Rachel's Almost Alphabet Beef Stewp |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 14 |
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This is my daughter's own recipe. She was 11 when she came up with this. It's a little thicker than soup, so I call it Stewp . Feel free to substitute or leave out some ingredients. Ingredients:
1 teaspoon adobo seasoning |
1 teaspoon basil |
2 big carrots, chopped |
1 pinch dill |
1 egg, beaten |
1/4 cup flax seed, ground (optional) |
1 lb ground beef |
2 minced garlic cloves |
1 teaspoon honey |
1/2 teaspoon italian seasoning |
1 teaspoon apple juice or 1 teaspoon orange juice |
1/2-1 cup lentils, cooked according to package directions |
1/2 teaspoon marjoram |
1 cup cooked noodles |
1 medium onions, minced or 1/4 cup instant minced onion |
1 cup frozen peas, defrosted |
1/2 cup dry brown rice, cooked according to package directions or 1/2 cup long-grain white rice |
1 teaspoon salt |
pepper (to taste if not using adobo) |
1 (14 ounce) can diced tomatoes, undrained |
1 cup v 8 vegetable juice |
4 cups water or 4 cups chicken broth or 4 cups beef broth |
1 cup corn |
1 cup zucchini, shredded |
Directions:
1. If using brown rice, precook for 30-35 minutes. Add in at step 8.
2. In a large, heavy bottomed stew pot, brown the ground beef and minced onion in a little oil until no longer pink; drain.
3. Add adobo, basil, dill, garlic, Italian seasoning, marjoram and salt (and pepper, if using). Mix together.
4. Add carrots, tomatoes, white rice, apple or orange juice, honey, V-8, zucchini and water (or broth).
5. Mix thoroughly; bring to a boil and turn down to simmer for 15 to 20 minutes.
6. Meanwhile, boil the noodles according to package directions; drain.
7. After stew has simmered for 15-20 minutes, add the noodles, peas, corn, and cooked lentils.
8. Drizzle the beaten egg over the top of the soup and mix into soup.
9. Simmer for 5 more minutes.
10. Add the flax seed just before serving.
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