In a large stock pot heat oil over medium high heat. Sear meat on both sides until caramelized. Add onions and garlic. Lower heat to medium low and cook until onions begin to caramelize. Stir frequently to prevent garlic from burning. Additional oil may be added if needed. Add everything except tomatoes to the pot, stir. Bring soup to a boil, reduce heat to low, cover and simmer for 2 hours. Add tomatoes and salt and pepper to taste. Simmer for 1 hour. Remove bay leaf and serve.
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