- In a stock pot, cook some Beef or Venison roast ** in oil (I use olive oil or coconut oil) with a Medium onion (chopped), salt & pepper
** (I usually get just under a pound of meat. Last time, I used boneless shoulder roast - basically one of the cheapest roasts the store had.... this time I used something else, that I already had in my freezer.)
- Once meat is cooked through, add to the pot:
- celery ribs - sliced (I have used dried celery flakes when I didn't have fresh, and it works fine.)
- 2 medium carrots - diced
- 1 med. Sweet potato - peeled & cubed
- 1 lrg or 2 small potatoes - peeled & cubed
- 1 -2 cups of Butternut squash - peeled & cubed (I use half a medium sized squash)And I have even been known to put zucchini in mine... and contemplate how some chopped up pumpkin would work... ??
- 4 cups of beef broth (beef bullion cubes + water)
- Seasonings - Rosemary, Thyme, parsley, nutmeg - Season to taste!
- Let simmer for 25 - 30 minutes.
- Meanwhile combine together:
- 1/3 cup water
- 1/3 cup of cream
- 2 Tbsp cornstarch
- 1 Tbsp of ketchup
- Add to pot, once done simmering.
- Bring to a boil, reduce to a simmer
- Cook (covered) for 10-15 minutes.
Monday, September 28, 2009
This is a recipe my sister made up, based on a dish she *tasted* at a restaurant... and began craving [during her pregnancy]. It's a creamy beef soup, made up of a variety of Fall squash, sweet potatoes, regular potatoes, & veggies... all pulled together with a spicy hint of nutmeg. It's a fairly simple, but very delicious recipe.... one that has quickly become a family favorite! (and for good reasons, too!!