Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Beef Stew 17

Print this Recipe    Beef Stew 17

Beef Stew

1 to 2 lbs. Beef stew meat (or a steak chopped into bite-size pieces)
flour
Oil to brown beef
1 large can of V-8 juice
3-4 cans of beef broth
1/4 to 1/2 head green cabbage, sliced thinly (like for cole slaw)
5-6 potatoes, chopped
1 onion, chopped
3-4 stalks celery, sliced
3-4 carrots, sliced
3 gloves garlic, crushed
1 small can corn
1 TB basil
1 tsp oregano
salt
pepper
1/4 cup Worcestershire sauce

Heat a small amount of oil in the bottom of your soup pot (or in
a separate frying pan if you prefer), coat your beef with the flour
(adding seasoning salt to the meat first if you like), then brown
your meat in the oil, add the chopped onions next and cook them
for a minute or two, then add the V-8 juice and the beef broth.
Then add all the other ingredients, except the Worcestershire sauce,
crushing the basil and oregano leaves between your palms before
dropping them into the pot. Bring the soup to a boil and then
reduce the heat and simmer the soup until the vegetables are tender.
Then add the Worcestershire sauce and cook for a little while
longer.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.