Soups & Stews |
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Aunt Debbie's Soup/Stew - 2005
Recipe courtesy of Debbie Seale
INGREDIENTS
PREPARATION
Brown stew or hamburger meat and chop up some onion in it as much as you like. If you're using stew meat, it's better if you slow cook it first, with the lid on.
In a separate pot, parboil your potatoes. Place your potatoes in the pan, and just covered with water. You can do it with the skin on or off (regular or new potatoes). Add any fresh veggies that need to be parboiled (i.e. carrots, celery, etc.)
Add tomato sauce and whole or diced canned tomatoes, depending on how much you are making.... I usually add 3 cans of tomato sauce and a large can of tomatoes.
Add some Worcestershire sauce - about 1/4 cup - maybe a little less. I add (to taste) salt, pepper, celery salt, about 3-5 beef bouillon cubes, a couple of shakes of ketchup, a bay leaf is tasty if you have one, but don't leave it in too long, and spice you might like, within reason of course.
Then you add your veggies, and the cooked meat and onions. If you cook fresh veggies, add them while the potatoes are cooking, especially fresh carrots. If you use frozen or canned, just add liquid and all when you mix it together. Let it simmer!
Debbie makes this wonderful soup/stew... but there's no recipe!! It's in her head... but this should be close!
- 1-2 pounds hamburger or stew meat -- either is fine
- onions -- chopped
- potatoes -- parboiled
- Your choice veggies (green beans, corn, celery, peas) -- can, fresh or frozen
- 3 cans tomato sauce
- 1 large can diced or whole tomatoes
- ¼ cup Worcestershire sauce
- 3-5 beef bouillon cubes
- salt and pepper -- to taste
- garlic salt -- to taste
- celery salt -- to taste
- a few shakes ketchup
- 1 bay leaf
PREPARATION
Brown stew or hamburger meat and chop up some onion in it as much as you like. If you're using stew meat, it's better if you slow cook it first, with the lid on.
In a separate pot, parboil your potatoes. Place your potatoes in the pan, and just covered with water. You can do it with the skin on or off (regular or new potatoes). Add any fresh veggies that need to be parboiled (i.e. carrots, celery, etc.)
Add tomato sauce and whole or diced canned tomatoes, depending on how much you are making.... I usually add 3 cans of tomato sauce and a large can of tomatoes.
Add some Worcestershire sauce - about 1/4 cup - maybe a little less. I add (to taste) salt, pepper, celery salt, about 3-5 beef bouillon cubes, a couple of shakes of ketchup, a bay leaf is tasty if you have one, but don't leave it in too long, and spice you might like, within reason of course.
Then you add your veggies, and the cooked meat and onions. If you cook fresh veggies, add them while the potatoes are cooking, especially fresh carrots. If you use frozen or canned, just add liquid and all when you mix it together. Let it simmer!
Debbie makes this wonderful soup/stew... but there's no recipe!! It's in her head... but this should be close!
