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Thread: Need a recipe for beef vegetable soup

  1. #21
    dd
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    Super Member dd's Avatar
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    When I don't have room in my frig for a big pot, I often use my walk-out frig. I sat my crockpot on the front porch Sat. night, colder than the frig, and finished my soup on Sun. No critters have ever bothered it.
    Blessed are the quilters, for they are the piecemakers.

  2. #22
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    Quote Originally Posted by Quilt-Till-U-Wilt View Post
    I've been making this for years and always comes out good.

    1 to 1 1/2 Lb. of beef cubes ( I use 1 lb.)
    1 can tomatoes ( I think it's 14 or 15 oz.)
    1 8 oz. can tomato sauce
    1 onion, diced
    2 stalks of celery, diced
    2 carrots, diced
    3 quarts of water
    a bag of frozen vegetables ( I usually use the 16 oz. bag and a small box)
    parsley and salt and pepper to taste
    Put all in pot and simmer slowly until meat is tender ( about 1 1/2 Hrs.)
    Add 2 to 3 diced potatoes and cook until tender (about 30 minutes)

    looks good ,but is this not a type of stew?

  3. #23
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    Quote Originally Posted by Neicy View Post
    1 pound lean beef for stewing, cut into 1 inch cubes
    Vegetable Oil
    4 cups water, divided
    4 carrots, cliced
    1 (28 oz. ) can whole tomatoes, undrained and coarsely chopped
    4 potatoes, peeled and cubed
    1 large onion, coarsely chopped
    1 (10 ounce) package frozen green beans
    1 (8 ounce) can whole kernel corn, drained
    1/4 cup sliced celery
    1 large turnip, peeled and cubed
    1 teas. Worcestershire sauce
    1 tablespoon cocktail sauce
    1 tablespoon sugar
    1 teaspoon salt
    1/4 teaspoon pepper
    Brown beef in hot oil in heavy Dutch oven, add 2 cups water, bring to a boil, reduce heat, cover and simmer 1-1/2 hours.
    Add carrots and remaining 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes. Add remaining ingredients, cover and simmer an additional 30 minutes, stirring occasionally. Enjoy! Yield: about 3 quarts.

    Dont know if it's the cocktail sauce or turnip that really adds flavor--but my quilting bee loves it and always asks for seconds.

    Looks good but is this not a type of stew not soup?

  4. #24
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    Quote Originally Posted by mayday View Post
    looks good ,but is this not a type of stew?
    You wouldn't put mixed veggies in stew and stew would be thick. This has broth like soup should. As far as I know this is a traditional vegetable soup. Here in Maryland we also use this recipe for crab soup adding crab meat and Old Bay seasoning to make it spicy. I do my stew in a crock pot with wine and it's too thick for me. I'm going to try doubling the broth next time I do the stew.

  5. #25
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    Quote Originally Posted by Quilt-Till-U-Wilt View Post
    You wouldn't put mixed veggies in stew and stew would be thick. This has broth like soup should. As far as I know this is a traditional vegetable soup. Here in Maryland we also use this recipe for crab soup adding crab meat and Old Bay seasoning to make it spicy. I do my stew in a crock pot with wine and it's too thick for me. I'm going to try doubling the broth next time I do the stew.
    Jamie Oliver stew recipe, INCL mixed veg ,which is what we do.
    1

    © David Loftus jools’s favourite beef stew
    method

    Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.

    The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.

    Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

    The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.


    • from Jamie's Dinners
    ingredients

    • olive oil
    • a knob of butter
    • 1 onion, peeled and chopped
    • a handful of fresh sage leaves
    • 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
    • sea salt and freshly ground black pepper
    • flour, to dust
    • 2 parsnips, peeled and quartered
    • 4 carrots, peeled and halved
    • ½ a butternut squash, halved, deseeded and roughly diced
    • optional: a handful of Jerusalem artichokes, peeled and halved
    • 500g/1lb 2oz small potatoes
    • 2 tablespoons tomato purée
    • ½ a bottle of red wine
    • 285ml/½ pint beef or vegetable stock
    • zest of 1 lemon, finely grated
    • a handful of rosemary, leaves picked
    • 1 clove of garlic, peeled and finely chopped

  6. #26
    Junior Member wantanaquilt's Avatar
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    This a recipe my sister gave me yrs. ago and the only one we use now. Matter of fact I have cooked two pots since Jan. This goes good with grill cheese sandwiches or just crackers.

    Vegetable Beef Soup
    2 -sm. or 1 lg. frozen bag of mixed vegetables
    1-lg. can or bottle of the orginial V-8 juice
    2-15oz. cans diced tomatoes ( I use the Italain style)
    1-lg. or 2 sm. package of beef cubes
    Salt & Pepper to taste.
    Put mixed vegs.,canned tomatoes, V-8 juice in lg. pot. put on medium heat, take your beef cubes and in frying pan with little oil brown beef cubes, add to pot with other ingredients. Put on simmer and cook for several hrs. till beef is tender, I usually simmer mine for about 3-4 hours. If some of the beef cubes are lg. I will cut them down before frying up.
    Last edited by wantanaquilt; 02-22-2012 at 09:36 AM. Reason: Left out about salt & pepper.

  7. #27
    Super Member crafty pat's Avatar
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    I use a recipe that is a lot like the ones above except I use a can of beef broth and beef stock in mine for a richer flavor.

  8. #28
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    I brown my seasoned cubed meat in a large heavy bottomed pan, add an onion,1/2 stalk of celery,4 cups water. Cook for about an hour and a half. Then add: 1/2 bag small carrots, diced,1 small rutabega,peeled and diced, cook 30 minutes more. Add: 4-5 potatoes, peeled and diced, 1 small head of cabbage chopped, 1 can crushed tomatoes or 4 diced romas,salt, pepper, more water as need, some beef bullion if necessary. Cook until cabbage is done....Yummy!!
    Penny aka PLS 1946

  9. #29
    Super Member Psychomomquilter's Avatar
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    I throw everything in but the kitchen sink. wait a few hours then add the meat. its the trial and error thing for me.
    The Lord is my shepherd I shall not want..... for anything

  10. #30
    Super Member Psychomomquilter's Avatar
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    I didn't think of the v-8 juice, now need to try that one. thanks for the recipe!
    The Lord is my shepherd I shall not want..... for anything

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