Just in time for those upcoming cold days....
Reb’s Beef Soup1 ¼ lbs trimmed beef stew meat or round steak (I've also used ball tips)
32 oz (1 carton) UNSALTED beef
stock, 1/2 carton (2 cups) UNSALTED beef broth; (Or 2 cups of water with 2 Tbsps beef bouillon mixed in.)
1 cup chopped carrots (I use baby carrots)
1 cup chopped celery
2 med potatoes, any kind, peeled and cut into 1" cubes
1 large onion,large dice
½ tsp onion powder
⅛ tsp fresh rosemary
1 tsp seasoned salt
1 Bay leaf
2 Tbsps Worcestershire sauce
Ground black pepper
Cook beef, worcestershire, and onions in a large pot, over med-low heat, until beef is almost done. While that is cooking, microwave carrots, celery , and potatoes in a covered glass bowl until almost tender, about 3-4 minutes.
Pour stock over beef; add veggies, seasoned salt, pepper, rosemary, and onion powder.
Simmer 30 minutes over low heat. Serve with some crusty buttered french bread or ciabatta's.
Enjoy!
