tag:blogger.com,1999:blog-69486053837459002752024-02-22T07:50:37.007-08:00Beef and Vegetable SoupsOceansnsunsetshttp://www.blogger.com/profile/13846008437312233108noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6948605383745900275.post-16567691656977316592009-12-30T08:08:00.001-08:002010-07-24T17:58:59.925-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-GKqcBWjWRfUwtjrqva1AgaVi7ezSN8jUVgooX843-hWWO1__lAtzgbagg_7K9fxYpKQXNFuaGRqfOeG1VJn8oFbcGBCtQRokWiWB3AcFiPtU_mCfxFBgpPheI_UD5pwfhlfkLvLaJg/s1600-h/741px-Pot-au-Feu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 501px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-GKqcBWjWRfUwtjrqva1AgaVi7ezSN8jUVgooX843-hWWO1__lAtzgbagg_7K9fxYpKQXNFuaGRqfOeG1VJn8oFbcGBCtQRokWiWB3AcFiPtU_mCfxFBgpPheI_UD5pwfhlfkLvLaJg/s400/741px-Pot-au-Feu.jpg" alt="" id="BLOGGER_PHOTO_ID_5421061799840483970" border="0" /></a>Oceansnsunsetshttp://www.blogger.com/profile/13846008437312233108noreply@blogger.comtag:blogger.com,1999:blog-6948605383745900275.post-31153827211955228912009-12-30T07:56:00.000-08:002010-07-24T18:00:00.871-07:00Beef and Barley Mulligan<span style="font-size:130%;">Beef and Barley Mulligan<br />Ingredients:<br /><br />1 1/2 pounds ground beef (lean preferred)<br />1 med. sweet or Vidalia onion, diced<br />1 med. green pepper, diced<br />1-2 garlic clove crushed, or you can use prepared minced garlic from jar<br />1 1/2 teaspoon cracked black pepper<br />1 cup water<br />1 heaping teaspoon concentrated beef base (If you have none, you can use bouillion, 2 cubes or equivalent)<br />2- 15 oz. cans original stewed tomatoes (or one, pound can, and 6 oz. tomato paste)<br />3/4 cup cooking barley (Mothers quick, or 1 cup Quaker Scotch brand quick pearled)<br />1/2 cup fresh parsley, chopped<br />1 Tablespoon brown sugar<br />1 Tablespoon vinegar<br /><br />Place ground beef, diced onion, green pepper, garlic and pepper in Dutch oven and cook until beef is brown and vegetables are tender, stirring frequently. Pour in water and beef base, stir. (If meat is higher in fat content, you can brown it first in pan, then drain off excess fat, then proceed)<br /><br />You can cup up the stewed tomatoes if you like then pour into pot. Pour barley in, stir well.<br /><br />Cover, bring to a boil, then simmer for 30 minutes, stirring often.<br /><br />Place chopped parsley in the pot in the last 15 minutes of cooking. Remove from heat and pour into bowls.<br /><br />Makes approximately 4-6 servings</span>Oceansnsunsetshttp://www.blogger.com/profile/13846008437312233108noreply@blogger.comtag:blogger.com,1999:blog-6948605383745900275.post-19016996230690866682009-12-23T21:12:00.000-08:002010-07-24T18:00:37.690-07:00Find Beef and Vegetable soups here<span style="font-size:130%;">Beef Stew Recipe<br /><br />Ingredients:<br /><br /> 2 pounds stew beef<br /> 2 Tbsp. vegetable oil<br /> 2 cups water<br /> 1 1/2 Tbsp. Worcestershire sauce<br /> 1 clove garlic, peeled<br /> 1 or 2 bay leaves (2 is better)<br /> 1 medium onion, sliced<br /> 1 1/2 tsp. salt<br /> 1 tsp. sugar<br /> 1/2 tsp. pepper<br /> 1/2 tsp. paprika<br /> Dash ground allspice<br /> Dash ground cloves<br /> Pinch Rosemary<br /> Pinch Thyme<br /> 3 large carrots, sliced<br /> 3 ribs celery, chopped<br /> 2 Tbsp. cornstarch<br /><br /><br />1. Brown meat in hot oil.<br />2. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, allspice, rosemary, and thyme.<br />3. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove.<br />4. Add carrots and celery. Cover and cook 30 to 40 minutes longer.<br />5. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, stir 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until it bubbles.</span>Oceansnsunsetshttp://www.blogger.com/profile/13846008437312233108noreply@blogger.comtag:blogger.com,1999:blog-6948605383745900275.post-73836848875560453762009-10-17T22:36:00.001-07:002014-06-01T16:33:25.623-07:00Super easy beef and vegetable soup<span style="font-size: 130%;">On a busy day, when you need a hot meal fast...<br /><br />1 pound of ground beef, browned and drained<br />2 28 oz cans whole tomatoes, chopped (retain liquid)<br />2 15 oz cans mixed vegetables, OR frozen vegetables work fine too<br />1/4 tsp each, thyme, basil, oregano, garlic powder, onion powder<br />2-3 bay leaves<br />1 onion, thinly sliced<br /><br />*In a large pot, mix all the ingredients together. Stir well, and bring to a boil. Then, let simmer for aproximately 20 minutes longer. Make sure to take out the bay leaves before serving.<br /><br />Serves 6, and goes well with crackers or bread, etc.</span>Oceansnsunsetshttp://www.blogger.com/profile/13846008437312233108noreply@blogger.com