Ingredients
Scale
- 1 lb beef stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes until seared, about 5-7 minutes.
- Add chopped onion and minced garlic; sauté until translucent, about 3 minutes.
- Stir in carrots, celery, and potatoes; cook for another 5 minutes.
- Pour in beef broth and diced tomatoes; add thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 1 hour, until beef is tender and vegetables are cooked.
- Add green beans during the last 10 minutes of cooking.
- Serve hot, garnished with fresh parsley and enjoy.
Notes
- You can substitute beef stew meat with ground beef for a quicker version.
- Adjust seasoning to taste, adding hot sauce or red pepper flakes for extra spice.
- This soup tastes even better when reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg