In large stock pot or cast iron roast pan, add about 1/4 cup of water, crumble raw beef into the water, and brown on medium heat. After the meat is lightly browned, pour off most of the drippings. Leave some for the flavor. Add the milk, the peeled, and cut up potatoes, onion, and carrots leaving heat on medium high. Add 1 stick of butter or margerine, add the 2 cans of beef broth and salt and pepper, and the 6 to 8 cups of water. Stir to mix all the ingredients evenly.
Bring to a boil, then lower heat to low, and cover. Cook for 1 to 1 1/2 hours, or until the carrots and potatoes are easy to poke through with a fork. To thicken broth mix 1 tlbs of cornstarch to 1/8 cup of water and add to soup, stirring until soup thickens a little. You want it to remain brothy rather than stew thickness. You can serve with rolls or cornbread.