OLD FASHIONED CORN BEEF RECIPES

Name: Old-Fashioned Vegetable Beef Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4-6 serving(s)
Ingredients: 1 lb beef stew meat; 1 onion; 3 celery ribs; 10 baby carrots (or a couple regular carrots); 2 potatoes (peeled if you like); 1 cup frozen corn; 1 cup frozen peas; 2 (14 ounce) cans diced tomatoes (I use salt-free); 3 1/2 cups beef broth (or 2 14-oz cans); 2 small bay leaves; 2 teaspoons garlic powder; 2 tablespoons olive oil (or any cooking oil); 4 cups water; 2 teaspoons hot pepper sauce

OLD-FASHIONED VEGETABLE BEEF SOUP - FOOD.COM

Old-Fashioned Vegetable Beef Soup - Food.com image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, FatContent 13.4, SaturatedFatContent 3.5, CholesterolContent 72.6, SodiumContent 1040.5, CarbohydrateContent 46.5, FiberContent 9.1, SugarContent 10.7, ProteinContent 34.9

OLD FASHIONED BEEF STEW FOR YOUR CROCK POT - FOOD.COM

Old Fashioned Beef Stew for Your Crock Pot - Food.com image

Take the hassle out of dinner tonight by letting this scrumptious stew simmer in your crock pot all day. From BH&G.

Total Time 140 minutes

Prep Time 40 minutes

Cook Time 1

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons all-purpose flour
1 lb beef or 1 lb pork stew meat, cut into 3/4 inch cubes
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
2 1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
2 1/2 cups vegetable juice cocktail
2 teaspoons beef bouillon granules
2 teaspoons Worcestershire sauce
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 bay leaf

Steps:

Place flour in a plastic bag.
Add meat cubes, a few at a time, shaking to coat.
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
Drain off fat.
In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
Pour over meat and vegetables in crock pot.
Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
Discard bay leaf.

Nutrition Facts : Calories 1056.9, FatContent 88.5, SaturatedFatContent 34.6, CholesterolContent 112.5, SodiumContent 694.9, CarbohydrateContent 52.8, FiberContent 7.8, SugarContent 9.7, ProteinContent 16.6

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