Most of what I cook I just know how to make. I rarely use a cook book but that means I sometimes leave out an ingredient or 2.
For instance we’ll be serving 2 soups at Friday night’s party: Chicken noodle and beef stew.
I’ve been making beef stew very infrequently for decades. The last time I actually remember making it was in 2012 for my Soup Swap.
The ingredients are:
- Beef cubes (I’m using a top round roast cut into cubes.)
- Oil to brown the meat
- Celery and onion, diced
- Heaping tablespoon of flour to help thicken the sauce (optional)
- Cubed potatoes
- Carrots cut in a similar size as the potatoes
- 32 oz Bottle of V-8 juice
- Salt and pepper to taste
- Brown the meat in vegetable oil.
- Add diced celery and onion and wilt in the pot with the meat.
- Add flour and cook until it is browned a little. (At this point feel free to add herbs: parsley, thyme, salt, pepper, etc.)
- Add V-8 juice. I used about 48 ounces in a 6-quart pot. Add water (or canned tomatoes) to cover the meat and vegetables.
- Add carrots and cook until meat is tender.
- Add potatoes.
- Simmer until the vegetables are tender.
I never use bouillon cubes or granules to flavor my soups because it seems to make them too salty and adds odd artificial flavor. That’s just my opinion.
Do you have a favorite soup or stew?