What a tricky time of year for cooking it is right now. My brain wants salads, tacos and anything grilled, but my weatherman is telling me it’s still soup and casserole weather. Until Larry Sprinkle (yes, it is the best name for a weatherman ever) starts giving me some better news, I’m stuck in a cooking limbo. Which isn’t all bad, because I get to make meals like this Springtime Stew!
Springtime Stew is really my mom’s adaptation of her mom’s beef and veggie soup. Springtime Stew is hearty, but not nearly as heavy as its winter counterpart. The stew is primarily made of vegetables (you could easily make this vegetarian by omitting the beef) with a tomato sauce infused base. You can enjoy it alone as a soup, or put it over noodles for a heartier meal. Either way, you really can’t go wrong.
Larry Sprinkle just informed me that this coming weekend we will break into the seventies (finally!!) so I’ll have to eat up these leftovers in the next few days. Which I really don’t anticipate being a problem. Springtime Stew is every bit as good as leftovers as it is the day you make it!
Springtime Stew is the perfect meal for when you’re craving a lighter meal but it’s still soup weather outside. It’s light yet hearty and oh, so delicious.
- 1 lb chuck roast, cubed
- 1 large onion, chopped
- 3 stalks celery, chopped
- 4 carrots, peeled and chopped
- 1 head cabbage, chopped
- 1 summer squash, halved lengthwise then sliced cross-wise
- 32 oz beef broth (+ 16 oz can beef broth to thin the soup if needed)
- 17 oz tomato sauce
- 1 small can green beans* (do no drain)
- 1 can corn (do not drain)
- salt and pepper to taste
- 1 pkg egg noodles, prepared to package directions
Season the beef with salt and pepper. Place in a stock pot and cover with water. Heat to boiling and then reduce to a simmer .
Add the onion, carrots, celery, beef broth and tomato sauce. Add salt and pepper to taste. Simmer for 15 minutes.
Add the cabbage and zucchini and cook for an additional 20 minutes. Add the green beans and corn, including the liquid from the cans and stir together. Season with salt and pepper.
Serve over egg noodles.
* This can easily be made vegetarian by omitting the beef and replacing the beef broth with vegetable broth.