Vegetable Beef Stew
  • 2-3tablespoons Butter
  • 1-1/2ponds round steakcut into 1/2-inch cubes
  • 1 Onionchopped
  • 1 green pepper
  • 1/2cup jalapeños pepper(for spicier soup leave the seeds in the peppers
  • 1/4cup chili peppers
  • 1/2cup cabbagechopped
  • 2cups beef broth
  • 2large Potatoescubed
  • 1medium Carrotsliced, about 1/2 cup
  • 1quart stew tomatos
  • 1/2cup green beans
  • 1cup Corn
  • 1/2cup green peas
  1. In a large frying pan, sauté round steak. When the meat is almost done, add the chopped onion, green pepper, jalapeño peppers, chili peppers and chopped cabbage. Cook until the onion softens and turns translucent, about 4 minutes. Set aside on a large plate.
  2. In a large soup pot, add beef broth, potatoes and carrots and cook in the broth for about 20 minutes. Add the stewed tomatoes, the browned meat and vegetables that you set aside earlier. Simmer for about 20 more minutes and add the green beans and corn. Simmer uncovered until the potatoes and carrots are done. Add the peas and let the stew simmer until the peas are heated.