Veggie Beef Stew

Veggie Beef Stew

From my Nanny, Pat Molloy

1 pkg. of Beef Stew Meat

4 cups Water

1 bag of frozen Pictsweet Seasoning Blend

2 medium Potatoes, peeled and cubed

2 Tblsp Patti's (Restaurant outside of Paducah, KY) Seasoning, or seasoning blend of your choice

2 cans diced tomatoes

2 12 oz bags frozen Mixed Vegetables

1) Rinse beef, then add 4 cups of water to beef in large pot. Cook until meat is tender. Take meat out of pot. Let the meat cool, and then shred it.

2) While meat is cooling, add the frozen Pictsweet Seasoning Blend and potatoes to the beef broth. Cook until the potatoes are tender.

3) Then add the tomatoes, frozen vegetables, and Patti's seasoning.

4) Put the shredded beef back into the pot and add 1 bay leaf.

5) Let simmer at least 2 hours. More water can be added if it's not of soup consistency.

6) This soup always tastes better the next day, so make ahead when possible.