Hearty Beef Vegetables Food

HEARTY BEEF VEGETABLE STEW

Steps:

• Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
• Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
• Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
• Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
• Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat 1 tablespoon oil over moderate heat in a large pot.
• Add the steak and brown well, stirring occasionally.
• Remove steak and leave the juice.
• Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
• Cook for about 4 more minutes.
• Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
• Stirring constantly, cook for about 5 minutes.
• Stir in bouillon, water, tomato paste, salt, and pepper.
• Bring to a boil over high heat.
• Immediately reduce heat and simmer for 20 minutes.
• Discard bay leaf, stir in the spinach and serve.

HEARTY BEEF AND VEGETABLES

Steps:

• Trim fat from beef; cut beef into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 2 minutes, stirring constantly.
• Stir in stew vegetables, green beans, water, Worcestershire sauce and soup mix (dry).
• Heat to boiling; reduce heat to low. Cover and simmer 12 to 14 minutes, stirring occasionally, just until potatoes are tender. Remove from heat; stir in parsley.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
• Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
• Heat on high covered until boiling, remove cover and reduce heat to 250°.
• Simmer for 2 hours or until beef is tender.
• Add frozen vegetables and remainder of barley and simmer for another hour.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
• Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
• Serve with parmesan cheese and crusty bread.

BARB'S HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
• Add celery, carrots, potatoes, and cook until just tender.
• Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
• Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
• Add pasta and cook until pasta is tender, taste & adjust spices.
• Serve with your farorite cornbread or crusty bread, enjoy.