|Beef soup bone and meat||3 Pound|
|Onions||2 Medium, sliced thin|
|Cold water||2 Quart|
|Celery||1 Cup (16 tbs), finely chopped|
|Parsley||2 Tablespoon, finely chopped|
|Canned tomatoes||2 1⁄2 Cup (40 tbs) (No 2 Can)|
|Mixed vegetables||2 Cup (32 tbs), finely chopped (Carrots, Potatoes, Cabbage And Rutabaga)|
Brown soup bone and meat in Dutch Oven over medium-high heat.
Use all beef suet surrounding meat.
Add onions, seasonings and water.
When valve clicks, reduce heat to low and simmer slowly until meat is tenderâ€”2 1/2 to 3 hours.
Add remaining vegetables and pieces of meat to beef broth.
Simmer slowly about 1 hour.