Monday, September 26, 2011

Rosemary Beef Stoup

I say this is a Stoup, because it isn't quite as thick as a stew, but it is thicker than a soup, so Stoup it is. Anyway, I love the depth of flavor I was able to get in this dish. I used my pressure cooker to make this, but the ingredients would work just as well in a slow cooker all day. We had a lot going on Saturday morning, so we missed our usual trip to the farmers market.  The veggies I used were what I had left in the crisper, and they melded really well. Mmmm!

Rosemary Beef Stoup
1.5lb Sirloin Beef
1 Carrot
2 Celery Stalks
1/2 Cabbage
1 Onion
4 C Beef Stock
1 Tbsp Onion Powder
2 Tbsp Rosemary
1 tsp salt (may need to adjust depending on the stock you use)

Cut beef into bite size pieces. Brown pieces in Avocado oil with salt and onion powder.
 (I used my pressure cooker to brown and then cook the stoup, but if you are using a crock pot you may need to brown the meat on the stove top and then add into the crock.)
Once meat is browned, add all remaining ingredients.
 I cooked mine for 1 hour in the pressure cooker, or you could do this on the stove top for a couple hours, or the crock pot for about 6 hours.