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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!) Ingredients:
2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast) |
1 teaspoon salt |
1 teaspoon pepper |
1 1/2 tablespoons fresh garlic, minced |
3 tablespoons butter |
2 medium onions, cut in chunks |
2 medium carrots, cut in thick slices (or i use whole baby carrots) |
4 red potatoes, cut in chunks (whatever you consider a decent bite size) |
2 stalks celery, cut in thick slices |
1 quart chicken broth (i use the campbells 900 ml ready-to-serve carton) |
1 quart beef broth |
1 (156 ml) can tomato paste |
2 bay leaves |
1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning |
Directions:
1. In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
2. Add salt, pepper, garlic, broth, vegetables and tomato paste.
3. Bring to a boil.
4. Add bay leaves and Magi.
5. Reduce heat to medium-low (so soup is simmering).
6. Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
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