Easy Vegetable Stew Beef Soup
Ingredients
1 lb. Stew Beef
1 lb. Neck/Soup Bone
1 (16 oz.) package frozen mixed vegetables
1 small can tomato juice
1 large onion, chopped
1 tsp salt
1 tsp garlic
1 tsp Worcestershire sauce
6 cups beef broth
Pepper to taste
1/8 tsp red pepper flakes
1 (14.5 oz.) can tomatoes
4 cups water
Preparation
In a large Dutch oven boiler, add broth, water, onion, stew, neck bone, salt, garlic, and pepper and cook for 2 hours.
Add tomatoes, tomato juice, Worcestershire, and pepper flakes. Cook 30 minutes. Add mixed vegetables and cook an additional 30 minutes or until vegetables are done. We cook on medium to low heat on the stovetop.
Adjust the seasonings to your taste, as well as add more water or broth to make it more or less soupy. If the meat is not tender enough, continue to cook to the desired tenderness. We cut the meat into smaller bits.Â