Perfectly Imperfect, Vintage

Saturday, January 28, 2017

Southwestern Vegetable Stew




SOUTHWESTERN VEGETABLE STEW

ingredients:
  • 3 lbs lean ground beef
  • 1 large onion - chopped
  • 4 cloves fresh garlic – fine chopped
  • 4 celery stocks – whole
  • 1 large can red kidney beans
  • 2 lbs frozen veg-all or mixed vegetables
  • 8 oz beef broth
  • 1 can tomato paste
  • 1 large can petite diced tomatoes
  • ½ tsp salt
  • ½ tsp ground peppercorns
  • ½ chili powder – or to taste
  • 2 tsp hot sauce – or to taste
  • 2 tsp Worcestershire Sauce

instructions:

  1. In a saute' pan lightly caramelize the chopped onions.
  2. Add in hamburger, salt, and pepper
  3. Drain
  4. Transfer hamburger and onions to a large stock pot or dutch oven.
  5. Add tomato paste, beef broth - stir
  6. Add in 'all' vegetables – except the red kidney beans. Stir Remember to keep the celery stocks whole
  7. Add in chili powder, hot sauce and Worcestershire – stir and taste.
  8. Cover and Simmer until the celery stocks are wilted
  9. Add in kidney beans.
  10. Simmer another 30 minutes
  11. Stew is done when the sauce is a brownish color. The Sauce should be a little thick not watery like a soup. You can add a little flour to thicken if needed.
  12. Serve with French Bread

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