This hearty beef soup recipe is a delightful combination of tender beef and a medley of colorful vegetables, simmered to perfection in a rich, savory broth.
Ingredients
Scale:
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
4 carrots, sliced
3 stalks celery, chopped
2 medium potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth (preferably homemade or low sodium)
2 teaspoons dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and sear it until browned on all sides, about 5-7 minutes.
Once the beef is browned, add the diced onion and minced garlic. Sauté for about 3 minutes, until the onion is translucent and fragrant.
Stir in the sliced carrots, chopped celery, and diced potatoes. Cook the vegetables for an additional 5 minutes.
Add the green beans and canned tomatoes to the pot, followed by the beef broth. Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
After simmering, taste and adjust seasoning as needed. If you prefer a thicker soup, you can mash a few potato pieces against the side of the pot to thicken the broth.
Serve hot, garnished with freshly chopped parsley.
