A hearty and nutritious soup packed with tender beef and fresh vegetables, perfect for a comforting meal. This one-pot dish is flavorful, filling, and ideal for cooler days.
Ingredients
- 1 lb (450g) beef stew meat, cubed
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 celery stalks, chopped
- 3 potatoes, peeled and diced
- 1 cup green beans, trimmed and halved
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth (low sodium)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sear the beef:
Heat olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove beef and set aside. - Cook the vegetables:
In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. - Simmer the soup:
Return the beef to the pot. Add potatoes, green beans, corn, diced tomatoes, and beef broth. Stir in thyme, oregano, and bay leaf. Bring the mixture to a boil. - Cook the soup:
Once boiling, reduce the heat to low and let the soup simmer, covered, for 1 to 1.5 hours or until the beef is tender and the vegetables are cooked through. - Season and serve:
Remove the bay leaf. Season the soup with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and enjoy!
Would you like to adjust any of the ingredients or instructions?