My Illinois Grandmother’s Hearty Beef and Vegetable Soup

Name: My Illinois Grandmother’s Hearty Beef and Vegetable Soup
Prep time: 1 h
Cook time: 2 h 15 min
Total time: 3 h 15 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons vegetable oil or 3 tablespoons bacon drippings; 1 1/2 lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes; 2 large yellow onions, halved lengthwise and each half sliced 1/4 inch thick; 4 medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops); 4 large garlic cloves, smashed and skins removed; 2 large whole bay leaves (preferably fresh); 1 quart vegetable broth or 1 quart chicken broth; 1 (14 1/2 ounce) can diced tomatoes with their liquid; 1 cup cold water (about); 1 teaspoon salt, to taste; 1/2 teaspoon fresh ground black pepper, to taste; 4 medium potatoes, peeled and cut into 1/2-inch cubes; 1/2 lb peeled baby carrots; 2 cups coleslaw mix (packaged mix); 1/4 cup coarsely chopped fresh parsley

Submitted by ratherbeswimmin

"In ‘Falling Off the Bone’ by Jean Anderson"

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Ready In:: 3hrs 15mins
Ingredients:: 15
Serves:: 6

ingredients

3 tablespoons vegetable oil or 3 tablespoons bacon drippings
1 ¹⁄₂ lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
2 large yellow onions, halved lengthwise and each half sliced 1/4 inch thick
4 medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops)
4 large garlic cloves, smashed and skins removed
2 large whole bay leaves (preferably fresh)
1 1 quart vegetable broth or 1 quart chicken broth
1 (14 1/2 ounce) can diced tomatoes with their liquid
1 cup cold water (about)
1 teaspoon salt, to taste
¹⁄₂ teaspoon fresh ground black pepper, to taste
4 medium potatoes, peeled and cut into 1/2-inch cubes
¹⁄₂ lb peeled baby carrots
2 cups coleslaw mix (packaged mix)
¹⁄₄ cup coarsely chopped fresh parsley

directions

Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 ½ to 2 minutes.
Brown beef in two batches, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
Add onions, celery, garlic, and bay leaves to pot and sauté, stirring often, until limp, 6-8 minutes.
Return beef to pot along with accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil.
Adjust heat so liquid bubbles slowly, cover, and simmer 1 ½ hours.
Add potatoes, carrots, slaw mix, and if liquid seems skimpy, a little more water.
Cover and simmer until meat and vegetables are tender, 40-45 minutes.
Discard bay leaves, taste for salt and pepper, and adjust as needed.
Mix in parsley, ladle into heated large soup plates, and serve with chunks of crusty country bread.