beef fat or olive oil for browningI save the fat when I brown hamburger
1 1/2tsp.fresh ground black pepper
3Tbsp.Better Than Bouillon Beef Baseor your favorite bullion
14 - 16ozdiced tomatoesfrom can or fresh
2large carrotssliced into pennies
1 1/2poundsof white potatoespeeled and chopped
4stalks of celerysliced thinly
additional salt and pepper to taste
white pepper to taste if desired
parsley to garnish
Note: I like to chop all the vegetables and then the meat before beginning the recipe. Then once I begin, I can simply add what I need as I go.
Put a 15-16 quart oven proof pot on medium - high heat. Add butter, celery, onion, mushrooms and the 2 pinches of salt. Sautee until the onion is golden brown, about 8-10 minutes. Add oil as needed to prevent sticking. Remove to a large mixing bowl.
Preheat oven to 325 F.
Add half of the beef to the pot. Cook it in hamburger fat or oil on medium-high heat until the beef is browned but some red is visible (inside should be very rare). Add it to the bowl with the onion mixture and cook the other half the meat the same way. Put the beef and onion mixture from the bowl back into the pot.
Add the flour, 1 tsp. salt and 1 1/2 tsp. pepper, stirring to combine.
Add water, bouillon, tomatoes, carrots and potatoes and turn the stove up to high until the stew has come to a simmer.
Stir and make sure all the vegetables are submerged in the broth. Cover the pot and transfer to the preheated oven for 1hr and 15 min. At the end of the cooking time, check potatoes and carrots to ensure they are fork tender. (If not, another 15 minutes should do it.) Taste for salt and pepper and adjust as necessary (I like to add a lot more pepper and some white pepper).
Garnish with fresh parsley and serve with homemade bread or rolls and butter.
This recipe makes about 18 cups of soup, 8oz each.