1 lb lean stew meat
1 large onion, diced
1 15oz can tomato sauce
1 cup diced tomato [2 medium tomatoes, or 3 small]
2 large carrots, sliced
1 or 2 Celery stalks, diced
3 or 4 cups beef broth [depending on how soupy, you like your soup] [or 1 tsp beef bouillon granules per cup water] -- **option: sub in 2 cups V8 for 2 cups broth**
1 cup dry red wine of choice
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp dried crushed Rosemary
1/2 tsp pepper
1 tsp salt
5 cloves garlic, minced
1 can cut green beans, drained
1 can kidney beans, drained and rinsed
1 cup peas
1 small diced zucchini
1 cup corn kernels [frozen, canned-drained, or fresh]
1.5 cups diced potatoes [2 medium sized potatoes, or 3 small]
**in place of the individual carrots, corn, peas, and green beans- I sometimes use a bag of frozen mixed veggies**
**optional add in: dash of Worcestershire Sauce to taste, [1 tsp is usually pretty good for me]
Combine everything in a Large pot. Cover and bring to a boil, stir well and simmer for about 45-60 minutes stirring occasionally.
Top individual servings with freshly grated Parmesan or Cheddar cheese.
Serves 6-8
