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| Recipe Categories: |
Soups and Stews
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| Average Rating: |
(16 votes)
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A Family Favorite!
Around my house, beef stew is a favorite, with kids and adults alike. It's such a simple meal really. Not much to it. A few basic vegetables, some meat, stock and an extra or two and voila! Meal for many!
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Ingredients |
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1 lb |
beef stew meat, cubed (round steak works just as well) |
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1 tbsp |
ea of dried basil and dried oregano |
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4 medium |
potatoes, unpeeled, cut in quarters, then sliced |
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1 medium |
onion, chopped |
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3 cloves |
garlic, minced |
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2 tbsp |
olive oil |
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4 |
carrots, peeled and sliced |
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1 15 oz can |
diced tomatoes |
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1 15 oz can |
chicken broth |
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1 15 oz can |
beef broth (or vegetable broth) |
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water |
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salt & pepper to taste |
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1 cup |
miniature soup pasta shells, any shape |
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1 10 oz bag |
frozen mixed vegetables |
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Instructions |
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1.
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In a dutch oven, over medium high heat, cook onions and garlic in olive oil until tender, about 3 minutes. Add stew meat and brown on all sides. Toss in basil, oregano, potatoes, and carrots; stir to coat. Add canned tomatoes, broths and enough water to completely cover ingredients in pot. Add salt and pepper to taste.
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2.
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Reduce heat to medium low and cook, uncovered, for 1 1/2 - 2 hours, or until meat and carrots are tender.
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3.
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Increase heat to medium, add pasta and frozen vegetables; cook for ten minutes more, or until pasta and vegetables are tender. Serve with freshly grated parmasan cheese and garlic bread.
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Note: For soupier stew, add more water while stew is cooking (pictured). To freeze leftovers, put stew in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods.
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About the Author:
Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com from which she operates several free newsletters, including her favorite, In The Kitchen. To subscribe send any email message to
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| Reviewed By: |
Tracy Hamilton |
| Amanda, thank you so much for this recipe. It was excellent. Between my son and I, we almost ate the whole thing. My husband and youngest son was wondering where was theirs...oops. At any rate, I did do a little extra. When I use beef stew meat, it never comes out tender. So instead, I used pot roast 7 blade meat, oh so tender. I seasoned it with kosher salt, cumin, and a tiny bit of cayenne pepper. Let it sit,in the fridge of course, for 15 minutes and followed your directions for cooking. My oldest doesn't like pasta so I had to omit that. It's the next day now, and my oldest and I will fight for the little bit that's left. Blackmail never hurts. He wants a new playstation game. I got him. p.s a little cilantro gives it something special too. |
| Reviewed By: |
Tracy Hamilton |
| Amanda, thank you so much for this recipe. It was excellent. Between my son and I, we almost ate the whole thing. My husband and youngest son was wondering where was theirs...oops. At any rate, I did do a little extra. When I use beef stew meat, it never comes out tender. So instead, I used pot roast 7 blade meat, oh so tender. I seasoned it with kosher salt, cumin, and a tiny bit of cayenne pepper. Let it sit,in the fridge of course, for 15 minutes and followed your directions for cooking. My oldest doesn't like pasta so I had to omit that. It's the next day now, and my oldest and I will fight for the little bit that's left. Blackmail never hurts. He wants a new playstation game. I got him. |
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