Yankee Pot Roast Soup

Name: Yankee Pot Roast Soup
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) can tomato paste; 2 bay leaves; 1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

14 ingredients

6 steps

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) can tomato paste
2 bay leaves
1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

Directions

1

In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
2

Add salt, pepper, garlic, broth, vegetables and tomato paste.
3

Bring to a boil.
4

Add bay leaves and Magi.
5

Reduce heat to medium-low (so soup is simmering).
6

Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).