Something between a soup and a stew, the dish is perfect for a chilly day!
INGREDIENTS
Servings: 6
Beef stew meat
1 lb.
Onion
1
Celery ribs
3
Baby carrots
10 (can be replaced with 2 regular carrots)
Potatoes
2 (peeled if you prefer)
Frozen corn
1 cup
Frozen peas
1 cup
Diced tomatoes
2 (14 oz.) cans
Beef broth
3 ½ cups (can be replaced with 2 14-oz. cans)
Small bay leaves
2
Garlic powder
2 tsp.
Olive oil
2 tsp.
Water
4 cups
Hot pepper sauce
2 tsp.
DIRECTIONS
- Cut the meat into small, bite-size pieces (about half an inch each).
- Take a Dutch oven or a large pot, add 1 tbsp. oil and meat to it, and sauté the meat over a medium-high heat until brown. Set aside.
- Chop vegetables (from onion to potatoes) in bite-size pieces.
- Add the remaining oil to the pot, add vegetables, and sauté for about 10 minutes or until the onion is golden.
- Add the cooked beef, corn, tomatoes, beef broth, carrots, potatoes, bay leaves, garlic powder, and water. Bring the mixture to a boil.
- Reduce the heat, remove the lid, and keep simmering for about an hour or until the beef is almost tender.
- Add peas and hot pepper sauce, cover, and simmer for 30 more minutes or until the beef is tender.
- Season with black pepper, hot sauce, or crumbled saltines (if desired) and serve.
Review
Read all reviews ()
Popular recipes
Related recipes