5  Carrots, cut in 1-inch slices

3  Celery sticks, cut in 1-inch slices

2  Onions, yellow, red or white; medium chopped

3  Garlic cloves, chopped or minced

2 Tbs Oil, salad

2 Lbs Beef stew meat, cut into 1-inch pieces

1 Bone, beef (if possible, for added flavor)

3 Cans Stewed Italian tomatoes, 15 ounce (diced is most convenient)

1 Cup Water (if you want it more like soup add two cups)

3 Tbs  Parlsey, chopped fresh (or 1 Tbs dried)

1 Bay leaf

1 Tsp  Salt

1/4 Tsp Pepper

1 Tbs Sugar (to reduce tomato acidity, add more if still too acid)

1 Lb Beans, green (frozen is most convenient)

 

In a large pot saute in oil carrots, celery and onions for 5 - 10 minutes. Add meat (and bone if available); cook until done. Add tomatoes (break up if not diced). Add remaining ingredients except green beans; bring to boil. Reduce heat; cover and simmer for 2 - 3 hours. Add green beans and cook additional 20 minutes. Remove bone and bay leaf and serve. Makes 10 servings.

 

Submitted by Jan and Jenna Krankota