2 lb (very) lean ground beef 1 lb frozen, cut okra 1 lb frozen, cut green beans (not French style) 1 lb mushrooms, cut thick 1 lb zucchini, not peeled, cut thick 1 bell pepper, chopped fine 8 stalks celery, cut thin 1 lb carrots, cut thin 1 lb yellow onions, peeled, cut thin 2 - 3 lb red rose potatoes, not peeled, in bite-sized pieces 2 cans whole, peeled, stewed tomatoes (29 oz each) 2 cans tomato sauce (16 oz each) 6 cloves garlic, minced or smashed 2 bay (laurel) leaves oregano sweet basil thyme rosemary black pepper cheap red wine
However, stop adding spices 1/2 hour before you're going to serve it. If you continue adding wine, stop one hour before serving so the alcohol has time to evaporate.
Be more and more sparing each time you add spices. Don't add more bay leaves, and remember that it's easy to use too much rosemary.
Casey suggests serving this with small chunks of cheddar and Monterey cheese mixed in, and grated Parmesan cheese sprinkled on top.
I usually leave out the bell pepper.
If you like them, you can add one pound of frozen baby lima beans.
I've also left out the okra, despite Casey's admonitions; frankly, I just can't taste that much of a difference.
If you can't use wine, try lemon juice. In the unlikely event that you're short of liquid, you could use a bit of stock (beef or vegetable).
Casey also insists "don't forget the garlic bread and cheap red wine!"
Time: 2 - 3 hours.
Precision: 1.
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