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• 1 lb beef (bottom round roast)
• EVOO
• Granulated Garlic powder
• Onion powder
• Goya Adobo seasoning (spice mix not the chilies paste)
• Accent (or MSG) - optional
• Salt
• Ground peppercorn blend
• Cayenne
• Paprika
1. Cut beef into small cubes.
2. Coat with EVOO
3. Sprinkle with spices and toss well.
4. Heat heavy bottom pot (or pressure cooker).
5. Brown beef.
• 1 large tomato (≈ 410 grams)
• 1 medium Onion (≈ 102 grams)
6. Chop tomatoes and onion; medium dice.
7. Add tomatoes and onion to pot and cook till soft.
• 1/4 cup Dry Barley (≈ 62 grams)
• 1/4 cup lentils (≈ 62 grams)
• 1/4 cup green split peas (≈ 62 grams)
• 2 (32 oz) boxes Beef broth/stock
• 1 cup Burgundy Wine
• 2 tsp Beef Bouillon
8. Add to pot and bring to boil.
9. Reduce heat and simmer till beef, barley, lentils and split peas are tender.
(Alternate Method: Pressure cooker - 30 minutes. Release pressure and continue with recipe.
I cooked up to here in the pressure cooker and the rest after this (below) I just simmered. I didn't want to make the veggies and pasta to mushy.)
• 4 large stalks celery (≈ 256 grams)
• 4 large carrots (≈ 221 grams)
• 1/2 cup Tiny bowtie pasta (or your favorite shape) (≈ 62 grams)
• 1 (15 oz) can cannellini beans; undrained (≈ 425 grams)
10. Clean, peel and chop celery and carrots; medium dice.
11. Add carrots, celery, pasta and beans to pot.
12. Bring to boil. Reduce heat and simmer till pasta and veggies are tender.
13. Taste and correct with ingredients below if necessary.
• Salt
• Ground peppercorns
• Gravy Master
• EVOO
• Granulated Garlic powder
• Onion powder
• Goya Adobo seasoning (spice mix not the chilies paste)
• Accent (or MSG) - optional
• Salt
• Ground peppercorn blend
• Cayenne
• Paprika
1. Cut beef into small cubes.
2. Coat with EVOO
3. Sprinkle with spices and toss well.
4. Heat heavy bottom pot (or pressure cooker).
5. Brown beef.
• 1 large tomato (≈ 410 grams)
• 1 medium Onion (≈ 102 grams)
6. Chop tomatoes and onion; medium dice.
7. Add tomatoes and onion to pot and cook till soft.
• 1/4 cup Dry Barley (≈ 62 grams)
• 1/4 cup lentils (≈ 62 grams)
• 1/4 cup green split peas (≈ 62 grams)
• 2 (32 oz) boxes Beef broth/stock
• 1 cup Burgundy Wine
• 2 tsp Beef Bouillon
8. Add to pot and bring to boil.
9. Reduce heat and simmer till beef, barley, lentils and split peas are tender.
(Alternate Method: Pressure cooker - 30 minutes. Release pressure and continue with recipe.
I cooked up to here in the pressure cooker and the rest after this (below) I just simmered. I didn't want to make the veggies and pasta to mushy.)
• 4 large stalks celery (≈ 256 grams)
• 4 large carrots (≈ 221 grams)
• 1/2 cup Tiny bowtie pasta (or your favorite shape) (≈ 62 grams)
• 1 (15 oz) can cannellini beans; undrained (≈ 425 grams)
10. Clean, peel and chop celery and carrots; medium dice.
11. Add carrots, celery, pasta and beans to pot.
12. Bring to boil. Reduce heat and simmer till pasta and veggies are tender.
13. Taste and correct with ingredients below if necessary.
• Salt
• Ground peppercorns
• Gravy Master