Use up any vegetables in your kitchen in this soup that's guaranteed to warm you up. It's healthy, tasty, and full of flavor.
I hope everyone had a delightful Christmas and that it wasn't too affected by the scary tornadoes or other bad weather!
We're still enjoying the amazing cinnamon rolls, and I sure will be sad when they're gone!
But I am sort of excited to get back to a normal schedule of eating and stuff {without the cookie overload, snacks everywhere, etc.}.
One thing I hate about Christmas being over is that it's cold and after Christmas I no longer want cold weather.
I'm such a baby when it comes to cold weather, so 32 degrees is like unbearable for me and the last thing I want to do is go outside.
So I make soup {or stew}.
And when your refrigerator has a funny smell of vegetables past their prime, this is the perfect stew.
You can put anything you want in here.
I had a million mushrooms so my soup is full of them, but anything works - mushrooms, carrots, potatoes {any kind}, bell peppers {any color}, celery, leftover beef, herbs, onions {any kind} ...
There's really no way to mess this up. Beef + vegetables + red wine + herbs = pure comfort food deliciousness.
I loosely followed a recipe from Recipe Jubilee (an old Junior League of Mobile cookbook).
I love those old cookbooks. Never a bad recipe. And I like looking over them and finding recipes that are from people whose name I recognize.
I definitely did not follow the recipe exactly, but I did use it as a guideline.
If you're freezing cold and you need something to warm you all the way to your bones, this is what you need to make. I promise
Beef Stew
Ingredients
- 12 oz beef chuck round cut into 1 or 1/2 inch pieces
- 2 TBSP flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/2 TBSP butter
- 1/2 TBSP olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 1 medium bell pepper chopped
- 16 oz mushrooms chopped
- 1.5 cups red wine {I used Pinot Noir} or low sodium beef broth
- 4 cups hot water plus more as needed
- 2 small/medium red potatoes chopped
- 15 ounce no salt added diced tomatoes undrained
- 1 bay leaf
- 2 cloves garlic minced
- 1 tsp salt
- a few sprigs of rosemary
- a few sprigs of thyme
Instructions
- Shake beef cubes together with flour, 1/2 tsp salt, pepper, and paprika.
- Heat butter and oil over medium-high in a large soup pot or Dutch oven and brown beef. Once beef is browned (about 7-10 minutes), transfer to a plate.
- Add onions, carrots, bell peppers, and mushrooms. Cook about 5 minutes until vegetables have softened and mushrooms have released their juices. Put the beef and any juices that may have formed back in the pot.
- Pour in wine, and deglaze the pan {scrape any browned bits that are on the bottom of the pot}. Feel free to add more wine or broth if needed.
- Stir in the water, potatoes, tomatoes & their juices, bay leaf, garlic, salt, and herbs.
- Bring to a boil, reduce heat, and simmer partially covered for at least an hour. Make sure to stir occasionally. Add more water if needed.
- Before serving, remove bay leaf and herbs.
- Enjoy!
So thank you Mrs. Jack Campbell for your beef stew recipe. Even though I didn't really follow your recipe to a T, I loved this stew!
What to use in this recipe:
Meme
And so did my little friend who asked for her's in her own butterfly bowl 🙂
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