Savory Tomato Beef Soup 1 pound beef stew meat, cut into ½-inch cubes 2 T. vegetable oil 4 cups water 1 T beef bouillon 1 can (28) diced tomatoes, undrained 1 cup chopped carrots 1 cup chopped celery ¼ cup chopped celery leaves 1 T salt ½ tsp dried marjoram ½ tsp dried basil ¼ tsp dried savory ¼ tsp dried thyme 1/8 tsp ground mace 1/8 tsp hot pepper sauce In a Dutch oven or soup kettle, brown the stew meat in oil. Add the remaining ingredients; bring to a boil. Reduce heat, over and simmer for 4-5 hours or until meat is tender. Skim fat. Yield: 6-8 servings. (about 2 quarts) |
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