Rainbow Stew

Rainbow Stew

My goal is to encourage everyone to start cooking. One of the ways I do this is by providing delicious, easy-to-make recipes like this one. Call your kids into the kitchen; it’s time to cook! For photo instructions click here.

1/3 cup olive oil

1 med onion chopped

4 cups cubed pork or beef

1 cup celery, chopped

1 cup carrots, chopped

4 cups cubed potatoes (about 5-6 med. potatoes)

5 cups beef broth

3 bay leafs

1/2 tsp. Hungarian paprika

1/2 tsp. granulated garlic

1 1/2 cup frozen peas

Small bunch of fresh parsley, chopped

Salt & pepper to taste

Preheat olive oil in a large pot. Add onions and cook until golden brown. Next, add cubed meat and cook on med. for about 10 minutes. Now add carrots and celery, and cook for an additional 5 minutes. Add potatoes, and to prevent them from sticking to the bottom of the pot, add 1/2 cup broth and bay leaves.

When potatoes are soft, add Hungarian paprika, salt and pepper. Cook for about 1 additional minute before adding the remaining broth. After simmering for about 20 minutes (when all vegetables and meat are soft), add frozen peas and simmer for another 10 minutes. When fire is turned off, add chopped parsley.

This soup is great served with fresh bread or grilled cheese sandwiches!

Cooking and Kids 2057



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