Mom's best beef stew with tendon | omnivore's cookbook.
Stuffed Pepper Soup
I had this jamaican chicken stew with bread, and different types of rice, it tastes good and outstanding every time.
Recipe Summary Stuffed Pepper Soup
This is a great recipe for using up your peppers at the end of the summer.Ingredients | Jamaican Beef Stew With Rice
1 ½ pounds 90%-lean ground beef
1 large sweet onion, chopped
salt and ground black pepper to taste
4 bell peppers, stemmed and chopped
6 cups chicken stock
2 cups prepared salsa
2 cups tomato sauce
2 cups chopped canned tomatoes
1 cup canned black beans, drained
2 cups cooked rice
2 cups frozen corn
Directions
Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.
If using ground beef less than 90 percent lean, drain ground beef prior to adding other ingredients.
Info | Jamaican Beef Stew With Rice
prep:
15 mins
cook:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
TAG : Stuffed Pepper Soup
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