My Illinois Grandmothers Hearty Beef and Vegetable Soup

• 3 tablespoons vegetable oil or 3 tablespoons bacon drippings
• 1 12 lbs boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
• 2 large yellow onions, halved lengthwise and each half sliced 1/4 inch thick
• 4 medium celery ribs, trimmed and sliced 1/4-inch thick (include some tops)
• 4 large garlic cloves, smashed and skins removed
• 2 large whole bay leaves (preferably fresh)
• 1 quart beef broth or 1 quart vegetable broth or 1 quart chicken broth
• 1 (14 1/2 ounce) candiced tomatoes with their liquid
• 1 cup cold water (about)
• 1 teaspoon salt, to taste
• 12 teaspoon fresh ground black pepper, to taste
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 12 lb peeled baby carrots
• 2 cups coleslaw mix (packaged mix)
• 14 cup coarsely chopped fresh parsley

1. Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 1/2 to 2 minutes.
2. Brown beef in two batches, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
3. Add onions, celery, garlic, and bay leaves to pot and saute, stirring often, until limp, 6-8 minutes.
4. Return beef to pot along with accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil.
5. Adjust heat so liquid bubbles slowly, cover, and simmer 1 1/2 hours.
6. Add potatoes, carrots, slaw mix, and if liquid seems skimpy, a little more water.
7. Cover and simmer until meat and vegetables are tender, 40-45 minutes.
8. Discard bay leaves, taste for salt and pepper, and adjust as needed.
9. Mix in parsley, ladle into heated large soup plates, and serve with chunks of crusty country bread.

vegetable oil, beef chuck, yellow onions, celery, garlic, bay leaves, beef broth, tomatoes, cold water, salt, ground black pepper, potatoes, carrots, coleslaw mix, parsley

Taken from www.food.com/recipe/my-illinois-grandmother-s-hearty-beef-and-vegetable-soup-511098 (may not work)