Yield: 1 Servings
|1 \N||Soup bone; (knuckle bone if available)|
|1 pounds||Stew meat|
|2 tablespoons||Vegetable oil|
|1 medium||Yellow onion; chopped|
|2 tablespoons||Dried parsley|
|1 \N||Bay leaf|
|1 \N||16 oz. can peeled and chopped tomatoes|
|2 \N||Carrots; peeled and chopped|
|\N small||Cans (with liquid) of green beans; peas, corn and lima beans|
|1 \N||Rib celery; chopped|
|3 \N||Potatoes; cubed|
|¼ cup||Barley or alphabet macaroni|
|36 ounces||Hot water|
This recipe is from my Grandmother Millie Bennett, a wonderful woman who had a way with beef. We have this every year on Christmas Eve. It actually tastes better if made the day before, so this is a great recipe because you can make it on the 23rd and then have the 24th freed up for other things.
Family members can also just grab a bowlful and some crackers or a roll at any time, and you can just have a little bit if you don't want to get too filled up for the big holiday meal.
Brown bone and meat in hot oil in stock pot. Add onion and cook until softened. Add water, parsley and bay leaf and cook on low heat about 2 hours. Add celery, carrots, tomatoes and cans of vegetables. Simmer 2 more hours. Season to taste with salt and pepper. About 1 hour before serving, add potatoes and barley or macaroni.
Serve with French bread, corn muffins or crackers. Make the day before, refrigerate overnight and skim off fat before reheating.
Posted to EAT-L Digest by Margaret Oakes <moakes@...> on Dec 3, 1997