Big Brother Teds Veggie Beef Stoup Recipes

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BIG PAPA'S HOMEMADE BEEF STEW



Big Papa's Homemade Beef Stew image

This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!

Provided by Mark J. Biggs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h35m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
2 pounds bottom round beef roast, trimmed and cut into chunks
2 cups water
3 large carrots, sliced
½ onion, sliced and chopped
2 stalks celery, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon paprika
1 clove garlic, pressed
2 bay leaves, or more to taste
1 pinch ground allspice
2 russet potatoes, chopped, or more to taste

Steps:

  • Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
  • Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 19.8 g, Cholesterol 65.3 mg, Fat 10.7 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 2.9 g, Sodium 875 mg, Sugar 4.6 g

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

  • Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

VEGGIE STOUP (THICK, VEGETABLE SOUP)



Veggie Stoup (Thick, Vegetable Soup) image

I've been craving a good wholesome Vegetable soup and decided to throw a bunch of things in a pot and see what comes out and it is surprisingly good.

Provided by kristen.kuehter

Categories     Rice

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (8 ounce) can peas
1 (8 ounce) can corn
1 (8 ounce) can green beans
1 (8 ounce) can tomato sauce
1 (2 ounce) can tomato paste
1 (8 ounce) can diced tomatoes
4 garlic cloves
1/2 sweet white onion
6 cups beef stock
1 cup white rice
1 lb ground beef
1 tablespoon salt

Steps:

  • Saute onions and garlic for 20 minutes on low, or until onions are translucent. Add peas, corn, green beans, tomatoes and onion/garlic mixture in a large pot, and bring to a simmer. Brown ground beef and cook white rice, when done, add to pot with the beef stock and tomato paste, sauce and simmer for 1 hour.

Nutrition Facts : Calories 248.6, Fat 7.7, SaturatedFat 2.9, Cholesterol 30.8, Sodium 1418.7, Carbohydrate 31.2, Fiber 4.2, Sugar 5.1, Protein 14.6

BEEF VEGGIE SOUP



Beef Veggie Soup image

Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. -Ruby Williams, Bogalusa, Louisiana.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
6 medium carrots, cut into 1/2-inch slices
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) beef broth
3 cups cubed cooked roast beef
2 cups sliced fresh mushrooms
2 cups frozen cut green beans
1 cup frozen peas
1 can (15 ounces) tomato sauce
2 tablespoons minced fresh parsley

Steps:

  • Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 150 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

BEEF STOUP



Beef Stoup image

This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

Provided by Brisket in Roses

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs sirloin, tips cut in chunks
5 carrots, peeled and cut in chunks
4 potatoes, cleaned and cut in chunks
6 ounces white pearl onions
3 stalks celery, cut in chunks
8 ounces mushrooms (if small, left whole, if large, cut in half)
1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
1 (15 ounce) can diced tomatoes
2 cups red wine, plus
1/2 cup red wine
olive oil
salt and pepper
1 sprig fresh thyme
2 bay leaves
2 garlic cloves, crushed
1/2 tablespoon black peppercorns

Steps:

  • In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
  • Once it starts to simmer, add the carrots, onions, and celery.
  • Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
  • Adjust to taste with salt and pepper and serve.

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