Short Ribs Vegetable Beef Soup

In a large frying pan over medium-high heat, add butter. Then add the beef short ribs in a single layer and cook for about 6-7 minutes on each side on medium high heat.

In a large (Dutch oven) pot with lid, add beef stock and the seared beef short ribs. Add diced potatoes, diced carrots, diced celery and diced onions and stir ingredients well. Add diced tomatoes, black pepper, parsley and bay leaf, stir mixture again. Cover with lid and cook on low for 2 housr, periodically checking soup to stir.

Remove bay leaf from pot prior to serving a hearty bowl of this. I love this soup with crusty Italian or French bread slices! Enjoy.

You may freeze this soup for up to 2 months.