Vegetable - Beef Soup

• 1 lb. boneless beef chuck, tip or round, cut in 1/2-inch cubes
• 1 Tbsp. vegetable oil
• 2 c. beef broth
• 1 tsp. salt
• 1 1/2 tsp. fresh, chopped or 1/2 tsp. dried marjoram leaves
• 1 1/2 tsp. fresh, chopped or 1/2 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 1 bay leaf
• 3 c. water
• 1 c. whole kernel corn, frozen or canned
• 1 c. carrots, sliced (about 3 medium carrots)
• 1/2 c. celery, sliced (about 1 large stalk)
• 1/2 c. onion, chopped (about 1 medium onion)
• 1 (16 oz.) can whole tomatoes, undrained

1. Cook and stir beef in oil in Dutch oven over medium heat until brown.
2. Stir in beef broth, salt, marjoram, thyme, pepper and bay leaf; reduce heat.
3. Cover and simmer 1 to 1 1/2 hours or until beef is tender.

boneless beef chuck, vegetable oil, beef broth, salt, fresh, fresh, pepper, bay leaf, water, whole kernel corn, carrots, celery, onion, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214116 (may not work)