Slow Cooker Beef Stew 3 lb. beef chuck, cut into 2" pieces Kosher salt Freshly ground black pepper2 tbsp.  extra-virgin olive oil2 tbsp.  butter1 2/3 c.  dry red wine3 tbsp.  tomato paste2  Yukon Gold potatoes, cut into 1" cubes3  carrots, chopped into 1" pieces3  celery stalks, chopped into 1" pieces2  onions, chopped into quarters1 c.  chopped sun-dried tomatoes4  cloves garlic,

Beef Tenderloin Wellington

Salt and freshly ground black pepper 1 (3- to 4-pound) prime tenderloin, fully trimmed 1/4 cup salad oil 2 tablespoons butter 1 small onion, finely chopped 1/2 pound fresh mushrooms 2 ounces cognac 1/2 teaspoon powdered rosemary 2 (5-ounce) cans imported pate de foie gras with truffles 1 1/2 pounds puff paste or 2 (10-ounce)

Marinated Beef Tenderloin

Ingredients 1 cup catsup 2 teaspoons prepared mustard 1/2 teaspoon Worcestershire sauce 1 1/2 cups water 2 (0.7-ounce) envelopes Italian salad dressing mix 1 (4- to 6-pound) beef tenderloin, trimmed Watercress (optional) Red and Green grapes (optional) Directions Combine catsup, mustard, Worcestershire sauce, water, and salad dressing mix; mix well. Spear meat in several places,

Zucchini Beef Spaghetti

Ingredients Vegetable cooking spray 1 pound ultra-lean ground beef 2 cups sliced fresh mushrooms 2 cups thinly sliced zucchini 1 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 4 cloves garlic, minced 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped 1 cup water 1 (6-ounce) can no-salt-added tomato paste 1