Prep 25 mins
Cook 2 hrs
This is one of those recipes that you have probably made a zillion times, it's easy to put together and you can throw in just about anything you like. It's a great recipe for the cooler months... I serve it on cooked pasta and sprinkle Parmesan cheese on top. This takes about 2 hours to cook, it is total comfort food, and very tasty. It tastes even better the next day! I have even made this into a thick soup be adding in more water. You can add in red wine also.
- 1⁄4 cup oil
- 2 1⁄2-3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin)
- 3 stalks celery, chopped
- 1 large onion, coarsley chopped
- 1 -2 tablespoon chopped fresh garlic (or to taste)
- 2 finely chopped jalapeno peppers (optional)
- 1⁄4 cup tomato paste
- 2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better)
- 2 cups water
- 1 (28 ounce) can diced tomatoes with juice
- 2 tablespoons Worcestershire sauce
- seasoning salt
- 1 bay leaf
- 2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes
- 1 lb carrot, cut into 2-inch chunks
- 1⁄4 cup flour
- 1⁄4 cup water
- 2 tablespoons browning sauce (I use Kitchen Bouquet for this)
- 1 (10 ounce) package frozen peas, thawed
- 2 cups frozen pearl onions (or to taste)
- hot cooked pasta
- grated parmesan cheese (optional)
- Heat oil in a large Dutch oven over medium-high heat.
- Brown the beef on all sides for about 10 minutes and transfer to a plate.
- To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
- Add in the tomato paste and stir for 1 minute.
- Return the beef to the pot (with the drippings on the plate).
- Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
- Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
- Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
- Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
- Stir in flour mixture into the simmering mixture and stir.
- Add in the peas and pearl onions; cook until heated through and slightly thickened.
- Remove the bay leaf and discard.
- Serve immediately over hot cooked noodled.