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Hearty Vegetable Beef Stew
All this cold weather we’ve been having put me in the mood for some home made soup. One of my fave things to make anytime of the year is a big ole pot of vegetable beef soup. The way I make it, it’s super rich and loaded down with veggies, so it’s really more of a stew than a soup.
I make as much as I can possibly stuff into my big Dutch oven. I just went downstairs and measured to see how much it holds and the Dutch oven I use holds six quarts. So the printable recipe you’ll find at the end of this post is for cooking up about six quarts of stew. I absolutely love having leftovers. I always end up freezing about half which really comes in handy when you’re in a hurry, have no time to cook, but really want something homemade and hearty for lunch or dinner.
This stew smells so incredibly good while it’s cooking…words can’t describe. The whole house ends up smelling insanely good, both while it’s cooking and for hours afterwards. If you had your house on the market to sell and cooked this soup before prospective buyers toured your home, it would probably sell that day. 🙂 It smells that good! It tastes that good, too!
When I make this soup/stew, I always cut up fresh potatoes, carrots, celery and onion. I also use fresh garlic. The other vegetables are either frozen or canned, but you can go all fresh if you prefer. If you use all fresh, you’ll probably need more liquid since I use the liquid that’s in the can as well. The last time I made this, I used frozen corn and butter peas and added canned peas.
In the recipe below, I guess-timated how much I use of some of the veggies because I sometimes toss in more carrots or potatoes or another can of peas, depending on how it looks and if there’s any room left in the 6-quart Dutch oven I use. I always fill the Dutch oven close to the top since I love having lots left over. So, if you’re using a pot that’s around 6 quarts, feel free to add in a few more carrots or whatever you wish if there’s still room. I’ve been known to overfill mine and have some of the soup bubble out onto the stove, so don’t do that. It’s not much fun to clean up later.
Hope you enjoy this stew. Throw in some crusty bread and you’re all set. It’s my fave for a cold winter’s day.
- 1/2 stick butter or margarine
- 1 medium onion, chopped
- 1 clove garlic, minced
- 5-6 stalks celery, chopped
- 4 cups beef bouillon (I used Wyler’s Instant Boullion (granules)
- 28 oz can of diced tomatoes
- 8 oz can of tomato sauce
- 5-7 potatoes, pared and cubed
- 6-7 carrots, sliced
- 16 oz bag frozen corn, or 2 cans
- 16 oz bag frozen baby lima beans (butterpeas) or whatever beans you prefer
- 1 or 2 cans (15 oz size) of peas (You can use frozen, I prefer Lesueur)
- 1 to 1 1/2 lbs of Beef Round Chunks (Publix sells this already cut up and labeled “Stew Beef” or “Good for soup”)
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground thyme
- 1/2 teaspoon of salt (I don’t add this since the bullion is salty enough)
- Melt butter (or margarine) in a large Dutch oven or stock pot over medium heat.
- Add onion and garlic and cook until onion is transparent.
- Add bouillon, beef, celery, diced tomatoes, tomato sauce, potatoes, carrots, corn, beans, peas, thyme and celery seed.
- Bring to a boil over medium heat.
- Cover and simmer for 30-45 minutes, or until vegetables are tender.
- Stew is ready when meat and carrots are tender.