- 2 ½ tbsps butter
- 1 ½ – 2 lbs beef, cut into ½” cubes (make sure your beef is room temperature before cooking and not cold right out of the fridge)
- 1 medium onion, chopped
- 3 tbsps all purpose flour
- 1 tbsp paprika
- 1 tsp salt
- ½ tsp dried marjoram
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- 4 cups beef stock or broth
- 4 cups water
- 2 bay leaves
- 1 ½ cup celery, chopped
- 1/3 cup celery leaves, chopped
- 2 cups carrots, peeled and sliced
- 4 cups potatoes, peeled and cubed (about ½” like the beef cubes)
- 1/3 cup fresh parsley, chopped
- 1 tsp Italian Seasoning
- 1 tsp Worcestershire sauce
- 1 (28 oz) can diced tomatoes
- 1 (5.5 oz) can tomato paste
- In a medium mixing bowl combine the flour, paprika, salt, marjoram, pepper and garlic powder.
- Add the cubed beef to the mixing bowl and coat with the spice and flour mixture. Make sure all the beef is coated – don’t be afraid to use your hands! Allow the beef to sit for 5 minutes or so to really suck in the spices and flour. The beef should absorb the seasonings.
- In a large stock pot, on medium high heat melt the butter. Brown the beef in the butter – stir a couple times. (Tip: the soup will taste amazing if you allow your beef to get a nice sear on it!)
- Once the beef has browned, add the onions to the pan and cook until softened and slightly browned. Add Worcestershire sauce.
- To the pot, add beef stock, water, Italian Seasoning, bay leaves and celery leaves. Bring to a boil, then reduce heat and simmer for about 1 hour.
- Add potatoes, carrots and chopped celery. Stir in diced tomatoes and tomato paste. Simmer (covered) for 30 – 45 minutes or until veggies are cooked through.
- Remove the bay leaves before serving.
Tastes amazing served with a side of crusty bread! Enjoy!
- Category: Soup
- Method: Stove Top
- Cuisine: American/Canadian