Ingredients:
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) cans tomato paste
2 bay leaves
1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning
Directions:
In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
Servings: 8-10
Time preparation: 15 min.
Time total: 105 min.