Yankee Pot Roast Soup

• 2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 tablespoons fresh garlic, minced
• 3 tablespoons butter
• 2 medium onions, cut in chunks
• 2 medium carrots, cut in thick slices (or I use whole baby carrots)
• 4 red potatoes, cut in chunks (whatever you consider a decent bite size)
• 2 stalks celery, cut in thick slices
• 1 quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
• 1 quart beef broth
• 1 (156 ml) can tomato paste
• 2 bay leaves
• 1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

1. In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
2. Add salt, pepper, garlic, broth, vegetables and tomato paste.
3. Bring to a boil.
4. Add bay leaves and Magi.
5. Reduce heat to medium-low (so soup is simmering).
6. Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

stewing beef, salt, pepper, fresh garlic, butter, onions, carrots, red potatoes, stalks celery, chicken broth, beef broth, tomato paste, bay leaves, maggi seasoning sauce

Taken from www.food.com/recipe/yankee-pot-roast-soup-144894 (may not work)