Ingredients: |
Ingredients: one chuck roast
salt and pepper
cooking oil of your choice
water
soup base flavoring (paste that comes in a jar)
Or canned, low sodium beef broth
1 large can stewed tomatoes
bay leaf
1 medium white onion cut in chunks
Potatoes cut in chunks
Carrots cut in chunks
2 c. fresh green cabbage, chunks or large shreds
2-4 T. canned tomato paste or the kind in a tube
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Directions: |
Directions:Trim excess fat off the chuck roast and cut it into bite sized chunks. Season beef chunks with salt and pepper. Heat your favorite cooking oil to medium high in a large skillet and brown the beef chunks. Transfer the browned meat to a soup pot and cover with water or half water and half canned beef broth. Allow the meat to simmer on medium heat for 20-30 minutes.
Turn the heat to low or medium low and add additional water/broth to make the quantity you like, plus one bay leaf, the canned tomatoes, onions, potatoes and carrots. Simmer for an additional 30-40 minutes, until carrots and potatoes are tender to a fork. Add the green cabbage and stir in the tomato paste, plus salt and pepper to taste and let the mixture simmer for another 15 minutes.
Serve with bread or crackers and butter. |
Personal
Notes: |
Personal
Notes: Elizabeth was my mother and this was one of her go-to meals in the winter. Years later, after Lucille Candy became my mother in law, I discovered that she made the exact same vegetable beef stew. Must have been one of those generational things. We always ate it with saltine crackers that we spread with butter. Yum!
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This recipe for Vegetable Beef Stew is from