Grandma's Tomato and Rice Soup

• 1 1/2 pounds beef chuck roast trimmed and cut into 1/2" pieces
• 13 cup flour, all-purpose seasoned with salt and pepper
• 2 tablespoons vegetable oil
• 1 medium yellow onion chopped
• 1 stalk celery strings removed, sliced
• 28 ounces tomatoes, canned diced, undrained
• 2 cups beef stock or stock
• 3 cups water
• 1/2 teaspoon basil dried sweet
• 1 whole bay leaves
• 1/2 teaspoon thyme dried, crushed
• 2 each soup, tomato condensed (cans), undiluted
• 8 ounces tomato sauce canned, plain
• 213 cups long grain rice uncooked, not instant (about 1 small box). I use River Brand.
• 2 teaspoons kosher salt or to taste
• 3/4 teaspoon black pepper freshly ground, or to taste

1. Dredge beef cubes in flour; shake off excess.
2. Brown in heated vegetable oil in large stock pot.
3. Remove with slotted spoon and set aside.
4. Add a bit more oil to pot, if needed, and add onion and celery; saute 5 to 6 minutes.
5. Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water.
6. Season with the salt and black pepper.
7. Add the bay leaf, thyme and basil.
8. Bring to a boil; lower heat and simmer (partially covered) about 1 1/2 hours (meat should be almost tender).
9. Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes.
10. When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup.
11. Adjust seasonings and remove bay leaf; heat through before serving.

beef chuck, flour, vegetable oil, onion, celery, tomatoes, beef stock, water, basil, bay leaves, thyme, tomato condensed, tomato sauce, long grain rice, kosher salt, black pepper

Taken from recipeland.com/recipe/v/grandmas-tomato-rice-soup-50191 (may not work)