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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 5 |
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My brother got this recipe off his boss. My husband and him love it and I make myself the vegetarian version (but it never comes out quite as nice). I call it stew/soup because it fits into neither category (not too liquidity or thick). Ingredients:
3 large onions, finely chopped |
3 carrots, chopped |
3 celery, chopped |
3 garlic cloves, minced |
1/2 green pepper, chopped (or red) |
3 medium potatoes, cubed |
1 -2 lb stewing beef (or to your liking) |
2 -3 tablespoons tomato paste |
2 -3 tablespoons paprika |
1 (900 ml) box chicken broth or 1 (900 ml) box beef broth |
salt and pepper |
2 teaspoons olive oil (for cooking vegetables) |
fresh thyme, and rosemary if you like their hearty flavour |
Directions:
1. ***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight. Otherwise still season the meat to your liking and go ahead.
2. Start by heating the pot to medium-high heat.
3. Add olive oil and fry onions 3-4 minutes until they start to soften.
4. Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes. (The celery should start to get soft but not mushy and the onions will look translucent).
5. Add the garlic and chopped herbs (if using fresh thyme and rosemary).
6. Cook for another minute or two.
7. Add the meat and potatoes and stir until the meat loses the raw look.
8. Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
9. Add the beef or chicken stock (you need just enough to cover the meat and vegetables. If more is required you can always mix a stock cube in water and add to pot).
10. Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
11. Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.
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