|One pound of stew beef or beef cut into bite sized pieces
One medium onion diced
Two or three large potatoes diced
A little bit of any fresh vegetable you wish such as corn, green beans, celery, carrots. or the easy way is to buy a package of frozen vegetable mix with the ingredients you desire. Two quart sized Swanson Beef broth containers. (have an extra if you like a lot of juice)
|Cut the stew beef into tiny bite size pieces and brown them in a large serving pan that has had a small amount of oil placed in the bottom to keep the beef from sticking. After browning the beef, and while it has liquid from the beef is still in the pan, add the liquid-beef broth. Bring the meat and broth to a boil and reduce to a slow boil for an hour. This will make the meat very tender. Meanwhile Dice up all your vegetables and get them ready to go in the soup. After the hour of cooking the meat in the broth, add the vegetables and cook for about 30 minutes in a slow boil until everything is cooked, nice and tender, Let it cool a little to give the flavors a chance to blend well and serve. Salt and season to suit your taste.
|Add a little water if necessary to make more servings. Check your taste and balance it with additional beef broth. (buy extra) You may wish to add a large pinch of oregano or a large pinch of basil if you like the taste they provide.