This is especially delicious with a little belavitano (Parmesan is fine too, but belavitano will make you go weak in the knees) grated on top. My grandma helped raise me and has some pretty severe dementia now, so I almost cried eating this the first time. It wasn't until after I made it that I realized it tasted, besides the potatoes and carrots, EXACTLY like the stew I was trying to make, which is my grandma's stew. I was looking for a tomato beef stew, and this recipe sounded like the simplest one. The flavor of this soup is just downright good. Lol! All I can say is I have found a new soup to replace my beef veggie soup. My husband even enjoyed it & he can be quiet finicky at times. I can hardly wait to share with my sister & friends. It's so versatile, perfect for cold weather (or any occasion, really), and it tastes amazing whatever way you make it. I've loved making this soup ever since I saw it being made on an episode of Pioneer Woman. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking. Step 4įor some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. Stir everything together, then bring the mixture to a boil. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Add the tomatoes and their juices, bell peppers, and carrots. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can. In a large pot, combine the meat, onion, celery, and garlic.
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