Savory Tomato Beef Soup

• 1 pound beef stew meat, cut into 1/2-inch cubes
• 1 small meaty beef soup bone (beef shanks or short ribs)
• 2 tablespoons vegetable oil
• 4 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/4 cup chopped celery leaves
• 1 tablespoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried savory
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground mace
• 1/8 teaspoon hot pepper sauce

1. In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

meat, beef soup bone, vegetable oil, water, tomatoes, carrots, celery, celery, salt, marjoram, basil, thyme, ground mace, hot pepper

Taken from www.tasteofhome.com/recipes/savory-tomato-beef-soup/ (may not work)