Ross Mathews' "Rossipe" for Stew Barrymore

Recipes & Cooking

ingredients

  • 1 lb cubed beef
  • 2 carrots, chopped
  • 3 celery sticks, chopped
  • 1 yellow onion, chopped
  • 1 cup frozen peas
  • 2 cloves garlic, diced
  • 2 cans white beans
  • 32 oz beef stock
  • 12 oz can V8 juice
  • Crushed red pepper (to taste)
  • Sour cream
  • Chives
  • Salt
  • Pepper
  • Celery Salt

prep


  1. Brown beef in olive oil (season with salt/pepper). Set aside.

  2. Sweat onions, carrots, celery in same pan. Add garlic, stir. Add beef back in. Add crushed red pepper (to taste) and a pinch of celery salt (to taste).

  3. Add stock and V8 juice.

  4. Add frozen peas.

  5. Add beans, keeping some of the juice (helps thicken).

  6. Stir on low for an hour or so.

  7. Serve with a spoonful of sour cream and chives on top. 


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