspoon salt and 1/4 teaspoon pepper.
11. Cook about 20 minutes.
12. Cut slits lengthwise in potatoes; open and fluff potatoes with fork.
13. Divide beef mixture among potatoes. Top with cheese.

1. Preheat oven according to package directions on pizza dough package.
2. Heat large nonstick skillet over medium heat until hot.
3. Add ground beef and oregano; cook 8 to 10 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally.
4. Remove drippings.
5. Season with 1/4 teaspoon salt. Set aside.
6. Place frozen vegetables, medium microwave-safe bowl.
7. Add water; cover with plastic wrap.
8. Microwave in the microwave for 2 to 4 minutes or until vegetables are just tender.
9. Cool slightly.
10. Place vegetables and their cooking liquid into blender or food processor; add marinara sauce.
11. Process until vegetable mixture is smooth.
12. Season with remaining 1/4 teaspoon salt.
13. Spray 15 x 10-inch rimmed baking pan or 12-inch pizza pan with nonstick cooking spray.
14. Press and stretch dough to edges of pan.
15. Top with vegetable sauce, cheese, tomatoes and beef mixture.
16. Bake according to package instructions on dough package or until crust is golden brown and cheese is melted and bubbly.
17. Garnish with basil if desired.

1. Heat large nonstick skillet over medium heat until hot.
2. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
3. Remove from skillet with slotted spoon; pour off drippings, if needed.
4. Heat 2 tablespoons water in same skillet over medium-high heat until hot.
5. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally.
6. Stir in rice, soy sauce and sesame oil.
7. Return beef to skillet; heat through.
8. Stir in green onions.

1. Place cauliflower in large saucepan.
2. Cover with water; bring to boil.
3. Cook 10 minutes or until very tender.
4. Reserve 1/4 cup of the cooking liquid.
5. Drain cauliflower and return to pot.
6. Mash cauliflower with potato masher until slightly chunky.
7. Stir in reserved 1/4 cup cooking liquid, 1 tablespoon at a time to moisten.
8. Season with 3/4 teaspoon of salt and turmeric.
9. Meanwhile, heat large ovenproof nonstick skillet over medium heat.
10. Add ginger and garam masala; cooking until spices are fragrant, about one minute.
11. Add ground beef and tomatoes, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
12. Season with remaining 1/4 teaspoon of salt.
13. Remove from heat and stir in peas.
14. Preheat broiler to high.
15. Spread beef mixture in even layer in skillet.
16. Spread cauliflower mixture evenly over beef mixture.
17. Place skillet on oven rack so surface of cauliflower is 3 to 4 inches from heat.
18. Grill 12-15 minutes or until the cauliflower is golden brown.
19. Cool slightly.
20. Serve with lemon wedges.

1. Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
2. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
3. Season beef with remaining 1/4 teaspoon of salt.
4. Serve with rice, black beans and lime wedges as desired.