Vegetable Beef Comfort Soup

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato...are all variations on the same theme.Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here.

Classic French cuisine generated many of the soups we know today. Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready. "Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry. Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).

Ingredients
1 lb. round steak (cut into bite-sized or slightly larger pieces)
can (14 ½ oz.) diced tomatoes
cups water
potatoes (cubed)
onions (chopped)
celery stalks (chopped)
carrots (chopped)
beef bouillon cubes
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of salt
¼ teaspoon pepper
1 ½ cups mixed vegetables

1. Pour the steak, tomatoes, and water into the crock pot. Cover and cook on high for 6 hours.
2. Add the potatoes, onions, celery, carrots, bullion, basil, oregano, salt, pepper, and mixed vegetables. Cover and cook on high for 2 hours.

A Different kind of Beef Stew

This stew is so rich and flavorful, easy to prepare and so exciting to wait until it cooks. Know why I said exciting? Simply because this fabulous beef stew contains everyone’s meal partner, the ever famous coffee. Yes, there is coffee in this stew recipe. Coffee lovers like you will surely love this beef stew. And your husband will love this even more especially if you are the one who prepare it. Many more odd but delicious recipes are found within the link and some even call it cooking videos website cause it also have videos, so feel free to drop by.

Prepare java beef stew by weekend and let everyone enjoy your java beef stew that is made more flavorful both by the red wine and the brewed coffee. Check the ingredients of this stew and I’m sure the ingredients will inspire you more to prepare this stew immediately. Coffee makes this stew truly amazing so see to it that you use fresh brewed coffee as much as possible. And also when buying your pot roast or beef chucks, choose cuts with lesser muscles or bones so that you stew cooks faster. Consider every important tips especially pertaining about this stew because these tips will simply guide you how to make a perfect java beef stew. To prepare cup o java beef stew simply follow the following;

Ingredients

3 lbs. beef chuck, cut into 1 ½ in. chunks
Salt
Freshly ground pepper
2 tablespoons+ olive oil
2 medium onions, chopped
4 garlic cloves, sliced or minced
2 cups red wine, like Shiraz or Zinfandel
1 cup strongly brewed coffee
1 teaspoon dried thyme
1 bay leaf
2 carrots, cut into ¾ in. rounds
2 parsnips, peeled and cut into ¾ in. rounds
1/3 cup butter, softened
1/3 cup all purpose flour

1. Set Dutch oven on medium high heat and add the oil. Cook beef until all sides turn golden brown. Transfer beef in serving dish and set aside. 

2. Stir in onions and cook until golden and then add the garlic. Cook at least 1 minute more and then pour in brewed coffee and wine. Let boil. 

3. Put beef onto Dutch oven together with the bay leaf and thyme, cover and reduce heat to low and continue cooking for about 1 ½ hours. Then add the parsnips and the carrots and cook for another 30 minutes or until vegetables are tender. 

4. Combine butter and flour in s small bowl , add at least 1 cup of the beef stew and beat well to make a paste like mixture. Stir into the Dutch oven and continue to simmer for about 5 minutes or until stew thickens. Add salt and pepper to taste. 

5. Transfer in stew bowls. Serve hot and enjoy!