Hamburger Vegetable Soup

This soup is a great candidate for the freezer, and will stay fresh for up to 2 months. Thaw the soup in the fridge overnight, then reheat it on the stove over low heat until warmed through. Servings - 8 Servings Ingredients  2-2½ lbs. lean ground beef 1 onion, finely diced 1 green pepper, chopped 2 14 oz. cans beef broth 14 oz. can diced tomatoes 14 oz. can tomato sauce - do not drain 20-24 oz. bag frozen mixed vegetables * see note below 3 large russet potato peeled and diced into 1/2 inch cubes 2 teaspoons minced garlic salt and pepper to taste 6 cups water Instructions Brown the ground beef, onion and green pepper together in a Crock-pot if desired. Drain and rinse under hot water to remove the grease. Return the browned ground beef to the crock pot and add all remaining ingredients. Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired. ** Substitution for frozen vegetables : 1/2 cup diced green beans, 1/2 cup frozen corn, 2 stalks celery thinly sliced, 2 carrots peeled, quartered and sliced adapted from https://eatathomecooks.com/ Thanks For Visiting

Beef Stew Cheat

Beef stew made on stove-top in a heavy bottomed pot as you will be 'frying' the beef stew meat in it and then adding the rest of the ingredients for your stew. SERVES 6 (1-cup servings) 1 pounds beef stew meat, cut into 1 - 1 1/2 inch cubes 1/3 cup all-purpose flour 1 teaspoon garlic salt 1 teaspoon black pepper 2 tablespoons oil 2 tablespoons unsalted butter 1 small onion, diced 16 ounces (2 cups) beef stock 2 teaspoons Worcestershire sauce 1 teaspoons salt 2 cups chopped red potatoes, bite size pieces (about 1/2") 2 cups chopped baby carrots, bite size pieces Combine flour, garlic, pepper and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add raw beef and shake until well coated. Warm oil and butter in a heavy bottom pot, over medium heat, once you can feel warmth when holding your hand 6 inches from the pot. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Do not crowd the pan, only add about 1/2 of the beef at a time. Once all beef is browned, add diced onions. Cook until translucent. Add beef stock, Worcestershire and 1 teaspoon salt. Stir to combine. Cover and bring to a boil. Once boiling, reduce to a simmer. Add potatoes and carrots. Allow stew to simmer 40 minutes or until vegetables are fork tender. NOTES ** 2 teaspoons of beef base or bouillon and 2 cups of water can be substituted for the beef stock. You can also shorten your cooking time by substituting 2 cans sliced potatoes and 1 can sliced carrots; Each well drained. Adapted Recipe and Image Credit: TheSlowItalian Thanks For Visiting