Potato Beef Soup or Stew
This is a very easy to follow recipe that can be made and on your table in less than an hour depending on whether you serve it as a soup or as a stew over mashed potatoes.
For a stew simply whisk up some corn starch with a bit of water, bring the pot contents to a boil, and stir in the corn starch mixture to thicken the broth. You can also use flour to do this, but I use cornstarch as a personal preference.
This recipe has been in my family for as long as I can remember. I believe it was brought over to Canada by my grandmother who was from the other side of the pond in Paisley Scotland. When I smell this cooking I fondly remember many good times of sitting and waiting for this at my grandmother's dinner table.
- Prep time: 20 min.
- Cook time: 40 min.
- Ready in: 1 hour
- Yields: 5-6 people
- 2 pounds of lean ground beef fried and drained
- Olive, Canola, or vegetable oil
- 1 large cooking onion chopped
- 2 ribs of celery chopped
- 2 -3 carrots peeled and sliced
- 3 cups of washed potatoes cubed
- 2 -3 cloves of garlic chopped
- 6 cups of water
- 6 tsp. of beef instant stock mix
- 1 Tbs. of Worcestershire Sauce
- 1 tsp. of thyme
- fresh ground pepper
- 5 good shakes of marjoram
- 1/2 cup of frozen peas and or corn
- Fry the ground beef until it is cooked, drain, and set aside.
- Prepare the carrots, onion, celery, potatoes and garlic.
- In a 6 quart pot or Dutch oven coat the inside of the pot with oil.
- On medium to high heat cook the onion along with the celery.
- While this is cooking, boil the water to make the beef stock.
- Mix the boiling water with the beef stock and add it to the pot once the vegetables have cooked for five minutes.
- Add the Worcestershire sauce, marjoram, ground pepper, and thyme.
- Next add the carrots, chopped garlic, potatoes, and ground beef.
- Bring everything to a boil, cover and simmer for at least half an hour.
- About 15 minutes before you're ready to serve add the pea and or corn, and continue to cook until the frozen vegetables are cooked.