A hearty dish combining succulent beef chunks with a medley of seasonal vegetables, this beef and vegetable soup promises to deliver both nourishment and delight.
Ingredients
Scale:
1.5 pounds of beef chuck, cut into 1-inch cubes
2 large carrots, peeled and sliced
3 medium potatoes, diced
1 cup of green beans, trimmed and halved
1 large onion, chopped
2 cloves of garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
Fresh parsley, chopped (optional garnish)
Grated Parmesan cheese (optional garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and sear on all sides until they develop a rich brown crust, about 5 minutes. Remove the beef and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, approximately 3 minutes.
Return the beef to the pot, along with the diced tomatoes and beef broth. Stir in the salt, pepper, thyme, and bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and let the soup simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
Add the carrots, potatoes, and green beans to the pot. Cook for an additional 30 minutes, or until the vegetables are soft.
Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese.
