This is a food blog started by a group of women that met on a interior decorating forum. If you are interested go check out Home Talk
Many of these fine women have never met personally but we are closer than most families. And I might add very talented in the interior decorating field. And now we see by some posts here on the food blog, these gals know how to cook. Thanks for stopping by. Leave a comment cause we enjoy feedback.
This original recipe is from my mother-in-law, who with 6 kids, had a house full to feed. I have since cut the recipe basically in fourths because it made SO much. These proportions will fit fine in a 6qt Dutch Oven pot. Play with the recipe and swap out vegetables to suit your mood, or what is in your fridge!
28oz. can Diced tomatoes
onion (small to medium)
Shredded Cabbage (appx 5-6 oz.)
Medium Baking Potato - cut into cubes
medium carrot, sliced (about 12-14 mini carrots)
can of green beens (14.5 oz)
can of white or yellow corn (14.5 oz) - option
salt (do it to taste)
black pepper to taste
Simmer stew beef in water with bay leaf for 2 hours. Remove from heat. Remove meat from broth. Skim off fat (which can be done by refrigerating broth for an hour or two or using a gravy seperator).
Trim stew beef into small, bite sized pieces
Combine the rest of the ingredients. (can be done ahead of time and set aside, or done when ready to start cooking the soup.
Bring broth, meat, and all other ingredients to a boil. Turn down heat to a simmer. Add another cup of water at this time if you feel you need more broth. Simmer for 1-1/2 to 2 hours.