This is the first recipe that I created on my own. As a teenager I lived with my Dad and he and I would take turns cooking. He always improvised and I tended to rely on family recipes and prepackaged mixes. My dad kept encouraging me to take chances and experiment. One day I had some leftover cabbage from making Bierocks and I decided to follow my Dad’s advice and made this hearty stew.
Stretch Your Stew Meat with this Tip:
Stew meat often comes in rather big chunks. To add a robust meaty flavor without adding tons of meat I use scissors to cut each chunk into several small pieces.
I brown the onion with the meat so I don’t have to add any oil to the soup. Even though I use meat that has the fat trimmed, there is still enough to brown the onion.
- ½ – 1 pound stew meat
- I medium onion, diced
- 8 cups beef broth (How to make beef broth in a slow cooker)
- 2 cups shredded cabbage
- 2 cups sliced carrots
- 2 cups diced potatoes
- 2 stalks celery, diced
- 1 teaspoon sage
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1 tablespoon parsley
- 2 cups uncooked noodles(I use brown rice noodles)
- Add meat and onion to a large pot and brown.
- Add broth, vegetables and spices. Cook over medium-high heat until it reaches a boil.
- Add noodles and simmer for an additional 10 minutes.
This soup is hearty enough to serve on it’s own, but I often serve it with Bierocks or a garden salad.
I still prefer my Dad’s cooking to any other, but since I live several states away I am thankful that he encouraged me to learn to be creative in the kitchen. Who has inspired you to be a better cook?