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Categories:
beef corn water onions onion potato salt chopped spinach thyme green beans peas green peas carrots beans celery ketchup orange parsley tomatoes
Viewed: 35 - Published at: 6 years agoIngredients
- 2 lbs stew beef chunks, cubed
- 1 1/2 cups corn, or hominy (I prefer hominy)
- 3 1/2 quarts water
- 2 onions, sliced
- 1 onion, chopped
- 1 large potato, cubed
- 1 tablespoon salt
- 1 cup chopped spinach
- 1/2 teaspoon dried thyme
- 1 cup chopped green beans
- 1/2 cup dry split peas
- 1 cup green peas, fresh or frozen
- 6 carrots, sliced
- 1 cup lima beans (I dislike lima beans, and substitute edamame or black beans) (optional)
- 3 cups celery, diced
- 1 cup ketchup
- 1 orange or yellow or green pepper, diced (bell pepper)
- 2 tablespoons chopped parsley
- 3 medium tomatoes, cubed
Method
- In large kettle, cover beef with water and add chopped onion, salt, thyme.
- Bring to boil.
- Skim fat from surface.
- Add split peas, cover and simmer over low heat, 3-4 hours.
- Add all remaining ingredients.
- Cover and simmer 30 minutes.
- Adjust seasoning, to taste.
- Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.
