Ingredients
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1 lb beef stew meat
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1 onion
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3 celery ribs
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10 baby carrots (or a couple regular carrots)
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2 potatoes (peeled if you like)
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1 cup frozen corn
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1 cup frozen peas
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2 (14 ounce) cans diced tomatoes (I use salt-free)
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3 1/2 cups beef broth (or 2 14-oz cans)
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2 small bay leaves
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2 teaspoons garlic powder
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2 tablespoons olive oil (or any cooking oil)
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4 cups water
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2 teaspoons hot pepper sauce
Instructions
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.