March 22, 2007 Beef and Beer Soup

Easy Tastebud Delights

3.22 Edition (March 22, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a great Thursday. Today's recipe was submitted by one of our subscribers, (Thanks Jenn!) It sounds really delicious and I'm thinking of trying it in the crockpot. Enjoy!

Remember, if you'd like to submit a recipe for the newsletter, send me a message and I will add it in one of the upcoming issues.

This was a recipe that my dad made once, maybe 6 months before he died. He got it out of the Better Homes and Gardens Soups and Stews cook book (1983 Edition). I still remember the way it tasted and what the apartment smelled like when he cooked it. It's one of my favourite memories. JW

Beef and Beer Soup

1 pound ground beef

1 medium onion, chopped (1/2 cup)

1 12-ounce can of beer

1 10 1/2-ounce can condensed beef broth

1 soup can water (1 1/4 cups)

3 medium carrots, thinly sliced (1 1/2 cups)

1 medium turnip, chopped (about 1 cup)

1 stalk celery, thinly sliced (1/2 cup)

1 4-ounce can mushroom stems and pieces, undrained

1 bay leaf

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground allspice

In large saucepan cook ground beef and onion until meat is browned; drain off fat.

Stir in beer, condensed beef broth, water, carrots, turnip, celery, undrained mushrooms, bay leaf, salt, pepper, and allspice. Bring to boiling. Reduce heat; cover and simmer for 30-35 minutes or till vegetables are tender. Remove bay leaf. Serves 4-6.

CROCKPOT

Same as above, minus the big pot idea! Cook beef and onions in skillet, transfer to crockpot. Stir in all ingredients as listed above. Cover and cook on LOW heat for 8-10 hours, or till vegetables are tender. Remove bay leaf.

Submitted by Jenn W.

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