Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into rounds
- 3 medium russet potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 6 cups high-quality beef broth
- 1 cup fresh or frozen green beans, cut into pieces
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the beef cubes dry with a paper towel and season them generously with salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning all sides. Remove the beef and set it aside on a plate.
- In the same pot, add the chopped onion and celery. Sauté for about 5 minutes until the onions are soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in a small amount of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen all those flavorful brown bits.
- Return the beef to the pot. Add the carrots, potatoes, diced tomatoes (with their juice), the rest of the beef broth, thyme, rosemary, and bay leaves.
- Bring the soup to a boil, then immediately turn the heat down to low. Cover the pot and let it simmer for about 45 to 60 minutes, or until the beef is very tender.
- Stir in the green beans, corn, and peas. Let the soup simmer for another 10 to 15 minutes until these vegetables are cooked through but still colorful.
- Remove the bay leaves. Taste the soup and add more salt or pepper if needed. Serve hot, garnished with fresh parsley.
- Cook Time: Not specified