*What’s thicker than a soup and thinner than a stew… STOUP! Thanks Rachael Ray for our new genre!*
1.5 lbs. ground beef (80/20)
4 large portabella mushrooms, cut into 2 inch chunks
handful of baby carrots
15 sprigs of fresh chives, chopped
3 springs oregano, leaves only
16 fluid ounces tomato juice (we used three small cans of Campbell’s)
salt and pepper to taste
1. Begin cooking ground beef with salt and pepper in large skillet.
2. Once meat is browned add in tomato juice, chives, oregano, mushrooms, and carrots into skillet and let simmer with lid for 20 minutes.
Lauren liked this more than I did. If I would change anything, I would use half and half tomato juice and SCD ketchup to give it an extra twang from the vinegar. Or maybe I would just add vinegar… or Tabasco sauce… hmm…
Total Time: 40 minutes
Prep – 10 minutes
Cook– 30 minutes
Yield: 6 servings