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Country Beef Vegetable Soup
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| 3/4 gallon | water |
| beef stock, alternative | |
| 2.5 large | onions |
| 2.5 Lbs. | cubed beef |
| 3 Tbs. | flour for dredging |
| 2 Tbs. | olive oil |
| 4 stalks | celery |
| 3 Tbs. | beef soup base or bouillon |
| 2 Tbs. | sherry |
| 4 | potatoes cubed |
| 2 | sweet potatoes cubed |
| 6 large | carrots |
| 2 | bay leaves |
| 2 16 oz bags | frozen mixed veggies |
| 1 16 oz can | tomato sauce |
| 1/2 Tbs. | fresh basil |
| 1 Tbs. | fresh garlic |
| 1 Tbs. | flour for thickening |
| Garlic | |
| onion powder | |
| salt | |
| pepper to taste |
Dredge beef in flour and brown in olive oil. Add garlic during last few minutes of browning. Add wine to remove brown bits off bottom of pan. Add stock, bay leaves, tomato sauce, bouillon and onion. Bring to boil. Add basil and other seasonings. Reduce heat to simmer for 1 to two hours. Stir in potatoes, carrots, and frozen veggies. Cook until tender. If soup is not thick enough and flour or corn starch.
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