Recipe by Mama's Kitchen (Hope)
My family loves to enjoy this thick and hearty bowl of tummy warmin' love. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that it has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty bread or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. As always, feel free to make this recipe fit your family and their likes and dislikes. It always makes my day when someone tells me that their family/kids will now eat a new food that they would previously not touch after trying one of my recipes. If I can help your family eat healthier I am a happy Mama!
Top Review by AB_Fan
We thought this was really good and had good flavor. I reduced the meat to 1 lb and took out the tomatoes, then added mushrooms and zuchini in the last 5 minutes of cooking. It could have used a bit more salt, but other than that we really really liked this! Thanks for posting! Made for ZWT4.
- 3 lbs lean stewing beef, cubed
- 1 large yellow onion, diced
- 2 cups celery, diced including leaves
- 3 -4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes with juice
- 6 cups beef stock (equivalent amount water and bouillon may be used)
- 1⁄2 cup fresh parsley, minced
- 4 bay leaves
- 2 lbs potatoes, diced, peeled if desired
- 1 cup carrot, diced
- 1 pinch sugar
Directions See How It's Made
- Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
- Add onion and celery and continue to brown for a few minutes, stirring often.
- Add garlic and cook for 1 more minute stirring constantly.
- Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
- Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
- Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
- Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
- THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
- MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
- NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!