1 pound beef stew meat
1/4 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, chopped
2 medium Russet potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon lower-sodium soy sauce
2 1/2 cups low sodium beef broth
1/4 cup beer
1/4 cup red wine
2 bay leaves
1/4 teaspoon black pepper
1 cup peas
2 tablespoons flour
1 tablespoon cooking oil
Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.
Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
If using peas, microwave for ~1 minute and then fold them into stew.
Remove bay leaves. Season to taste with salt and pepper and enjoy!
2-½ pounds Ground Chuck
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes
3 cups Beef Stock Or Beef Broth, Plus More As Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Tomato Paste
½ teaspoons Kosher Salt (more To Taste)
½ teaspoons Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
½ teaspoons Ground Oregano
¼ teaspoons Cayenne Pepper (more To Taste)
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic.
Remove the pot from the heat and drain off as much fat as you can. (Discard the fat
once it cools.)
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then
bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more
minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you’d like it to be more “soupy,” add 1 to 2 cups
more broth OR hot water and heat through. Taste and adjust seasonings, adding more
salt if needed.
Serve with crusty bread!
2 cups water (I add a little more water as it cooks.)
6 cups beef broth
1/4 cup worcestershire sauce
2 bay leaves
2 tablespoons Old Bay Seasoning (or more to taste. I add more.)
2 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) can tomato sauce
Dash hot sauce
2 cups fresh lima beans
2 cups frozen corn kernels
2 cups sliced carrots
2 cups celery
2 cups diced cabbage
1 medium yellow onion, chopped
2 cups cubed red potato
1 pound blue crab lump crabmeat
10 blue crab claws, steamed (optional)
Bring the water and broth to a boil in a stockpot, then add seafood seasoning, worcestershire sauce, bay leaves, tomato sauce and hot sauce; stir to combine. Add the tomatoes, carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for about 20 minutes. Add the potatoes and cook until carrots and potatoes are tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.
We tend to make this after having crabs, so I have extra crab meat left over and still get a 16oz thing of lump crab meat. I play with the water to make sure it’s soupy enough. If I add more water I add a little more Old Bay.
Fluffy clouds of potato gnocchi, tender bites of chicken and fresh spinach swimming in a sea of thick, rich broth.
3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving
In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.
Serves: 6 servings
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
8 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni, conchiglie or ditalinni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil
Can of tomato paste
Can of tomato sauce
3 to 5 links italian sausage
4 slices Bacon instead of pancetta
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan just before serving.
Credit: Pasta e Fagioli.