Prep2eat

November 5, 2014

Vegetable Beef Soup

Filed under: beef, Food, Meals, Meat, Soup, vegetables — Tags: , , , , — prep2eat @ 12:57 pm
Vegetable Beef Soup & Brown Rice

Vegetable Beef Soup & Brown Rice

Several ways to enjoy a meal-in-a-bowl by using potatoes or rice in this vegetable beef soup. A popular choice is to use barley if you prefer.

Hearty Vegetable Beef Soup

Hearty Vegetable Beef Soup

On cloudy, cool autumn nights, it feels good to prepare and enjoy a hearty bowl of soup. This recipe is a wonderful one-bowl meal. A large pot of this Vegetable Beef Soup makes about four quarts of soup. We freeze a couple of quarts to have an easy meal through the cold winter months here in New England.

The meat came from beef short ribs. Browning them in the soup pot first enhanced the depth of flavor in this rich soup. The costly meat is a reasonable price when divided into four quarts and the many people you can serve.

This recipe included cut potatoes and carrots. One could also add other vegetables of choice as well as beans to add more protein.

My recipe is based on “The Lady and Sons Beef Vegetable Soup” courtesy of Paula Deen

It is best to make this soup recipe when you have time for the multiple steps for this cooking process and allow refrigeration to bring the fat to the top of a large container. Skim the fat off the top of the cooled soup, discard the fat. Divide the cooled soup into four quart containers with matching lids.

Heat as much as you want for a meal, freeze the other quarts of soup for other times.

This hearty, rich Vegetable Beef Soup will satisfy all of your comfort food cravings.

What you will need

A large soup pot or Dutch Oven with matching lid

Tongs

Large bowl

Large fork and kitchen knife (to cut meat)

Large wooden spoon

Two large cutting boards

Kitchen knife (to cut vegetables)

Measuring cups and spoons

Soup ladle

Ingredients

2 tbs vegetable oil

3-4 lbs beef short ribs

3 quarts cold water

1 quart box of Beef Broth, low-sodium

1 – 28 ounce can of crushed tomatoes, low-sodium

1-1/2 cups chopped fresh onions

two garlic cloves, chopped

2-3 tbs dried parsley

1 tbs Kosher salt

1 tbs Worcestershire Sauce

1/2 tsp freshly ground black pepper

2 bay leaves

1 cup sliced carrots

1 cup sliced celery

3 – 4 all-purpose white potatoes, cut into small pieces

Cooking process

Heat the oil in the soup pot on medium-high heat for 1 – 2 minutes and gently put some of the beef short ribs in the hot oil to brown on all sides. Turn the ribs on all sides with tongs. Remove the browned ribs to a large platter and repeat the process for all ribs. Turn the heat off under the pot. When the ribs have cooled a bit, cut the meat carefully off the ribs on a cutting board. Cut meat into small cubes.

Put the cut meat and the rib bones into the soup pot, add the water, tomatoes, onions, parsley, beef broth, salt, Worcestershire Sauce, celery, garlic, black pepper and bay leaves. Turn the heat under the pot to medium-high. Stir the soup with a wooden spoon and cover the pot with the lid.

When the soup comes to a boil, reduce the heat to low setting, stir again, cover the pot and simmer the soup for 1-1/2 to 2 hours or until the meat is tender. Add remaining potatoes and carrots, cover the pot and bring the soup to a boil on medium-high heat, then reduce the heat to low setting, stir the soup and cover the pot with the lid. Cook the soup for another 30-40 minutes or until the potatoes and carrots are soft.

Add more salt and pepper at this time to your flavor liking. Stir the soup.

Skim excess fat from top of soup before serving. Best to cool soup at room temp, put in large container, then refrigerate overnight to bring excess fat to the top of a container. Divide into quart containers.

October 9, 2014

Sweet & Sour Meatballs

Filed under: Food, Food blog, Homemade, Meals — Tags: , , , , , — prep2eat @ 4:38 pm

Our weather in New England is cool and crisp on most days now in October. This is our Autumn or Fall Season. Our trees turn from green leaves to orange, red, and yellow leaves before gently falling in piles to the ground. A gusty wind sometimes hurries the process.

People in New England prepare hearty soups and stews with colors to match the season with different Fall vegetables. We dress in layers and our taste buds long for richer flavors to warm our tummies.

Today I wanted to make an old favorite meatball recipe. I gathered my ingredients on hand and realized I did not have apricot preserves but I did have a jar of wild blackberry preserves. I knew a version of this recipe had been made with Concord grape jelly, so I was pretty sure the seedless wild blackberry preserves would blend in nicely into the sauce.

Sometimes playing with flavors enhances a special dish to wake up the taste buds and we enjoy a new favorite recipe.

Here is the original recipe I have for Sweet & Sour Meatballs

Cook for 1 hour in a covered pot (depends on the size of the meatballs)

1 lb ground beef (prepared as your favorite meatball recipe)
1/2 cup water
1/2 cup chili sauce
1/2 cup apricot preserves
1 tsp green tomato relish
Raisins, a small handful (optional)

Updates:

1/2 cup wild blackberry preserves (omitting the apricot preserves)

The Cooking Process:

Large bowl
Large platter
Fork
Wooden spoon
Measuring cups
Measuring spoons
Large pot with matching lid
Large serving bowl
Large serving spoon
Oven mitts

Prepare the ground beef and roll into small or medium balls.
Into the uncooked ground beef, mix in one beaten egg, 1/4 cup ketchup, 1/4 cup Worcestchire Sauce, 1 tsp Kosher salt, 1/2 tsp crushed black pepper, and 1 cup Panko bread crumbs or more to allow the ground beef mixture to gently form a ball. Set the uncooked, prepared meatballs aside on a platter.

Put the large pot on the stove and add the water, chili sauce, preserves, tomato relish and raisins.
Turn the heat under the pot to medium high temperature until the mixture bubbles, about 2-3 min. and stir the bubbling mixture with a wooden spoon.
Gently add one meatball at a time and cover the pot.
Turn the bubbling sauce mixture down to a low temperature and keep covered.
Lift the cover to gently stir the half-cooked meatballs around in the sauce.
Continue to cook the meatballs in the sauce until the meat color turns from pink to brownish and the meatballs are firm.

Serve the cooked meatballs over your choice of grain, white or brown rice or quinoa.

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January 5, 2014

Braised Short Ribs with Penne Pasta

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 3:33 pm

Inspired by a recipe from foodnetwork.com, specifically by Giada DiLaurentis, I prepared Braised Short Ribs with Penne Pasta. It is a multi-step process but oh so worth it. Tender meat does fall of the bone, easy to shred with two forks. The braising sauce is hearty and bursts with flavor to mix well with the penne pasta.

Our wine of choice to cook with and drink with our meal was excellent. A Cabernet Sauvignon from California called HandCraft from an artisan collection, 2011. A perfect blend of flavors.

Here are just a few photos by me, “The Souper” at Prep2eat

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January 3, 2014

Vegetable Beef Rice Soup

Filed under: Prep2eat — Tags: , , , , , — prep2eat @ 2:57 pm

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Photo by “The Souper” at Prep2eat

Today’s project for an extremely cold day in New England.  This recipe is a combination of a Minestrone and Beef Barley Soup. Brown rice was added in place of barley, which for me is difficult to digest. Canned crushed tomatoes added to a hearty beef soup recipe.

This is a rich soup with lots of flavor. Meat plus a beef shank with marrow enhanced the texture of this soup.

Hope you give this soup project a try. It is very rewarding.

December 9, 2013

Beef Stew

Filed under: Prep2eat — Tags: , , , , , — prep2eat @ 9:47 am

Beef Stew

Pot of Stew

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