Lindy (Aaron's Ex...still friends after broke up), Mike, Owen, John, Amy, Chuck all came over around and said they wished I would cook something good again. I did not feel like going to the store, so between them all we scrounged up meat, veggies, and some bread to make a nice bowl of Vegetable Beef Soup. Not enough bowls, so I had mine in one of my parents old dinner coffe mugs I passed on to him.
It is cold outside, and this was a nice hot comfort food...a hearty meal anytime!
1 lb stew meat, small pieces I had to feed quite a few people so I had to stretch the meat and cut it into tiny pieces, but it was full of vegetables... 1 bag of frozen corn 1 pag of frozen peas 1 red onion, finely chopped 3 carrots, peeled, rinsed and small chop 1 large can of peeled/diced jalapeno tomatoes 1 box (sugar free) beef stock 1 bottle of Guiness
brown onions and beef; add half stock and Guiness; cook for 10 minutes on medium heat to tenderize the beef; add rest of stock and extra water- all the frozen veggies and tomatoes; cook at least half an hour. This is better the next day, but they all wanted it right then and there.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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