Saturday Night Beef Vegetable Soup
Recipe from Midwest Living

Ladle up bowls of this hearty beef roast and potato stew for dinner when the weather cools. Serve with garlic bread, crackers, or corn bread.



by 3  people


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Ingredients
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    1   pound 
    boneless beef chuck roast
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    1   tablespoon 
    cooking oil
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    2  14 1/2 ounce can 
    diced tomatoes
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    1   teaspoon 
    salt
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    1/2  teaspoon 
    dried thyme, crushed
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    1   
    bay leaf
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    1   cup 
    water
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    3   
    medium carrots, sliced
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    2   
    small potatoes, peeled, if desired, and cut into 1/2-inch cubes
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    1   cup 
    chopped onion
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    1/2  cup 
    frozen peas

Directions
1.
In a large skillet, brown beef on all sides in oil over medium high heat. Place beef on a rack in a roasting pan. Roast, uncovered, in a 350 degree F oven for 60 minutes. Transfer to a cutting board. Cut into 1/2-inch cubes.
2.
Transfer meat to a 4-quart Dutch oven. Add undrained tomatoes, salt, thyme, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Remove bay leaf.
3.
Stir in water, carrots, potatoes, and onion. Return to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Stir in peas and cook, covered, 3 minutes more.
Nutrition information
Per Serving: cal. (kcal) 339, Fat, total (g) 8, chol. (mg) 67, sat. fat (g) 2, carb. (g) 36, fiber (g) 5, pro. (g) 29, vit. A (IU) 11370, vit. C (mg) 45, sodium (mg) 1038, calcium (mg) 121, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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