Dawn’s Vegetable Beef Stew

Spring is a time when the days get warmer, and we all try to spend a bit more time outside. Rather than spending hours inside preparing meals, we’d all rather be outdoors. It’s also a hectic time across South Dakota as farmers get busy prepping equipment and making plans for their return to the fields. The state’s soybean farmers work diligently to produce healthy food for the people and animals who call South Dakota home.

Not only are farmers experts at growing food, many are equally talented at cooking it. Here are a few South Dakota farm family favorites that have stood the test of time and tastebuds. Some of these recipes and other farm favorites can be found at http://findourcommonground.com/the-kitchen-table/.

Author: Hungry For Truth

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Vegetable Beef Stew

Ingredients

• 2-3 tablespoons Butter
• 1-1/2 ponds round steak cut into 1/2-inch cubes
• 1 Onion chopped
• 1 green pepper
• 1/2 cup jalapeños pepper (for spicier soup leave the seeds in the peppers
• 1/4 cup chili peppers
• 1/2 cup cabbage chopped
• 2 cups beef broth
• 2 large Potatoes cubed
• 1 medium Carrot sliced, about 1/2 cup
• 1 quart stew tomatos
• 1/2 cup green beans
• 1 cup Corn
• 1/2 cup green peas

Instructions

1. In a large frying pan, sauté round steak. When the meat is almost done, add the chopped onion, green pepper, jalapeño peppers, chili peppers and chopped cabbage. Cook until the onion softens and turns translucent, about 4 minutes. Set aside on a large plate.
2. In a large soup pot, add beef broth, potatoes and carrots and cook in the broth for about 20 minutes. Add the stewed tomatoes, the browned meat and vegetables that you set aside earlier. Simmer for about 20 more minutes and add the green beans and corn. Simmer uncovered until the potatoes and carrots are done. Add the peas and let the stew simmer until the peas are heated

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