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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 1 |
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good on a cold day Ingredients:
1 lb beef chuck roast, cut into 1 inch cubes |
2 tablespoons flour |
1 large yellow onion, large dice |
2 tablespoons tomato paste |
5 cups beef broth (water and beef bouillon can be substituted) |
4 carrots, sliced |
2 large potatoes, cubed |
2 stalks celery, sliced |
frozen vegetables, like corn and peas (optional) |
Directions:
1. Coat beef with flour, shaking off the excess.
2. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly.
3. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.)
4. Bring soup to a simmer and cover for an hour and 15 minutes.
5. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.
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