Sunday, March 22, 2009

Beefy Tomato Vegetable Stewp

1lb lean ground beef
3/4 cup instant rice
2 eggs
1t of house seasoning
2 cups of beef stock
1large onion chopped
1T olive oil
2 cans Campbell's tomato soup & 2 cans of water
1T brown bouquet sauce
1 Bay leaf
1 t Old Bay season
1 1/2 C each of chopped carrots,celery,cabbage,yellow squash,and green zucchini
4 C peeled & chopped potatoes
1 1/2 C frozen Lima beans
1 can cut green beans
1 can chopped tomatos
In a bowl place ground beef, rice house season, and eggs.
Mix well and allow to sit for 10 minutes, Then form into tiny little meatballs.
Put little broth in a pan and cook them. Set aside
Now just saute the onions in a 5 or 8 quart size pot. Then put all the veggies in, the stock, soup, water, brown bouquet ,tomatoes and stir well. Time to add the bay leaf and Old Bay season, stir. With a slotted spoon, soop up the tiny meatbals and stir into the pot. Cover and cook over a low ,slow heat for 2 hours,or until all the veggies are well done.
Serve with a nice crusty bread, or biscuits.
I came up with this while trying to find ways to stretch a meal. By adding the rice to the beef it increases the quantity of meatballs. A nice way to stretch out a pond of ground beef. I must say this dish is really so good. And there will be leftovers for the next night, or even to take to work for lunch. It's a good family size meal.
I really hope you try it and enjoy it as much as my family does.

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