Vegetable Beef Soup 26 Recipe

  • 2 - 3 lbs stew beef
  • 1 quart water
  • 5 peppercorn
  • 1 bay leaf
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 1 onion chopped
  • 2 - 3 potatoes chopped
  • 1 can tomatoes
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon thyme leaves
Cover beef with water heat to boiling; add bay leaves, peppercorns' reduce heat cover and simmer for 1-3/4 hours or until meet is tender; remove bay leaf and beef, cut into cubes if not already cube. Return beef to the broth and add the remaining ingredients; heat to boil cover and reduce heat and cook until vegetables are done.
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