Ingredients
2 pounds stew beef
2 tablespoons oil
5 cups water
16 oz can tomatoes
1 slice onion (large)
1 tablespoon salt
2 cups carrots
1 cup celery
1 cup green pepper
Preparation
Cut beef into bites size pieces and brown in 2 T oil. Once lightly browned add water, tomatoes, onion and salt. For a richer broth, use 3 C beef broth with 2 C water.
Bring to boil over medium high heat then reduce heat to low and simmer for 1 to 2 hours. Add more liquid (can use beef broth or clamato juice) to ensure liquid base for soup. Then add carrots, celery, pepper and parsley checking to make sure vegetables covered by broth Continue on low heat simmering for another 1 to 2 hours..
