Ingredients
- 2 pounds beef chuck roast, cut into 3/4-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 2 cups green beans, cut into 1-inch pieces
- 1 cup corn (fresh or frozen)
- 1 cup frozen peas
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, 3 to 4 minutes per batch. Set aside.
- Cook the onion in the same pot for 5 minutes, scraping up the browned bits, then add the garlic for 1 minute.
- Return the beef and add the broth, crushed tomatoes, tomato paste, bay leaves, thyme and oregano.
- Bring to a boil, then cover and simmer on low for 1 hour.
- Add the potatoes, carrots and celery and simmer, covered, for 30 minutes.
- Add the green beans and corn and simmer 20 minutes more.
- Stir in the peas for 5 minutes, remove the bay leaves and adjust the seasoning.
Notes
Use chuck roast rather than stew meat. The soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American