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stewing beef vegetable juice water tomatoes mixed vegetables butter beans onion oil butter flour bay leaves Italian spices salt pepper garlic potatoes
Viewed: 16 - Published at: 2 years agoIngredients
- 1 -1 12 lb stewing beef
- 1 (46 ounce) bottle vegetable juice, such as V8
- 1 cup water
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) bag mixed vegetables
- 8 ounces baby butter beans
- 12 medium onion, diced
- 1 -2 tablespoon oil, plus
- 1 -2 tablespoon butter
- 1 -2 tablespoon flour
- 2 bay leaves
- 1 -2 teaspoon Italian spices
- salt, to taste
- pepper, to taste
- garlic powder, sugar or Splenda sugar substitute
- 2 -3 medium potatoes, diced (optional) or 14 cup elbow macaroni (optional)
Method
- In a dutch oven or large pot brown you onions and stew beef in the oil and butter.
- Sprinkle the flour over the beef and cook a few minutes.
- The flour will help thicken the soup.
- Add remaining ingredients.
- Stir well, scraping up any yummy brown bits from the bottom of the pot.
- Bring all to a boil, then turn down on low and let simmer for hours.
- Check it often to make sure it is not sticking or burning.
- You will need to taste and season how you like it.
- Everyone is different.
- I do add a sprinkling of sugar or splenda to help with the acidity.
- If you decided to add potatoes, add them along with everything else.
- If macaroni, add in before eating allowing time for them to cook, but not be mushy.
- Macaroni can be tricky, if cooked too long they turn into mush and you end up with Vegetable Beef Wallpaper Paste!
