Ingredients
1 lb beef stew meat, cut into bite-size pieces
1 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
2 potatoes, peeled and cubed
1 cup green beans, chopped
1 cup peas (frozen or fresh)
6 cups beef broth
1 can (14 oz) diced tomatoes (optional)
1 bay leaf
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
1. 1. Dice the onion, carrots, celery, and potatoes. Chop the green beans and set aside the peas.
2. 2. Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, then set aside.
3. 3. In the same pot, sauté onion, carrots, and celery for 5 minutes. Add garlic (optional) and cook for another minute.
4. 4. Add beef back to the pot with beef broth, diced tomatoes (optional), potatoes, green beans, peas, bay leaf, thyme, salt, and pepper. Stir to combine.
5. 5. Bring to a boil, then reduce heat and simmer, covered, for 1 to 1½ hours.
6. 6. Remove bay leaf, taste and adjust seasoning, and garnish with fresh parsley.
Notes
Add extra vegetables like corn or peas for more texture.
For a richer broth, stir in a tablespoon of tomato paste.
For added heat, include cayenne pepper or hot sauce.
Mash some potatoes in the soup to thicken the broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg