More and more people are returning to their roots. This recipe is a contribution from a friend, MaryClaire Threston. Her mother, Mary Threston created this recipe many years ago. Her suggestions include using only chuck roast; the pre-cut cubes you can buy at the grocery store are too tough.
You are going to need a large pot for this recipe!
4-5 pounds of chuck roast- cubed
4-5 stalks of celery
1 large onion- peeled and diced
2 quarts of crushed, canned tomatoes or stewed tomatoes
1/2 cup sugar
Salt to taste
Oil for frying
Brown the cubed meat in hot oil using a frying pan. Transfer browned meat to soup pot. Add a quart of water and simmer while preparing vegetables. Wash the parsnips, onions, carrots, and celery. Chop the vegetables into bite sized pieces. If the tomatoes are not crushed, then dice them into small pieces also.
Add the vegetables including the tomatoes to the simmering beef cubes. Add the sugar and salt at this time. Simmer for one hour. Taste before serving to see if the soup needs more salt. Remember salt is one of the most important ingredients of soup!
Enjoy good, healthy inexpensive eating and God bless! You can use caramelized onions which may cause the soup to have a smoother flavor.