We’re asking our food guests to roll the dice in order to see what’s for dinner.
Becky Low is on deck today with a great fall stew.
Old World Stew
½ pound lean ground beef
¼ onion, chopped
½-1 envelop dry beefy mushroom (or onion) soup mix
½ small head of cabbage, coarsely chopped
4 cups chicken broth
2 cans (15-oz ea) chopped tomatoes, no salt
1-2 cups frozen corn
Salt and pepper to taste
Fresh oregano sprig
Crumbled feta cheese
Crusty bread
In a large pan or dutch oven, scramble fry ground beef and onion with about ¼ the envelope of dry soup mix, until onion begins to turn translucent. Add chopped cabbage, cover and continue to cook until cabbage wilts. Add a little chicken broth (¼-½ cup at a time) to prevent cabbage from scorching and sticking to the bottom of the pan. Season to taste with additional dry soup mix and pepper.
Add chopped tomatoes, remaining chicken broth and corn. Bring to boil, season to taste, reduce heat and simmer 10-15 minutes to blend flavors. Ladle into bowls, garnished with a sprig of oregano and crumbled feta cheese. Serve hot with a slice of crusty bread and a cold glass of milk.
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