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beef stew

1 medium onion -diced 
4 cloves garlic -chopped 
2 tablespoons olive oil 
1 teaspoon thyme 
1 teaspoon oregano 
½  teaspoon black pepper 
½  teaspoon seasoned salt 
1½  pounds beef –cut into bite sized pieces 
½ cup vinegar –any type you have around 
1 box frozen mixed vegetables 
1 can corn (not the cream style) 
2 large potatoes cut into 1” cubes 
½ small can tomato paste 
1 tablespoon sugar 
½ teaspoon crushed red pepper flakes 
5 cups boiling water 
3 beef bouillon cubes –or substitute stock if you have it 
Wash the beef in the vinegar and rinse in cold water. Drain the beef 
and place in a bowl, season will all the listed spices and let sit for as
long as possible (you don’t have to let the meat marinate, 
but it will taste better the longer it does). 
Heat the oil and stir in the onions and garlic. Keep stirring for 
4 minutes on medium heat and add the beef and any liquid 
the salt has extracted. The beef will start releasing juices, 
stir occasionally for another 5 minutes. 
Dissolve the bouillon cubes in the boiling water. Add it slowly to 
the pot. Bring to a boil and add the frozen vegetables, potatoes and 
corn. Let this cook for 30 minutes on medium/low heat. Add the tomato 
paste, crushed pepper and sugar and stir slowly cooking an additional 
10 minutes. The tomato paste will cause the soup to thicken. Taste for 
seasoning adding salt or pepper in small amounts


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