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| Mom's Basic Vegetable Beef Stew |
"This fundamental recipe makes use of simple and frequently used ingredients. It can be spiced up any manner, however our spices we've discovered bring out the fine flavor and they're the important thing to this recipe. Ground beef or ground lamb may be substituted for ground beef. It can also be cooked at the stovetop, which we do, or sluggish cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread."
Ingredients :
- 1 tablespoon olive oil, or as wanted
- 2 onions, roughly chopped, divided
- 4 carrots, cut into 1/2-inch rounds
- 1 clove garlic, minced
- 1/four teaspoon red pepper flakes
- 1/four teaspoon Greek seasoning (along with Cavender's®) (non-compulsory)
- 1 pinch dried rosemary
- 1 pinch floor thyme
- 1 pinch dried basil
- 1 pinch Italian seasoning
- 1 bay leaf
- salt and ground black pepper to taste
- 1 (32 ounce) can diced tomatoes with juice
- 1 pound ground red meat
- four potatoes, peeled and cut into chunks
- 1 stalk celery, chopped
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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- Pour in sufficient olive oil right into a huge stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat till onion is softened and gently browned, approximately 15 mins.
- Pour diced tomatoes over onion combination; upload ground beef, breaking aside with a wood spoon and stir. Bring liquid to a boil and prepare dinner until ground beef is cooked thru and carrots are tender, approximately 10 mins.
- Stir potatoes, ultimate onion, and celery into tomato aggregate and cook dinner until potatoes are soft, 15 to 20 minutes. Remove stockpot from warmness and let sit down, 20 to half-hour.
Notes :
- Substitute 1/4 head of cabbage, chopped for the celery if favored.
- Two small bottles of vegetable juice (inclusive of V8®) can be substituted for the diced tomatoes if desired.
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