Garden Beef Soup
  • 2 Tbsp. Princess House® Pure Grapeseed Oil
  • 5 garlic cloves, minced
  • 1 ½ lbs. top round beef, cubed into 1 ½-inch pieces
  • ⅓ cup chopped yellow onions
  • ⅓ cup chopped green pepper
  • ⅓ cup chopped celery
  • 1 aji dulce (or a mild pepper of your choice), seeded and minced (optional)
  • 5 sprigs of cilantro, chopped
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 4 medium tomatoes, cored and chopped
  • 4 quarts beef stock
  • 2 green bananas, peeled and sliced into 1-inch pieces
  • 1 yellow plantain, peeled and sliced into ½-inch pieces
  • 1 medium sweet potato (1/2 lb.), diced into 1-inch pieces
  • ½ lb. butternut squash, peeled and cubed into 1-inch pieces
  • 3 medium new potatoes, scrubbed clean and quartered
  • 1 large chayote (or any summer squash), peeled, cored, and diced into 1-inch pieces
  • 2 ears of corn, cleaned and sliced into 6 parts each
  • Princess Heritage® Stainless Steel 8-Qt. Serving Casserole

Heat casserole over low-to-medium heat. Add oil, garlic, beef cubes and onions, and stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, aji dulce, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half. Stir beef, then fold in all the remaining ingredients and beef stock. Continue to cook until meat is tender and vegetables are soft.
Serves 6.

Note: You can make this recipe lighter by substituting beef with 1 chicken cut up and substituting beef broth with chicken broth.

Garden Beef Soup

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