Categories: Beef, Czech Family Recipes, Soup, Stew

Ingredients

• 2 pounds stew meat (after the meat has browned I also add a couple Beef Shank bones.)
• 1 large onion chopped
• 4 stalks celery sliced on diagonal
• 2 tablespoons bacon grease
• 1 can petite diced tomatoes (if you feel you need more flavor I add a 6 ounce can of V8 juice)
• 1 teaspoon marjoram
• 1 scant tablespoon chili powder
• 1 heaping tablespoon Paprika.
• 4 carrots sliced on diagonal
• 4 potatoes cubed
• 1/2 head cabbage cubed
• water as needed
• salt & pepper to taste (I also add 1-2 beef bouillon cubes, taste before adding salt)

Directions

1. Saute stew meat in bacon grease in your big soup pot. Brown this until all liquid is cooked out and it almost starts to burn on bottom…this is where your good flavor and color comes from. This takes quite a while.

2. Toss in onion and celery. Stir around a little, don’t let it get burned.

3. Pour boiling water over all to cover. Salt and pepper to taste. Simmer about 1 1/2 hour keeping an eye on the water level adding water as needed.

4. Add canned tomatoes and chili powder and paprika. Cook another hour.

5. Add carrots, cook 1/2 hour longer.

6. Cut up potatoes, as many as desired, about 3-4 large ones; add to stew.

7. Cut up about 1/2 head cabbage, add to stew and cook for another 30 minutes.

Email to a friend | Print this recipe | Back