Main Dishes |
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Beef Stew/Soup - 2004
Recipe courtesy of Gary and Debbie Seale
INGREDIENTS
PREPARATION
Brown stew or hamburger meat and chop up some onion in it as much as you like. Stew meat is better if you slow cook it first with the lid on.
In a separate pot, parboil your potatoes (just covered with water). You can do it with the skin on or off (reg or new). Add fresh veggies that need to be parboiled (i.e. carrots, celery, etc)
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 simmer.
- 1 pound stew meat or hamburger meat -- can use up to 2 lbs.
- onion – chopped, to liking
- potatoes -- cut 1 inch thick, to liking
- celery – sliced, to liking
- carrots -- sliced or baby, to liking
- 3 cans tomato sauce
- 1 large can tomatoes
- ¼ cup Worcestershire sauce -- +/- 1/4 cup
PREPARATION
Brown stew or hamburger meat and chop up some onion in it as much as you like. Stew meat is better if you slow cook it first with the lid on.
In a separate pot, parboil your potatoes (just covered with water). You can do it with the skin on or off (reg or new). Add fresh veggies that need to be parboiled (i.e. carrots, celery, etc)
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 simmer.
