Beef, Soups and Stews

Beef n' Onion Soup

  • 5 cups Water
  • 4 ounces Beef, stew, cut into 1-in. cube
  • 2 large Onions sliced
  • 2 teaspoons Vegetable oil
  • 15 Peppercorns
  • 2 Bay leafs
  • 1/4 teaspoons Thyme
  • 1/2 teaspoons Salt
  • ~ Cheese, Parmesan

    • Combine water and beef in saucepan. Cook for 4 hours or overnight in a crock pot. Remove beef. Slice the onions and saute in a skillet in the vegetable oil until brown and tender. Add to the beef stock along with the peppercorns, by leaves,thyme and salt. Simmer for 30 minutes to 1 hour to blend flavors, Remove the peppercorns and bay leves before serving. Serve with 1 teaspoon of grated parmesanon top.

    I put the beef back in.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

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