Big Brother Teds Veggie Beef Stoup Recipes

BIG BROTHER TED'S VEGGIE BEEF "STOUP"!

Big Brother Ted's Veggie Beef

An extremely hearty, aromatic and very flavorful rustic type soup/stew. My dear big brother has developed this recipe over the years by adding & subtracting ingredients and perfecting his version! I'm honored that I was able to persuade him to write out and share the recipe! It's a stick-to-your-ribs meal in itself but be sure to serve with crusty peasant bread and a big salad! Nothing subtle about THIS "stoup"! I do believe he adapted this recipe from some of the soups and stews our mother and grandmother made (both restaurateurs)-and that may account for the quantity!!!

Provided by bestbema

Categories Roast Beef

Time 2h20m

Yield 3 1/2 gallons, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

5 -6 lbs chuck roast (not too lean) or 5 -6 lbs stewing beef, in 1-inch to 2-inch cubes (not too lean)
5 lbs white potatoes, in 1-inch cubes with skins
5 lbs frozen mixed vegetables
1 (29 1/2 ounce) can corn or 1 (1 lb) bag frozen corn
1 medium firm head of cabbage, in 1-1 1/2-inch cubes
1 (4 ounce) jar of minced garlic
2 (29 ounce) cans diced tomatoes (if you like a little kick-use Tomatoes with green chili's)
6 medium onions, quartered
3 tablespoons dried Italian seasoning
salt & pepper
1 (49 1/2 ounce) can swanson's beef broth

Steps:

Large stock Pot (4 gal or more).
Brown beef, put in stock pot, add frozen veggies, garlic and potatoes, stirring to mix, then add onions, cabbage and stir in seasonings. Add broth to cover. Bring to a boil, reduce heat, cover and simmer 2 hours until potatoes and meat are tender.
Makes approximately 3-31/2 gal. Feeds 10-12 "stoup" lovers. Serve with fresh baked bread or crackers with REAL butter -- to heck with cholesterol (his words!). Even better the next day!

Nutrition Facts : Calories 846.1, Fat 17.3, SaturatedFat 6.9, Cholesterol 149.7, Sodium 1387.2, Carbohydrate 116.2, Fiber 21.2, Sugar 15.9, Protein 68.2

VEGGIE STOUP (THICK, VEGETABLE SOUP)

Veggie Stoup (Thick, Vegetable Soup) image

I've been craving a good wholesome Vegetable soup and decided to throw a bunch of things in a pot and see what comes out and it is surprisingly good.

Provided by kristen.kuehter

Categories Rice

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) can peas
1 (8 ounce) can corn
1 (8 ounce) can green beans
1 (8 ounce) can tomato sauce
1 (2 ounce) can tomato paste
1 (8 ounce) can diced tomatoes
4 garlic cloves
1/2 sweet white onion
6 cups beef stock
1 cup white rice
1 lb ground beef
1 tablespoon salt

Steps:

Saute onions and garlic for 20 minutes on low, or until onions are translucent. Add peas, corn, green beans, tomatoes and onion/garlic mixture in a large pot, and bring to a simmer. Brown ground beef and cook white rice, when done, add to pot with the beef stock and tomato paste, sauce and simmer for 1 hour.

Nutrition Facts : Calories 248.6, Fat 7.7, SaturatedFat 2.9, Cholesterol 30.8, Sodium 1418.7, Carbohydrate 31.2, Fiber 4.2, Sugar 5.1, Protein 14.6

BIG BEAR STEW

Big Bear Stew image

If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!

Provided by Kyle

Categories Soups, Stews and Chili Recipes Stews

Yield 8

Number Of Ingredients 14

Ingredients

4 pounds bear meat
¼ cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed

Steps:

In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g

HOMEMADE VEGETABLE BEEF SOUP

Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

BEEF STOUP

Beef Stoup image

This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

Provided by Brisket in Roses

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs sirloin, tips cut in chunks
5 carrots, peeled and cut in chunks
4 potatoes, cleaned and cut in chunks
6 ounces white pearl onions
3 stalks celery, cut in chunks
8 ounces mushrooms (if small, left whole, if large, cut in half)
1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
1 (15 ounce) can diced tomatoes
2 cups red wine, plus
1/2 cup red wine
olive oil
salt and pepper
1 sprig fresh thyme
2 bay leaves
2 garlic cloves, crushed
1/2 tablespoon black peppercorns

Steps:

In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
Once it starts to simmer, add the carrots, onions, and celery.
Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
Adjust to taste with salt and pepper and serve.

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