Sunday, February 17, 2013

What's for dinner? Beef!

Vegetable Beef Stew

1 lb. Beef Stew Meat
1 cup red onion, small dice
2 ribs celery, diced
3 carrots, diced
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. rosemary
1/2  tsp. parsley
1/2 tsp. oregano
1/2 bay leaf
2 large potatoes, peeled and diced
1 can green beans, drained
1 can corn, drained
1 cup frozen peas
1 cup flour
1 cup tomato juice
1 15 oz. can tomato sauce
extra salt and pepper
4-5 tablespoons olive oil

Season flour with extra salt and pepper. Dredge meat in it. Brown in a couple of tablespoons of olive oil.  While meat is browning, saute onion, carrots and celery in rest of olive oil. Add beef to sauteed vegetables. Add tomato juice, tomatoes and spices. Add water to fill soup pan 3/4 full. Bring to a boil. Cover and simmer for two hours, stirring occasionally. After two hours, add potatoes and cook for 20-30 more minutes. Add corn, peas, green beans, and tomato sauce. Cook for 10 more minutes.  Serve with crackers.

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