2-ribs of celery
1-10 ounce can dice tomatoes
2-Tablespoons Worcestershire sauce
2-Tablespooons beef base
2 Russet potatoes
2 Tablespoons minced garlic
Chef Politte’s Insane Steak and Chop Seasoning
Cornstarch to thicken
Cook the ground beef in a large pot.
Dice the mirepoix of celery, onions, and carrots.
Add the mirepoix to the cooking ground beef in the pot. Stir well.
When the beef is fully cooked, add the diced tomatoes and 4 cans of water.
Cut the raw potatoes into a large dice. Turn heat up to medium high and add the potatoes, bring to a boil, reduce heat, and simmer for 1 hour.
While simmering, add the bay leaf, minced garlic, Worcestershire sauce, beef base, and Steak and Chop Seasoning.
When potatoes are soft, make a cornstarch slurry with 3 Tablespoons of cornstarch and 3 Tablespoons of water. Add to the soup mixture and stir well.
Let simmer 10 more minutes
Serve in a bowl topped with chopped parsley
Makes 6 servings