Wednesday, November 11, 2009

Beef Stoup

It's kinda like a stew but kinda like a soup, so I call it Beef Stoup!

Beef Stoup

I just kinda threw this together so it's not an exact science, but here is the recipe:

Beef Stoup
Serves 4

1 Large Potato, peeled and cubed
1 Large Sweet Onion, peeled and chopped
4 Carrots chopped
4 Stalks of Celery chopped
4 oz. of mushrooms chopped

1 lb stew beef

2 Cups Beef Stock (I use Kitchen Basics, it's GF)
2 Cups Water
3 Tbs Butter (earth balance)
3 Tbs Olive Oil
All Purpose (GF) Flour for dredging

2 Bay Leaves
Thyme
Oregano
Celery Salt
Salt & Pepper

I used a deep sided skillet for this, but you could use a dutch oven or soup pot. Whatever you like.
Melt the butter and olive oil in the pot over medium to med-high heat. Dredge the beef in the flour and add to pot.
When beef is browned, but not cooked through, remove from pan and set aside.
Add veggies to pot, except the potato, and cook for about 5 minutes
Add the stock and water, beef, potato and seasonings including bay leaves.
Cover and simmer for about a half hour.

The potato was mush but that's fine with me, you might hold off on adding the potato until the last 10 minutes or so.

Looooved this stoup, another delicious and healthy meal with not even close the same amount of fat, sodium, and calories, not to mention additives in a can of Dinty Moore. I grew up on that stuff but I'll take this new version any day!!! Sure it's easier to open a can, but it was very very easy to put together this stoup. And cheaper! I have one serving leftover in the fridge for tomorrow and 2 servings in the freezer for any other day.