• Servings: 6
• 2 T. butter or margarine
• 2 T. vegetable oil
• 1-1/2 to 2 lbs. lean round steak, cut into 1/2-inch cubes
• 1/4 C. chopped onion
• 3 T. all-purpose flour
• 1 T. paprika
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 C. beef stock or broth
• 2 C. water
• 1 bay leaf
• 4 sprigs fresh parsley, chopped, or dried equivalent
• 2 sprigs celery leaves, chopped
• 1/2 tsp. dried marjoram
• 1-1/2 C. cubed peeled potatoes
• 1-1/2 C. sliced carrots
• 1 C. sliced celery
• 1 can (6 oz.) tomato paste

1. In a large saucepan, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper and sprinker over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram; bring to a boil. Reduce heat. Cover and simmer for 1 hour or until tender. Add potatoes, carrots and celery. Cover and simmer for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, for 15 minutes. Remove bay leaf before serving. Yield: 6 servings (2 qts.).

I found this recipe several years ago, and it is our favorite beef vegetable soup. It's thick enough you could even eat it as a stew. Yield: 6 servings (2 qts.).