KitchenMagician's Recipe

BEEF - CHUCKWAGON STEAK SOUP

Category: Broth Soups

Makes 6 servings.

2 T. butter
2 T. vegetable oil
2 lb. lean round steak, cut into 1/2-inch cubes
1/4 c. chopped onion
3 T. all-purpose flour
1 T. paprika
1 tsp. salt
1/4 tsp. pepper
4 c. beef broth
2 c. water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 tsp. dried marjoram
1 1/2 c. cubed peeled potatoes
1 1/2 c. sliced carrots
1 1/2 c. chopped celery
1 6-oz. can tomato paste

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onions.
Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water.
Add bay leaf, parsley, celery leaves and marjoram.
Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. Add potatoes, carrots and celery.
Simmer, covered, for 30 to 45 minutes or until vegetables are tender and soup begins to thicken.
Stir in tomato paste; simmer, uncovered, 15 minutes. Remove bay leaf before serving.