The conclusion of football season is approaching – a bitter feeling tempered only by the exciting onset of college basketball season! (Go Hawks!) The following recipe was so delicious that I had no hang time between completion and consumption – thus the lack of photo!
So, I’m finally back with a delicious, soup-stew hybrid – hence “Stoop” (I’m incredibly committed to this goofy recipe name game) that is meant to ease the transition from one of the greatest sports known to humanity to the other. I made this “Stoop” extremely chunky, but that’s up to your discretion!
“Stoop” for your (BCS) Bowl
Ingredients (feel free to add/subtract based on your preferences)
1.5 lb. stew beef
1/4 c. grapeseed oil (Olive Oil is for sissies)
3 large carrots, sliced
5 white potatoes (perfect starch content for this stew), cut into chunks
1 yellow onion, finely chopped
3 cups homemade stewed tomatoes (or one can stewed tomatoes)
3 celery stalks, chopped
4 cups seasoned vegetable broth (I season mine with plenty of thyme, basil, oregano, marjoram, dried parsley, and rosemary. Just boil any root veggies you have with these spices, reduce to a simmer, and cover – a few hours on the stovetop will create an amazing veggie broth that can substitute for store-bought broths in any recipe. Remove the root veggies before using and freeze leftovers!)
Salt to taste
1/4 c. full-bodied red wine (CRITICAL for the end result!)
2 cans tomato paste
1. Combine the veggies and broth in a crockpot.
2. In a skillet, briefly sear the stew meat in the grapeseed oil to lock in flavors. Add to the crockpot.
3. Cook on Low for 7-8 hours. Add the wine and tomato paste near the end.
4. Enjoy! This is by far the heartiest soup I’ve had. Delicious!