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      Title: Vegetable Beef Soup
 Categories: beef, soups
      Yield: 6 servings

      2 lb stew meat or chuck roast
      1 pk frozen stew vegetables
      1 lb canned tomatoes
      2 cn beef broth
     10 oz frozen mixed vegetables

  Cut stew meat or chuck roast into reasonably sized pieces.  Combine all of
  the ingredients together except frozen mixed vegetables, in a large pot.
  Add enough water to cover.  Cook on low or medium low heat, allowing to
  simmer for 2-3 hours.  Add the package of frozen mixed vegetables.  Salt
  and pepper to taste and cook for 10 more minutes on medium heat.  Serve
  with lots of bread and butter and chilled vin' rose wine.


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