Ingredients:
- 1 1/2 lbs beef stew meat
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Preparation:
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef stew meat dry with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer to a plate, add another 1/2 Tbsp oil to the pot, and repeat with the remaining beef.
Add another 1 Tbsp oil to the now-empty pot, then add onions, carrots, and celery. Sauté for 3 minutes, then add garlic and sauté for 1 minute longer.
Pour in the broth, diced tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Add potatoes and continue to simmer, covered, for 20 minutes (you can also add green beans with potatoes if you prefer them very soft).
Stir in green beans and simmer for 15 minutes longer, or until all the veggies and beef are tender.
Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in fresh parsley and serve warm. Enjoy this hearty vegetable beef soup as a comforting and nutritious meal!
