Soups 1

Blue Cheese And Cauliflower Soup

Serve this simple, rich soup with French-style bread. This recipe is also tasty when broccoli is substituted for the cauliflower.

1 medium Onion, diced

4 cups Chicken broth

4 ounces Blue cheese, crumbled

Melt the butter in a soup pot. Add the onion and cook until just soft. Break off the "florets" of cauliflower into small pieces. Discard the stems. Add the cauliflower and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 minutes (or until the cauliflower is very soft). Allow to cool slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Whisk in the cheese (over low flame) until blended. Serve immediately.

1/2 cup butter or margarine

1/2 cup celery (chopped)

3-Tablespoons chopped onion (optional)

1-quart half-and-half cream (milk can be substituted)

2 (12-oz) containers shucked oysters

Salt and Pepper to taste

A pinch of cayenne pepper (optional)

In a 2-quart pan, start by melting butter, add celery and onion; cook until onion is translucent. Add about half the half-and-half (or milk) and cook until warm, add the rest of half-and-half (or milk). When soup is almost boiling, add oysters - and yes, add the liquid from the oysters also. Season with salt, pepper and cayenne. Stir continuously until the oysters curl at the ends. When the oysters curl, the stew is finished. Serve immediately. (Makes 4 servings)

Spicy Bacon-Bean Pot

3 (16 ounce) cans baked beans

2 (15 ounce) cans red kidney beans, drained

2 (12 ounce) cans whole kernel corn, drained

10 slices bacon, crisp cooked, drained, and crumbled

1 cup chopped red or green peppers

1/4 cup bottled BBQ sauce

2 teaspoons chili powder

1/4 teaspoon garlic powder

In Dutch oven, combine all ingredients. Cover & cook over medium heat 35 minutes, stirring occasionally.

Cheese Potato Bacon Soup

8 oz. white cheddar cheese

5 or 6 slices of bacon

3/4 stick of butter or margarine

5 or six medium potatos

2 15 oz. cans of broth(vegetable or chicken)

Cut potatos into cubes, in a large pan add broth and potatos, allow to simmer. in a large skillet fry the bacon. when done take a spatula and break the bacon up. drain some or all of the bacon grease( I always leave a little) add butter and allow to melt. add milk (do not let milk boil) add the grated cheese slowly allowing it to melt into the milk/butter bacon mixture. Once cheese is all melted in, add the cheese mixture into the potato/ broth mixture. once the potatos are soft enough for your liking you have a very hearty soup and it is fairly simple to make.

Hamburger Barley Vegetable Soup

1 1/2 pounds ground beef

3 beef flavor bouillon cubes

2 cups sliced carrots

1/2 cup chopped onions

1 cup chopped celery

1/2 cup chopped green peppers

1 (28 ounce) can tomatoes

1 (8 ounce) can tomato sauce

Brown beef and then drain. Add all ingredients together. Bring to a boil. Reduce heat. Simmer 1 hour, remove bay leaves.

You can increase the amount of beef and/or chili powder as

you wish. Serves 6-8

1/2 cup bacon, chopped

1 can red kidney beans, drained and rinsed

1 can pork and beans

1 can lima beans, drained and rinsed

1/4 cup barbecue sauce

1/2 teaspoon chili powder

1 teaspoon prepared mustard

Salt and pepper to taste

Preheat oven to 350 degrees. In a skillet, brown beef, bacon, and onions. Add kidney beans, pork and beans, and lima beans; mix thoroughly. Add remaining ingredients; mix well. Pour into 2-quart casserole. Bake 1 hour.

Enjoy a small bowl of this rich seafood cream soup as the first course of a fine meal.

2 cups Clam juice (bottled)

1 medium Onion, rough diced

2 stalks Celery, rough diced

2 cloves Garlic, peeled, whole

1/2 pound Crab meat (lump)

1 Tablespoon Tomato paste

Salt and white pepper to taste

Combine the water, clam juice, wine, onion, celery, and garlic in a large soup pot. Slowly bring to a boil. Reduce the heat and simmer 30 minutes. Strain and return the liquid to the pot. Whisk in the cream and tomato paste. Add the remaining ingredients. Simmer for 25 minutes. Serve warm.

Traditionally this Caribbean soup is made with taro root leaves (callaloo) instead of spinach.

2 ounces Salt pork, diced

1 medium Onion, diced

2 cloves Garlic, minced

1 pound Spinach leaves, chopped

6 cups Chicken broth

8 ounces Okra, chopped

Salt and pepper to taste

Heat the pork in a large, heavy soup pot. Add the onion and garlic and cook until just soft. Stir in the spinach and cook for 1 minute. Add the broth, thyme, and okra. Bring to a boil, reduce the heat and simmer for 20 minutes. Stir in the coconut milk and crab. Simmer for 15 minutes longer. Check the seasoning. Serve warm.

4 slices bacon -- cut into 1/2" pieces

1/2 pound beef chuck -- coarse grind

1 pound beef round -- cut into 1/2" strips

1 teaspoon dried oregano -- preferably mexican

4 cans green chiles -- whole

1 tablespoon hot red chile -- ground

2 tablespoons mild red chile -- ground

16 ounces pinto beans

1/2 pound pork shoulder -- coarse grind

12 ounces tomato paste

1. Fry bacon in a large, deep heavy pot over medium heat. When the

bacon has rendered most of its fat, remove the pieces with a slotted

spoon, drain on paper toweling and reserve.

2. Add the onions and garlic to the bacon fat and cook until the

onions are translucent.

3. Add the pork and beef to the pot. Break up any lumps with a fork

and cook over medium-high heat, stirring occasionally, until the meat

4. Stir in the remaining ingredients except the beans and the bacon.

Bring to a boil, then lower the heat and simmer, uncovered, for 2

hours. Stir occasionally.

5. Taste and adjust seasonings. Stir in the beans and the bacon, and

simmer for 1/2 hour longer.

1 pound lean hamburger

1 (16 ounce) can pinto beans

1 (16 ounce) can red beans

1 (16 ounce) can black beans

1 (16 ounce) can whole corn, undrained

2 (16 ounce) cans diced tomatoes

1 (4 1/2 ounce) can diced green chilies

1 package taco seasoning mix

1 envelope Hidden Valley Ranch dry salad dressing mix

Cook beef and onion until beef is browned, drain. Mix beef and

onion with all other ingredients in a large pot. Bring to a boil.

Reduce heat and simmer 15 minutes.

Makes 3 1/2 quarts of soup and may be frozen up to 3 months.

Red Bean Soup With Andouille Sausage

Smoked sausage or kielbasa can be substituted if andouille is not available.

1 pound Red beans, dried

4 cups Chicken broth

1 medium Onion, diced

3 stalks Celery, diced

1 teaspoon Hot sauce

3/4 pound Andouille sausage, diced

2 teaspoons garlic, minced

Salt and pepper to taste

Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam or fat off the top. Reduce the heat and simmer for about 2 1/2 hours (or until the beans are soft).

2 pounds of ground beef

2 cups of cooked rice or corn chips or tortilla chips

1 (10 3/4oz) can of Cream of Mushroom Soup

1 (4oz) can of sliced mushrooms (drained)

2 big sliced bell peppers (orange and green colors are good)

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 medium onion, chopped

1.Precook your rice until tender.

2.Preheat your oven to 350 degrees. While it is heating:

3.Take the skillet and add in your chopped onions and vegetable

oil. Cook over medium heat, stirring, until the onions are

slightly brown and tender.

4.Crumble up your beef and add it to the skillet, stirring until

no pink remains and the meat is brown.

5.Drain the grease from the skillet into a grease can.

6.Open up the cans of mushrooms, mushroom soup.

7.Dice bell peppers.

8.Stir soy sauce, brown sugar, mushroom soup, mushrooms and

bell-peppers into the pan with your meat. Add in rice or chips.

9.Cook for 10 minutes, stirring.

10.Spoon the veggie/meat mixture into a pumpkin shaped bowl if

available. A delicious meal at Halloween. It's easy to make ahead

of time, and you won't have leftovers!

1 medium Onion, diced

3 stalks Celery, diced

2 Carrots, peeled and diced

2 cups Chicken broth

2 medium Potatoes, diced and boiled

Salt and pepper to taste

Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm.

Australian Dinkum Chili

1/2 pound bacon -- packaged

1 pound beef -- hamburger grind

2 cans beer -- preferably australian (12 oz ea)

1 boomerang (opt but authentic)

3 teaspoons brown sugar

1 celery stalk -- coarse chopped

2 medium cloves garlic -- fine chop

1 teaspoon cumin -- ground

1 tablespoon dried oregano -- preferably mexican

4 tablespoons hot red chile -- ground

3 tablespoons mild red chile -- ground

2 tablespoons oil -- vegetable

2 medium onions -- coarsely chopped

1 pound pork -- hamburger grind

2 pounds top beef sirloin -- 1" cubes

1 14 1/2-ounce can whole tomatoes

Fry the bacon in a skillet over medium heat. Drain the strips on

paper toweling and cut into 1/2" dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chile, garlic,

oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.

Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

This hearty Italian-style soup is perfect on a chilly winter's evening.

2 Tablespoons Olive oil

1 medium Onion, diced

2 stalk Celery, diced

2 Carrots, peeled and diced

1 teaspoon Garlic, minced

1/4 teaspoon Rosemary

2 cups Cabbage, chopped

2 cups Tomatoes, diced

4 cups Chicken broth

1 1/2 cups Pinto beans, cooked (canned)

Salt and pepper to taste

Heat the oil in a soup pot. Add the onion, celery, carrots and garlic. Cook until soft. Add the herbs, cabbage, tomatoes, water and broth. Slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Add the beans and simmer for 10 minutes longer. Check the seasonings.

2 pounds boneless, skinless chicken breast

1 can (16-oz) tomatoes (chopped)

3 cups fat-free chicken broth

4 celery ribs (chopped)

3-Tablespoons lemon juice

1 Tablespoon minced parsley (or fresh parsley)

1-1/2 teaspoons lemon pepper

1 package (12-oz) soup noodles

Combine all ingredients, except noodles, in slow cooker. Cover and cook on low to medium for 8 hours.

Increase heat to high and add noodles, stirring to blend. Cover and cook for 30 minutes or until noodles are tender. Makes 10 servings.

Irish Stout Beef Stew

The full flavor of dark ale goes well with beef.

Salt and pepper to taste

2 cups Onions, diced

1 1/2 cups Carrots, diced

1 teaspoon Garlic, minced

1/2 cup Crushed tomatoes

1 cup Irish stout ale


	Blue Cheese And Cauliflower Soup Serve this simple, rich soup with French-style bread. This recipe is also tasty when broccoli is substituted for the cauliflower. Serves 4 1 Tablespoon Butter 1 medium Onion, diced 1 small Cauliflower 4 cups Chicken broth 4 ounces Blue cheese, crumbled Melt the butter in a soup pot. Add the onion and cook until just soft. Break off the "florets" of cauliflower into small pieces. Discard the stems. Add the cauliflower and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 minutes (or until the cauliflower is very soft). Allow to cool slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Whisk in the cheese (over low flame) until blended. Serve immediately. Oyster Stew 1/2 cup butter or margarine 1/2 cup celery (chopped) 3-Tablespoons chopped onion (optional) 1-quart half-and-half cream (milk can be substituted) 2 (12-oz) containers shucked oysters Salt and Pepper to taste A pinch of cayenne pepper (optional) In a 2-quart pan, start by melting butter, add celery and onion; cook until onion is translucent. Add about half the half-and-half (or milk) and cook until warm, add the rest of half-and-half (or milk). When soup is almost boiling, add oysters - and yes, add the liquid from the oysters also. Season with salt, pepper and cayenne. Stir continuously until the oysters curl at the ends. When the oysters curl, the stew is finished. Serve immediately. (Makes 4 servings) Spicy Bacon-Bean Pot 3 (16 ounce) cans baked beans 2 (15 ounce) cans red kidney beans, drained 2 (12 ounce) cans whole kernel corn, drained 10 slices bacon, crisp cooked, drained, and crumbled 1 cup chopped onion 1 cup chopped red or green peppers 1/4 cup bottled BBQ sauce 2 teaspoons chili powder 1/4 teaspoon garlic powder In Dutch oven, combine all ingredients. Cover & cook over medium heat 35 minutes, stirring occasionally. Makes 20 servings. Cheese Potato Bacon Soup 8 oz. white cheddar cheese 5 or 6 slices of bacon 1 cup of milk 3/4 stick of butter or margarine 5 or six medium potatos 2 15 oz. cans of broth(vegetable or chicken) Cut potatos into cubes, in a large pan add broth and potatos, allow to simmer. in a large skillet fry the bacon. when done take a spatula and break the bacon up. drain some or all of the bacon grease( I always leave a little) add butter and allow to melt. add milk (do not let milk boil) add the grated cheese slowly allowing it to melt into the milk/butter bacon mixture. Once cheese is all melted in, add the cheese mixture into the potato/ broth mixture. once the potatos are soft enough for your liking you have a very hearty soup and it is fairly simple to make. Hamburger Barley Vegetable Soup 1 1/2 pounds ground beef 6 cups water 3 beef flavor bouillon cubes 2 cups sliced carrots 1/2 cup chopped onions 1 cup chopped celery 1/2 cup chopped green peppers 1/3 cup barley 1 (28 ounce) can tomatoes 1 teaspoon pepper 2 bay leaves 1/4 cup catsup 1 (8 ounce) can tomato sauce Brown beef and then drain. Add all ingredients together. Bring to a boil. Reduce heat. Simmer 1 hour, remove bay leaves. Old Settler's Beans You can increase the amount of beef and/or chili powder as you wish. Serves 6-8 1/2 lb ground beef 1/2 cup bacon, chopped 1 medium onion 1 can red kidney beans, drained and rinsed 1 can pork and beans 1 can lima beans, drained and rinsed 1/3 cup brown sugar 1/3 cup sugar 1/4 cup barbecue sauce 1/4 cup ketchup 1/2 teaspoon chili powder 1 teaspoon prepared mustard Salt and pepper to taste Preheat oven to 350 degrees. In a skillet, brown beef, bacon, and onions. Add kidney beans, pork and beans, and lima beans; mix thoroughly. Add remaining ingredients; mix well. Pour into 2-quart casserole. Bake 1 hour. Crab Bisque Enjoy a small bowl of this rich seafood cream soup as the first course of a fine meal. Serves 6 2 cups Water 2 cups Clam juice (bottled) 1 cup White wine 1 medium Onion, rough diced 2 stalks Celery, rough diced 2 cloves Garlic, peeled, whole 1/2 pound Crab meat (lump) 1/2 teaspoon Dill 1 cup Cream 1 Tablespoon Tomato paste Salt and white pepper to taste Combine the water, clam juice, wine, onion, celery, and garlic in a large soup pot. Slowly bring to a boil. Reduce the heat and simmer 30 minutes. Strain and return the liquid to the pot. Whisk in the cream and tomato paste. Add the remaining ingredients. Simmer for 25 minutes. Serve warm. Callaloo Traditionally this Caribbean soup is made with taro root leaves (callaloo) instead of spinach. Serves 4-6 2 ounces Salt pork, diced 1 medium Onion, diced 2 cloves Garlic, minced 1 pound Spinach leaves, chopped 6 cups Chicken broth 8 ounces Okra, chopped 1/2 teaspoon Thyme 8 ounces Crabmeat 1 cup Coconut milk Salt and pepper to taste Heat the pork in a large, heavy soup pot. Add the onion and garlic and cook until just soft. Stir in the spinach and cook for 1 minute. Add the broth, thyme, and okra. Bring to a boil, reduce the heat and simmer for 20 minutes. Stir in the coconut milk and crab. Simmer for 15 minutes longer. Check the seasoning. Serve warm. Amarillo Chili 4 slices bacon -- cut into 1/2" pieces 1/2 pound beef chuck -- coarse grind 1 pound beef round -- cut into 1/2" strips 1.5 teaspoons cumin 1 teaspoon dried oregano -- preferably mexican 1 garlic clove 4 cans green chiles -- whole 1 tablespoon hot red chile -- ground 2 tablespoons mild red chile -- ground 2 onions 16 ounces pinto beans 1/2 pound pork shoulder -- coarse grind 1.5 teaspoons salt 12 ounces tomato paste 3 cups water 1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent. 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer. Taco Soup 1 pound lean hamburger 1 large onion 1 (16 ounce) can pinto beans 1 (16 ounce) can red beans 1 (16 ounce) can black beans 1 (16 ounce) can whole corn, undrained 2 (16 ounce) cans diced tomatoes 1 (4 1/2 ounce) can diced green chilies 1 package taco seasoning mix 1 envelope Hidden Valley Ranch dry salad dressing mix Cook beef and onion until beef is browned, drain. Mix beef and onion with all other ingredients in a large pot. Bring to a boil. Reduce heat and simmer 15 minutes. Makes 3 1/2 quarts of soup and may be frozen up to 3 months. Red Bean Soup With Andouille Sausage Smoked sausage or kielbasa can be substituted if andouille is not available. Serves 6-8 1 pound Red beans, dried 8 ounces Ham hock 4 cups Chicken broth 4 cups Water 1 medium Onion, diced 3 stalks Celery, diced 1 teaspoon Hot sauce 3/4 pound Andouille sausage, diced 2 teaspoons garlic, minced Salt and pepper to taste Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam or fat off the top. Reduce the heat and simmer for about 2 1/2 hours (or until the beans are soft). Monster Goulash (serves 6) 2 pounds of ground beef 2 cups of cooked rice or corn chips or tortilla chips 1 (10 3/4oz) can of Cream of Mushroom Soup 1 (4oz) can of sliced mushrooms (drained) 2 big sliced bell peppers (orange and green colors are good) 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 medium onion, chopped large skillet 1.Precook your rice until tender. 2.Preheat your oven to 350 degrees. While it is heating: 3.Take the skillet and add in your chopped onions and vegetable oil. Cook over medium heat, stirring, until the onions are slightly brown and tender. 4.Crumble up your beef and add it to the skillet, stirring until no pink remains and the meat is brown. 5.Drain the grease from the skillet into a grease can. 6.Open up the cans of mushrooms, mushroom soup. 7.Dice bell peppers. 8.Stir soy sauce, brown sugar, mushroom soup, mushrooms and bell-peppers into the pan with your meat. Add in rice or chips. 9.Cook for 10 minutes, stirring. 10.Spoon the veggie/meat mixture into a pumpkin shaped bowl if available. A delicious meal at Halloween. It's easy to make ahead of time, and you won't have leftovers! White Corn Chowder Serves 4-6 2 ounces Butter 1 medium Onion, diced 3 stalks Celery, diced 2 Carrots, peeled and diced 2 Tablespoons Flour 2 cups Chicken broth 4 cups Milk 2 medium Potatoes, diced and boiled 3 cups White corn Salt and pepper to taste Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm. Australian Dinkum Chili 1/2 pound bacon -- packaged 1 pound beef -- hamburger grind 2 cans beer -- preferably australian (12 oz ea) 1 bell pepper 1 boomerang (opt but authentic) 3 teaspoons brown sugar 1 celery stalk -- coarse chopped 2 medium cloves garlic -- fine chop 1 teaspoon cumin -- ground 1 tablespoon dried oregano -- preferably mexican 4 tablespoons hot red chile -- ground 3 tablespoons mild red chile -- ground 2 tablespoons oil -- vegetable 2 medium onions -- coarsely chopped 1 pound pork -- hamburger grind 2 pounds top beef sirloin -- 1" cubes 1 14 1/2-ounce can whole tomatoes Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot. Minestrone This hearty Italian-style soup is perfect on a chilly winter's evening. Serves 6-8 2 Tablespoons Olive oil 1 medium Onion, diced 2 stalk Celery, diced 2 Carrots, peeled and diced 1 teaspoon Garlic, minced 1 Tablespoon Basil 1/4 teaspoon Rosemary 2 cups Cabbage, chopped 2 cups Tomatoes, diced 4 cups Water 4 cups Chicken broth 1 1/2 cups Pinto beans, cooked (canned) Salt and pepper to taste Heat the oil in a soup pot. Add the onion, celery, carrots and garlic. Cook until soft. Add the herbs, cabbage, tomatoes, water and broth. Slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Add the beans and simmer for 10 minutes longer. Check the seasonings. Chicken Noodle Soup 2 pounds boneless, skinless chicken breast 6 carrots (chopped) 1 can (16-oz) tomatoes (chopped) 3 cups fat-free chicken broth 1 teaspoon rosemary 1 teaspoon thyme 1 onion, chopped 4 celery ribs (chopped) 5 cups water 3-Tablespoons lemon juice 1 Tablespoon minced parsley (or fresh parsley) 1-1/2 teaspoons lemon pepper 1 package (12-oz) soup noodles Combine all ingredients, except noodles, in slow cooker. Cover and cook on low to medium for 8 hours. Increase heat to high and add noodles, stirring to blend. Cover and cook for 30 minutes or until noodles are tender. Makes 10 servings. Irish Stout Beef Stew The full flavor of dark ale goes well with beef. Serves 4-6 2 pounds Stew meat 3 Tablespoons Flour Salt and pepper to taste 2 Tablespoons Oil 2 cups Onions, diced 1 1/2 cups Carrots, diced 1 teaspoon Garlic, minced 1/2 cup Crushed tomatoes 1 cup Irish stout ale 2 cups Beef broth 1/2 teaspoon Thyme Heat the oil in a heavy skillet. Toss the beef, flour, salt and pepper in a large bowl. Add the beef to the hot oil and brown well. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef and vegetables are tender (about 1 1/2 hours). Serve warm with bread.