My Mama's Vegetable Beef Stew
INGREDIENTS
- 2 cups water
- 1 cup chicken stock
- 3 lb. bone-in beef short ribs, cut into 1- to 2-inch pieces
- 3 dried bay leaf
- 1 (28-ounce) can of diced tomatoes
- 1 (28-ounce) can of tomato sauce
- 1 (6 ounces) can tomato paste
- 6 carrots, chopped (3 cups)
- 3 peeled chopped russet potatoes
- 2 cups frozen corn
- 1 chopped yellow onion
- 1 (14.5 ounces) can of lima beans
- 1 1/2 Tablespoons kosher salt
- 2 Tablespoons Creole seasoning (optional but highly recommended)
- 1 Tablespoon black pepper
- Garnish with saltine crackers and fresh parsley
INSTRUCTIONS
- Fill a large soup pot with cold water and chicken stock; add short ribs and bay leaves. Bring to a simmer over low; simmer, undisturbed, for 1 hour, 30 minutes.
- Add carrots, tomatoes, tomato sauce, tomato paste, potato, corn, onion, and lima beans to ribs in a soup pot. Simmer over low, stirring occasionally, for 1 hour.
- Remove from heat; add salt, Creole seasoning (if desired), and pepper, stirring until well combined.
- Remove and discard bay leaves and bones from short ribs. Top with fresh parsley and serve with saltine crackers.
