Cold winter nights served fancy with Grandmother’s Braided Yeast Bread or unfancy with crackers. It is yummy, heartwarming stuff.
Edna at the kitchen on Doe Run Road preparing for Kim’s birthday party.
2 lb. chuck roast, cubed
1 12 oz. can beef broth
1 16 ounce can stewed Italian tomatoes
1 can tomato purée
1 12 ounce can tomato juice
Worcestershire sauce to taste
Soy sauce to taste
Salt to taste
½ teaspoon garlic, minced
4 large carrots, cut into ½ inch lengths
2 large celery stalks including tops, cut into ½ inch
lengths
2 medium onions, cut into wedges
4 medium boiling potatoes, peeled and cubed
Brown the meat in a large stockpot. Add enough water to deglaze the bottom. Add Worcestershire sauce, soy sauce and salt. Add beef broth, stewed tomatoes, puree, and juice. Cook meat on low heat for 45 minutes. Add carrots, celery, and onions. Cook 30 minutes. Add other ingredients and potatoes last 30 minutes before serving.
Main Courses, 2001