1 lb beef stew meat
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1⁄2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce
How to Make It:
-Cut meat into small, bite-size (1/2″) pieces.
-In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
-Chop celery, onion, potatoes, and carrots into bite-size pieces.
-Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
-Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
-Bring to a boil.
-Reduce heat and simmer uncovered until beef is almost tender, about an hour.
-Add peas and hot sauce to soup.
-Cover and simmer until beef is tender, about 30 minutes longer.
-Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.