Hearty Italian Beef, Bean, and Vegetable Stew

Name: Hearty Italian Beef, Bean, and Vegetable Stew
Yield: 24 porsi
Cuisine: Indonesian
Ingredients: 2 lbs ground beef; 1 very large yellow onion (2 cups diced small); 2 lbs carrots (8 cups peeled and sliced thin); 1 bunch celery (4-5 cups sliced thin); 3 29 ounce cans petite diced tomatoes; 1 29 ounce can crushed tomatoes; 1 29 ounce can tomato sauce; 3 cups cooked or (2 14 ounce cans light red kidney beans); 3 cups cooked or (2 14 ounce cans great northern or cannellini beans); 4 cups hot water mixed with 2 tablespoons beef base (I use Better Than Bouillon); 2 teaspoons dried oregano; 2 teaspoons dried basil; 2 teaspoon freshly ground black pepper; 2 teaspoons freshly cracked kosher salt; 29 ounce bag frozen green beans; 29 ounce bag frozen corn; Optional: finely grated Pecorino Romano or Parmesan cheese

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Hearty Italian Beef, Bean, and Vegetable Stew

Foto: Barefeet In The Kitchen

Ingredients

24 servings

2 lbs ground beef
1 very large yellow onion (2 cups diced small)
2 lbs carrots (8 cups peeled and sliced thin)
1 bunch celery (4-5 cups sliced thin)
3 29 ounce cans petite diced tomatoes
1 29 ounce can crushed tomatoes
1 29 ounce can tomato sauce
3 cups cooked or (2 14 ounce cans light red kidney beans)
3 cups cooked or (2 14 ounce cans great northern or cannellini beans)
4 cups hot water mixed with 2 tablespoons beef base (I use Better Than Bouillon)
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoon freshly ground black pepper
2 teaspoons freshly cracked kosher salt
29 ounce bag frozen green beans
29 ounce bag frozen corn
Optional: finely grated Pecorino Romano or Parmesan cheese

Steps

In the bottom of an enormous stock pot, over medium high heat, cook and crumble the ground beef with the onions. Season with 1 teaspoon each salt and pepper. When the beef is cooked, drain any excess grease. There is very rarely any substantial grease in this mixture when I cook it, but depending on the meat you are buying, you might need/want to drain it. Add all remaining ingredients, except for the frozen vegetables.
Stir to combine and bring to a boil. Reduce heat to about medium/low and simmer for 20 minutes, or until the carrots are slightly softened. After 20 minutes, add the green beans and corn and bring back to a boil. Reduce heat and simmer for just a few minutes until the green beans and corn are tender.
Serve warm, topped with cheese if desired. Enjoy!
FREEZER MEAL: If you are interested in making this to keep in the freezer, be
careful to slightly under-cook the vegetables, as it makes the soup much
nicer when it is reheated. Mushy vegetables are never fun! Let the soup cool completely before transferring to freezer
safe containers. Soup can be heated in the microwave or it can be thawed first
and then reheated on the stove-top.

💰 Cost Estimate

Total Ingredients Rp 6.000

Per Serving Rp 250/serving

🏠 Save ~Rp 12.000 compared to buying!

📋 Price Breakdown (18% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
ground beef	2 lbs	-	-
very large yellow onion	1	-	-
carrots	2 lbs	-	-
celery	1 bunch	-	-
cans petite diced tomatoes	3 ounce	Rp 12.000/kg	Rp 3.600
can crushed tomatoes	1 ounce	Rp 12.000/kg	Rp 1.200
can tomato sauce	1 ounce	Rp 12.000/kg	Rp 1.200
cooked or	3 cups	-	-
cooked or	3 cups	-	-
hot water mixed with 2 tablespoons beef base	4 cups	-	-
dried oregano	2 teaspoons	-	-
dried basil	2 teaspoons	-	-
freshly ground black pepper	2 teaspoon	-	-
freshly cracked kosher salt	2 teaspoons	-	-
bag frozen green beans	29 ounce	-	-
bag frozen corn	29 ounce	-	-
Optional	-	-	-