Ingredients
Scale
- 1 lb beef stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Return beef to the pot, pour in beef broth, and add thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.
- Add potatoes and green beans; cook for an additional 20 minutes until vegetables are tender.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- For a thicker broth, mash some of the cooked potatoes and return to the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg