Yankee Pot Roast Soup

Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)

• Ready In: 1 hr 45 mins
• Serves: 8-10

Ingredients

• 2  lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
• 1  teaspoon salt
• 1  teaspoon pepper
• 1 1⁄2 tablespoons fresh garlic, minced
• 3  tablespoons butter
• 2  medium onions, cut in chunks
• 2  medium carrots, cut in thick slices (or I use whole baby carrots)
• 4  red potatoes, cut in chunks (whatever you consider a decent bite size)
• 2  stalks celery, cut in thick slices
• 1  quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
• 1  quart beef broth
• 1 (156 ml) can tomato paste
• 2  bay leaves
• 1  teaspoon  maggi seasoning sauce or 1  teaspoon  bouquet garni liquid  seasoning

Directions

1. In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
2. Add salt, pepper, garlic, broth, vegetables and tomato paste.
3. Bring to a boil.
4. Add bay leaves and Magi.
5. Reduce heat to medium-low (so soup is simmering).
6. Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).