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4 servings
Ingredients:
3/4 cup butter1 large green bell pepper, sliced1/2 large onion, sliced1 pound baby carrots1 pound fresh mushrooms, sliced1 teaspoon garlic powder1 teaspoon Italian seasoning salt and pepper to taste1 pound cubed beef3 pounds white potatoes, thickly sliced1 1/2 quarts water5 cubes beef bouillon, crumbled
Instructions:
In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.
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