Beef Soup and Stew Recipes
Beef Stew with a Polenta Crust
(Recipe Contest Winner- Matt Kauffman)
Ingredients:
3-4 lbs rump roast (or KC Strip)
salt and pepper to taste
flour
4 T olive oil
1 large sweet onion diced
5 carrots diced
3 garlic cloves diced
1 cup dry red wine
2 cans whole tomatoes
2 bays leaves
1 t thyme
2 cups polenta
1/2 cup grated parmesan cheese
2 T butter
Method:
In large Le Cuiset pot or dutch oven, sauté the 1 inch cubed beef dredged in flour, salt and pepper in the olive oil for several minutes. Take the seared beef out and set aside.
Add onion, garlic and carrots and cook for 5 minutes. Add wine. Add the tomatoes and 2-3 cups water and the spices. Bring to a simmer.
Add the beef, cover and bake for 2 hours at 350F.
Prepare the polenta in a sauce pan, remove from heat and add cheese and butter. Discard the bay leaf and spread the polenta over the stew.
Bake uncovered for an additional 30 minutes.
Ingredients:
3-4 lbs rump roast (or KC Strip)
salt and pepper to taste
flour
4 T olive oil
1 large sweet onion diced
5 carrots diced
3 garlic cloves diced
1 cup dry red wine
2 cans whole tomatoes
2 bays leaves
1 t thyme
2 cups polenta
1/2 cup grated parmesan cheese
2 T butter
Method:
In large Le Cuiset pot or dutch oven, sauté the 1 inch cubed beef dredged in flour, salt and pepper in the olive oil for several minutes. Take the seared beef out and set aside.
Add onion, garlic and carrots and cook for 5 minutes. Add wine. Add the tomatoes and 2-3 cups water and the spices. Bring to a simmer.
Add the beef, cover and bake for 2 hours at 350F.
Prepare the polenta in a sauce pan, remove from heat and add cheese and butter. Discard the bay leaf and spread the polenta over the stew.
Bake uncovered for an additional 30 minutes.
Taco Soup
Ingredients:
15 ounces chili beans
15 ounces kidney beans
15 ounces canned corn, drained
15 ounces stewed tomatoes or diced tomatoes with green chilies
1 small green pepper diced
1 small onion diced
1 package taco seasoning
1 pound grass fed ground hamburger
1 large can tomato sauce
Method:
Brown ground meat over
medium heat and drain.
In crockpot or stock pot mix all ingredients. Cook
until warm.
Serve with desired toppings: cheddar cheese, sour
cream, corn chips, salsa, or olives.
15 ounces chili beans
15 ounces kidney beans
15 ounces canned corn, drained
15 ounces stewed tomatoes or diced tomatoes with green chilies
1 small green pepper diced
1 small onion diced
1 package taco seasoning
1 pound grass fed ground hamburger
1 large can tomato sauce
Method:
Brown ground meat over
medium heat and drain.
In crockpot or stock pot mix all ingredients. Cook
until warm.
Serve with desired toppings: cheddar cheese, sour
cream, corn chips, salsa, or olives.
Old Fashioned Beef Stew
Ingredients:
1 tablespoon oil
1 ½ pound grass fed beef stew meat, cut into ¾ inch cubes
4 medium carrots cut into ½ inch slices
3 medium potatoes, peeled, cut into ½ inch cubes
1 medium onion, coarsely chopped
1 stalk celery cut into 1 inch pieces
3 cups vegetable juice cocktail
3 tablespoon quick cooking tapioca
1 teaspoon garlic powder
¼ teaspoon pepper
2 teaspoon Worcestershire sauce
Method:
In large skillet heat oil over medium heat to brown stew meat.
Add all ingredients in crock pot and mix well.
Cover and cook on low for 9-10 hours until beef and vegetables
are tender.
1 tablespoon oil
1 ½ pound grass fed beef stew meat, cut into ¾ inch cubes
4 medium carrots cut into ½ inch slices
3 medium potatoes, peeled, cut into ½ inch cubes
1 medium onion, coarsely chopped
1 stalk celery cut into 1 inch pieces
3 cups vegetable juice cocktail
3 tablespoon quick cooking tapioca
1 teaspoon garlic powder
¼ teaspoon pepper
2 teaspoon Worcestershire sauce
Method:
In large skillet heat oil over medium heat to brown stew meat.
Add all ingredients in crock pot and mix well.
Cover and cook on low for 9-10 hours until beef and vegetables
are tender.
