Recipes

[Group 5 minus 1]

Back in the day when I cooked,I never used stew meat,top round(only

 and trimmed all the fat.

Browned it in olive oil added broth from a can or box,maybe a dollup of wine,let it simmer till the meat was tender,then added the veggies and let those simmer till it tasted good.

Oh forgot,simmered onions w/ the top round.

[kze]

I always use left over chuck pot roast.  If you're starting out from scratch,  the key is to flour the meat and really brown it until it's pretty dark and caramelized.  At the same time I add some of my onions and caramelize them too.

For my liquid I use Swansons real beef broth (not flavored and never bouillon) and also V-8.  I use spicy.  Then I add the rest of the vegetables and spices, and simmer for quite a while.

[house_cat]

Beef Macaroni Soup

Taste of Home - Debra Baker, Greenville NC

1 pound ground beef

2 cups frozen mixed vegetables

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5 oz) beef broth

1/4 tsp. black pepper

1/2 cup uncooked elbow macaroni

In a large saucepan, cook the beef over medium heat until no longer pink, then drain.

Stir in the vegetables, tomatoes, broth and pepper.

Bring to a boil and add macaroni.

Cover and simmer for 8-10 minutes or until the macaroni and vegetables are tender.

I posted this one on the May recipe thread. I haven't made it myself, but it looks good and very easy.

[ScrapHappy]

This is my go to soup.  I've been making it for over 20 years.  My Mother gave me this recipe.  Barely Vegetable Soup:

6 cups water

3 beef bouillon cubes

2 cups sliced carrots

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1/2 cup chopped green pepper

1/3 cup barely

1 tsp salt

1/8 tsp pepper

2 bay leaves

1/4 cup ketchup

28 oz can tomatoes undrained (I like to use petite diced)

8 oz tomatoe sauce

1 1/2 pounds ground beef

I combine everything except barely and beef.  I left that simmer until vegetables are cooked.  I cook the ground beef separately and add to soup.  Add barely at the end and serve when barely is cooked.

[novamc1]

I've saved several beef/veg soup recipes, each different in interesting ways.

Variations to the broth  include adding one or more of the following............

Worcestershire sauce, steak sauce, spicy V-8 vegetable juice, tomato sauce or tomato paste,  Italian-seasoned stewed tomatoes, fresh choppped garlic cloves, thyme, basil, soy sauce, dry red wine.

It's fun to experiment.

[Zhills]

I don't experiment much!  When I make this pot of soup I know exactly what I want it to tase like!  That's why I want to make it!

I never brown the meat for Beef Veggie soup, I do for Beef Barley or Beef stew!

I don't like the combination of veggies in the mixed or soup veggies that are frozen.  Don't want green beans or lima beand or corn in my soup!  I like them, just not in my Veggie soup!

[ECBG]

---

@Zhills wrote:

@Carmie 

You cooked cabbage that long?  Always heard to add that last.

"Can you cook cabbage too long?"

"Overcooking will result in limp, pasty cabbage and produce a very unpleasant smell. The unpleasant smell is caused by the sulfur compounds that are released when the cabbage is cooked too long."  ???

---

@Zhills 

In soup, you can cook vegetables to your prefered  preference of doneness.  The nutrients go into the broth so nothing is lost.