The Tailgater's Handbook

vegetable beef soup

Ingredients (4-6 servings):
1 lb. Beef Stew Meat (chuck is good)
1 medium Onion
3 stalks of Celery
10 Baby Carrots
2 peeled Potatoes
1 cup Corn or frozen Corn
1 cup Peas or frozen Peas
28 oz. (2 cans) diced Tomatoes
3-1/2 cups Beef Broth
2 Bay Leaves
2 tsp. Garlic Powder
2 tbls. Cooking Oil
4 cups Water
2 tsp. Frank’s Red Hot Sauce
Cut meat into ½-inch cubes and sauté with 1 tbls. oil in a large pot (or Dutch oven) until browned on all sides.  Set meat aside on a plate and
chop celery, onion, potatoes and carrots into small pieces; then sauté in remaining oil until softened (about 10 minutes).  Add back meat and all other ingredients (except the peas and Frank’s) and bring to a boil.  Reduce heat and simmer an hour, then add peas and Frank’s, cover and simmer until beef is tender.  Season with ground pepper and serve with a French baguette and red wine.


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