Beef, Tomato And Lima Bean Soup

• 1 Tbsp. oil
• 2 slices (1-inch thick) beef shank (1 1/2 lb.) or 1 lb. beef chuck, cut in 3/4-inch cubes
• 2 large onions, sliced
• 2 large cloves garlic, minced (optional)
• 1 1/2 tsp. salt or to taste
• 1/2 tsp. each: oregano and pepper or to taste
• 1 bay leaf
• 3 or more c. water
• 1 (16 oz.) can tomatoes, broken up
• 2 large ribs celery with tops, sliced
• 1 c. frozen, large lima beans

1. In Dutch oven, in hot oil, brown beef well.
2. Push to one side. Add onions and garlic.
3. Cook, stirring occasionally, 5 minutes. Add salt, oregano, pepper, bay leaf, 3 cups water, tomatoes and celery.
4. Bring to a boil.
5. Reduce heat, cover and simmer 1 to 1 1/2 hours or until meat is almost tender.
6. Add more water, if necessary.
7. Add lima beans.
8. Cover and simmer 15 minutes or until all is tender.
9. Remove meat; cut into 3/4-inch cubes.
10. Add to soup with any bone marrow.
11. Discard bay leaf.
12. Makes 4 servings.

oil, beef, onions, garlic, salt, oregano, bay leaf, water, tomatoes, celery, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057389 (may not work)