Pot au Feu

Pot au Feu
Submitted by Brenda Frank,Tom Blackburn's wife.

This is soup, as my mother makes it, and one of Mike's favorite meals.

Cut onions in half and stud with whole cloves, 3 or 4 in 2 or 3 halves. Cut beef in large pieces, 3 or 4. Peel and cut all other vegetables in large chunks. Put everything into a large pot and barely cover with water. (If you add too much water, soup is thin and unflavorful). Add tomatoes, 1 or 2 quarts, if canned. Add seasonings. If chicken is frozen, add now. If it is not, add in about one hour. Bring to a slow simmer and remove scum as it rises. Cook uncovered for several hours, barely simmering, until beef is tender. Serve with thin egg noodles and pickles.