Ingredients
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove beef and set aside.
- In the same pot, add the diced onion and cook for 3–4 minutes until softened. Add garlic and cook for another minute.
- Return the beef to the pot. Add carrots, celery, potatoes, green beans, corn, diced tomatoes, and beef broth.
- Stir in thyme, basil, salt, and pepper. Bring the soup to a boil, then reduce heat to low and cover. Simmer for about 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
- Taste and adjust seasoning if needed. Garnish with fresh parsley if desired.
- Serve hot with crusty bread or crackers.
If you’d like, I can help you adapt this for slow cooker, instant pot, or make it more hearty or low-carb. Just say so!