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Categories:
cubes onion potatoes carrots garlic green bell pepper red pepper jalapeno pepper tomatoes cream of tomato soup salt cilantro chicken broth
Viewed: 11 - Published at: 6 years agoIngredients
- 1 1/2-2 pounds Beef chuck cut into 2" cubes
- 1 Turnip, peeled and cubed or quartered
- Parsnip, peeled & cubed or quartered
- 1 Onion, peeled and cubed
- 4-5 Small red-skinned potatoes washed & quartered
- 1 Leek cut into 1" pieces
- 3-4 Carrots, peeled and cut into 1" pieces
- 2 Cloves garlic, peeled and diced
- 1 Small green bell pepper, seeded and cut into 2" cubes
- 1 Red pepper, seeded & cut into 1" cubes
- 1 Small jalapeno pepper, seeded, deveined & minced
- 38 ounces Can of diced tomatoes seasoned with basil, garlic & oregano
- 1 Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe)
- Salt & freshly ground pepper to taste
- 2 tablespoons Cilantro or parsley finely chopped
- Chicken broth, low salt or homemade, as needed
Method
- Preheat oven to 275 degrees. In heavy, large casserole pot & brown meat in olive or vegetable oil until crusty brown.
- Add all root vegetables, onions, peppers, leek and carrots. Mix to blend vegetables with meat.
- Add garlic, salt and pepper, cilantro, can of diced tomatoes with juice, tomato soup and enough chicken broth to cover all ingredients.
- Cover tightly and put in preheated oven. Let stew cook away, while you relax, read a good book, take a bubble bath and enjoy the savory aromas wafting from the kitchen. Check the stew after 3 hours to see if more broth is needed. Continue to cook another few hours or until you are ready to serve dinner.
- Serve with a crusty French bread and mixed green salad
