CORN BEEF CAN RECIPES

Steps:

• In 3-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef from pan; set aside.
• In same pan, heat oil over medium-high heat. Add carrots, onion, garlic and poblano chile; cook 3 minutes, stirring constantly. Stir in tomato paste; cook until slightly darkened, about 1 minute. Add cooked beef, the beans, corn, chili powder, broth, salt and pepper. Reduce heat to medium. Simmer uncovered 10 minutes, stirring occasionally, until vegetables are tender.
• Ladle chili into 4 bowls. Sprinkle with cheese. Garnish with red onion and jalapeños.

Steps:

• 1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
  2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
  3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
  4. This is delicious with a crusty brown roll or a Parmesan crisp.