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Savory Tomato Beef Soup

1 pound beef stew meat, cut into 1/2-inch cubes
1 small meaty beef soup bone (beef shanks or short ribs)
2 tablespoons vegetable oil
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1 cup chopped carrots
1 cup chopped celery
1/4 cup chopped celery leaves
1 tablespoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried savory
1/4 teaspoon dried thyme

Printed from tasteofhome.com Oct 12, 2008

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Savory Tomato Beef Soup cont.

1/8 teaspoon ground mace
1/8 teaspoon hot pepper sauce

In a Dutch oven or soup kettle, brown the stew meat and soup bone in
oil. Add the remaining ingredients; bring to a boil. Reduce heat;
cover and simmer for 4-5 hours or until meat is tender. Skim fat.
Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat
through.

Yield: 6-8 servings (about 2 quarts).