Here are a few more. I know you didn't ask for soups, but this is a hearty thick soup recipe.

BEEF BARLEY SOUP

2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat. Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts)

Beef Burgundy Stew
Tried It

2 1/2 pounds lean stew beef
2 bay leaves
5 1/2 tsp. thyme
2 cloves minced garlic
1 can tomato paste
3 cups burgundy
1 1/2 tsp. rosemary
2 cans beef broth
1/2 cup water
1 lb. small red potatoes (quartered if large)
1 lb. carrots (in 1 inch slice)
2 small onions quartered
1 lb. small mushrooms -- quartered
3 tbsp. water mixed with 3 tbsp. corn starch
1/4 cup fresh minced parsley
salt & pepper to taste

Brown stew beef. Drain and return to pan with bay leaves, thyme, garlic and tomato paste. Cook on medium/low heat until garlic is somewhat cooked. Add burgundy and rosemary, bring to boil and simmer 1 and one half hours or until tender.

Add rest of ingredients except for parsley & salt and pepper. Bring back to boil and simmer 1/2 hour to 40 minutes or until vegetables are done. Add corn starch
mixture and stir until slightly thickened. Add parsley and salt & pepper to taste. Now you're done. Yumm.

My rendition of "Lazyman's Stuffed Cabbage Casserole"

1 medium cabbage, cut up
1 lb. ground beef
1 onion, chopped
1/2 cup uncooked rice
salt and pepper to taste
1 10-1/2 oz. can tomato soup
1 soup can water

Place cabbage in greased 2 qt. casserole. Brown beef and onion. Stir in rice and place on top of the cabbage. Season to taste with salt and pepper. Combine soup and water and pour over all. Cover with foil and bake at 350 degrees for 1 hour.