Name: Beef Stew
Ingredients: 4 carrots, cut up; 4 potatoes, cut up; 1 onion, chopped; 3/4 cup celery, chopped. Put celery tops in stew for flavor and remove when serving.; 1 tomato, cut up, or 1/2 jar of tomato sauce; Other vegetables (use whatever you have around that you need to use up!): corn, green beans, peas, lima beans, etc. If these vegetables are already cooked, add them during the last two hours.; 1 lb. beef cubes, or round steak/bottom round cut into cubes; 3 cups beef stock; 1 bay leaf; 1 tsp paprika

Vegetable Beef Stew

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A friend of mine gave me this recipe after we enjoyed this soup for lunch. It is chock full of good veggies! If you add the potato, sweet potato and turnip later, you can freeze this rich soup to enjoy on a busy day.

Author: Miriam Patton
Category: Soups

Ingredients

Scale

1 lb Beef cubes
1 lb Beef shank
2 cups Frozen string beans
Several carrots
2 cups barley
1 cubed potato
1 cubed sweet potato
1 small head of cabbage, cut up
1 turnip, cut up
1 onion, chopped
1 28 oz. can whole tomatoes
1/2 can of tomato juice
7–8 cups water or stock
1 bay leaf
salt, to taste
oregano, to taste

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Instructions

Cut up beef cubes so they are even smaller.
In a large soup pot put beef cubes and shank, onion, bay leaf, oregano, 7-8 cups water or stock, and salt. Cook slowly for 1/2 hour.
Add tomato juice, barley, and can of tomatoes. Cook slowly for 1/2 hour.
Next, add other ingredients and cook until the vegetables are tender.

Find it online: https://wolffsapplehouse.com/soups-on/