2 lb. lean round or chuck steak
3 tbsp. butter or salad oil
1-2 lg. onions, chopped
4-6 cloves garlic, minced
2 c. carrots, sliced
2 c. potatoes, cut in pieces
3-4 ribs celery, chopped
2 c. green peas or string beans or both
1-2 c. corn
2 c. water or broth
1/2 c. dry vermouth
Salt to taste
Oregano
Tarragon
Thyme
Bay leaf
Parmesan cheese, freshly grated

In a large pot or Dutch oven, brown beef quickly in butter or oil. Remove from pan and set aside. Brown onion and garlic in pan drippings. Return beef to pot along with onion and garlic. Add carrots, potatoes, celery, water or broth, vermouth, seasonings and herbs. Simmer, covered about 1 1/2 hours until meat is tender. Add peas, beans and corn. Cook 10 minutes until vegetables are tender. Spoon into soup dishes. Garnish with Parmesan cheese. Serve with crusty bread and a frosty bottle of ale.