This stew reminded me of the Campbell's Beef Soup that I ate as a child. We didn't have it very often, as it was expensive in comparison to home made, and my mother was cooking for a family of nine. I do recall that it had a slight sweet taste to it, with a red tinge to the broth. I believe this was due to tomato sauce.

If you need to avoid tomatoes, this recipe does not include them, instead it gets its red color from the freshly diced beets.

Beef and Vegetable Stew

• 4 T. bacon grease
• 2 pounds London Broil, trimmed and sliced into thin strips
• 1 t. sea salt [affiliate link]
• 1 t. black pepper [affiliate link]
• 8 cups stock
• 2 T. gelatin, optional
• 1 large onion, diced
• 5 cloves [affiliate link] garlic, crushed
• 10-12 oz. peas and carrots
• 2 large red beets, peeled and diced
• 2 zucchini squash, sliced thin
• 3 yellow crookneck squash, sliced thin
• 1/2 head of green cabbage, sliced thin
• 2 T. dried parsley flakes

1. Heat bacon grease in a large skillet.
2. Mix the salt and pepper into the strips of beef.
3. Saute until browned, about 20 minutes.
4. Add 8 cups stock into a 8 quart pot, turn heat on medium. Add two tablespoons gelatin [affiliate link], if desired. If your stock is already nice and gelatinous, you may omit this ingredient.
5. Prepare vegetables in the order listed. Add the onion, garlic, peas, carrots and beets to the pot.
6. Bring to a boil and allow to cook for 15 minutes.
7. Add the beef and remaining vegetables: squash, cabbage and parsley [affiliate link], bring to a boil again and cook for another 15 minutes.

Serve with these delicious bacon muffins!

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