_ Ingredients
1 1/2pounds boneless beef sirloin steak, about 3/4-inch thick, cut into
1/2-inch cubes
3tablespoons olive oil
6carrot, peeled and diced (about 3 cups)
6stalks celery, diced (about 3 cups)
3large onion, diced (about 3 cups)
12cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef
Broth
3cloves garlic, minced
_ How to Make It
Heat 1 tablespoon oil in a 6-quart saucepot over high heat. Season
the beef as desired. Add the beef in two batches and cook until well
browned, stirring occasionally. Remove the beef from the saucepot.
Heat the remaining oil in the saucepot over medium-high heat. Add
the onions, celery, carrots and garlic and cook for 8 minutes, stirring
occasionally.
Add the broth to the saucepot and heat to a boil. Reduce the heat to
low. Cook for 10 minutes or until the vegetables are tender. Season
to taste. Enjoy the base soup as is or customize using one of the
options in our tips section.
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