Tag Archives: Beef

Vegetable Beef Soup for Recipe Friday

Last weekend I bought some beef stew meat, but when I pulled it out of the fridge on Monday I didn’t feel like making Beef Stew. So I looked in the vegetable drawer and the cupboard to see what I had on hand, and came up with this Vegetable Beef Soup recipe.

The family seemed to really like it, and I thought it was delicious. Plus it was healthy and high in fiber. I served it with Sesame Garlic Toast.

Vegetable Beef Soup

Ingredients:

1 ½ lbs beef stew meat
1 tbsp light olive oil
½ sweet onion
2 stalks celery
2 cans beef broth
1 medium parsnip
3 medium carrots
1 can white kidney beans
1 cup frozen peas
½ – 1 cup frozen corn
1 -2 cups water
1 tsp marjoram
1 tsp thyme
1 tsp sage
salt and pepper

Directions:

Cut beef stew meat into bite size pieces. (I actually use kitchen scissors to do this instead of a knife.) Heat olive oil over medium heat in a 4 quart cooking pot. Add meat, salt, and pepper. Cook and stir until browned. Chop onion and celery into small pieces. Add to pot and stir. Let simmer until veggies are tender. Add beef broth, reduce heat, and simmer. Peel parsnip and cut into small pieces. Peel carrots and slice into pieces. Drain and rinse kidney beans. Add parsnip, carrots, beans, and herbs to the pot. Add 1 cup of water and let simmer for 20 minutes or until carrots are tender. Add peas and corn. Salt and pepper to taste. Simmer for 5 to 10 more minutes.

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Beef Stew for Recipe Friday

Last week I posted a new recipe for Moroccan Beef Stew. Today it’s back to one of my old standards – regular Beef Stew. I made this on Halloween and a friend dropped by with her son, who was going trick-or-treating with my son. She asked for just a little taste, and ended up eating a whole bowl!

This is a recipe my family never complains about and is good leftover, too. It can be served with crackers, biscuits, or toasted garlic bread, but it is quite filling all by itself. My dog is always quite certain he should get his own bowl of stew, too.

 Beef Stew

Ingredients:

1 1/2 to 2 lbs beef stew meat
2 tbsp olive oil
1 small sweet onion, chopped
2 stalks celery, chopped
2 cans V-8 juice (12 oz size)
2 cans beef broth (14 oz size)
Water
3 large carrots, sliced
3 large russet potatoes, peeled and cubed
1 cup green beans, cut in small pieces
1 can corn (optional)
1/2 cup flour
2 tsp steak seasoning
1 tsp garlic salt
1 tsp oregano
1 tsp marjoram
1 tsp basil
salt
pepper

Directions:

Cut each piece of beef stew meat into small, bite-sized pieces. Put beef pieces into a plastic bag with 1/4 cup flour, steak seasoning, and garlic salt, and shake to coat the beef pieces. Heat olive oil in a 8 qt. or 12 qt. pot. Add beef and brown. Add onion and celery and continue cooking, stirring occasionally, until vegetables are slightly tender. Add V-8 juice and beef broth. Simmer for 10 minutes, stirring occasionally. Add water equal to the amount of V-8 and broth. I actually use the cans to measure it so that I can get all the good residue out of the cans, too. Add carrots, potatoes, green beans, and remaining spices. Salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until vegetables are fork-tender. [If adding corn, add it about 5 minutes before thickening.] In a 1 cup measuring cup, mix 1/4 cup flour with a small amount of cold water until well blended. Slowly add flour mixture to stew while stirring stew. Let simmer for 5 minutes more to thicken gravy. Taste test to determine whether additional salt or pepper is needed.

Note: I like to put French Fried Onions on top of my stew in the bowl. But then again, I like French Fried Onions on my potato soup and lots of other things, too. They aren’t necessary, but just a suggestion.

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Moroccan Beef Stew for Recipe Friday

So far on Recipe Friday I have shared old standards of mine that I have made many times. But this week I have a brand new recipe that I just came up with last weekend. It came about by the convergence of two circumstances: (1) someone gave me a gift basket with Dulcet Tangy & Peppery Moroccan Sauce in it, and (2) I had some cube steaks that needed to be used on Saturday and I didn’t want to have to cook them until Sunday. I decided to combine the two to make a Moroccan Beef Stew, did a little Internet research to figure out what kind of vegetables one might find in Moroccan cooking, and a new recipe was born.

I’m not certain this will become a family favorite, but my son did like it a lot. My husband commented several times about how odd it was to combine cinnamon and beef (because there is cinnamon in the sauce), but he did go back for a second helping so he must have liked it.

Moroccan Beef Stew

Ingredients:

1 1/2 lbs cube steaks
2/3 cup Dulcet Tangy & Peppery Moroccan Sauce
1/2 sweet onion, chopped
2 stalks celery, finely chopped
1 clove garlic, finely chopped
2 cups sliced carrots
1 can beef broth
1/8 cup flour
Salt and pepper to taste
3 cups cooked brown rice

Directions:

Cut the cube steaks into roughly 1 inch squares. Place the steak pieces into a glass container and cover with Moroccan Sauce. Refrigerate several hours or overnight. Put the steak pieces and the sauce they have been marinading in into a 4 quart pot and brown. Add onion, celery, and garlic, and cook over medium heat for 5 to 10 minutes or until the vegies are slightly tender. Add the carrots and beef broth. Bring to a boil, then reduce heat to low and cover. Simmer for 1/2 hour or until carrots are tender. Add salt and pepper to taste. [Note: You don't really need much pepper because the Moroccan sauce is pretty spicy.] Mix flour with 2 – 3 tbsp COLD water in a measure cup. Slowly pour the flour and water mixture into the stew and let simmer, stirring occasionally, for about 5 minutes until stew is thickened.

While the stew is simmering, cook brown rice according to the package directions to make 3 cups of cooked rice. The rice I use takes about 30 minutes to cook, so it works well to start it right after you have added the carrots and broth to the stew.

Serve the stew over the rice and enjoy a nice spicy dish.

Note: If you want to try this and don’t know where to get this sauce, I found it online on the Dulcet website.

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