Low Sodium Vegetable Beef Soup

• 1 lb stew meat, cut into smaller chunks
• 1 medium onion, cut into large chunks
• 3 -4 stalks celery, sliced
• 1/2 - 3/4 cup sliced carrot
• 2 large russet potatoes, peeled and cut into bite sized pieces
• 1 (16 ounce) can no-salt-added stewed tomatoes
• 2 garlic cloves, diced fine
• 1/8 - 1/4 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups water

1. Saute garlic in oil in large skillet.
2. Cut meat into smaller chunks and brown meat in skillet; remove meat.
3. Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
4. Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
5. Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
6. Add salt and pepper to taste.

stew meat, onion, carrot, russet potatoes, salt, garlic, salt, black pepper, olive oil, water

Taken from www.food.com/recipe/low-sodium-vegetable-beef-soup-167081 (may not work)