Category: Soups, Stews and Chili
Cuisine: not set
2 tablespoons extra virgin olive oil
1 pound chuck beef cut into small pieces (or use the cooke
1 cup onions diced
1/2 up celery diced
1 cup carrots diced
1/2 up leeks diced
1 clove garlic minced
1 6- ounce can tomato paste
1 teaspoon dried thyme
2 6- ounce cans of V-8 juice
1/2 up red wine
2 quarts brown stock (see recipe here) or canned beef stock
2 cups water
1 14- ounce can diced tomato
1 cup cabbage chopped
1/2 up white turnip diced
1/2 up green beans roughly chopped
1 cup white potato diced
3 ounce baby spinach
1 11- ounce can kernel corn drained
1 14- ounce can white beans drained and rinsed
Salt as needed
Pepper as needed
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