Hearty Vegetable Beef Soup

Ingredients

• 1½ lb beef stew meat
• 2 tbsp olive oil
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 3 clove garlic
• 6 cup beef broth
• 14½ oz diced tomatoes
• 2 tbsp tomato paste
• 1½ lb potatoes
• 1 cup green beans
• ½ cup corn
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Pat beef stew meat dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
2. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
3. Return the beef to the pot. Pour in beef broth and diced tomatoes, then add dried thyme and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
4. Peel and dice potatoes into 1-inch cubes. Add potatoes to the pot and continue to simmer, covered, for another 15-20 minutes, or until potatoes are tender.
5. Stir in green beans and corn. Cook for 5-7 minutes more, or until vegetables are tender-crisp.
6. Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley, if desired.