Tuesday, December 28, 2010

Beefy Vegetable Soup/Stew

from Southern Living cookbook, pg. 457

2 pounds ground beef
1/2 cup butter or margarine
1/2 cup all-purpose flour
1-1/2 quarts water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 10-oz pkg frozen mixed vegetables
1 28-0z can tomatoes, undrained and chopped ( or diced tomatoes)
1 15-ox can tomato sauce with tomato bits
1-1/2 T beef-flavored bouillon granules
1-1/2 t. salt
2 t. pepper

Brown ground beef in large Dutch oven, stirring to crumble. Drain well, and set aside.

Melt butter in same dutch oven' add flour and cook over low heat 3-5 minutes or until a smooth paste forms. Gradually add water, stirring constantly; cook over medium heat until bubbly, stirrign occasionally.

Add ground beef and remaining ingredients. Bring to a boil; reduce heat and summer, uncovered, for 1 hours. Yield: 13 cups.

I also always add fine egg noodles (UNCOOKED)to give it move of a stew consistency. I toss in about a half bag, stir it around and the juices cause the noodles to cook.

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