Beef Vegetable Soup
2lbs sirloin cut in 1" cubes
1 lg onion. Diced
3T Worcester sauce
3 lg carrots sliced
3 stalks celery diced
16oz bag frozen stew vegetables
12oz canned tomatoes diced
4 beef bullion cubes
5 cups water
1 bay leaf
2T Lawry's Seasoned Salt. (Important)
Put first three ingredients in 4qt heavy pan. Sauté until beef until browned. In the same pan add carrots, celery, frozen veggies, tomatoes, water, bullion cubes, bay leaf and the "secret" Lawry's seasoned salt. Bring to boil, turn heat down to simmer and cook until meat is tender and feels good. (1 1/2-2hours)
If you like barley, add about 30 mins from done. Be careful with the barley, too much and the soup gets thick.
This one is created for those chilly winter days. But it is one of my favs anytime.