Beef, Tomato And Lima Bean Soup - cooking recipe

Ingredients

1 Tbsp. oil
2 slices (1-inch thick) beef shank (1 1/2 lb.) or 1 lb. beef chuck, cut in 3/4-inch cubes
2 large onions, sliced
2 large cloves garlic, minced (optional)
1 1/2 tsp. salt or to taste
1/2 tsp. each: oregano and pepper or to taste
1 bay leaf
3 or more c. water
1 (16 oz.) can tomatoes, broken up
2 large ribs celery with tops, sliced
1 c. frozen, large lima beans

Preparation

In Dutch oven, in hot oil, brown beef well.
Push to one side. Add onions and garlic.
Cook, stirring occasionally, 5 minutes. Add salt, oregano, pepper, bay leaf, 3 cups water, tomatoes and celery.
Bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours or until meat is almost tender.
Add more water, if necessary.
Add lima beans.
Cover and simmer 15 minutes or until all is tender.
Remove meat; cut into 3/4-inch cubes.
Add to soup with any bone marrow.
Discard bay leaf.
Makes 4 servings.