Description
A hearty and comforting soup, perfect for a cold day. This old-fashioned recipe features tender beef and a medley of vegetables.
Ingredients
Scale
- 1.5 lbs beef stew meat
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup potatoes, peeled and diced
- 1 cup green beans, trimmed
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven. Brown beef in batches.
- Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened.
- Add garlic and cook for 1 minute.
- Return beef to the pot.
- Pour in beef broth and add diced tomatoes, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add potatoes and cook for 20 minutes.
- Add green beans and cook for 10 minutes, or until tender.
- Remove bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- You can add other vegetables like corn or peas.
- For a thicker soup, mash some of the potatoes.
- Serve with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg