Beef and Vegetable Soup
This is my mom's recipe, one of my favorites from childhood. It was originally a lamb stew recipe handed down from her sister, who got it from their oldest half-sister, who inherited it from her mother. My mom made various changes to it along the way, resulting in this beef and vegetable soup.
It's great on cold days such as we've been having recently. It takes a while to cook, but it's not a huge amount of food preparation (one of my chief requirements in a dish). And it's a good thing to make on a Saturday or Sunday afternoon, then have leftovers for a couple of days.
Ingredients:
2 lbs. stew meat
1 onion
4 cloves garlic
9 cups boiling water
1 large can (29 oz.) tomatoes
1 cup beef broth
1 Tbs. lemon
1Tbs. salt
1 tsp. worcestershire sauce
2 tsp. tabasco sauce
1/4 t. pepper
1 bay leaf
Directions:
Brown the stew meat. Drain any excess fat.
Add all the above ingredients.
Cook on medium high until boiling, then reduce heat to low or simmer and cook for 2 hours, stirring occasionally.
Then add:
2 medium potatoes (peeled and cut into chunks)
6 carrots (peeled and cut into chunks)
1 (14 oz.) can corn
1 cup green peas
1 cup lima beans
Continue to cook on low for 45 minutes or until potatoes are tender.
Vegetables can be added or deleted according to your preference. And some people don't like as much garlic and tabasco sauce as we do.
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