Yankee Pot Roast Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.).