Categories: Beef, Main Dish, Soup

Ingredients

• 2 tablespoons butter
• 2 -3 tablespoons oil
• 1 1/2 lbs beef stew meat (cut into 1-inch cubes)
• 3 medium onions , chopped
• 2 -3 tablespoons fresh minced garlic
• 2 teaspoons dried red pepper flakes (optional or to taste)
• 1 -2 jalapeno pepper , seeded and chopped
• 3 medium carrots (peeled and diced)
• 2 celery ribs , diced
• 2 tablespoons dried Italian seasoning
• 1 teaspoon dried thyme
• 4 cups water
• 3 cups chicken broth or 3 cups beef broth
• 1 -2 tablespoon Worcestershire sauce
• 1 (28 ounce) can diced tomatoes (undrained)
• 3 medium potatoes (peeled and diced)
• 1 small zucchini (sliced about 1/4-inch thick)
• 1 (15 ounce) can red kidney beans (rinsed and drained)
• salt and black pepper
• 1 cup cooked white rice (can use more)
• grated parmesan cheese

Directions

1. Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.

2. Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.

3. Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.

4. Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.

5. Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.

6. Ladle into bowls and top with grated parmesan cheese.

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