A citrus, spicy version of a traditional ground beef stew I grew up eating. It's refreshing and very filling. Can be served over rice, egg noodles, or mashed potatoes.

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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.

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  • Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.

  • Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

Cook's Note:

You can use regular diced tomatoes if you would like a non-spicy version. You may add whatever veggies you like.

Nutrition Facts

527 calories; protein 33.8g; carbohydrates 53g; fat 19.5g; cholesterol 94.7mg; sodium 816.5mg. Full Nutrition
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