Old World Stew
Old World Stew

Old World Stew


November 11, 2016

This “dump and dash” recipe was part of a KSL TV Studio 5 challenge. With the roll of the dice I was given 5 ingredients to include in a recipe I would make on air in 45 minutes. My dice ingredients were: beef (I choose ground beef), cabbage or arugula (I choose the cabbage); bread, corn and oregano. I had to use the 5 ingredients, but could also use any of the ingredients in the Studio 5 stocked pantry. It took me just a minute to decide what I would make. Most of the ingredients are fall-ish - what I call “old world” ingredients that may have been used long ago to make a traditional hearty, cozy dish. I added the other ingredients to make a warm and tasty soup - perfectly complimented with crusty artisan bread and a glass of milk.
-Becky Low

  • Yields: 6-8 Servings


1/2 pound lean ground beef

1/4 onion, chopped

1/2 - 1 packet dry beefy mushroom (or onion) soup mix

1/2 small head of cabbage, coarsely chopped

4 cups chicken broth

2 cans (15oz each) chopped tomatoes, no salt

1/2 cups frozen corn

Salt & pepper to taste

Fresh oregano sprig

Crumbled feta cheese

Crusty bread


In a large pan or dutch oven, scramble fry ground beef and onion with about ¼ the envelope of dry soup mix, until onion begins to turn translucent. Add chopped cabbage, cover and continue to cook until cabbage wilts. Add a little chicken broth (¼-½ cup at a time) to prevent cabbage from scorching and sticking to the bottom of the pan. Season to taste with additional dry soup mix and pepper.

Add chopped tomatoes, remaining chicken broth and corn. Bring to boil, season to taste, reduce heat and simmer 10-15 minutes to blend flavors. Ladle into bowls, garnished with a sprig of oregano and crumbled feta cheese. Serve hot with a slice of crusty bread and a cold glass of milk.


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