Terry Coombs wrote:

> On 9/23/2018 5:20 PM, cshenk wrote:
> > This came out pretty good.
> >
> > Apologies for being an eye-ball measure cook but the below should be
> > pretty close.
> >
> > 1lb stew beef, cut to about 1/2 inch cubes
> > 28oz can diced tomatoes (with juice)
> > 4oz can mushrooms (with juice), fresh would be fine but I had cammed
> > 4 small carrots (about 1.5 cups small chopped)
> > 2 large potatoes (about 1.5 cups cubed)
> > 1/2 medium onion (1/2 cup, more would be fine)
> > 1/2 ts bourbon smoked black pepper
> > 1/2 ts roasted granulated garlic
> > 1/4 ts chipotle and ground black pepper (use less for some tastes)
> > 2 beef bullion cubes (a salt free mexican version)
> > 1 cup water
> >
> > This was very flavorful and develops even better with longer
> > cooking or fridge then reheat. If you do not like very spicy,
> > consider starting with 1/8ts of the chipotle pepper blend as you
> > can always add more later. The use of canned mushrooms is just
> > right for us, but fresh would also work. I happened to only have
> > canned on hand at the time so used that.
> >
> > There is an alternative version of this. Add a can of corn and
> > measure the liquid as part of the water. I prefer the simplicity
> > without the corn but the classic version of this uses either
> > canned, fresh scraped, or frozen corn (about 1 cup).
> >
> > The tomato can should be diced or stewed and broken up. Sauce will
> > not work here.
> >
> > Smile, not many recipes posted here but I keep them rolling at
> > times!
>
> Â* That's very close to the soup I made for dinner last night ! Not so
> much pepper , I added a sliced/chopped stalk of celery and used some
> canned broth to supplement the pot liquor from the CI skillet I
> browned the meat , onions , and celery in . And a quart of home
> canned whole 'maters . And some barley ... simmered it all for about
> 3 hours , and it was well worth the effort . She liked it ...

Smile, soups and stews can be pretty close and i can see this one as a
soup easily!

I read an article long ago that attempted to explain the thicker soups
that are a stew in the USA/North America. I do not know if it it true,
but it rang a bell as likely.

Many of the first immigrees here didnt live that close. The man would
be out and the wife as well. They cooked in big pots over the
fireplace and while a lid helped, it boiled down a fair amount. They
developed a cookery around the fact that it would be untended for 6
hours or more on a slow fire.