Kay’s Vegetable Beef Soup
Kay
Depew
A cold weather
favorite
2
to 2
1/2 lbs. Stew meat, diced into smaller bite size
pieces.
2
+ C each
onion, carrots, celery, turnips and potatoes, diced to
about 1/2 inch
(We use 2 well rounded cups)
1
(28 oz.) can
diced tomatoes (Kay used to dice fresh tomatoes.
Canned is so
much easier)
2
10 ½ oz.)
cans beef consume
3 cans of beef broth
4bay
leaves
(or 5)
splash
of
Kitchen Bouquet (for color only)
a
little olive
oil
salt
and
pepper to taste
(1)
Pour a little olive oil into a large Dutch Oven (on the
stove). Toss
the meat with some S, P and flour and brown the beef
first. Remove
beef
and then add the vegetables and let cook a few minutes
until
they start to soften. Add beef back in Add
tomatoes, consume,
beef broth, bay leaves and Kitchen Bouquet, Place in a
350º oven for
about and hour and fifteen
minutes. Vegs should
be cooked but still firm and beef should be
tender. Cook longer
to your taste. Add S & P and/or any other
seasoning you like.
OR
(2) we have just combined all the
ingredients, except the flour and oil, and cooked it
without browning the meat and vegetables first. We
couldn't really taste the difference.
Always
better
the second day. Great with lots of hot buttered
rolls....
Although
it
isn't in Kay's recipe, I add some Radich's
BOR-DO-LAY sauce to my
bowl.
It
rounds out
the flavor so well I can't imagine having the soup
without some
Radich's.
Notes:
This
recipe is
just a general road map. Add or subtract to fit your
needs and taste.
2/14/2010
We
changed
the liquid as noted (rather than 5 cans of consume) and
it has
a much better flavor for us.