Ingredients
4 pounds beef top sirloin steak, cut into 1/2-inch cubes4 cups chopped onions1/4 cup butter4 quarts hot water4 cups sliced carrots4 cups cubed peeled potatoes2 cups chopped cabbage1 cup chopped celery1 large green pepper, chopped8 teaspoons beef bouillon granules1 tablespoon seasoned salt1 teaspoon dried basil1 teaspoon pepper4 bay leaves6 cups tomato juice
Preparation
In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
