Solomon Grundy

Ground beef browned and simmered with vegetable soup and light seasoning. Quick, good for you, and what a time saver! It’s so simple…who ever would have thought it could taste so good?! Serve on top of rice, with mashed potatoes or even on a slice of white bread!

Step: 1

Brown beef in a large skillet over medium high heat; drain fat.

Step: 2

Stir in vegetable soup and water, reduce heat to medium low and simmer for 10 minutes. Season with salt and pepper to taste and serve.

Per Serving: 388 calories; protein 22.6g; carbohydrates 14.6g; fat 25.8g; cholesterol 85.1mg; sodium 1081.8mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . 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 eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving 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 ultimate comfort food, no matter the weather.