GRANDMA'S STONE SOUP STEW
A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
- Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
- Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
- Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kibet Nicholas Ngeno
[email protected]This soup is a classic for a reason. It's simple, delicious, and comforting.
Yoan Anthony
[email protected]I love the story behind this soup. It's a reminder that even the simplest ingredients can make a delicious meal.
Azizul Islam
[email protected]This soup is so easy to make, even a beginner cook can make it.
Console King
[email protected]I love how healthy this soup is. It's packed with vegetables and lean protein.
SIDDARTA BARUA
[email protected]This soup is a great way to get your kids to eat their vegetables.
Gabby Maree
[email protected]I've made this soup several times now and it's always a hit. It's one of my favorite recipes.
NAEEM RAAZ
[email protected]This soup is so versatile. You can add or remove ingredients to suit your own taste.
Dr Anjum
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Mahiya Islam
[email protected]I love the addition of the barley. It gives the soup a nice chewy texture and makes it even more filling.
Md. Nasir
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of vegetables that are about to go bad, and this soup is a great way to use them up.
Cedric Broomfield
[email protected]I'm not a big fan of vegetables, but I loved this soup. The vegetables were so flavorful and tender. I couldn't get enough of it.
Great Osa's
[email protected]This soup is the perfect comfort food. It's warm, hearty, and filling. I love eating it on a cold winter day.
Layla Monique
[email protected]I love how easy this soup is to make. I just threw everything in my slow cooker and let it cook all day. It was so convenient and the soup turned out great.
Sadra Salahinejad
[email protected]This soup was a hit with my family! The flavors were rich and complex, and the vegetables were cooked to perfection. I will definitely be making this again.