|Posted on July 18, 2010 at 2:58 PM|
This is a tasty stew, made with flavorful Middleton beef and loads of different vegetables from our gardens.
•1 1/2 to 2 pounds stew meat
•3 cups beef broth
•1 can (approx. 10.5 ounces) condensed French onion soup
•4 cups water
•1/2 to 3/4 cup sliced celery
•1/2 cup chopped onion
•1/2 cup chopped green onion
•2 medium carrots, sliced, about 1 to 1 1/2 cups
•2 to 3 medium red-skinned potatoes, peeled and cut in 1/2-inch pieces, about 2 to 2 1/2 cups
•1 medium white turnip, cubed, about 1 cup
•1/2 cup frozen sweet corn
•1/2 cup frozen lima beans or baby limas, optional
•1/2 teaspoon salt
•1/2 teaspoon seasoned salt or Creole seasoning
•1/4 teaspoon ground black pepper
•4 tablespoons flour mixed with an equal amount of cold water
In a stockpot or Dutch oven, combine beef, broth, onion soup, water, celery, and onion. Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes. Add carrots, potatoes, and white turnip. Cook for 20 minutes longer. Add corn, Lima beans, green onions, and seasonings. Cover and cook for about 45 minutes, or until Lima beans are tender. Combine the flour and water; stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened. Taste and adjust seasonings.
Serves 4 to 6.
Categories: Soups and Stews Including Chilis