This is one of my favourite recipes to make.
It’s simple to make, tasty and perfect for lunch or dinner.
I make it every day when I’m on a budget.
I think it’s good for any occasion.
It also makes a great meal.
It can be used to make soups or stews.
You can substitute any kind of beef for the meat of the recipe.
I have used the whole, fat or lean, or some combination of both.
For a vegetarian version, you can also use chicken, pork or veal.
If you’re feeling adventurous, you could use a vegetable such as kale or carrots.
Ingredients For the soup: 2 large potatoes, peeled and cut into pieces 1 large onion, peeled 1 large carrot, peeled 2 cloves garlic, finely chopped 1 teaspoon chili powder 1 teaspoon salt 2 cups vegetable stock 2 cups water 1 teaspoon lemon juice 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper For the stew: 2 cups beef stock (about 1 1/3 quarts) 1 1 1 /2 cups vegetable broth (about 3 1/8 quarts), or vegetable stock, water, lemon juice, caynez pepper, chili powder, salt, pepper 1 1 teaspoon Worcestershire sauce 1 teaspoon dried thyme leaves 1 teaspoon fresh thyme sprigs 1 teaspoon freshly ground black pepper For serving: 2 tablespoons olive oil For a gluten-free version of this soup, use a low-sodium chicken broth. 2.5.3208