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Sunny’s Vegetable Beef Stew

Sunny’s Vegetable Beef Stew





A 2 pound pot roast seared, salt & peppered, and put in a 350 oven for a couple of hours. (Or for fast and cheap, brown 2 pounds of ground beef in a skillet, drain off fat, and  use about a quart of Swanson’s canned beef broth) Add a cup of water as needed to keep a bit of moister in the roasting pan. When fork tender remove to plate and add another cup or two of water to pan, stir and scrap sides of pan to wash all the good beef juices and browned bits into the bottom of pan. Pour this wonderful broth into a big pot on top of stove. Cut meat into 1-2 inch chunks. Put meat in soup pot. Cut 1 large or 2 medium onions into chunks and sauté in a bit of olive oil until tender, add to pot. Slice 2 ribs of celery into 1/4 inch slices, sauté to tender crisp, add to pot. Do the same to a nice sized green pepper. Wash & peel (or leave peel on) 2-3 medium potatoes, cut into 1 inch pieces and add to pot. Add 1 pound baby carrots. Add a can of corn, a can of green beans, and a can of peas - I drain off the juice. Add more salt & pepper to taste. Add 2 bay leaves. Add fresh diced tomatoes or add canned tomatoes and/or canned tomato juice or V-8 juice. Bring to a simmering boil until potatoes are cooked tender. Add a bit of water if needed, I like my soup rich and hearty; not juicy.

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