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Meat
Easy
12 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
Easy and delicious with surprise chunks of meat, this takes soup to a whole new level! Yields 6 2-pound containers
2 cups Haddar Sauteed Onions or other fried onions
2 medium zucchinis, diced
2 small yellow squash, diced
1 large sweet potato, peeled and diced
3 large carrots, diced
3 stalks celery, diced
4 cloves garlic
2 tablespoons Manischewitz Kosher Salt
1 teaspoon black pepper
2 pounds (910 grams) beef stew meat, or meat of choice
water, to cover
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Place all the ingredients except the water into a deep 9×13-inch (23×33-centimeter) baking pan. Add water to cover. Cover pan with aluminum foil and place in preheated oven.
Bake for one hour. Lower oven heat to 250 degrees Fahrenheit (120 degrees Celsius) and cook for an additional four hours.
Store in an airtight container in the fridge for up to three days, or freeze for up to three months.
Text, Styling and Photography by Menachem Goodman
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