Beef Stew

1 lb cubed stewing beef
1/2 onion, diced
2 large celery stalks, sliced
10 baby-cut carrots, chunked
6 small redskin potatoes, cut into fourths
3 14 oz cans beef broth, or enough to cover
1 14.5 oz can diced tomatoes
2 bay leaves
2 cups frozen mixed vegetables (optional)

Toss all of the above (except the frozen vegetables) into a large stock pot and bring to a boil over high heat. Lower the heat and simmer for at least one hour. Test beef for tenderness; if it's still tough keep simmering. Through in the frozen veggies and simmer for another 15 minutes. Good on the first day, better on the next!

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