Yep, you read that right - it's called Stoup. It's thicker than soup but thinner than stew, so it's stoup! As an adult, it seems like such a silly thing to say. But growing up, there was nothing silly about it.
This is home to me. It's another recipe passed to my mom from her mom and then passed on down to me. Actually, I don't remember ever seeing an actual recipe. I know I watched and helped my mom make it and when I went to college I had to call my mom to verify that I was making it right. But, it's super simple. It's an easy crock pot/cook all day kind of dish, so it's great for busy days.
Plus, I've had a few requests for healthier recipes (I don't know why no one else lives on dessert and breakfast foods alone??) and since this uses a less fatty cut of meat and lots of veggies - I'm hoping my
And, of course, with all of the snow blowing around, it's nice to come home to a hot pot of soup. Or stew. Stoup!
2 lbs stew beef (usually chuck roast cut into bite size pieces)
1 large onion
1 lb carrots (either baby carrots or sliced carrots)
8 ounces frozen peas
8 ounces frozen corn
2 cans diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon dried basil
6 medium potatoes cut into bite-size pieces
salt and pepper to taste
1 cup red wine to de-glaze the pan after removing the beef and onions
1/2 cup pearl barley added to pot with potatoes - makes it a bit thicker
In a large skillet over high heat, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a crock pot (slow cooker). Add water, carrots, peas, corn, tomatoes, oregano, red pepper flakes, paprika and basil. Add water to pot until ingredients are just covered. Cover and cook on low for 6 hours. Add the potatoes. Cover and cook on low 1-2 hours longer or until beef and vegetables are tender.