Ingredients
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1 pound Lean Beef Stew Meat
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2 teaspoons Vegetable Oil
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1/2 cup Onions, diced
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1/2 cup Bell Pepper, diced
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2 Tomato Sauce, 8 ounces
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48 ounces Beef Broth
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2-1/4 cups Water
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3 pounds Mixed Vegetables
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1 tablespoon Onion Powder
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1 tablespoon Garlic Powder
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1 teaspoon Creole Seasoning*I prefer Tony Chachere's Original Creole Seasoning
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1 teaspoon Salt
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Tools You'll Need
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8-Quart Stock Pot
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Wooden Spoon
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Measuring Spoons
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Measuring Cups
Directions
Steps
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1
Done
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Add the vegetable oil and beef stew meat to your 8-quart stock pot. Set the heat to medium-high heat. Stir the meat around until all chunks have browned evenly. |
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2
Done
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Leave the heat on medium-high. Add the onions and bell peppers to the beef and saute until the onions are slightly transparent (almost see-through). |
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3
Done
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Add the broth, tomato sauce and water to the pot. Stir to combine with the other ingredients. |
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4
Done
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Add the onion powder, garlic powder, creole seasoning, and salt to the soup and stir to combine. Bring to a slight boil. |
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5
Done
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Reduce the heat to medium-low and let it simmer for about 3 hours or until the beef is tender enough to break apart with a fork or spoon. Serving with crackers or bread rolls. Enjoy! |
