xevious
06-29-2006, 10:16 PM
I made this up last night, and I may tweak it at some point, but it was DAMN good, even better the next day.
2 pounds cubed stew meat
1 can family size tomato soup
3 cups water (more or less, whatever your preferred thickness is)
2 tablespoons honey mustard
2 tablespoons crushed garlic (fresh)
6 med. or 5 large potatos (diced)
4 large carrots (cut up)
2 tblsp cilantro
2 tblsp basil
2 tblsp parsley
1 tsp cholula (or more..mmmmm cholula)
salt and pepper to taste
In one large pot, combine everything except the meat. bring to a boil, reduce to simmering. While doing this, brown the stew meat over a medium heat (no spices, no oil, nothing, if its good meat it will make its own liquid). You need not worry about it being completely cooked, just browned nicely. Add the stew meat to the boiling soup mix, including all the juices it produces. Cover, simmer for about an hour, or whenever its as thick as you want it and the veggies are cooked. We ate it served with biscuits, and it was damn tasty.
2 pounds cubed stew meat
1 can family size tomato soup
3 cups water (more or less, whatever your preferred thickness is)
2 tablespoons honey mustard
2 tablespoons crushed garlic (fresh)
6 med. or 5 large potatos (diced)
4 large carrots (cut up)
2 tblsp cilantro
2 tblsp basil
2 tblsp parsley
1 tsp cholula (or more..mmmmm cholula)
salt and pepper to taste
In one large pot, combine everything except the meat. bring to a boil, reduce to simmering. While doing this, brown the stew meat over a medium heat (no spices, no oil, nothing, if its good meat it will make its own liquid). You need not worry about it being completely cooked, just browned nicely. Add the stew meat to the boiling soup mix, including all the juices it produces. Cover, simmer for about an hour, or whenever its as thick as you want it and the veggies are cooked. We ate it served with biscuits, and it was damn tasty.