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Betty's Homemade Vegetable Beef Soup
Betty's Homemade Vegetable Beef Soup

Betty's Homemade Vegetable Beef Soup

2 Hr(s)
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1 serving
Original recipe yields 1 serving
lb 2 1/2 to 3 stew beef
Unsalted meat tenderizer
1-2 cup (s) plain flour (to coat stew beef)
Cooking oil (for stew beef)
1 large white onion
2-3 stalk s chopped celery
6 carrots, scraped & sliced
2 cans (16 oz) whole tomatoes
2 qt water
1 Tbsp parsley flakes
Salt & pepper
1 can French style green beans
8-10 diced red potatoes
1 can cream corn
1 can English (June) peas
1 cup whole milk
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Let's Make It
1
Sprinkle meat tenderizer over stew beef. Put flour into container along with stew beef and shake until coated. Barely brown stew beef in skillet in cooking oil on both sides--takes about 4-5 minutes. Drain excess oil.
2
Pour stew beef into a Dutch oven or crock-pot. Add onion, celery, carrots, tomatoes, water, parsley, salt & pepper to taste, and green beans. Cook 1 hour at a slow boil.
3
Add potatoes, cook 45 minutes. Add cream corn, June peas, and milk. Simmer for 15 minutes.
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