3 boxes of Beef Broth

1 box of Beef Stock

Celery (to taste, I used 3 stalks)

1 bag of mini carrots

2 lbs beef stew meat

(1) 5 lb bag of potatoes (I like Yukon Gold)

1 bag Mrs. Knorr’s Vegetable Dip Mix

Teriyaki Sauce (2-4 tablespoons-ish)

Montreal Steak Seasoning (this is optional, you could just do salt/pepper for your beef)

-First, get your broth into a large stock pot.

-Add your Mrs. Knorr’s mix.  I don’t use the whole packet.  I use about ⅔ of it.

-Chop and add your celery.  I chop mine really large because while I love the flavor it imparts, I don’t want to bite into it.  I want it to be easy to avoid!

-Add your carrots.

-Turn your burner onto low/medium.

-Now, add your stew meat to a frying pan.  

-Add enough teriyaki sauce to coat the bottom of the pan, and then add a sprinkle of Montreal Steak Seasoning, or Salt/Pepper if you prefer.  BE CAREFUL with the salt/seasoning.  Just a hint!

-Begin browning your meat, covered, on medium.

-As the meat begins to cook, remove the lid, and remove any excess juices to a bowl.  You want about 2-4 tablespoons in there.

-Once the meat has caramelized a little bit, pour it all into your stock pot.

-You’re going to have all kinds of delicious caramelized goodness in that frying pan.  Do NOT throw it away!  Add a ladle-full of your broth, stir it around, and dump it all back into the stock pot.

-If you think your broth needs a little more depth, go ahead and add some of the reserved meat juices, but be careful about adding too much or it will be too salty!

-Now, cover your pot, turn your burner down to low (about a 3 out of 10), and go relax.  Read a magazine, take a bath, clean your house, paint your nails, just chill out for at least an hour and a half or two hours.  You want this soup to be DELICIOUS!

-Once your broth has gently simmered for an hour and a half or two hours, check your carrots.  If they are just about tender, go ahead and begin peeling, and chopping your potatoes.  Add them to the soup, and turn it up slightly, to about a 4 or 5 out of 10.  

-Simmer uncovered until your potatoes are fork tender.

-Serve in a large bowl, with some delicious, crusty bread to dip into it.  And then eat it again for lunch.  And a snack.  And dinner the next day!