“Stoup” – Take 1

Here is my first attempt at writing down and recreating on of my culinary accidents. The first time I attempted this, I was making tomato soup. But then it look a little boring. So I added beef cubes. Then it looked a little bare. Cue the diced potatoes and assorted veg. Then it resembled a thin vegetable soup. With the emphasis on thin. Enter Maizena. Et oilà! Soup! Stew! Stoup!!

So, here is my very basic recipe for a very basic stoup. Keep in mind I have never made soup/stew/stoup before in my life and nobody taught me how to do it so it is all improvisation from start to finish. The result is more than edible, it’s quite delicious, so I’m well please. But comments/suggestions/hints/tips are welcome. I’m always ready to learn.

Here is my stoup recipe. Take 1.

oil/butter for the pan
1-2 onions; chopped
1-2 tsp chopped garlic
500 g – 1 kg beef cubes
2-3 medium potatoes, peeled and chopped
1 (or 2) can(s) peeled and chopped tomatoes
beef stock
3-4 sprigs spring onion
500 g baby marrows and/or baby gem squash, chopped
500 g mushrooms, chopped
 15o ml plain yoghurt (Bulgarian)
salt, pepper, spices to taste (I use 1-2 tsp paprika and 1 tsp turmeric, as well as some Ina Paarman’s Mixed Herbs).
Maizena (dissolved in small amount of ‘stoup’ or hot water)
OPTIONAL: carrots, butter beans or any other vegetables of choice
 

Fry onions in oil/butter. Add beef cubes and sear. Add canned tomato, 1 cup beef stock and potato. Season and bring to boil. Add rest of veggies. Simmer 20 minutes. Stir in yoghurt and simmer on medium heat. Depending on consistency, add 1-3 tsp Maizena or similar to thicken stew. Let simmer on low heat for an hour or two, stirring occasionally. The longer it “stoups” the better it gets. Dish up. Spoon in. Mouth open. Eat. Repeat.

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One comment on ““Stoup” – Take 1

  1. Dries says:

    I love this! Now I have plans for dinner tonight!

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