A comforting blend of tender beef, savory broth, and a bounty of colorful vegetables. This delightful dish is not just a meal; it's a hug in a bowl, perfect for family dinners, gatherings, or simply to enjoy on a quiet evening at home.
Ingredients
Scale:
1 pound of beef stew meat, cut into 1-inch pieces
2 cups of chopped carrots
2 cups of diced potatoes
1 cup of chopped celery
1 cup of frozen peas
1 cup of diced green beans
1 cup of chopped onion
2 cloves of garlic, minced
6 cups of beef broth (preferably low-sodium)
1 tablespoon of Worcestershire sauce
2 bay leaves
1 teaspoon of dried thyme
Salt and pepper to taste
Chopped fresh parsley (optional garnish)
Instructions
In a large pot over medium-high heat, add a splash of olive oil. Once hot, add the beef stew meat. Brown for about 5-7 minutes, stirring occasionally until all sides are golden brown.
Stir in the chopped onion and minced garlic. Cook for an additional 2-3 minutes until the onion becomes translucent.
Add the carrots, potatoes, celery, green beans, and peas to the pot. Stir well to combine with the beef mixture.
Carefully add the beef broth and Worcestershire sauce. Bring the mixture to a boil.
Once boiling, add the bay leaves, thyme, salt, and pepper. Reduce heat and let it simmer.
Allow the soup to simmer uncovered for 1 to 1.5 hours. Stir occasionally, ensuring the vegetables are tender and the flavors meld beautifully. You can check for doneness by piercing the potatoes with a fork; they should be soft.
Remove the bay leaves before serving. Taste and adjust seasoning if necessary.
