Savory winter Beef Stew

Course Soups and Stews

Ingredients in this Recipe

1 1/2 2 pound Beef chuck cut into 2" cubes
1 Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe)
1 Leek cut into 1" pieces
1 Onion, peeled and cubed
1 Small green bell pepper, seeded and cut into 2" cubes
1 Small jalapeno pepper, seeded, deveined & minced
1 Turnip, peeled and cubed or quartered
2 Cloves garlic, peeled and diced
2 tablespoons Cilantro or parsley finely chopped
3 4 Carrots, peeled and cut into 1" pieces
38 ounces Can of diced tomatoes seasoned with basil, garlic & oregano
4 5 Small red skinned potatoes washed & quartered
Chicken broth, low salt or homemade, as needed
Parsnip, peeled & cubed or quartered
Salt & freshly ground pepper to taste

See Full Recipe at Food52