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Categories:
boneless chuck water salt pepper clove garlic bay leaf stalks celery carrots onion cabbage pearl rice tomato sauce kidney beans
Viewed: 45 - Published at: a year agoIngredients
- 1 1/2 lb. boneless chuck, cut into cubes or stew meat
- 3 c. water
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 small clove garlic
- 1 small bay leaf
- 2 stalks celery, sliced
- 2 medium carrots, sliced
- 1 small onion, sliced
- 1/4 head cabbage, cut in 1-inch wedges
- 3 Tbsp. pearl rice or barley
- 2 cans tomato sauce
- 1 (15 oz.) can kidney beans (undrained)
Method
- Place meat, water, salt and pepper in a large kettle.
- Slowly bring to a boil.
- Skim top.
- Add garlic and bay leaf.
- Reduce heat, cover and simmer about 1 1/2 hours, or until meat is tender. Remove bay leaf.
- Add all fresh vegetables, barley and tomato sauce.
- Simmer, covered, about 30 minutes.
- Add beans and continue simmering, covered, for another 10 to 15 minutes or until vegetables are tender.
