When the weather is getting cool, there's nothing quite like a big bowl of something warm and good, and this beef vegetable stew really hit the spot. But then when you add in the black pepper and cheese croutons, things really start to get good. Really, super comforting.
Prep time: 15 minutes Cook time: 30 minutes
Cost $6.57 Servings: 6+
1/2 of a zucchini, chopped and cubed
3/4 c. corn kernels
1/2 an onion, finely chopped
1/2 cup carrots, cubed, shredded or grated
3 medium potatoes, peeled and cubed
1/2 pound stew meat or beef, in 1/2 inch cubes
2 tablespoons olive oil
kosher salt and black pepper
1 teaspoon garlic powder, or 2 cloves of garlic
1/2 teaspoon onion powder
1- 28 oz. can crushed tomatoes
1- 28 oz. can petite diced tomatoes
2 tablespoons tomato paste
1. Heat the olive oil over medium heat in a large pot until it glistens and ripples.
2. Brown the meat, adding it to the pan so that there is space between each piece. If necessary, cook the meat in batches but be sure not to overcrowd the pan. Remove from pan.
3. Add the onion and fresh garlic if you're using it, and soften the onions then add the meat back to the pot.
4.Add the crushed and diced tomatoes, the tomato paste, garlic and onion powder and season with salt and pepper. Let the mixture heat through, then add the potatoes.
5. Wait 5 minutes, and add the zucchini, corn and carrots.
6.Leave the soup as is, or mix two tablespoons of flour with 1 tablespoon of butter or butter substitute in a small dish until combined and add it to the soup to thicken the texture. Cover and on medium-low heat for 25 minutes.
Black Pepper and Cheese Croutons
1/2 loaf of thin sliced Italian bread3 tablespoons grated Parmesan cheesecroutons with olive oil1/4 cup Mozzarella or Italian blend cheesecracked black pepperolive oil for drizzling
2.Spread the bread out on a sheet pan, and drizzle with olive oil.
3.Bake the bread for 8-10 minutes, or until the bread is browned and crisp on top.
4.Add the mozzarella or Italian cheese, then the Parmesan cheese, and top with a sprinkle of black pepper.
5.Return to the oven for another 5-7 minutes or until the cheese is melted, bubbly and brown. Eat. Enjoy.