Vegetable Beef Soup

Vegetable Beef Soup

1 pound good stew beef
1 can Campbell's beef stock*

1 onion
2 stalks celery
1 small package carrots
1 large baking potato or a few small Yukon Gold potatoes
1/2 bag frozen green beans
1/2 bag frozen corn
1 small can diced tomatoes, with juice
salt and pepper

1. Dredge the stew beef in some flour/salt/pepper.  Brown the meat in a little olive oil on high heat.
2. Add can of beef stock and some water, stir the bottom of the pot to loosen any stuck on bits.  Add one onion, quartered, two carrots, the celery.  Cover and simmer on very low for 1-3 hours. 
3. Strain the broth.  Remove the meat, cut it into very small pieces and set aside.  
4. Peel and chop the potato and the remaining carrots.  Add to the broth (carrots first), and add a little water if necessary to make sure the potatoes are covered.  Simmer for a few minutes.  Add the frozen beans. 
5. Add the corn, the tomatoes, and the reserved meat.  Bring to a slow simmer, cover, and cook until potatoes and carrots are tender.   If the soup doesn't look as thick as you'd like, do not cover the pot. 
6. Check for seasoning - may or may not need more salt and pepper.  I go easy on salt but like to add dried basil, oregano, and parsley.   Maybe add a dash of Cholula. 

All the quantities are approximate.  This soup is a "wing it" type of soup.   

It's great the next day too.  It does not freeze well in terms of the potatoes, so eat it up. 

Ideas:  serve with crusty bread or cheddar cheese scones, and maybe some parmesan cheese to sprinkle on top.  (Grandma Janis used to cook up some small pasta for people to add to their bowls)

*In Japan I used beef bouillon cubes, and some dashi, which was delicious.