40 Days of Soup: Day 11-Beef and Veggie Stew

All of the soups up to this day have been created mostly by what was on hand but my soup eaters have requested a beef and veggie stew. Off to the store I went.


1 1/2 lb stew meat (stood over the meat counter evaluating the best deal, couldn’t believe how much round steak costs!)

1 T garlic, minced

olive oil

flour (not sure how much flour but enough to coat the meat)

salt, pepper, seasonings (I used: 1 t steak dust, 1 T dry Ranch dressing mix, dash or so of Adolph’s tenderizer and 2 teaspoons of browning sauce-Gravy Master or Kitchen Bouquet)

4 beef bouillon cubes and lots of water

6 carrots, peeled and chopped

2 onions, diced

8 stalks of celery, diced

4 red potatoes, peeled and diced

Put flour, salt, pepper, and tenderizer in a bowl (or large ziploc bag to shake) and add meat. Stir (or shake) to coat meat. Heat oil in large stock pot and add onions, Saute for 5 minutes and add coated meat and any extra flour leftover. Stir to brown. Add garlic. Continue to stir to avoid burning until onions are clear. Add water to 2/3 full, bouillon cubes, veggies and rest of seasonings. Bring to a boil then reduce heat. Stir occasionally. Simmer on low until veggies are done and flavors blended, about an hour.


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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