Beef and Vegetable Stew
by Stella Zedman
Average User Rating:
You probably already have all the ingredients for this hearty stew in your pantry and freezer. A pot of this wonderfully warming soup is just waiting to be made and makes a perfect comfort food for a chilly winter's eve.
Ingredients
- 1 lb. (500 g) lean ground beef
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (28-oz/796-mL) diced tomatoes
- 4 cups (1 L) water
- 1 tsp. (5 mL) salt
- 1 tsp. (5 mL) crumbled dried basil
- 1/2 tsp. (2 mL) crumbled dried thyme
- 1/4 tsp. 1 mL black pepper
- 1 cup (250 mL) corn niblets (fresh, frozen or canned, drained)
- 1/4 cup (50 mL) barley
Cooking Instructions
- Combine ground beef and chopped onion in a Dutch oven or other large saucepan with a cover. Cook over medium-high heat until the meat starts to brown slightly, about 6 to 8 minutes.
- Stir in carrots and celery and cook, stirring for a minute or two. Add tomatoes with all the juice from the can, the water, salt, basil, thyme and pepper. Bring to a boil, then lower the heat to low, cover and let simmer for 15 minutes.
- Add corn and barley. Stir and continue to cook over low heat for 50 to 60 minutes or until barley is tender.
Servings: 6
How kids can help
Cut up vegetables for the soup.
Older children (10 and up) can help cook and stir the soup as it simmers.
