It’s not quite a stew and not exactly a soup…it’s Beef Stoop!
This is my very own throw-it-together recipe, named by my 2-year-old son (he came up with the name more than a month ago, and the recipe followed). I whipped this up this week and didn’t want to forget the recipe. Then I figured others might like it, so why not post it to the blog! Feel free to share and re-post liberally, but please do link back here and give me credit for the recipe. And if you make it, comment and let me know how you like it!
This will be technically “done” after an hour or so of simmering, but I do think it benefits from several hours of cooking.
1.5 pounds lean stew beef, cut into 1-inch cubes
2 large onions, chopped
1-2 T coconut oil
6 small carrots (or 3 large)
4 stalks celery
6 cloves garlic, minced or pressed
1 quart organic beef broth
1 quart organic low sodium chicken broth
1 T sea salt
fresh ground pepper to taste
4 sprigs fresh rosemary leaves, washed and chopped (this is just what I happened to have going bad in my fridge; you could certainly sub out any number of other spices, like sage or maybe basil or oregano or thyme or marjoram, or leave this out entirely)
1 pound frozen organic green beans
1. In a 3-quart or larger pot (one with a cover), heat the coconut oil over medium-high heat until shimmering. Add beef and sere on all sides. Add chopped onions and cook until translucent.
2. Add carrots, celery, garlic, broth, salt, pepper, and rosemary and bring to a boil. Simmer, covered, over low heat for 4 hours or so.
3. Add frozen green beans, return to a boil over medium heat, then simmer, covered, over low heat for an additional 1-2 hours.
I was very pleased with how this stoop turned out. The broth was rich and flavorful, the meat and vegetables tender. The whole family devoured it with gusto. And it’s relatively inexpensive! I might try it in the slow cooker next time.
Search my “recipe” category for many, many other of my favorite recipes (both mine and from other sources)!