Recipe by msbelle
One of the first times I made this it was for my in-laws. My MIL raved over it and asks for me to cook it almost every time she visits. It is an old, old recipe. My DH and I have been married 25 years this month and I have made it every winter. Even when we lived in Orlando and didn't really have winters I still made it in January or February. Everyone really likes it, except my son David. He is a real meat an potatoes kind of guy. I hope you'll enjoy it as much as we do. This is super easy, but a bit time consuming. I find it is worth the time because it makes a huge pot of soup and is so delicious that everyone (almost) likes it. Note that the prep time includes searing the stew meat, which I actually skip. My mother will not eat it unless it has been seared. The rest of the recipe is just adding ingredients. Simple and delicious.
- 1 -1 1⁄2 lb stew meat
- 2 (16 ounce) packages frozen mixed vegetables
- 1 onion, chopped
- 2 (14 ounce) cans diced tomatoes
- 2 teaspoons salt
- 1⁄2-1 teaspoon pepper
- 1 bay leaf
- 3 -4 beef bouillon cubes
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon celery salt
- 1⁄3 cup ketchup
Directions See How It's Made
- In a large dutch oven, sear beef stew meat till almost burned so that the meat has a better flavor. You may need to do this in batches.
- When meat is seared, cover it in the same pot with water.
- Add chopped onion and seasonings including boullion cubes.
- Bring this to a boil. Lower heat to simmer for one and one half to two hours. This makes the meat fall apart tender.
- Add frozen, mixed vegetables and bring back to a boil.
- Note: I (Mama,too) add ketchup at this point to add flavor and thicken the broth just a bit. Add however much you feel like, however, She made a note on my recipe stating "ketchup very important for flavor".
- Cook approximately 1 hour or until vegetables are done to your desire.