INGREDIENTS
2 tablespoons vegetable oil
2 pounds beef chuck, cut into bite sized pieces
2 medium onions, small chopped
4 medium carrots, chopped in bite sized pieces
3 cups of potatoes, chopped in bite sized pieces
2 28 ounce cans good quality whole tomatoes
1 cup each of your favorite vegetables. I recommend frozen corn, lima beans, peas, green beans.
8 cups beef broth. You can use bouillon or Better Than Bouillon and add water to equal the 8 cups
4 cups water
DIRECTIONS
Heat oil in large soup pot over medium high heat. Salt and pepper beef, add to pot and brown. Don’t overcrowd so brown the beef in two batches. Remove browned beef from pot and set aside. Add the chopped onion and carrots and saute until soft - about 5 minutes. Add beef broth, water, potatoes, tomatoes and browned beef and cover and simmer until potatoes are tender about 30 minutes. Add vegetables, cover, and bring back to simmer for an hour. Taste and add salt and pepper as needed. I sometimes add another cube or teaspoon of bouillon at this point if I want to up the beef flavor. Allow soup to continue to simmer for another 30 minutes.