Start by layering chopped carrots, onions, celery and fresh herbs (I had fresh sage and thyme on hand in the freezer), in the bottom of the pot. Don’t forget to toss in a small palmful of salt and pepper. Add in a large can of crushed tomatoes and two cans of beef broth or water and beef base or bouillon. And your stew meat. Mine was still frozen. No worries! Lastly, a cup of dried barley. 40 minutes at high pressure and you’re ready! After you’ve released the pressure, add in a cup of frozen peas right into the hot soup. They will thaw instantly. and a shake of ground cinnamon gives this a warmth that is unexpected. It’s the secret ingredient, trust me! Enjoy!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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