Vegetable & Roast Soup
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4 tablespoons canola oil, divided
2 pounds stew meat
4 tablespoons steak seasoning, divided
1 teaspoon kosher salt
1 tablespoon black pepper
1/2 cup A-1 steak sauce, divided
1/2 cup Worcestershire sauce, divided
2 peeled and diced carrots
2 peeled and diced parsnips
2 peeled and diced yellow onions
2 diced celery stalks
15-ounce can corn, drained
15-ounce can sweet peas, drained
15-ounce can green beans, drained
28-ounce can fire-roasted tomatoes, with juice
15-ounce can red kidney beans, with juice
15-ounce can great northern beans, with juice
32-ounce box beef broth
2 cups water
1 tablespoon Tabasco
2 tablespoons steak seasoning
1 teaspoon black pepper
12-ounce bag broccoli slaw
In a large skillet over medium-high heat, heat 2 tablespoons oil. Season the stew meat with steak seasoning, salt and black pepper.
Place meat in skillet and cook 3-4 minutes per side. After 6-8 minutes, add 1/4 cup A-1 and 1/4 cup Worcestershire and stir well. Cover and let marinate.
While meat marinates, place soup pot over medium heat. Add oil, carrots, parsnips, onions and celery. Saute for 7 minutes or until tender. Add all canned goods and stir well.
Next, add meat and all skillet drippings and juices and stir well.
Add beef broth, water, 1/4 cup A-1, 1/4 up Worcestershire sauce, Tabasco, remaining steak seasoning, black pepper and broccoli slaw. Stir well once more.
Bring to simmer, stir from bottom up, turn heat off and cover for 1 hour. Serve with buttered Saltines.
Kimberly Smith, Rock Island