Beef Stoup

This combination stew-and-soup contains beef cubes, potatoes, celery, carrots and canned tomatoes in beef broth with seasonings.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 to 1 1/2 lbs beef stew meat
• 4 to 6 potatoes, peeled and diced
• 4 stalks celery, diced
• 3 or 4 carrots, shredded or diced
• Beef broth 4 cups
• Water 2 cups
• 2 cans diced tomatoes
• Dash garlic powder, seasoned salt, and Bamm (Emeril seasoning)
• Cinnamon, allspice or nutmeg to taste (optional but tasty)

Method

Add onions, potatoes, carrots and celery to broth and water as it is heating over medium heat. Dice beef into size you want to eat, small to chunks. (It's easier to cut into smaller pieces if slightly frozen.) Add beef, garlic powder, Bamm and seasonings. After reaching a boil, reduce heat and simmer, covered, over low heat at least 2 hours or until tender, or in a crockpot on low all day. Add the canned, diced tomatoes about 30 minutes before serving; they don't need to cook as long and this keeps the stoup from being a tomato-based vegetable soup.

Notes: Serve hot in a large bowl with garlic bread, crustini, big croutons or any bread choice and a small salad for a hearty and filling main dish. If your family will eat other vegetables you can add corn, peas or even beans when you add the tomatoes, and serve cornbread to complete the meal.

Number of servings: 4-6

Submitted By: nuzlady_29388
View all recipes by this user