Beef Stoup



1 to 1 1/2 lbs beef stew meat
4 to 6 potatoes, peeled and diced
4 stalks celery, diced
3 or 4 carrots, shredded or diced
Beef broth 4 cups
Water 2 cups
2 cans diced tomatoes
Dash garlic powder, seasoned salt, and Bamm (Emeril seasoning)
Cinnamon, allspice or nutmeg to taste (optional but tasty)

1. Add onions, potatoes, carrots and celery to broth and water as it is heating over medium heat. Dice beef into size you want to eat, small to chunks. (It's easier to cut into smaller pieces if slightly frozen.) Add beef, garlic powder, Bamm and seasonings. After reaching a boil, reduce heat and simmer, covered, over low heat at least 2 hours or until tender, or in a crockpot on low all day. Add the canned, diced tomatoes about 30 minutes before serving; they don't need to cook as long and this keeps the stoup from being a tomato-based vegetable soup.

Serves four-six.