So with this classic, there are many variations on a theme. For me this is almost considered a left over creation, in as much as it is made with leftover roast. I have made it 100% fresh and it is very good, but I like it best with the leftover roast.
So here’s what we’ll need:
1-1.5 lb cubed beef. ( as stated before I use leftover roast)
1 32 oz. (quart) container Swanson’s beef broth
3 c Potato ( diced )
1 bunch celery ( top the celery and just start slicing while still attached to the bunch. When it starts getting to the light part…stop )
1 small bag baby carrots
1 large onion ( diced )
1 clove garlic ( pressed and minced )
1 T salt
1 t. ground mustard
3 C water
1 T Worcestershire sauce
These are prolly the easiest directions in the world to follow…. Combine everything in the pot. Simmer on med-med/low for 3 hours.
Stir every half hour or so and add a little water as needed.
Enjoy
