Vegetable Beef Soup

• Gluten free

• Meat

  • 1 lb Beef stew meat

• Produce

  • 2 Bay leaves
  • 3/4 cup Carrots
  • 3/4 cup Celery
  • 3 cloves Garlic
  • 1 Onion, large
  • 1 Parsley, fresh
  • 3 Russet or yukon gold potatoes
  • 1 (28 oz. can Tomatoes, with juice

• Canned Goods

  • 4 cups Beef stock

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

• Liquids

  • 1 cup Water

Found on therecipecritic.com

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into about 1 inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• ¾ cup carrots, diced
• ¾ cup celery, diced
• 3-4 russet or yukon gold potatoes, cubed and peeled (if desired)
• 1 (28 oz.) can diced tomatoes, with juice
• 1 tablespoon worcestershire sauce
• 4 cups beef stock
• 1 cup water
• 2 bay leaves
• 1 tablespoon Italian seasoning
• salt and pepper
• fresh parsley
• parmesan cheese
• crushed red pepper flakes

Directions

• Heat oil in a large pot.
• Add in the steak in batches making sure not to over crowd the pan. (I did two batches). Cook until browned on both sides, about 2-3 minutes.
• Remove from the pan and set aside.
• Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
• Add the remaining ingredients as well as the steak.
• Bring to a boil and simmer for 25-30 minute.
• Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.