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Rich broth, tomatoes, potatoes and beef, perfect warming winter food.
In a large heavy-bottomed stock pot, brown the beef with the garlic and oregano. Drain the fat and return to the pot. Turn the heat up to high and pour the wine into the pan, scraping up all the lovely caramelized bits on the bottom. Simmer for 2 minutes, add the tomatoes, juice and all, mashing the whole tomatoes with a spoon or potato masher. Add the water and the bouillon. Simmer for 5 minutes.
Add the carrots, simmer for 5 minutes, then add the potatoes. Continue to cook until the potatoes are knife-tender, about 15-20 minutes, no more. Add the green beans and simmer for 4-5 minutes until just warmed through; you want them to be crisp tender.
Garnish with sour cream, Parmesan cheese and basil leaves.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!