Welcome to 'SOUP WEEK!'
Michelle & I are looking forward to sharing a different soup recipe with you for five days this week! Nothing goes better with the beauty of fall and the cool weather better than a warm bowl of delicious soup...and homemade bread. Just sayin!
This recipe is a combo of two different recipes with a little change of my own added in. The originals called for water, tomato juice & minute tapioca. Well, I rarely have tomato juice on hand or minute tapioca. My Gram would be shocked, I'm sure. So I decided to bust out a $1 can of Hunts Spaghetti Sauce. I use it as pizza sauce most of the time, but it has proved to be WONDERFUL in this dish as well! And the reserved sauce is the perfect amount for a pizza!! Win!!
1- 1.5 lbs Beef Stew Meat
4 Medium Sized Potatoes, cut into 1 inch chunks
5 Medium Sized carrots, cut into 1 inch chunks
1 Medium Onion, chopped
2 Cups Spaghetti Sauce
2 Cups Water
1 tsp Sugar
2 tsp Salt
1/2 tsp Black Pepper
Preheat oven to 350*.
Spray a 9x13" baking dish with nonstick spray.
In baking dish, combine beef, potatoes, carrots and onion; mix well.
In a large bowl, combine the spaghetti sauce, water, sugar, salt & pepper; mix well & pour over the beef & vegetables.
Cover tightly with foil & bake for 2-2 1/2 hours or until the beef and vegetables are tender.
So yummy!! So filling!! So comforting!!
A fantastic fall dish!!
for more soup recipes
throughout the week!!
Michelle & Julie