Spicy Winter's Stew/Soup
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
Meat Preparation
- 1 -2 lb stewing beef, bite size
- 3⁄4 cup flour
- salt & pepper
- 2 tablespoons olive oil
Soup
- 1 (14 1/2ounce) can petite tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (10 1/2ounce) can beef broth (I used Campbell's condensed, undiluted)
- 1⁄4 cup parsley, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon turmeric
- 1⁄4-1⁄2 teaspoon cayenne pepper (depends on how spicy you want it)
- 2 cups yolk-free egg noodles
- 2 -3 cups water
Vegetables (can be varied)
- 1⁄2 medium onion, cut into 1/2 inch pieces
- 1 small green pepper, bite size pieces (a must for the right flavor in this soup)
- 2 carrots, bite size pieces
- 1 parsnip, bite size pieces
- 1 turnip, bite size pieces
Directions
- Coat the beef in flour, salt, & pepper. Heat the oil in a large pot. Brown the beef in the oil.
- Dump the petite tomatoes, tomato sauce, & beef broth into the pot with the beef. Add the parsley, Worcetershire sauce & all the spices into the sauce. Simmer on medium heat for 15 minutes.
- Add the vegetables to the sauce & simmer the soup on low heat for 30-40 minutes.
- Before the vegetables are completely done add the noodles into the pan & water (enough to cover the noodles). Cook for additional 10 minutes or until the noodles are fully cooked.
- Serve with warm bread & butter. Yum!
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