Tag: STEW

Bacon and Kale Soup

Bacon and Kale Soup

Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup? I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage. However, this soup is really amazing even when […]

Turkey and Italian Sausage Chili

Turkey and Italian Sausage Chili

Don’t just love good ol chili? I am experimenting with different types so I’m planning to post different recipes this year. Perfect for any sporting house parties – football, baseball, and so on. Also, it’s perfect for those long winter days, or when you simply […]

Beef and Vegetable Soup

Beef and Vegetable Soup

Beef and Vegetable Soup recipe

Hi there,

How is your January going? Mine started well… mostly working out and detoxing. Now, since 7 days detox is over, I am still trying to eat healthier and exercise daily, that mean less bread, pasta and sweets as well as meat, and more veggies and fruits. This soup is really comforting and delicious. I used really good quality beef, and as you can see loads of veggies so it’s not bad for ya at all. You can totally make this meatless and add chopped kale, swiss chard or spinach and make ultimate vegetable soup or stew. Of course, cooking will be much faster too.

Be creative and happy cooking, friends!

Beef and Vegetable Soup

Course Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 tbsp. Olive Oil
  • 1/2 Onion
  • 4 Garlic Cloves
  • 1 Celery stalk
  • 1/2 lb Beef cubed for stews
  • 1 cup baby Carrots
  • 1/2 pound fresh French Green Beans or any on hand frozen works fine as well
  • 4 cups Water add more if needed
  • 1 Beef Boullion Cube
  • 1 teaspoon dried Parsley
  • 2 dried Bay leaves
  • 2 Large Potatoes peeled and cubed or 3 smaller
  • Salt and Ground Black Pepper to taste
  • 1 cup Tomato sauce
  • 1 teaspoon Tomato paste

Instructions

  1. Heat a large pot with 2 tbsp of Olive oil and add chopped onion, saute for a couple of minutes on medium-high temperature, just when they start to sweat, add minced garlic and chopped celery. Stir and allow it to saute for a minute or two.
  2. Add beef for stews (they are usually in cubes, but you may cube it yourself, too). Stir until and sear all the sides of the beef, 3-4 minutes.
  3. Add baby Carrots and French Green Beans (if the beans are frozen they will need less time to cook), stir all together and pour in water. You may add more water if needed as the liquid evaporate as it cooks.
  4. Add Boullion Cube, Parsley and Bay leaf then stir, cover with a fitted lid and allow it boil. When it boils, turn the heat on low and let it simmer for 45 minutes.

  5. Peel and cube the potatoes, and drop them in the pot, then season with salt and pepper.
  6. Turn the heat back on medium temperature and cook until the potatoes are completely cooked, about additional 15 minutes.
  7. The last step is to add tomato sauce and tomato paste. Stir, let it boil and cook for additional 5 minutes. Remove bay leaves before serving.
  8. Serve hot with cornbread and jalapenos, olives or similar.

Recipe Notes

You may use chicken instead and frozen green beans. If you using both the cooking time will decrease, since chicken does not need as much time as beef. Beef is always better when it cooks more on lower temperature until it starts to fall apart.

Skillet Gluten FREE Cornbread


Skillet Gluten FREE Cornbread
Ingredients:

  • 2 cups Cornmeal
  • 1 cup Gluten free all purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Bakin Soda
  • 3 eggs
  • 1 to 1 1/2 cups Buttermilk
  • 2 tablespoons Olive oil + for greasing a skillet

Directions:
Mix it all together, grease a skillet very well and bake in the preheated oven (400F) for 35 minutes or until it is completely done

You can check out my other cornbread recipe HERE with a video  

Beef and Vegetable Soup

MUCH LOVE, AND PEACE TO ALL…
SANDRA
Cannellini beans and Spinach with Progresso Chicken Noodle Soup

Cannellini beans and Spinach with Progresso Chicken Noodle Soup

    Time for some delicious, top quality ingredients, all white chicken meat, and antibiotic free Progresso Light Chicken noodle soup that I jazzed up a bit. When I say jazzed up, I mean I added beans and fresh spinach to make this soup even […]

Homemade Drop Dumplings, Chicken Soup

Homemade Drop Dumplings, Chicken Soup

When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me?  All three of my kids love homemade soup, especially with […]

Beef Goulash Stew

Beef Goulash Stew

Beef Goulash Stew

I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart.

I made goulash stew before with turkey meat, chicken and pork as well, yet there is something about beef when it is combined with the onion, garlic, and different vegetables, and then slow cooked.

Well, I must say that I absolutely adore slow-cooked meals!

An easy and tasty recipe for beef goulash stew

I remember my growing up in Southeastern Europe (Balkan) with each spoon I take. We had a huge pot on the table probably once a week and I loved it.

It was my absolute favorite, the most loved soups around then, a soup that looks much like a stew, and when you dip that homemade bread. Oh, boy, it is like Heaven on Earth. It is also called Krompir Paprikash (Potato Goulash).

Click here for more tasty food from Southeastern Europe Cuisine.

It can be made thick like a sauce, so you would serve it over mashed or boiled potatoes or even rice. However, I assume it is more popular as a soup.

Paprikash: if I have to translate, it originates from the word paprika meaning pepper, and I assume it is called that way because we use Hungarian Paprika in this dish.

Also, you must add potatoes close to the end so they keep their form. I mean the comfort, the flavor. Most of the time, I go for a second plate. It is just so delicious.

Goulash is originated from the medieval Kingdom of Hungary, and now the entire world is enjoying this delightful and satisfying soup!

If you never ate it before this got to go on your must-eat list. Of course, each country or household has its own version, and I am showing you my way of making it.

Beef Goulash Stew
Yield: Serves 8

Beef Goulash Stew

An easy and tasty recipe for beef goulash stew

Ingredients

  • 1 tablespoon Olive Oil
  • 1 lb. Organic Angus Beef /beef for stew, cubed into bite size
  • 1/2 onion medium size
  • 3 garlic cloves minced or sliced
  • 2 Carrots shredded or sliced
  • 2 celery ribs, sliced
  • 1 tablespoon sweet paprika
  • 1/2 cup tomato sauce
  • 1/2 tablespoon tomato paste
  • 2 cups beef stock low sodium
  • 3 cups pure water
  • 1 dry Bay leaf
  • 1 Rosemary sprig
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 2 lbs. Russet potatoes, approximately

Instructions

  1. In a large pot with a fitted lid, add oil and heat it.
  2. Meanwhile, slice/cube beef and sprinkle a generous amount of salt (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).
  3. After the beef is browned on each side, add sliced onion, garlic, carrots, and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.
  4. Pour in Tomato sauce, add tomato paste and liquid (beef stock and water 1 cup at this time). You might want to add more water as it cooks and liquid evaporates.
  5. Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember* some tomato sauces are loaded with sodium, so TASTE it before adding more salt).
  6. Allow it to boil, cover, turn the heat on medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it soupier, add more liquid,
  7. 30 minutes before you take it off, peel potatoes and cut into large cubes. Add in the soup, cover and let it cook until tender, about 30 minutes.
  8. Pull out herbs before serving, and enjoy it.

Notes

5 days in the fridge, reheat well and eat. Make sure it is in an AIRTIGHT container. You can add other veggies, such as peas, green beans, kale, *kimchi, etc.


Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 380 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 371mg Carbohydrates: 34g Fiber: 5g Sugar: 5g Protein: 27g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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TOP 10 Soup Recipes

TOP 10 Soup Recipes

TOP 10 Soup Recipes

Baked Potato Soup

Baked Potato Soup

The holiday season, I don’t know if I like it or it‘s just getting crazier each year that I want to hibernate until it‘s over. If I could, I would trust me, but my kids. Ah! They just love the whole holiday concept; decorating, Christmas songs and movies, presents, food, etc. They made us get a tree to decorate just before Thanksgiving. We really try to give them every year what they expect and nothing […]

Cabbage & Barley Rice Soup

Cabbage & Barley Rice Soup

Cabbage & Barley Rice Soup #soup #homemade #recipe #healthy
   

I was so excited that my garden produced beautiful veggies even though it is not is much as I expected, still it was fantastic to pick some fresh produce and cook with it for my family. Those green monsters, as well as bunnies and birds, ate a lot of it but that’s ok, next time I will be more prepared as this was my first real-real garden. 

Most of the ingredients that you see in the pictures are either from our garden or organic. By the way, those yummy red tomatoes are from my neighbor. They have the sweetest and juiciest tomatoes ever, so he always brings us during summer time. Don’t I have the best neighbor? I just wish mine turn out like that. Seriously, they are so good that I eat them like an apple.  
I really hope you give this simple soup a try because it is delicious, but I understand that it is not everybody’s cup of tea. I need something spicy with it for example to give more heat and flavor, my daughter loves it with onions and boys to dip bread in and eat it with pickles. If you are cabbage lover, this soup is for you, plus it is very healthy and light. On the other hand, you CAN add bacon, smoked sausage/meat in it to give you that smoky flavor. We love it like that too, and it is not bad at all however since we try to have at least 3 days a week clean meals, I omitted bacon or any meat. So it is truly very healthy soup!

These few days have been little colder than usual. Actually, it’s very unusual to have a temp in 70’s F in mid of July so comforting soup is just what we needed. 
If you don’t like barley riceyou can add few cubed potatoes, brown rice, lentils or regular white rice, but we love barley so that’s why I am adding it most often. 

So let’s get cookin’. 

Cabbage & Barley Rice Soup

Course Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 tbsp. Olive oil
  • 1/2 Onion chopped (any onion will do)
  • 2 medium carrots sliced
  • 1 celery rib chopped
  • 3 garlic cloves  finely chopped
  • 2 lb Cabbage Head sliced
  • 2 cups of Beef broth/vegetable or chicken
  • 2 cups Water
  • Salt and Pepper to taste
  • 1 {Beef} Bouillon Cube
  • 1 tsp. Red Hot Chili Pepper Flakes Korean gochugaru
  • 1 cup Barley Rice
  • 1 dried Bay Leaf

Instructions

  1. In a large pot add oil and saute chopped onion for few minutes, then add carrots, celery, and garlic. Saute all together for additional few minutes.
  2. Add Sliced Cabbage, and pour broth and water, stir.
  3. Add seasonings; salt, pepper, bouillon cube, chili pepper flakes.
  4. Put in Barley Rice and stir well.
  5. Cover and let it cook for 20 minutes under the lid, then stir again and place lid halfway open.
  6. Let it cook until barley rice is completely cooked. It will still be chewy but after 45 minutes should be completely cooked. Serve hot!

Recipe Notes

This soup can be stored in the fridge in airtight container for up to 5 days. You can add more vegetables, such as peppers, peas, green beans, potatoes etc. OR instead of rice, you can add lentils.

Cabbage & Barley Rice Soup #soup #homemade #healthy #recipe

 

 

Beef Stew

Beef Stew

Weather… it got cold in the last couple of days, so I made a stew to comfort my soul, but I could eat stew even in the peak of the summer, preferably spicy one! To put colder weather on the side, I have to tell ‘ya that […]