1 1/4 lbs. beef stew meat, trimmed of fat
1 1/2 T. vegetable oil
1 large onion, chopped
1 celery stalk, chopped
8 oz. mushrooms, thinly sliced
1 carrot, peeled and diced
1 garlic clove, minced
6 c. beef broth
3/4 c. tomato juice
3/4 t. salt
Coarsely ground black pepper
1/ t. dried thyme
1 1/2 t. Worcestershire sauce
2 large potatoes, peeled and cubed
Directions
Cut meat into bite size pieces. Heat oil in a large stock pot over medium-high heat. Add meat and brown. Transfer meat to bowl. Add onion and celery to pan, adding more oil if needed. Cook stirring over medium heat for 5 minutes. Stir in mushrooms, carrots and garlic. Cook, stirring 3 minutes. Add remaining ingredients except potatoes. Add beef. Bring to simmer. Cook partially covered for 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes. Serves 8
