Beef and Sausage Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 ounces mushrooms1 Polksa Kielbasa (or similar), sliced3lb beef chuck roast, diced2 large onions, chopped12-16 cups beef brothOne bunch of celery, chopped2 large zucchini, chopped1 can stewed tomatoes, 2 fresh Roma tomatoes (chopped)Kingsford's corn starch (6 tbsp., adjust for thickness)2 tbsp chopped garlic10 carrots, peeled and chopped3 red potatoes with skins, cut into small pieces1 bunch of green onionsSunflower oil (for searing)Salt, pepper, cayenne, whatever else you want to season with.
1. Season and sear the beef in sunflower oil, then add to a large pot with the beef broth.
2. Add the onions, green onions, celery, tomatoes and garlic to the pot. Add salt, pepper, and whatever else you want to season with.
3. Heat until simmering, then reduce to medium-low, cover, and simmer for around 2 hours, or until the beef is tender.
4. Test the soup. Realise your seasonings are all wrong. Adjust seasonings for the next ten minutes, then give up and hope for the best.
5. Add the carrots and kielbasa to the pot. Cover, and cook for around 10 minutes, or until the carrots are around half-way cooked.
6. Add potatoes, and cook for another 10-15 minutes.
7. Add zucchini and mushrooms, and cook for another 10 minutes.
8. Add corn-starch thinned with water, then cook for a few minutes more until it's nicely thickened (it should thicken quickly, but cook for at least a few minutes anyway).
Serving Size: Makes 6 bowls of soup, or approximately 2 Second-World-War helmetfuls.
2. Add the onions, green onions, celery, tomatoes and garlic to the pot. Add salt, pepper, and whatever else you want to season with.
3. Heat until simmering, then reduce to medium-low, cover, and simmer for around 2 hours, or until the beef is tender.
4. Test the soup. Realise your seasonings are all wrong. Adjust seasonings for the next ten minutes, then give up and hope for the best.
5. Add the carrots and kielbasa to the pot. Cover, and cook for around 10 minutes, or until the carrots are around half-way cooked.
6. Add potatoes, and cook for another 10-15 minutes.
7. Add zucchini and mushrooms, and cook for another 10 minutes.
8. Add corn-starch thinned with water, then cook for a few minutes more until it's nicely thickened (it should thicken quickly, but cook for at least a few minutes anyway).
Serving Size: Makes 6 bowls of soup, or approximately 2 Second-World-War helmetfuls.
Nutritional Info Amount Per Serving
- Calories: 791.6
- Total Fat: 42.0 g
- Cholesterol: 150.9 mg
- Sodium: 1,775.3 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 9.5 g
- Protein: 54.0 g
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