Hamburger Stew with Cabbage

I grew up in Kansas City, where my parent’s would go to Shoney’s once a week. They had an all-you-can-eat soup and salad bar and it was the highlight of my week. Even as a kid, I’ve always loved soup. Then we moved out of state. Even though it has been nearly 40 years since I last had it, I never forgot about their beef and cabbage soup. I decided to recreate it based off my memory and here is what I came up with. Enjoy!

Step: 1

Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes.

Step: 2

Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.

Per Serving: 267 calories; protein 20.5g; carbohydrates 30.7g; fat 7.9g; cholesterol 39.6mg; sodium 848.6mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.