Hearty Vegetable Beef Stoup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Thick dish... somewhere between a soup and a stew, and therefore a stoup. :) (Thank you, Rachael Ray, for that reference!) Ingredients:
2 lbs stew beef chunks, cubed |
1 1/2 cups corn, or hominy (i prefer hominy) |
3 1/2 quarts water |
2 onions, sliced |
1 onion, chopped |
1 large potato, cubed |
1 tablespoon salt |
1 cup chopped spinach |
1/2 teaspoon dried thyme |
1 cup chopped green beans |
1/2 cup dry split peas |
1 cup green peas, fresh or frozen |
6 carrots, sliced |
1 cup lima beans (i dislike lima beans, and substitute edamame or black beans) (optional) |
3 cups celery, diced |
1 cup ketchup |
1 orange or yellow or green pepper, diced (bell pepper) |
2 tablespoons chopped parsley |
3 medium tomatoes, cubed |
Directions:
1. In large kettle, cover beef with water and add chopped onion, salt, thyme.
2. Bring to boil.
3. Skim fat from surface.
4. Add split peas, cover and simmer over low heat, 3-4 hours.
5. Add all remaining ingredients.
6. Cover and simmer 30 minutes.
7. Adjust seasoning, to taste.
8. Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.
|
|