Miss Ina’s Beef and Vegetable Stew

From January 2012

The weather is changing here in Iowa where we’ve found our new home, nomads that we are. The leaves are turning and the cold is settling in. We still spend a good bit of time outdoors raking leaves and when we come inside we want something hot, nutritious and meaty after all of our activity. This is a family favorite of ours.

Miss Ina’s Beef and Vegetable Stew

1.5 boneless tip roast
8 cups water
1 tablespoon salt (this soup is as salty as the Dead Sea so you may need to adjust)
1/2 teaspoon pepper
celery leaves
2 bay leaves
1/4 teaspoon oregano
1/4 teaspoon thyme
1 package onion soup mix*
5 tablespoon chopped fresh parsley (or 2 tablespoons dry)
4 cups beef stock

Brown the meat and then add all the above to your stock pot and simmer for three hours. Fish out the celery leaves and bay leaves from the stock. Then add everything below and simmer for one hour:

1 quart green beans
8 potatoes cubed (I usually only do 3-4 medium potatoes)
10 oz peas, fresh or frozen
10 oz white corn, fresh or frozen
5 large carrots, sliced
2 cups cabbage, chopped
1 quart diced tomatoes
1 tablespoon sugar (I usually omit)

*You could skip the soup mix by browning two large diced yellow onions and a couple of cloves of minced garlic in some olive oil before or while browning the meat.



Filed under recipes

2 responses to “Miss Ina’s Beef and Vegetable Stew

  1. Will have to try this! I love how IF my boys will actually eat soup (which is most of the time, but last time Mark went without dinner b/c he refused to even try one bite) they get soooo many more vegetables than normal.

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