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Old-Fashioned Vegetable Beef Soup




Source of Recipe


My version of a recipe at food.com


Recipe Introduction


o I was looking for a recipe to make to take to a friend who had been in the hospital. Mike found this one and everyone loved it. I made a few changes – used frozen mixed vegetables instead of just corn and peas as the recipe called for. You may find that this doesn’t fit into a regular Dutch oven. I doubled the recipe and found that I needed a Dutch oven and a huge stock pot.


Recipe Link: http://www.food.com/recipe/old-fashioned-vegetable-beef-soup-58901

List of Ingredients




1 lb beef stew meat
1 onion
3 celery ribs
2 potatoes, peeled
2 c. (or more) frozen mixed vegetables
2 (14 ounce) cans diced tomatoes
3 1/2 cups beef broth ( or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 t. Worcestershire sauce
2 tablespoons olive oil ( or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce


Recipe



Cut meat into 1/2-inch pieces.

In a Dutch oven, heat 1 T. oil over medium-high heat and saute the meat until browned. Remove from pan. Add another 1 T. oil to the pan and saute the onion and celery until translucent.

Add the beef, water, broth, tomatoes (with juices), potatoes, mixed vegetables, bay leaves, Worcestershire sauce, black pepper and garlic powder. Bring to a boil. Reduce heat and simmer uncovered for about an hour – the beef should be almost tender. Add hot sauce and taste to adjust seasoning – salt, pepper, Worcestershire sauce, garlic powder, etc.

Cover and simmer until the beef is very tender – about 30 more minutes.

Serves 6-8.