My Illinois Grandmother’s Hearty Beef and Vegetable Soup

In ‘Falling Off the Bone’ by Jean Anderson

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 3  tablespoons  vegetable oil or 3  tablespoons bacon drippings
• 1 1⁄2 lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
• 2  large yellow onions, halved lengthwise and each half sliced 1/4 inch thick
• 4  medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops)
• 4  large garlic cloves, smashed and skins removed
• 2  large  whole bay leaves (preferably fresh)
• 1  quart beef broth or 1  quart vegetable broth or 1  quart chicken broth
• 1 (14 1/2ounce) can  diced tomatoes with their  liquid
• 1  cup cold water (about)
• 1  teaspoon salt, to taste
• 1⁄2 teaspoon fresh ground black pepper, to taste
• 4  medium potatoes, peeled and cut into 1/2-inch cubes
• 1⁄2 lb  peeled  baby carrots
• 2  cups  coleslaw mix (packaged mix)
• 1⁄4 cup  coarsely chopped fresh parsley

Directions

1. Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 ½ to 2 minutes.
2. Brown beef in two batches, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
3. Add onions, celery, garlic, and bay leaves to pot and sauté, stirring often, until limp, 6-8 minutes.
4. Return beef to pot along with accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil.
5. Adjust heat so liquid bubbles slowly, cover, and simmer 1 ½ hours.
6. Add potatoes, carrots, slaw mix, and if liquid seems skimpy, a little more water.
7. Cover and simmer until meat and vegetables are tender, 40-45 minutes.
8. Discard bay leaves, taste for salt and pepper, and adjust as needed.
9. Mix in parsley, ladle into heated large soup plates, and serve with chunks of crusty country bread.