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Categories:
beef soup bones water beef for stewing salt pepper potatoes carrots onions tomato sauce red hot pepper cabbage whole kernel corn English peas
Viewed: 46 - Published at: a year agoIngredients
- 2 beef soup bones
- 8 c. water
- 1 1/2 lb. beef for stewing, cut into 1-inch cubes
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 4 medium potatoes, cubed
- 4 medium carrots, cubed
- 2 medium onions, chopped
- 2 (8 oz.) cans tomato sauce
- 1 small red hot pepper
- 1/2 small cabbage, coarsely chopped
- 1 (17 oz.) can whole kernel corn, drained
- 1 (15 oz.) can English peas, drained
Method
- Combine soup bones and water in a large Dutch oven or large pot, bring to a boil.
- Cover, reduce heat and simmer 1 hour.
- Add beef cubes, salt and pepper.
- Cover and simmer 1 hour.
- Add cubed potatoes and next 5 ingredients.
- Cover and simmer 40 minutes.
- Add corn and peas.
- Simmer, uncovered, 30 minutes.
