I made this with homemade beef stock made from rib bones. The ribs were cooked in barbeque sauce.
2 to 4 cups beef stock
1 pound ground beef
1 can petite diced tomatoes
2 cans water
1 Vidalia onion
1 bulb garlic
Roast onion and garlic at 400 for 30 minutes.
Place stock broccoli, cauliflower, and radishes (cut u to desired size) in a large soup pot. Brown and drain ground beef, and add to pot. Pour in tomatoes with juices and two cans of water. Simmer, covered, while onion and garlic cool for about ½ hour.
Peel onion and garlic. Place whole roasted garlic cloves in pot. Cut up onion or process in food processor. Place onion in pot. Continue to simmer for 30 minutes, uncovered.
This stew can be served right away or kept warm on the stove on very low heat and covered for a long time.
Use any kind of vegetables you like. It’s a good way to get rid of those which might otherwise go to waste. The roasted onion and garlic really make the flavor great!