Scale

1 lb beef stew meat, cut into bite-sized pieces

1 tbsp olive oil

1 small onion, diced

2 carrots, sliced

2 celery stalks, chopped

2 garlic cloves, minced

1 cup green beans, chopped

1 russet potato, peeled and diced

1 can (14.5 oz) diced tomatoes

4 cups beef broth

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried parsley

Salt and pepper to taste

1 bay leaf

1. In a large soup pot or Dutch oven, heat olive oil over medium heat.

2. Add beef and brown on all sides. Remove and set aside.

3. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.

4. Add garlic and cook for 1 minute.

5. Stir in tomato paste, then add diced tomatoes, broth, herbs, and bay leaf.

6. Return beef to the pot and bring to a boil.

7. Reduce heat, cover, and simmer for 45 minutes.

8. Add potatoes and green beans, then simmer uncovered for 20 more minutes or until tender.

9. Season with salt and pepper to taste.

10. Remove bay leaf before serving. Enjoy warm.

Make it gluten-free by ensuring broth and seasonings are certified gluten-free.

Refrigerates well for up to 4 days and freezes for 3 months.

Add corn, peas, or zucchini to boost veggie content.

Keywords: hearty beef and vegetable soup, beef soup recipe, comforting soup, one-pot beef veggie soup