Ingredients
1-1/2 pounds beef top round steak, cut into 1-inch cubes1 tablespoon vegetable oil2 quarts water1 can (28 ounces) diced tomatoes, undrained3 beef bouillon cubes1 teaspoon dried thyme1/2 teaspoon dried marjoram1/2 teaspoon garlic salt1/2 teaspoon pepper5 medium carrots, cut into 1/2-inch pieces5 celery ribs, cut into 1/2-inch pieces1 medium onion, chopped1/2 cup uncooked long grain rice
Preparation
In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.
