Ingredients
Scale
- 1 lb beef chuck, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 potatoes, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
- Sauté Vegetables: In the same pot, add onion and garlic. Sauté until softened, about 3 minutes.
- Add Ingredients: Add carrots, celery, potatoes, green beans, diced tomatoes, beef broth, bay leaves, thyme, and the browned beef back to the pot.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours, until the beef is tender and vegetables are cooked through.
- Season: Remove bay leaves, taste, and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired.
Notes
- For a richer flavor, substitute some of the beef broth with tomato juice or a splash of red wine.
- This soup tastes even better the next day as the flavors meld together.
- Feel free to add any other vegetables you have on hand, such as peas or corn.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours