Slow-Simmering Beef Bourguignon

3 lbs. beef stew
3/4 tsp. salt

3/4 tsp. pepper
3 Tbsp. all-purpose flour
1-1/2 cups beef broth
1-1/2 cups dry red wine or additional beef broth, divided
3/4 lb. fresh mushrooms, quartered
1 large sweet onion, chopped
2 medium carrots, sliced
1 thick-sliced bacon strip, chopped
2 garlic cloves, minced
2 Tbsp. Italian tomato paste
Hot cooked egg noodles

Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add flour, toss to coat. Add broth and 1 cup of wine. In the same skillet, add the mushrooms, onion, carrots and bacon; cook until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker. Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles. Serves 6.

Recipe from Taste of Home October/November 2012 (page 61).

Dill & Chive Peas

1 package (16 oz.) frozen peas
1/4 cup snipped fresh dill
2 Tbsp. minced fresh chives
1 Tbsp. butter
1 tsp. lemon-pepper seasoning
1/4 tsp. kosher salt.

Cook peas according to package directions. Stir in remaining ingredients; serve immediately. Serves 6.

Recipe from Taste of Home October/November 2012 (page 38).

Warm Green Beans & Potato Salad

1 lb. small red potatoes, quartered
1/4 cup olive oil
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/8 tsp. each: garlic powder, ground mustard, pepper, dried basil, parsley flakes and tarragon
1 lb. fresh green beans, cut into 2-in. pieces
2 medium tomatoes, coarsely chopped
2 Tbsp. chopped onion

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings. Add green beans to potatoes; return to a boil. Cook 3-5 minutes longer or until vegetables are tender. Drain; add dressing and toss to coat. Stir in tomatoes and onion. Serve warm. Serves 10.

Recipe from Taste of Home October/November 2012 (page 95).

Cranberry Honey Butter

1 cup softened butter
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 tsp. grated orange peel
1/8 tsp. kosher salt

Beat butter, cranberries, honey, orange peel and salt until blended. Store in refrigerator for up to two weeks. Makes 24 servings.

Recipe from Taste of Home October/November 2012 (page 15).