Beefy Vegetable Soup

This soup recipe makes a lot of soup, so get your freezer containers out and freeze the extras for a quick dinner later on!

Ingredients:
1 gallon beef stock
3 large onions, peeled and sliced
3 pounds stew beef, cubed or cut small
3 tablespoons flour
Olive oil
5 stalks celery, sliced thinly
2 tablespoons red wine
6 red potatoes, cleaned and cubed
1 bag baby carrots, sliced in half
3 whole bay leaves
1 large bag frozen mixed vegetables
1 ¼ tablespoon fresh garlic, peeled and finely minced
Sea salt and pepper to taste

Directions:

Coat beef in flour and sauté in olive oil until brown. Add all ingredients to stock pot (or slow cooker), except frozen vegetables. Carefully stir to blend. Place bay leaves on top; cover and simmer on low for one to two hours or until meat is well cooked. About 30 minutes before serving, remove bay leaves and add frozen vegetables. Increase heat and cook until vegetables are tender and done.