Chuck T'S Beef And Swiss Chard Soup

• 3 pounds stew meat cut in small pieces
• 5 cups chopped onion coarsely, 2 large onions
• 2 cups chopped celery
• 3 cloves minced garlic
• 1/4 cup olive oil
• 5 quarts water
• 20 beef bouillon cubes
• 2 bay leaves
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 5 pounds russet potatoes peeled and cubed
• 4 carrots sliced
• 5 cups swiss chard chopped, packed
• 1/2 cup chopped parsley

1. In a large fry pan or Dutch oven, brown the stew meat in 1/4 cup olive oil on medium heat (about 10 minutes).
2. Add the onion, celery and garlic and continue cooking on medium for about 10 more minutes.
3. Meanwhile, in a 10-quart soup pot, bring the 5 quarts of water to a boil and dissolve the 20 bouillon cubes.
4. To the soup pot add the bay leaves, basil, thyme, oregano, salt, and pepper and simmer for five minutes.
5. Add the meat, onion, celery, and garlic to the soup pot and simmer for about an hour and a quarter (until the meat is tender).
6. Add the potatoes, carrots, Swiss chard, and parsley. Bring to a boil, then reduce heat and simmer for about twenty minutes (until the potatoes are done).

stew meat, onion, celery, garlic, olive oil, water, bay leaves, basil, thyme, oregano, salt, pepper, russet potatoes, carrots, swiss chard, parsley

Taken from www.yummly.com/recipe/Chuck-T_s-Beef-and-Swiss-Chard-Soup-1524454 (may not work)