This recipe makes enough for 10 people. You can freeze half, or cut the quantities of each ingredient down to make a smaller batch.
- 1‐2 lbs. stew meat
- Flour for dredging (about ½ cup – more if needed), seasoned with salt and pepper.
- ¼ cup of vegetable oil or olive oil
- 3 russet potatoes, peeled and cut into 1‐inch cubes
- 3‐4 carrots, cut in ¼‐inch rounds
- 3 ribs of celery, cut in moderate dice
- 1 large onion, cut in half, then in eights (or sliced into rings and halved)
- 15‐oz can of diced tomatoes
- 8‐oz can of tomato sauce
- (Optional ingredients to suit your tastes: canned or frozen green beans and/or canned or frozen corn)
Directions:
- Season the flour generously with salt (about 1 Tbsp.) and pepper, and dredge the stew meat until well coated.
- In a large soup pot, heat the oil over medium‐high heat.
- After oil is hot, brown the meat on all sides, about 10 minutes.
- Cover meat with about 6 cups of water and lower the heat.
- Simmer the meat over low heat for about 1 to 1.5 hours until tender. Add water occasionally if needed.
- Cut vegetables and add canned tomatoes and tomato sauce. Add enough water to make broth desired consistency.
- Increase heat until soup begins to boil.
- Lower heat, and cook over moderate heat for 30‐40 minutes until vegetables are soft, stirring occasionally to prevent sticking.
- If optional ingredients are used, add them during the last 10 minutes of cooking.
- Season to your taste with salt and pepper.
Serves 10 people.
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