Variable Beef Vegetable Soup/Stew

The beauty of this recipe is that you can add or subtract ingredients, depending on your vegetable preferences, or whatever you have on hand. Once you have built the basic stock with the beef, celery, onion, tomatoes and soup base, you can adjust to your preferences. Feel free to add whatever you think might work. It's a hearty soup that makes a great main dish on a cold night, especially nice when served with a side salad and hot crusty bread. Best made a day ahead for best flavor.

• Ready In: 2 hrs 30 mins
• Serves: 8
• Yields: 8 cup, approx

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 1 (10 ounce) bag  frozen mixed vegetables

Directions

1. 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.
2. Simmer, covered, until vegetables are tender. Add enough water to bring up near top of kettle.
3. 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.
4. 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.