Kneadle Work

This is the eighth recipe in the fourth collection in the recipe subsection of my personal website: Texas Beef Soup.

Click through for the same recipe as below with a photo illustration. This recipe follows the new website format. Recipes posted in the earlier collections in the recipe section are in the old format.

An ebook containing all ten recipes from the third collection is now available (pdf).

Ingredients

2 Tb olive oil
2 lbs lean beef stew meat
1 medium yellow onion, peeled & thinly sliced
1/2 green bell pepper, trimmed & thinly sliced
1/2 tsp cayenne
2 carrots, trimmed, peeled & diced
1 medium potato, peeled & cubed
2-1/2 C low-fat low-sodium beef broth
1/2 C frozen peas
12 oz spicy vegetable juice cocktail

Instructions

1. Heat the olive oil in a heavy-bottomed skillet. Add beef, onion and bell pepper. Sauté until meat is browned on all sides.

2. Transfer beef mixture to slow cooker. Add cayenne, carrots, potato and beef broth.

3. Cook on high for 3 to 5 hours (or on low for 6 to 8 hours).

4. About 30 minutes before it’s done, add the frozen peas and vegetable juice cocktail, stirring to mix evenly.

Serves 6 to 8.

Notes

* This recipe is tweaked from Texas Beef Soup by Kim Richard at allrecipes.com.

* Serve over rice or pasta or soba.

* The vegetable juice cocktail adds a lot of salt, so I dropped all the other possible sources of salt that I could. A low-salt variety is available, but not a low-salt spicy variety.

I will submit this to the Carnival of the Recipes.

The first and second collections of recipes are available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.

(You are invited to explore my entire website — kick off your shoes, sample a cookie, flip through the photo album, stroll through the shops and check seasonal promotions and specials, read up on national and local news, sneak a peek at the latest inside information — stay as long as you like.)