Sunday Soup

By Soup Diva

Prep time: 15 minutes
Cook time: 2.5 hours

2 ½ to 3 lbs beef stew meat
3 TBSP extra virgin olive oil
4 Carrots, peeled and cut into bite size pieces
2 LBS potatoes cut into bite size pieces***** see note at bottom of recipe
1 can Campbell's condensed tomato soup
1 can Campbell's condensed beef broth
3 TSP Marjoram
1 TSP sea salt ( I prefer using sea salt, but any will work fine)
1 TSP ground black pepper
4 TBSP flour
2 cans (21 ounces of water)



In cast iron pot (or other oven safe pot with lid) heat oil, add meat, flour, salt pepper and marjoram. Stir to coat the flour and seasoning with the meat until the outside is browned. Add all remaining ingredients and stir to incorporate, except do not add the carrots or potatoes.
Cover pot with oven safe lid and bake for 90 minutes.
Remove pot from oven and add the potatoes and carrots, stirring to coat the veggies with the sauce. Cover and return to oven to continue baking for 60 minutes, or when potatoes and carrots are fork tender. Let cool without lid for a few minutes before serving.

**** Potatoes- I prefer to use small white creamer potatoes, cut in half, but you can use regular russet potatoes. If using russet, I highly recommend peeling them first, as the skins tend to fall apart during the cooking process.


Teresa R said...

It is SO stew and soup weather right now. And this looks really yummy!


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