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Ingredients

2 1/2 pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tablespoons tapioca
2 cubes beef bouillon
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/4 cup red wine
2 cups water
1 (10 ounce) package frozen green peas, thawed

Directions

Preheat the oven to 250 degrees F (120 degrees C).

Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.

Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Ingredients

8 ounces ground beef
3/4 cup chopped onion
1 clove garlic, crushed
1/4 cup red wine
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
3 eggs
1 tablespoon brown sugar
1/3 cup half-and-half cream
8 slices day-old bread, cubed
1/2 cup low-sodium chicken broth
1/4 cup grated Romano cheese

Directions

Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.

Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

Ingredients

1/2 cup soy sauce
1/4 cup red wine vinegar
1/4 cup white wine
2 tablespoons honey
1 tablespoon fresh ginger root, finely chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes

Directions

In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.

Ingredients

1 tablespoon olive oil
1 large meaty ham bone
1 1/2 cups chopped onion
3 stalks celery, chopped
2 cloves garlic, minced
3 (15 ounce) cans black-eyed peas, rinsed and drained
2 cups water
1 1/4 cups chicken broth, or more as needed
1 cup dry white wine
1 cup chopped ham
2 bay leaves
1/4 teaspoon dried thyme
salt and pepper to taste

2 cups uncooked white rice
4 cups water

Directions

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat and brown the ham bone on all sides, about 15 minutes. Reduce heat to medium and stir in the onion, celery, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add the black-eyed peas, 2 cups of water, chicken broth, wine, ham, bay leaves, thyme, salt, and pepper; stir. Bring the mixture to a boil. Reduce heat and simmer until the mixture is thickened and the flavors have blended, 30 to 60 minutes. Add more chicken stock if the mixture is too thick.

About 30 minutes before serving, bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand covered for about 10 minutes to absorb steam.

Remove the ham bone from the soup, cutting any extra ham off the bone and returning it to the pot. Discard the bone. Stir the cooked rice into the black-eyed pea mixture until well combined and serve.