
JeffW sends along some garlic bread. ETA: JeffreyW posted recipe in the comments
Tonight’s menu is pretty simple. Use the soup recipe as a starter and add whatever inspires you to supe it up (hee-hee, see what I did there?). I like the ease of frozen vegetables, but use fresh if you’re so inclined. Squash is a nice addition, put it in when you are simmering the meat, it will need the extra cooking time. Turnips, parsnips, maybe some barley. Go crazy.
On the board tonight:
- Beef Vegetable Soup
- Hearty Bread
- Pumpkin Apple Butter
Beef Vegetable Soup
- 1 lb chuck or stew meat, small cubes
- 1 tbsp olive oil
- 1 small onion, quartered
- 8 cups water
- 1 tsp crushed rosemary
- 1 tsp crushed basil
- ½ tsp dry dill
- ½ tsp crushed garlic
- ½ tsp fennel seed (opt)
- 1 bay leaf (remove before serving)
- 2 large potatoes, cut into 8-10 pieces
- 16 oz frozen mixed vegetables
large saucepan
Heat oil in saucepan, add onions and sauté, add beef and brown. Add water, spices and potatoes. Bring to a boil, reduce heat, cover and cook 20-25 minutes, until beef is tender. Add vegetables and simmer 10 minutes.
Pumpkin Apple Butter
- 15 oz can pumpkin (not pumpkin pie filling)
- 8 oz apple sauce
- ½ cup apple cider
- ½ cup brown sugar
- ¼ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
saucepan
Add all ingredients to saucepan, bring to a boil, reduce to simmer, cover and let cook down for 1 to 1 ½ hours, stirring occasionally. Store in the refrigerator. Serve on bread.
Shopping List:
- Hearty Bread
- 1 lb chuck or stew meat
- 1 small onion
- 2 large potatoes
- 16 oz frozen mixed vegetables
- 15 oz can pumpkin (not pumpkin pie filling)
- 8 oz applesauce
- ½ cup apple cider
- ½ cup brown sugar
Also: ground ginger, ground cinnamon, ground cloves, bay leaf, rosemary, basil, dry dill, olive oil crushed garlic, fennel seed