In a large heavy stockpot heat oil until shimmering.
Salt and pepper meat and place in oil in bathes.
Cook until golden on all sides; remove and repeat until all meat is browned
Add onions and cook until tender.
Add tomato soup and Worcestershire; stir and simmer for 10 minutes.
Add meat into the large stock pot, pour in the beef broth and beans.
Simmer for 1 hour, stirring frequently so not to burn on the bottom.
Add optional ingredients if desired and cook an additional 30 minutes. Ladle into large bowls, top with grated cheddar cheese, Greek yogurt and cilantro or extra onions.
Ingredients
Directions
In a large heavy stockpot heat oil until shimmering.
Salt and pepper meat and place in oil in bathes.
Cook until golden on all sides; remove and repeat until all meat is browned
Add onions and cook until tender.
Add tomato soup and Worcestershire; stir and simmer for 10 minutes.
Add meat into the large stock pot, pour in the beef broth and beans.
Simmer for 1 hour, stirring frequently so not to burn on the bottom.
Add optional ingredients if desired and cook an additional 30 minutes. Ladle into large bowls, top with grated cheddar cheese, Greek yogurt and cilantro or extra onions.
