Variable Beef Vegetable Soup/Stew
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
8 cup, approx
- Serves:
- 8
ingredients
- 1⁄2 - 1 lb stewing beef, diced into 1-inch cubes
- 1⁄2 medium onion, diced
- 2 -3 stalks celery, diced
- 3 tablespoons beef base (not bouillon)
- 1 (16 ounce) can diced tomatoes
- 7 medium potatoes (or more)
- 3 -4 carrots, sliced
- Worcestershire sauce, as needed
- celery salt, as needed
- 1 (16 ounce) can mixed vegetables or (10 ounce) bag frozen mixed vegetables
directions
- In large kettle, (medium stock pot) about half full of water, add beef, celery, onion, tomatoes (with juice) and beef soup base. Bring to a slow boil. Add potatoes (peeled and cut into chunks), carrots, a dash of Worcestershire, a dash of celery salt, and any other flavoring you like.
- Simmer, covered, until vegetables are tender. Add enough water to bring up near top of kettle.
- Add other vegetables; bring to a boil, then simmer for a couple hours with lid off and stirring occasionally. (1 cup of corn is a nice addition to this.) Soup thickens as it cooks down, and even thicker the next day after refrigeration.
- Salt maybe be added as needed. Recommend making a day ahead as flavor is best if allowed to sit in refrigerator overnight and reheated the next day, either on stove or in crock pot.
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RECIPE SUBMITTED BY
Treewoman
Whitley City, Kentucky