Category
Main Dishes
Servings
8
Ingredients
-
1 1⁄2 lbs. boneless beef chuck roast, cubed
-
1T olive oil
- 4c water
- 3 cans beef broth stock, 10oz. each
-
1t dried oregano, crushed
-
1⁄2t dried marjoram, crushed
-
1⁄4t black pepper
- 2 bay leaves
- 2c tomatoes, chopped and peeled
- 1 pkg. frozen whole kernel corn, 10oz.
- 11⁄2c medium potatoes, peeled and medium diced
- 1c frozen green beans
- 1c carrots, sliced
- 1c celery, sliced
- 1⁄2c onion, medium diced
Directions
- In a large stock pot, heat the oil on High (425°F).
In batches, brown the meat on all sides. Do not overcrowd the meat in the pot. Set aside and keep warm.
Add the water to the pot and add the beef stock, oregano, marjoram, pepper, and bay leaves.
Bring everything up to a boil on High (425°F).
Reduce the heat to Medium-Low (175°F) and return the beef to the pot. Simmer for 1 hour or until the beef is tender.
Discard the bay leaves and skim any fat, if necessary.
Stir in the tomatoes, corn, potatoes, green beans, carrots, celery, and onions.
Return the soup to a boil on High (425°F).
- 9. Reduce the heat to Medium (275°F) and let the soup simmer for 20 min. or until the vegetables are tender.
