CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
SPICY BEEF VEGETABLE STEW
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
CHUNKY VEGGIE BEEF SOUP
This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans-and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. -Jimmy Osmon of Upper Darby, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 9 servings (about 3-1/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender., Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 227 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SPICY CHUNKS OF STEWED BEEF SOUP
Make and share this Spicy Chunks of Stewed Beef Soup recipe from Food.com.
Provided by Audrey M
Categories Stew
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Rinse and pick through dry beans.
- Place in a medium saucepan covered with water 2 inches above dry beans.
- Bring to a boil for 10 minutes, then remove from heat.
- Let beans soak for 2 hours.
- Don't remove lid to saucepan.
- Drain and rinse.
- Can let them soak overnight in water.
- In the morning, just drain and rinse.
- In a 6 quart slow cooker, combine beans, stew meat, broth, wine, tomatoes, carrots, celery, potatoes, garlic and onions.
- Season with salt, pepper, cayenne, red pepper flakes, oregano, mustard, hot sauce and quick cooking tapioca.
- Cook on low for 10 to 12 hours.
Nutrition Facts : Calories 276.5, Fat 4.9, SaturatedFat 1.9, Cholesterol 54.4, Sodium 998.7, Carbohydrate 30.8, Fiber 4.8, Sugar 10.1, Protein 23.7
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