My Illinois Grandmother’s Hearty Beef and Vegetable Soup

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“In ‘Falling Off the Bone’ by Jean Anderson”
3hrs 15mins

Ingredients Nutrition


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

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