Spicy Slow Cooker Beef Barley Vegetable Stoup/Stewp
1 lb stew beef cut into cubes
1 can diced tomatoes
1 qt reduced salt beef stock (this may be increased to adjust for personal preference)
2 cups spicey V-8 juice or 3-5oz cans (substitute original V-8 as needed to control heat)*
1 lg onion
1 cup sliced celery hearts w/leaves
1.5-2 cups coarsely chopped cabbage (1/2 normal sized head)
1/4 cup quick barley (1/2 for less broth)
2 - 12oz packages mixed vegetables
1 tsp salt (adjust as needed)
freshly ground black pepper to taste
Brown beef and onions on stove top. Add all ingredients (except barley and frozen vegatables) to slow cooker set to high for 4-5 hours. Add frozen vegs and quick barley. Cook another hour +/- until barley and vegetables are tender. I'm not fond of watery soup and this recipe as a good example. Liquids of choice may be added to change consistency.
I believe recipes are like speed limits, in that they're just suggestions. As everything in life, personal preferences override the rules. I discovered stewps by accident. I was following my mother's chicken noodle soup recipe but misread the instructions. I added uncooked egg noodles (Kluski noodles rock!) to my simmering pot and watched as they preceded to suck up all the broth. Wouldn't add water for fear of it tasting "off". My daughter was about 4 at the time and absolutely loved it this way, so that's when I switched to making stewps.
*Thanks frequentflier for the spicy V-8 idea
1 lb stew beef cut into cubes
1 can diced tomatoes
1 qt reduced salt beef stock (this may be increased to adjust for personal preference)
2 cups spicey V-8 juice or 3-5oz cans (substitute original V-8 as needed to control heat)*
1 lg onion
1 cup sliced celery hearts w/leaves
1.5-2 cups coarsely chopped cabbage (1/2 normal sized head)
1/4 cup quick barley (1/2 for less broth)
2 - 12oz packages mixed vegetables
1 tsp salt (adjust as needed)
freshly ground black pepper to taste
Brown beef and onions on stove top. Add all ingredients (except barley and frozen vegatables) to slow cooker set to high for 4-5 hours. Add frozen vegs and quick barley. Cook another hour +/- until barley and vegetables are tender. I'm not fond of watery soup and this recipe as a good example. Liquids of choice may be added to change consistency.
I believe recipes are like speed limits, in that they're just suggestions. As everything in life, personal preferences override the rules. I discovered stewps by accident. I was following my mother's chicken noodle soup recipe but misread the instructions. I added uncooked egg noodles (Kluski noodles rock!) to my simmering pot and watched as they preceded to suck up all the broth. Wouldn't add water for fear of it tasting "off". My daughter was about 4 at the time and absolutely loved it this way, so that's when I switched to making stewps.
*Thanks frequentflier for the spicy V-8 idea
SLAM!
