Hearty Beef (Venison) Soup
by Sonny Ithipathachai on Tuesday, December 28, 2010 at 1:31pm
It's cold outside, very cold, and Mother Nature just dumped 10-12" of snow on good ol'Wilson, NC. We're not used to seeing that kind of snow in Eastern NC. So this is a great recipe to warm the bones after you've had enough playing in the snow and cold.
Ingredients:
1 Can Sweet Corn (use the whole can, water and all)
! Can diced tomatoes
2 table spoon diced garlic (store bought diced garlic is just fine)
6 pieces of bacon
6 Cups of 1" cubed flank steak, or venison ham (brown this as much as possible before adding to soup)
2 lb. of ground beef, or ground venison
6 stalks of celery (diced 1/2" thick)
2 medium size yellow onion
4-6 stalks of carrots (diced 1" thick)
4-6 medium size red potatoes
1/3 cup liquid smoke (hickory flavor)
1/2 cup wostershire sauce
1/2 cup of soy sauce (add more to taste)
1 table spoon black pepper.
1 table spoon rose mary
Get your skillet as hot as possible and drop in some vegetable oil, (two table spoons), spread the oil evenly in the pan. Drop in the meat and let brown. Do not move the meat much and let it sear. Do not let the meat cook for over 2 minutes. Flip the meat and try to brown as much as you can. If you cook the venison too long, water will come out of the meat and it will turn gray. It is important to sear the meat. Put the meat, and drippings into a Dutch oven, or slow cooker. I prefer the slow cooker.
Dice carrots 1" in length, dice celery 1/2" in length, dice onions very small. Cut potatoes into 1 1/2" cubes. Put all into the slow cooker. Add all the ingredients and put on low heat for 6 hours. Add the 2 lb. of ground beef directly to the soup and mix well. Cook for another 4-6 hours. Add water if needed. Taste to see if it needs some crushed red peppers for added spice.
If you want to turn this into a stew, just dissolve some corn starch in cold water and add gradually until it thickens.
Serve hot, with a healthy heaping of grated Colby jack or sharp cheddar cheese and oyster crackers.
Chew Slowly and Enjoy.
Ingredients:
1 Can Sweet Corn (use the whole can, water and all)
! Can diced tomatoes
2 table spoon diced garlic (store bought diced garlic is just fine)
6 pieces of bacon
6 Cups of 1" cubed flank steak, or venison ham (brown this as much as possible before adding to soup)
2 lb. of ground beef, or ground venison
6 stalks of celery (diced 1/2" thick)
2 medium size yellow onion
4-6 stalks of carrots (diced 1" thick)
4-6 medium size red potatoes
1/3 cup liquid smoke (hickory flavor)
1/2 cup wostershire sauce
1/2 cup of soy sauce (add more to taste)
1 table spoon black pepper.
1 table spoon rose mary
Get your skillet as hot as possible and drop in some vegetable oil, (two table spoons), spread the oil evenly in the pan. Drop in the meat and let brown. Do not move the meat much and let it sear. Do not let the meat cook for over 2 minutes. Flip the meat and try to brown as much as you can. If you cook the venison too long, water will come out of the meat and it will turn gray. It is important to sear the meat. Put the meat, and drippings into a Dutch oven, or slow cooker. I prefer the slow cooker.
Dice carrots 1" in length, dice celery 1/2" in length, dice onions very small. Cut potatoes into 1 1/2" cubes. Put all into the slow cooker. Add all the ingredients and put on low heat for 6 hours. Add the 2 lb. of ground beef directly to the soup and mix well. Cook for another 4-6 hours. Add water if needed. Taste to see if it needs some crushed red peppers for added spice.
If you want to turn this into a stew, just dissolve some corn starch in cold water and add gradually until it thickens.
Serve hot, with a healthy heaping of grated Colby jack or sharp cheddar cheese and oyster crackers.
Chew Slowly and Enjoy.
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