Prep 20 mins
Cook 3 hrs
I've never been to Germany, but have friends that were stationed there while in the military. They've told me this tastes a lot like the goulash soup served there. Don't forget the soup bones...they are what make the broth so rich and tasty!
- 1 1⁄2 lbs lean beef stew meat, cut into 1 inch cubes
- 2 lbs beef soup bones
- 1 quart fresh tomato, peeled and chopped
- 1 medium onion, chopped
- 4 potatoes, peeled and diced (on the larger side)
- 6 carrots, sliced
- 3 celery ribs, sliced
- 3 cups cabbage, chopped
- 3 tablespoons Worcestershire sauce
- 2 -4 teaspoons salt, depending on your taste
- 1⁄2 teaspoon pepper
- 3 tablespoons fresh parsley, minced
- In a large Dutch oven, cover the stew meat and soup bones with water. Bring to a boil and simmer, covered, for about 2 hours or until the meat is tender. Remove the meat from the bones; strain the broth and discard bones.
- Return the meat and broth to the Dutch oven. Add the next nine ingredients (up to the parsley). Simmer, covered, about 1 hour or until the vegetables are tender. Sprinkle with parsley.